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Food not only sustains us, but nourishes our senses of identity, heritage, and nostalgia. Here our instructor Naomi Tomky tackles common questions about thriving as a food writer. bit.ly/flourishfoodwr… She next teaches her 6-week online class, from 9/27 bit.ly/37476NB

Nearly every moment of this piece was just sheer joy to report, a true romp through rose-tinted nostalgia and bargain bivalves: seattle.eater.com/2023/8/28/2384…

Naomi Tomky great line: “he went to the only classroom where he could afford tuition: Brasa’s happy hour”

Recently learned that my city’s PR firm is showing press abroad a certain 40 yr old movie with little local beyond the title. What if they screened this instead?

I've got three more bluesky invites for folks who need them, DM if that's you. And you don't suck.

Rocket-fuel your #foodwriting with our six-week online class, starting 1/24 and 9/18. Our instructor — Naomi Tomky, a renowned journalist and cookbook author — offers direct feedback each week, helping students accelerate quickly! bit.ly/focusonfoodwri…

she’s thick Naomi Tomky

Great little travelogue from #Kosovo on fodorstravel by Naomi Tomky / Naomi Tomky - fodors.com/news/arts-cult…

At New Cowgirl Camp, women reject ranching's old boy's club mentality and learn the gritty work of holistic land management and rearing livestock. New from Naomi Tomky: ambrook.com/research/labor…

When I first submitted my cookbook proposal, I had 11 publishers interested. They all passed. I took a hard look at my proposal and decided my writing needed help. So I took a food writing class, twice. Then I rewrote my proposal and had two major publishers bid on my book.