Lola Milholland (Umi Organic CEO and co-founder) joins Dirk Marshall of Marshall’s Haute Sauce in the studio to talk ramen. Umi Organic makes many delicious things but their start was an organic ramen noodle made right here in Portland. Lola brings a lot of heart and knowledge to this episode which is all things Tampopo. So grab a bowl of noodles and dig in! Listen here or by searching V H US wherever you listen to podcasts.
Each episode of 'V H US' features host Dirk Marshall having an in-depth talk with various guests about that week's cult film and what it is like to have the profession portrayed (sometimes very loosely) in the film.
Oregon’s school lunches are wholly paid for by federal dollars. At least they were until 2011 when Oregon passed legislation creating the Farm to School Grant. That established a state fund for schools to purchase fresh, locally-produced food. That law is now up for renewal and expansion. For 12 years, Whitney Ellersick, the senior director of nutrition services at Portland Public Schools, has been working to keep students fed and ready to learn every day. We hear from her and Lola Milholland, the CEO of Umi Organic, which has developed a new organic yakisoba noodle specifically to meet USDA requirements to be included in school lunches.
It's like a glo'd-up Cup o' Noodles.
While a steaming bowl of ramen is always comforting, these spins will bring your favorite comfort food to a whole new level. Eg: Noodles in beef bone broth with fish sauce
Come along on our deep dive into riveting noodle politics with Umi Organic founder, Lola Milholland. We also cover the nightmare of "audience participation", and Andrew's figure skating dreams.
"As the ramen craze hits Portland hard, fans can find a new local organic product on grocery store shelves later this month. Umi Organic, which debuted at Hollywood Farmers Market this spring, is the first fresh, organic ramen noodle to be made in the Pacific Northwest. Tasty, with the perfect springy texture, the noodles are made in North Portland with just six ingredients... 'There was a big hole in the marketplace, so I sought to fill it,' says Lola Milholland, a food writer-turned entrepreneur who launched the startup after digging into the complex politics of the wheat industry..." Read on.
"It's one thing to enjoy a nice bowl of ramen. But have you ever caught your ramen with chopsticks, fresh off a bamboo flume, as they luge into existence? Have you harvested the soul of your soup by hand? Umi Organic provides you ramen-lovers the opportunity to do just that by bringing the popular Japanese pastime Nagashi Somen to Portland. Once you've caught your noodles, take them to Umi's salad bar to add sauce and veggies from market vendors."