What We Do: A series of videos from our community

In this video series, five of our employees share what they do and how they see their work contributing to Patagonia's core mission. Collaborating with local farmers to supply food for our campus cafes, building the Patagonia Archives, and creating gear that can last for generations are just a few of the topics we cover. Watch the videos to learn more about the people who make up this unique place.

The inner world of a Patagonia quality control supervisor

Gil Valdez has been surrounded by fabrics his entire life. As the leader of Patagonia's Quality Program, he's constantly thinking about how to make gear that lasts longer. Get to know him as he shares his thoughts on family, quality, and what it means to be a "Patagonia person."

The Patagonia archives in Ventura, California

This is a glimpse into the Patagonia Archives. This is a space that is not open to the public, so this could be your only chance to see this special place that houses more than 11,000 of the most incredible pieces from Patagonia's past. Built and run by two long-time Patagonia employees, this department serves as a starting point for product innovation and a quiet retreat for finding inspiration.

Vincent Stanley: the philosopher of Patagonia

Have you ever started a job thinking it would be temporary but ended up staying much longer? Vincent Stanley intended to work in Patagonia for six months and save enough to travel around Europe. Fifty years later, he's still working here, helping to transmit, evolve, and create the philosophy at the heart of Patagonia.

The sous chef at Patagonia's headquarters

Food is super important. At the cafes on Patagonia campuses, lines sometimes stretch all the way to the door, especially when there's a surprise berry crumble in the afternoon. The cafes are where we talk about surfing, put Brussels sprouts on a friend's plate when they're too big on the counter, and devour delicious gourmet menu items. In this short story, sous chef Mel Bishop tells us about what it's like to feed people at Patagonia, create things that don't last long, and work with local farmers who provide us with fresh ingredients.

Inside The Forge with Nelle Smith

In this behind-the-scenes look at where our team is conceptualized, Nelle Smith (The Mother of The Forge) talks about taking risks, being a sponge, and going from working with machines to working with humans.