Naomi Tomky

Stay informed with Naomi Tomky’s coverage and analysis for Fortune.

CanoeHouse, the resort’s beachfront restaurant, celebrates the island’s unique bounty—everything from locally raised abalone and fresh caught opakapaka (snapper) to tart poha berries and tender hearts of palm.

Hawaii’s storied Mauna Lani Resort reopens after $200 million remodel

Cows grazing on the lower slopes of Mauna Kea on the Big Island, Hawaii.

The foodie haven in Hawaii you need to know about now

Georgian khachapuri, a boat-shaped cheese-filled bread, at Compass Rose in Washington, D.C.

Georgia’s staple cheesy bread is more than Instagram bait. It’s an economic indicator

As restaurants pare down to takeout only, or close entirely to wait out the pandemic, restaurant suppliers are left with tons of food.

Left with tons of premium food amid coronavirus shutdown, restaurant suppliers turn to consumers to stay afloat

A bamboo steamer filled with handmade juicy pork buns from Zheng Café in Seattle.

From Wuhan to Seattle, the coronavirus pandemic cuts deep into local businesses

How this cult classic coffee thermos became a total game changer

The local version of apps can be particularly helpful when it comes to transportation—many public transportation and rail systems have their own apps.

The most essential travel apps you need to know about

Kwame Onwuachi ’13, working as a guest chef with students in the Bocuse Restaurant on the Culinary Institute of America’s New York campus.

What’s next for James Beard Foundation’s ‘rising star chef’ Kwame Onwuachi

A food tour of Hong Kong as seen on an episode of “Eat China.”

What the producer of the hit YouTube series ‘Eat China’ wishes people knew about Chinese food

Inside Erizo, an American restaurant in Portland, Ore., serving a multicourse tasting menu three nights a week prepared over live fire.

How Portland’s star seafood chef stays sustainable

Sustainable can be a wobbly term. Should Imperfect Foods use the term for the offcuts of farmed salmon it sells?

An Imperfect expansion into ‘sustainable’ seafood

“Coro” is the Italian word for chorus, and the business’s owners say the name alludes to not only the chorus of nontraditional flavors in the meats but also the chorus of voices at the neighborhood institution.

How a beloved Seattle sandwich shop, originally owned by the Batali family, found new life

The Canada Line rapid transit on the elevated railway in winter, with city streets and views of buildings and snowcapped mountains as backdrop, between the cities of Richmond and Vancouver, British Columbia.

One of the best places to celebrate Lunar New Year is just outside Vancouver

Van Leeuwen’s new line of oat milk–based ice cream.

Peak Plant-Based Ice Cream Is Here

Back to school…at the bar.

Bars and Restaurants Around the Country Are Turning Into Classrooms