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The Path Forward

COVID-19 Plan. Fall 2021 Plan >>

Naomi Kooker , MFA

Adjunct Professor

Naomi Kooker is a Boston-based multimedia journalist who loves a good story as much as she loves good food, which is even better with good company. Naomi created the storyboard for Making Mill Town, an award-winning documentary-short that follows how site-specific performance of multimedia and dance transformed the textile mills of Lewiston, Maine. Her travel and food stories have appeared in The Boston Globe, Bon Appétit, Yankee Magazine, and Boston Magazine and have led her to London, England, California wine country, and all around New England uncovering artisan coffee roasters, maple syrup sugaring, bacon smokehouses and the best places for regional chowders. She was the Boston and Cape Cod Zagat restaurant guides editor and has written about Boston and Cambridge for the nationally renowned TimeOut travel guides. As a reporter for the Boston Business Journal, she broke news in her beats of retail, restaurants, corporate philanthropy, the nonprofit sector, and travel and tourism. When she wrote about the opening of the Ashmont Grill in Dorchester, Mass.—known for its sticky toffee pudding—she fell in love with the area where she now lives. Her experience working as a sous chef in a Manhattan restaurant and as a public relations professional for a New York City-based wine importing company inform her food and travel writing. As a longtime writer, reporter, and editor, Naomi teaches the craft of creative writing as well as journalism and storytelling as an Assistant Professor at Regis College in Weston, Mass. She is a writing coach for individuals and groups, including higher education writing and other programs.

Naomi earned her Master of Fine Arts in Creative Nonfiction from Bay Path University in Longmeadow, Mass. and her Master of Arts in Heritage Studies from Regis College in Weston, Mass. Naomi is a member of the Society of Professional Journalists, Pro-New England Chapter. She earned Level II certification in the field of wine from Boston University’s Elizabeth Bishop Wine Resource Center.