We’re so excited to announce the publication of our latest book, THE FUTURE OF THE RESPONSIBLE COMPANY: WHAT WE’VE LEARNED FROM PATAGONIA’S FIRST 50 YEARS by Vincent Stanley with Yvon Chouinard. tinyurl.com/ycxbzx6j

More mining and drilling in America’s Arctic will push us away from a livable Earth and toward climate chaos. Alaska is home to rich biodiversity and Native communities who rely on its land & waters for subsistence and has long been a playground for those who love the outdoors.

The Arctic National Wildlife Refuge is one of the most biodiverse places on the planet, spanning nearly 20 million acres of traditional Gwich'in and Iñupiat lands.

Looking for some tinspiration? Included in our Tinned Seafood Sampler Box, you’ll find Anna Hezel’s Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados. patagoniaprovisions.com/products/tinne…

The 23-million-acre Reserve in Alaska’s North Slope is the largest tract of U.S. public land, home to hundreds of species at increased risk due to a warming climate.

What’s the most responsible seafood you can eat? Marine biologist and climate activist Dr. Ayana Elizabeth Johnson 🐙 explains why picks like sardines, anchovies, oysters and mussels are a better choice—and why you should avoid farmed Atlantic salmon. Take action at pat.ag/T/NetPens

For the tinned fish lovers. patagoniaprovisions.com/blogs/learn/ti…

Open-net salmon farming could contribute to wild salmon extinction, is polluting Iceland’s pristine coasts and is responsible for the mistreatment of farmed animals.

It's been far too long since we've talked about Patagonia Founder Yvon Chouinard's first book, LET MY PEOPLE GO SURFING. Crafted by a visionary entrepreneur and environmentalist, this book is more than a memoir or a business manual; it's an awakening. 📚tinyurl.com/27c3fkw8

Meet our new Regenerative Organic Certified Pasta Shells! Add this fun shape to soups, pasta salads or in our skillet mac ’n’ cheese: patagoniaprovisions.com/blogs/recipes/…

Last but not least, our new ROC™ Fusilli Pasta. It’s bronze cut for the perfect texture and bite, and it’s made with Kernza® and durum wheat. Try this recipe Broccolini Mushroom Fusilli, shared and shot by our friend and photographer Amy Kumler Photo: patagoniaprovisions.com/blogs/recipes/…

.Lawson's Finest is brewing Patagonia Provisions Kernza® Lager. Perennial crops like #Kernza protect #soil from erosion, improve nutrient retention, increase carbon sequestration, and make for an interesting #beer. americancraftbeer.com/lawsons-finest…

We work for a healthy planet every day of the year by producing delicious, nutritious food that helps regenerate—rather than deplete—our ecosystems. Learn about our impact: patagoniaprovisions.com/pages/our-impa…

Hello, Earth, meet Home Planet Fund. It’s a new nonprofit that will spend every dollar it receives from donors supporting local and Indigenous communities that know how to prevent climate chaos. pat.ag/T/HomePlanetFu… Photo: Colin Arisman

Our responsibly sourced, fan-favorite seafood adds hearty protein to salads. Try this Mussel Salad with Fennel, Chickpeas and Dill Vinaigrette. patagoniaprovisions.com/blogs/recipes/…

Our White Anchovies add savory depth to everything from salads to pasta, and they’re great right from the tin. Unlike dark brown “pizza” anchovies, our White Anchovies aren’t salt cured—so they stay light in color with a mild flavor and delicate texture: patagoniaprovisions.com/collections/wh…

Restaurant cooks use these methods to cook pasta perfectly and so can you. patagoniaprovisions.com/blogs/learn/ho…

This flavor bomb of a pasta salad combines our tangy-hot Spicy Mussels with a heap of bell peppers, cooked down over a low flame until they’re soft, sweet and jammy. patagoniaprovisions.com/blogs/recipes/…