The Breadfruit Institute is a research partner based in Kaua'i.
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Provisions Stories You Might Like
Based in Costa Rica, Jungle Foods is our sourcing partner for breadfruit, which they process into flour that's used in our Breadfruit Crackers.
“Engage with humility, embrace with respect, sustain with aloha.”
Sometime before 3,000 B.C., ocean explorers from the South Pacific and what’s now Taiwan set out across the Pacific to settle new lands, and breadfruit saplings went with them.
Eaten as a starchy staple, the fruit is gluten free and easily milled into flour.
Regenerative Organic Certified™
Patagonia Provisions is partnering with farmers who have been rediscovering ancient systems of growing food crops.
Nutrition depends on living soil
In the Northern Great Plains, all the seasons have their attractions, but there are possibilities for misery too.
A healthy pasture on the Northern Great Plains is home to 2,095 species of amphibians, reptiles, mammals, butterflies, birds, grasses, sedges, and wildflowers. Bison graze here.
The path to more fruitful farming.
“We’ve come to the conclusion that the best thing we can possibly do is support regenerative agriculture." —Yvon Chouinard, founder, Patagonia
A bold plan to kick net-pen salmon farms out for good.
On the Galician coast, a pioneering company adapts centuries-old traditions to a modern age.
A years-long quest to find the right chile
The hidden connections between the health of soil, plants and our gut.
Chef Dan Barber, cofounder of Row 7 Seed Company, talks to top seed breeders about the keys to plant flavor and nutrition— and why regionalized vegetables should be the way of t...
We have a packaging problem. Here’s what we’re doing about it.
Hidden in the earth beneath our feet, billions of microorganisms may help reverse climate change —if we treat them right.
The story of KAMUT® khorasan wheat began in 1949, when a U.S. Airman stationed in Portugal received some unusual looking grain from a man claiming to have taken it from a tomb...
When Dave Oien and three friends founded Timeless Seeds in central Montana back in 1987, they had an ambitious goal: to create farming systems that could be sustained without ch...
It is not possible for us to talk about eating meat without addressing the reality of harvesting animals.
We need to eat lower on the food chain.
Strange as it may sound, we believe harvesting and eating wild salmon in the right numbers, from the right places, can actually help save them.
Twenty-two years ago I abandoned civilization to follow whales.
Regenerative organic agriculture includes any agricultural practice that increases soil organic matter from baseline levels over time, provides long-term economic stability for ...
I wonder if a vision of her life is passing before her as she lies here with that one unblinking eye staring up at the enormous trees overhead and the sunlit sky beyond them.
At night I dream of salmon gliding through heavy seas, turning toward a faint scent of their birth rivers; in brackish bays feeling the pull of lunar motion and a taste of sweet...
When you write about sustainability and seafood, you have to revisit your definition of sexy.
You are what you eat. It’s a simple lesson most of us learned as children. And yet look where we are today.
How far back does chili go?
A story of community, soil, health and hope
And essay from biologist, activist and co-founder of the Wild Fish Conservancy, Bill McMillan.
At Pérez Lafuente, mussels run in the family.
Liz Woody writes about how salmon were the first to teach us of wealth.
Bren Smith's article talks about the power of restorative ocean farming and delicious food grown for both people and the planet.
Patagonia Provisions Savory Grains bring the robust taste and high nutritional value of ancient grains to your table. Delicious and good for you.
The more I watch them, the more I appreciate them.
Jim Lichatowich is a fishery biologist and has spent the last 30 years working on Pacific salmon conservation.
We brew two small-batch craft beers: Long Root® Pale Ale, and Long Root® Wit.
There are over 9 million species on this earth and, with little variation, we share the same genetic material with all of them.