THIS OR THAT
Jason DeRusha filed his first report for WCCO-TV on April Fool’s Day in 2003. Since then, he’s earned nine Emmy Awards, his food coverage was a finalist for Outstanding TV Segment in the prestigious national James Beard Awards, the Jaycees named him one of the Ten Outstanding Young Minnesotans, and the city of Minneapolis proclaimed Sept. 21 “Jason DeRusha Day.” No fooling.
Today, Jason co-anchors WCCO This Morning weekdays from 4:30 a.m. until 7:00 a.m., WCCO Mid-Morning from 9 to 10 a.m., and WCCO 4 News At Noon. He is also the station’s food reporter, producing “DeRusha Eats”.
While at WCCO, he was among the first television reporters on the scene and on-the-air at the Interstate 35W bridge collapse. He answered “Good Question” for 5½ years. In 2013, he was named one of the “40 under 40,” the Minneapolis/St. Paul Business Journal’s list of young community leaders.
Minnesota Monthly named him to the “Power 75” list, writing, “If anyone understands where mass media is going … it’s DeRusha.”
Marquette University named him the Young Alumnus of the Year in 2012.
Before coming to WCCO-TV, Jason spent three years as a reporter at WISN-TV in Milwaukee. Prior to that, he anchored the weekend news at KWQC-TV in Davenport, Iowa, reported for WREX-TV in Rockford, Ill. and interned at “ABC World News Tonight” in New York.
Jason’s been nominated for more than 20 Regional Emmy Awards, and he’s won Regional Emmys for Anchoring WCCO This Morning, for breaking news coverage, reporting his DeRusha Eats segment and the Good Question segment.
In the Twin Cities, Jason is a past-President of the Board of Governors of the Upper Midwest Chapter of the National Academy of Television Arts & Sciences. He’s a frequent speaker and host for charity fundraisers.
He is a frequent fill-in host at WCCO Radio, and has been writing for Minnesota regional magazines since 2009. He’s currently the food critic for Minnesota Monthly. Jason’s a glass art collector, and he’s been a judge for the Uptown Art Fair. He’s also tried to blow a couple glass art pieces, with limited success.
Jason graduated from the Honors program at Marquette University with political science and broadcast communication degrees, magna cum laude. Jason lives in Maple Grove with his wife Alyssa (a Wayzata High graduate), and their sons Seth and Sam.
St. Paul Bagelry provides bagels for the company’s own locations, as well as wholesale bagels to co-ops and grocery stores all over the Twin Cities and outstate.
Lord Fletcher’s Old Lake Lodge provides a party outside on the wharf, elegant finer dining upstairs, and something in between in the middle.
When you’ve been making iconic candy for more than 100 years, it can be hard to innovate. There are only so many things you can do to a Nut Roll, or a Mint Patty. So Pearson’s decided to launch a new product line. And it’s delicious.
The Minnesota Zoo is adding a taste of the Australian Outback in a brand new exhibit, and also in their concessions operations.
Surly Brewing Company is closing its critically-acclaimed fine dining restaurant in the upper level of its Minneapolis Destination Brewery, Brewer’s Table, and Executive Chef Jorge Guzman is leaving the company.
It is Minnesota’s mushroom: prized by hunters who go to great ends to protect their secret spots. Morel hunting is an annual tradition not just by home cooks, but by some restaurant chefs too.
The tour covers a lot of ground geographically, and also historically.
WCCO has learned wealthy Twin Cities businessman Dean Phillips says he will run for Congress against Rep. Erik Paulsen in Minnesota’s 3rd District covering the western suburbs from Eden Prairie to Maple Grove.
When Fred and Stacy Navarro opened George and The Dragon in 2012 the space was empty and new, their son was just five and they weren’t sure if anyone would show up.
It was a unique challenge: A beautiful St. Paul building, right on the river, but in danger of flooding. For decades, it remained empty. That is, until a hometown restaurant guy had a clever idea.
One of the Twin Cities most celebrated chefs, who once owned his own 4-star fine-dining restaurant, is now running a restaurant that’s attached to a hotel in south suburban Bloomington.
Fermentation is the process that turns fruit into wine, grain into beer, and flour into sourdough bread.
Erin Rolek is the first sommelier from Minnesota ever named to that list.
With 310 days until Super Bowl LII in Minnesota, Jason DeRusha got an exclusive behind the scenes look at the preparations to make sure everyone can upload their Instagram and Facebook posts problem free.
When he’s not at his day job at the Motorwerks BMW shop, Tony Stoy is probably in a St. Paul commercial kitchen, tinkering with his latest flavor of Isabel Street Heat hot sauce.
Caribou Coffee is cleaning up its drink menu. The company is banning a laundry list of artificial colors, dyes, preservatives and other ingredients, such as high-fructose corn syrup and MSG, from entering the its cups.
The setting: the lower level of a luxury mall in Edina, Minnesota. The plot: a struggle for survival. The characters: a bookstore in a world where half-off bestsellers are easy to buy online, and a sit-down restaurant: when many of us are eating on the run.
The road to Minnesota Pure and Clear ice starts 30 miles south of Minneapolis in a building that sure doesn’t scream artisanal.
Standing at the corner of 9th Street and Nicollet Mall in downtown Minneapolis, only a minor change to the awnings hint the major change inside. Zelo looks new.
Beautiful to eat, and gorgeous to look at, this bread is a combination of art and science.
As an agriculture student at the University of Minnesota, Ian Silver-Ramp dreamed of starting a facility like Mississippi Mushrooms — local, high-tech, eco-friendly. He had no idea it would become such a favorite of Twin Cities chefs.
When it comes to success at the top of the restaurant world, three Minneapolis chefs want you to know that a women’s place is in the kitchen.
From the music to the bottles, one step inside St. Genevieve and you know you’re about to be taken far from home.
There is something about breakfast, a freshly cracked egg – a fluffy pancake, thick-cut slice of bacon – which sets the table for the day.
It is a deceptively simple menu with just ten items, but what John Sugimura and Xiaotung Huang are doing with their Minneapolis restaurant PinKU Japanese Street Food is far from simple.