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.
It’s the best time of the year if you’re looking for a great deal on restaurant gift cards. Spend $100, get $20. Spend $100, get $25. Spend $25, get $5. It’s the perfect way to say “thank you” to coworkers, or your babysitter, or a great gift for family and friends.
All week the WCCO Morning Show is sharing its favorite family recipes in time for your Thanksgiving. Today we’re talking stuffing. Jason DeRusha’s mom does it one way, but his mother-in-law has a pretty big twist.
Almost all of us have cell phones, and with them come cases and skins. NPD Group market research says over the last 12 months, Americans spent $2.2 billion dollars on cell phone protection devices.
A Twin Cities company has quickly grown from the owners’ New Brighton home to an online retailer to a retail store at Mall of America. The New Brighton-based business Sigma Beauty was started online by a veterinarian and an engineer, and now they have claim $25 million in annual sales.
This weekend will see the biggest awards in the local food scene. The Charlie Awards not only honor the best chef and best restaurateur in the Twin Cities, but they also honor the best dishes in certain neighborhoods. In this week’s DeRusha Eats, Jason DeRusha checked out Charlie’s Potato Salad, and scouted some of the ten finalists.
We know about craft beer, and small-roasted coffee, but some food experts believe tea will be the next drink to take off in the United States. And a Minneapolis couple in their 20s certainly hopes so with Verdant Tea.
For 20 years now, Bryant Lake Bowl has been a popular date night spot in uptown Minneapolis. It’s part local restaurant, part bowling alley – a Twin Cities original.
As the weather turns colder, a lot of us start thinking of baking. And two Minnesota authors — Jeff Hertzberg and Zoe Francois — have sold 500,000 books promising Artisan Bread in five minutes.
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.