Jason DeRusha filed his first report for WCCO-TV on April Fool’s Day in 2003. Since then, he’s earned five Emmy 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. and “WCCO News At Noon” with Jamie Yuccas. He is also the station’s food reporter, producing “DeRusha Eats” for WCCO Saturday Morning.
While at WCCO, he was among the first television reporters on the scene and on-the-air at the Interstate 35W bridge collapse. He’s covered flash flooding, tornadoes and school shootings. 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 15 Regional Emmy Awards, and he’s won Regional Emmys for Anchoring coverage of the 2010 blizzard, Online Personality (twice), Health Reporting, and On-Going Feature Series.
In the Twin Cities, Jason serves as 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 joined Minnesota Monthly as a food/wine columnist in 2009, and now writes for Minneapolis/St. Paul Magazine as a contributing editor. 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.
No-Knead Artisan Free-Form Loaf From “The New Artisan Bread in Five Minutes a Day.” Each loaf will average five minutes of active preparation time. Makes enough dough for four loaves, slightly less than 1 pound each. In a 5-quart container, mix yeast, water and salt. Add the flour, then use a spoon, stand mixer or high-capacity food processor to mix until uniform. Cover (not airtight) and allow to rise at room temperature for about two hours. The dough can be shaped and baked the day it’s mixed, or refrigerated in a lidded container (not airtight) for up to 14 days. The dough is easier to work with after three hours refrigeration.
The WCCO Morning Show is honoring another excellent educator in the metro who has gone above and beyond to make a difference in student’s lives. Jason DeRusha headed to the only Catholic school left in Northeast Minneapolis — Pope John Paul II Catholic School.
A red-hot Twin Cities restaurant just raised more than $250,000 from friends and fans to help build a new spot in Robbinsdale. The Kickstarter campaign hit its goal of $75,000 in just six hours. Two years ago, Travail was named one of the Best New Restaurants in America.
The sizzle of fresh tilapia, crisp green beans, topped with gorgeous grilled vegetables. Chef Jesse Sturm is working hard to offer healthy, delicious foods. In a place not exactly known for it.
This morning we honor another excellent educator who has gone above and beyond to make a difference in student’s lives. Cindy Britain is a teacher at the Ronald McDonald House who has been inspiring kids in the classroom for more than 30 years.
Cirque Du Soleil’s Amaluna is in the middle of a three-week run in the parking lot by Mall of America. But when the circus comes to town for an extended period of time, it’s not like the performers are eating at local restaurants the whole time.
Making healthy dinners doesn’t have to be overwhelming. Better For You cooking classes — at a price of just $30 — can help you whip up something delicious in the kitchen. It’s the root vegetable time of year — carrots, parsnips and turnips are every where.
Eating and making healthy food at home isn’t always easy. That’s why Jason DeRusha is in the kitchen with a very easy grilled salad. Mike Shannon from Yumpower shares some quick and easy tips on how to maximize whole ingredients to whip up a tasty salad.
Usually Jason DeRusha eats. But now he’s trying his hand at cooking. In the new Cambria Kitchen Gallery in the CBS Radio building in downtown Minneapolis, he gets a tutorial on how to whip up an “unsloppy joe.”
Taking notes has changed from the days of scribbling in your spiral notebook, and even from the days of typing on your laptop. Now, it’s all about the app.
Butcher and the Boar is well known for sausage. So well-known that a local grocery store asked if it could sell it. So why not let Jason DeRusha help make The Boar’s cheddarwurst? There’s an old saying about laws and sausage — it’s better not to see them being made.
The gates to the Minnesota State Fair open every morning at 6 a.m., but competition for the agricultural kids is already well underway. It takes a lot of prep work to get into the ring. The work really never stops, it actually goes all night long.
It is one of the most buzzed-about new foods at the Minnesota State Fair in 2013: mini-donut batter crunch ice cream. And you’ll find it at one of the oldest places on the fairgrounds.
Launching one new food at the Minnesota State Fair can be risky, but launching two new foods in one year? That’s what O’Gara’s At the Fair is doing in 2013. Deep fried bread pudding is one of O’Gara’s two new items.
For the first time in 55 years, there will be no Pizza Palace at the Minnesota State Fair. But as one family-owned business closes, a new one is moving in. The legendary Mancini’s from St. Paul will have a spot at the State Fairgrounds this year, serving up their steak amongst several popular items.