Log in to follow creators, like videos, and view comments.

© 2023 TikTok




CEO of saving the home planet.




Provisions Recipes

5 posts


A lox spread, but make it high-protein. It’s easy, it’s delicious, and it’s what for lunch.

Recipe + video:
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.
@shelbyysilva takes on the TikTok-famous “Tunacado” with @patagoniaprovisions Wild Pink Salmon. This combo delivers on the Omega-3s: over 1600 mg DHA+EPA per 3-oz serving.
@kristiananoel showing us the simple ingredients that make a great tinned fish board. @patagoniaprovisions 🎣
Smoked Mackerel Filet-o-Fish with Japanese Tartar

🎣 @patagoniaprovisions

• 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.

A quest to Hang 10 feat. @maalaslabb

“The Physics of Noseriding” explores the magic & fluid dynamics that make riding waves at the tip of the board possible. Directed by Lauren L. Hill.

#surfing #longboard #documentary #ocean #science
In 1974, Gary Regester, then a student at ArtCenter College of Design in Los Angeles, became a fly on the wall at Chouinard Equipment to complete a class assignment. Over the course of a week, he shot this and that and became friends with the earliest employees, returning in future years to capture their progress. Gary and his new friends also unwittingly helped Patagonia arrive at a more journalistic approach to commercial photography—although it took some blunders with “clothes worn falsely with smiling models”—to realize the collaboration had created more of what we needed. It was an approach our founder, Yvon Chouinard, calls “an honest shot: Real people doing real things.”

As we celebrate our 50th year, we’ve been asking ourselves, what are we taking with us, and what are we leaving behind? For the Patagonia photo team, the answer’s clear: We’re keeping our photography principles. The next 50 years aren’t a reframe, but rather a renewed commitment to cultivating an informal guild of visual artists from a wide range of backgrounds and experience—those with an eye for the authentic and what our first art director and photo editor, Jennifer Ridgeway, called a “right attitude of mind, the right spirit.” Future Gary Regesters, you might say. “We like photography that has magic,” Jennifer wrote. “This is hard to articulate, some images have a spirit beyond their composite parts.” —Heidi Volpe, Patagonia’s director of photography

Find the gallery and full story, “An Honest Shot”, at patagonia.com/stories
Get TikTok App