Try something new with your next bowl of pho: a sweet, custardy Vietnamese soda that makes drinking egg yolk seem a lot more appealing than Rocky made it look.
Naomi Bishop is the unrelentingly enthusiastic eater, photographer, and writer behind The GastroGnome. Since 2006, she’s brought her (sometimes over) eager mouth to tables around the world in search of new things to shove in it. From Beijing to Texas, from un-cleaned pig intestine (it sounds worse than it is) to huckleberry ice cream, there’s an adventure on every plate she dives into. Her writing can be found in the Seattle Weekly, Serious Eats, and Eat Your World. Her food and restaurant photography have appeared in all of those, plus Edible Seattle, Food and Wine Magazine, and Sunset Magazine. She lives in Seattle with her fiancée, and muppet-like dog. By day, she is the marketing manager for a group of grocery stores. When she’s not eating food or writing about it, she’s usually trying to work it off by skiing, running, or mountain biking.
Recent stories by Naomi Bishop
From salad dressing to cocktails: are you ready for olive oil to make the jump from the plate to the glass?
Scotland is flush with scotch whisky and shoreline, so when eating the Northwest’s native briny beast the oyster, scotch becomes a natural, if somewhat counter-intuitive, pairing.
Do you know your hand-pulled noodle from your biang biang mian? Since these two types of noodle are recent arrivals to Seattle, it’s not surprising if you don’t. Here’s where to find them.
We already knew that star Seahawk Marshawn “Beast Mode” Lynch couldn’t adhere to too healthful of a nutritional regimen since he draws his strength from what he calls his “power pellets”—Skittles to you and me. After watching what else he took in at last Wednesday’s parade, we thought about what his stomach might have to say.
Bison grass vodka, as it’s available in the US, is not the “real” thing—like wormwood-containing absinthe, true Żubrówka is not legal here. Now imitation versions without the offending ingredient exist, and at Seattle’s Polish Home Association community center, you can try it in the traditional fashion, alongside excellent Polish food.
One of Seattle’s best bartenders has a new home: Vessel co-owner Jim Romdall has landed at Rumba after the closure of his own bar, and he’s ready to talk daiquiris.
Red wine or a pack of Bud Light Lime? What does the local craft beverage that your Valentine brings you as a gift really mean? Our guide has the answer!