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The Pasta You've Been Waiting for is Here

Yvon Chouinard boiling up the tsampa in the Beartooth Mountains, Montana. Photo by Rick Ridgeway

Why is a clothing company making food?

Industrial agriculture depletes soil, poisons water and threatens the outdoor places we love. Protecting the earth, and our future on it, means we need to find a better way. So we make foods that restore the planet instead of destroying it. As our founder Yvon Chouinard says, "People buy a jacket every few years, but they eat several times a day. If we're going to save our home planet, it starts with food."

Responsibly Harvested Seafood
Regeneratively Farmed Grains
1% for the Planet

How to Pick the Best Pasta Shape for your Sauce

Corkscrew-shaped fusilli. Ribbons of fettuccine. Bitsy, rice-like orzo. Hundreds of different pasta shapes have evolved over the centuries, each designed with a purpose in mind. Some are meant for soups, but most were built to hold a specific kind of sauce. In a good pairing, the shape absorbs or cradles the sauce, bringing flavor and texture to every bite.Here are some of our favorite pairings.

Responsible Fishing: A Mackerel Story

Winter Cooking

Having people over is fun. Getting stuck in the kitchen is not. We aim for big flavor payoffs in a short amount of time.

See Recipes

Our Impact