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As a high schooler in the public-housing projects of Richmond, Virginia’s East End, Monte Cosby felt his future was limited—until mountain bikes offered him a different route forward. In the years since, the bike has served as the bridge between two different worlds and a vehicle to overcome the struggles along the way.
Watch the full film ‘Monte: Can’t stop. Won’t stop.’ on Patagonia.com
#bikelife #mtb #films
Watch the full film ‘Monte: Can’t stop. Won’t stop.’ on Patagonia.com
#bikelife #mtb #films
Joining Ascend was an opportunity for these Afghan women to learn rock climbing and how to lead; then it became their chance to escape the Taliban. Now, as they build new lives in a country separated from their families, meeting other climbers in Yosemite is also a connection to home.
Watch the full film ‘Ascend’ on the Patagonia YouTube channel.
Produced by Little Village Film Company
Featuring Ascend Athletics NGO
Directed by Kathryn Bays & Campbell Brewer
#climbing #strong #afghanistan #yosemite
Watch the full film ‘Ascend’ on the Patagonia YouTube channel.
Produced by Little Village Film Company
Featuring Ascend Athletics NGO
Directed by Kathryn Bays & Campbell Brewer
#climbing #strong #afghanistan #yosemite
Patagonia’s next 50 years: What does that look like? The Spring 2023 Patagonia Journal reflects (briefly) on our first 50 years, but mostly explores the future we’re determined to create. Appreciating—and protecting—the ocean’s potential to keep Earth cool; getting harmful chemicals out of our gear; and bringing together Afghan climbers on Yosemite’s majestic walls—you’ll find these stories and more in this Journal, too. Read on.
#Patagonia50th #Journal
#Patagonia50th #Journal
A lox spread, but make it high-protein. It’s easy, it’s delicious, and it’s what for lunch.
Recipe + video: @ALECTREFFS
Sockeye salmon: @Patagonia Provisions
1/4 cup of cottage cheese
1/4 cup ricotta cheese
1 package of lemon pepper sockeye salmon
1 tbsp of olive oil
the juice of 1/2 lemon
Blend it all together (makes 2 servings). Spread it on a thick piece of toasted sourdough. Sprinkle some fresh dill, everything kelp seasoning and a drizzle of olive oil on top.
Recipe + video: @ALECTREFFS
Sockeye salmon: @Patagonia Provisions
1/4 cup of cottage cheese
1/4 cup ricotta cheese
1 package of lemon pepper sockeye salmon
1 tbsp of olive oil
the juice of 1/2 lemon
Blend it all together (makes 2 servings). Spread it on a thick piece of toasted sourdough. Sprinkle some fresh dill, everything kelp seasoning and a drizzle of olive oil on top.
Smoked Mackerel Filet-o-Fish with Japanese Tartar
👨🍳 @thesardinfluencer
🎣 @patagoniaprovisions
Tingredients:
• 1x tin Patagonia Provisions smoked mackerel
• ½ cup mayonnaise
• ½ cup sunomono pickles (cornichons can sub in a pinch)
• 1 tbs fresh dill (minced)
• 1 scallion (white part, split & minced)
• 1 tbs togarashi shichimi
• ½ tsp white sugar
• ¼ tsp lemon juice
• Pinch kosher salt
• 1 cup neutral oil for frying + more for grilling brioche
• 1 egg, beaten
• ¼ cup AP flour
• ¼ cup panko breadcrumbs
• 2 slices yellow American cheese
• 2 brioche buns
1. In a small bowl, mix the mayo, pickles, dill, scallion, lemon juice, sugar, salt, and togarashi. Taste it with a spoon and try not to keel over in ecstasy. Set aside in fridge to let flavors combine.
2. Open the Patagonia Provisions mackerel and ogle its beauty. Drain the oil and carefully fork the fillets on to a paper two lined board being careful not to split them. Gently pat them dry.
3. Set up your breading station with AP flour, egg, and panko. Coat the fillets in that order and set on plate for frying.
4. Heat up your oil in a shallow skillet to 350f. Fry the fillets on one side until brown, about 2 minutes. Gently flip and repeat. Remove from oil and let cool on paper towels.
5. Drizzle remaining oil on your brioche buns, grill in a hot skillet until golden brown, 1-2 minutes. Remove from heat and bring to board.
6. Add a slice of American cheese to bottom bun, followed by half the fried fish and finally a generous amount of the tartar. Apply top bun and serve immediately.
Canjoy!
👨🍳 @thesardinfluencer
🎣 @patagoniaprovisions
Tingredients:
• 1x tin Patagonia Provisions smoked mackerel
• ½ cup mayonnaise
• ½ cup sunomono pickles (cornichons can sub in a pinch)
• 1 tbs fresh dill (minced)
• 1 scallion (white part, split & minced)
• 1 tbs togarashi shichimi
• ½ tsp white sugar
• ¼ tsp lemon juice
• Pinch kosher salt
• 1 cup neutral oil for frying + more for grilling brioche
• 1 egg, beaten
• ¼ cup AP flour
• ¼ cup panko breadcrumbs
• 2 slices yellow American cheese
• 2 brioche buns
1. In a small bowl, mix the mayo, pickles, dill, scallion, lemon juice, sugar, salt, and togarashi. Taste it with a spoon and try not to keel over in ecstasy. Set aside in fridge to let flavors combine.
2. Open the Patagonia Provisions mackerel and ogle its beauty. Drain the oil and carefully fork the fillets on to a paper two lined board being careful not to split them. Gently pat them dry.
3. Set up your breading station with AP flour, egg, and panko. Coat the fillets in that order and set on plate for frying.
4. Heat up your oil in a shallow skillet to 350f. Fry the fillets on one side until brown, about 2 minutes. Gently flip and repeat. Remove from oil and let cool on paper towels.
5. Drizzle remaining oil on your brioche buns, grill in a hot skillet until golden brown, 1-2 minutes. Remove from heat and bring to board.
6. Add a slice of American cheese to bottom bun, followed by half the fried fish and finally a generous amount of the tartar. Apply top bun and serve immediately.
Canjoy!
