Workshop: Collision of Land and Sea: Japanese Culinary Noodling with Lola Milholland

THIS WORKSHOP IS NOW FULL! Thank you to all who RSVPed, we’ll see you on Saturday. Would you like to see this workshop repeat in the future? Email us to let us know: [email protected].

This workshop is presented by Greenhorns and Smithereen Farm, as part of the Low Low Tides seaweed harvest workshop and educational series. For more info, please visit greenhorns.org/events.

In a hands-on, immersive workshop, writer and noodler Lola Milholland—owner of Umi Organic in Portland, Oregon—shares her love and knowledge of Japanese noodle soup. 

Join us in making springy hand-cut udon noodles from scratch. We’ll forage for seaweed during low tide, learn to harvest and dry, and participants will take home a small personal supply of Cobscook Bay wild-harvested algae. We’ll use early-harvest spring vegetables from Smithereen Farm and Washington County, and together prepare a hot meal with the noodles and dashi we’ve made. Enjoy a shared meal with farmers, seaweed harvesters, workshop attendees, and locals passionate about the ocean.

Registration required! Please register here.