Podcast appearances and mentions of umi organic

Lola Milholland joins Let's Talk Memoir for a conversation about communal living and interconnection, writing about food and its impact on our sense of home and culture, writing about loved ones with honesty, not sharing early drafts, exploring material that calls to us energetically, going directly to publishers, the role of privacy and boundaries in our lives and her new book Group Living and Other Recipes.   Also in this episode: -food and culture -commune cookbooks -searching acknowledgement pages for publishers   Books mentioned in this episode: Vibration Cooking by Vertamae Smart-Grosvenor My Picture Diary by Fujiwara Maki Men We Reaped by Jesmyn Ward Holy Land by DJ Waldie Lola Milholland is a food-business owner and writer. A former editor for Edible Portland magazine, she currently lives in Portland, Oregon, and runs Umi Organic, a noodle company with a commitment to providing nutritious public school lunch. Her debut book, GROUP LIVING AND OTHER RECIPES, will be published by Spiegel & Grau in August 2024. Connect with Lola: Website: www.lolasbeef.com Instagram: https://www.instagram.com/lolamilho Get Lola's Book: https://www.spiegelandgrau.com/group-living/ — Ronit's writing has appeared in The Atlantic, The Rumpus, The New York Times, The Iowa Review, Hippocampus, The Washington Post, Writer's Digest, American Literary Review, and elsewhere. Her memoir WHEN SHE COMES BACK about the loss of her mother to the guru Bhagwan Shree Rajneesh and their eventual reconciliation was named Finalist in the 2021 Housatonic Awards Awards, the 2021 Indie Excellence Awards, and was a 2021 Book Riot Best True Crime Book. Her short story collection HOME IS A MADE-UP PLACE won Hidden River Arts' 2020 Eludia Award and the 2023 Page Turner Awards for Short Stories. She earned an MFA in Nonfiction Writing at Pacific University, is Creative Nonfiction Editor at The Citron Review, and lives in Seattle with her family where she teaches memoir workshops and is working on her next book. More about Ronit: https://ronitplank.com   Sign up for monthly podcast and writing updates: https://bit.ly/33nyTKd Substack: https://substack.com/@ronitplank Newsletter sign-up: https://ronitplank.com/#signup   Follow Ronit: https://www.instagram.com/ronitplank/ https://twitter.com/RonitPlank https://www.facebook.com/RonitPlank Background photo credit: Photo by Patrick Tomasso on Unsplash Headshot photo credit: Sarah Anne Photography Theme music: Isaac Joel, Dead Moll's Fingers

If it's lunchtime, it must be KEEN ON time. At least that's what it seems, given the long menu of food guests recently on the show. First there was the lunatic regenerative farmer, Joel Salatin, fixing America one bite at a time. Then Nicola Twilley, the food blogger and historian of refrigeration. And don't forget Andrea Freeman, who reminded us that even free school lunches aren't really free. But our latest food guest, Lola Milholland, a Portland based Ramen noodle entrepreneur and food writer, might be the most entertaining of all. Milholland is the author of GROUP LIVING and Other Recipes, a rich stew of a memoir about her collectivist foodie parents and her passion for noisily slurping Japanese noodles. And my conversation with Lola covered everything from the non-sexual polyamory of group living to the deliciousness of the classic 1985 Japanese movie Tampopo. Eat, Lola, Eat. Recommended. Lola Milholland is a food-business owner, social-practice artist, and writer. Her work has been published by The Guardian, Gastronomica, Oregon Humanities, Meatpaper, Compound Butter, and others. A former editor for Edible Portland magazine, she currently lives in Portland, Oregon, and runs Umi Organic, a noodle company with a commitment to providing nutritious public school lunch. Her debut book, Group Living and Other Recipes, will be released by Spiegel & Grau on August 6, 2024.Lola was born in Portland, Oregon in 1985, the child of two counterculture parents involved in food and agriculture activism and cultural history. In college she became enthralled by studying the history of beef in Japan—forbidden by Buddhist and Shinto doctrine for more than a millennium, then widely propagandized, and now the focus of a couture-esque industry producing some of the most expensive beef in the world. From that time on, she's had an intense fascination with the way that shifts in food culture reflect and influence larger cultural moments. The intersection of food justice, cultural history, and ecology is her favorite place to linger.Named as one of the "100 most connected men" by GQ magazine, Andrew Keen is amongst the world's best known broadcasters and commentators. In addition to presenting KEEN ON, he is the host of the long-running How To Fix Democracy show. He is also the author of four prescient books about digital technology: CULT OF THE AMATEUR, DIGITAL VERTIGO, THE INTERNET IS NOT THE ANSWER and HOW TO FIX THE FUTURE. Andrew lives in San Francisco, is married to Cassandra Knight, Google's VP of Litigation & Discovery, and has two grown children. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit keenon.substack.com/subscribe

A Portland, Oregon native, Lola Milholland's Umi Organic fresh ramen noodle dishes started with a workshop. She took a week long noodle making tour with other ramen noodle companies and was hooked on the idea of providing the best noodle making kits people could make fresh in their own homes. Most people don't realize what a creative space ramen noodle making can be. There's a limitless amount of ingredients that can be added, and taking the organic angle is very new. Raised in the culture of grocery stores, Lola's parents were involved in the food business and she spent much of her after-school time stocking the refrigerated goods and salad sections of a store; so she knows the business from the backroom. Lola studied the Japanese language in school and bent toward the culture and food. She blended that with the farm-to-school movement early on when moving back to Portland. It was program that connected the farm meals with the local food producers and Lola took that early experience and mission into forming her company. And her team is impressive, including experience in Wall Street banking and startups, and growing the largest organic farmer-owned cooperative. "Masoni and Marshall the meaningful Marketplace" with your hosts Sarah Masoni and Sarah Marshall We record the "the Meaningful Marketplace" inside NedSpace in the Bigfoot Podcast Studio in beautiful downtown Portland. Audio engineer, mixer and podcast editor is Allon Beausoleil Show logo was designed by Anton Kimball of Kimball Design Website was designed by Cameron Grimes Production assistant is Chelsea Lancaster 10% of gross revenue at Startup Radio Network goes to support women entrepreneurs in developing countries thru kiva.org/lender/markgrimes Listen to the "Masoni and Marshall the meaningful marketplace" live on-air every Friday at 9:00am pacific time on Startup Radio Network at startupradionetwork.com

Piper gets into the kitchen with Lola to cook up Umi Organic's noodle and miso- sesame sauce kit with roasted vegetables. Flipping delicious!

Piper mouths off about the hidden costs of cheap, crappy food. Then she sits down with Umi Organic founder Lola Milholland to talk about her best practices for food production, including using local ingredients, paying employees a livable wage and producing delicious fresh ramen.

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, establishing 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. Lola Milholland is the CEO of Umi Organic, which has developed a new yakisoba noodle specifically to meet USDA requirements to be included in school lunches.

Creative food event planner and award-winning writer and multimedia producer, Lola Milholland, talks about starting her Portland-based organic ramen noodle company Umi Organic and the importance of being playful with food. From ‘experimental ice cream socials’ to ‘noodle luges’ Lola is turning the American bad habit of rushing through meals on its head with creativity, ingenuity and—of course—the spoils from her CSA box. Tune in to hear about… Exactly how Lola and Rootstock Radio host Theresa Marquez know each other. Let’s just say they go waaaaaaay back… Food adventures like ‘melon milk ice cream’ and ‘blind tasting bingo’ How to get millennials to cook! What the heck a ‘noodle luge’ is and what inspired this crazy-awesome idea Deepening local cuisine even as more extraordinary ingredients show up on grocery store shelves

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.