Everyone who donates to 350PDX through the Give!Guide, will receive a 5oz bag of Spielman Bagel Chips.
After 18 years roasting coffee, Rick Spielman went into business with his son Raf, developing a unique “Portland-style” bagel. A sourdough start gives these kettle-boiled bagels a tartness that is balanced with milk and honey and a perfectly textured center. Their bagel chips are made from the same sourdough bagels that made Spielman a local favorite, lightly seasoned with Portland’s own Jacobson salt. And while the bagels have taken off, the Spielman’s have remain true to their roots and continue to roast a great cup of coffee.
Spielman has been a dominant force in Portland’s ever-expanding bagel scene, earning accolades from Portland Monthly, Eater, and The Willamette Week. Starting in 2011 from a single shop on SE Division, Spielman has expanded to three locations, each serving shade-grown coffee and a variety of schmears and sandwiches. Their bagels and chips are also available in coffee shops and restaurants throughout the city.
Umi began when Lola Millholland was working as a journalist and took a week-long noodle making workshop with ramen companies from around the world. She followed her passion for Japanese culture and food advocacy, delivering Portland a top-notch, springy noodle that is organically grown and ethically produced.
The team at Umi isn’t just making noodles, they are building a food production system with a deep respect for both the environment and the people who work to transform wheat and barley into the food on your plate. Along with Lola, Umi is spearheaded by Ayla Ercin, a former wall street lawyer who is committed to creating healthy workplace cultures and Theresa Marquez, a 40-year veteran of the natural foods industry.
Umi noodles are high-quality restaurant-quality refrigerator noodles that cook up in 2 minutes, serving as a quick and easy base for any meal. Their noodles are created with only six ingredients, organic wheat, organic barley, water, sea salt, organic wheat gluten, and kansu – a combination of mineral salts that gives ramen noodles their springy texture.