K.C. Sherred

Writer, Photographer, Food+Drink Nerd

Tacoma | PNW | USA

K.C. Sherred

good food. good drink. good people.
food reporter + home cook + bartender


TNT Diner

The landing page to the food and dining column I manage at The Tacoma News Tribune.
The News Tribune Link to Story

Wicker Park's family-owned past nears extinction as condos rise

Heavy foot traffic, major retail, busy bars, two Blue Line stations -- these perks make up a big stretch of Milwaukee Avenue in Chicago’s Wicker Park. Yet 16 percent of the street’s ground-floor spaces remain vacant. Will an influx of new residential buildings change that?
Medill Link to Story

No Tipping Please: why gratuity could be a lost cause

On legal paper, the employer receives a “tip credit” to pay this lower wage to employees who perform tipped work, which by law requires that the employee’s primary responsibility be direct customer interaction. Regardless of their level of service, they’re not compensated with a living wage unless you, the customer, pay them what their employer either cannot afford or refuses to pay. The tip credit is a legal way for employers to pay employees less in the expectation that customers will tip employees enough to ensure a living wage.
Newcity Link to Story


K.C. Sherred

A proud Pittsburgh native, I never hesitate to tout Steel City as one of America's greatest and most underrated. It was there, among hot dogs and a chilly craft beer cave, that I fell for the wonders of a good beer shared with good food and good people. Now I am an avid cook and a spirits nerd who finally, after years of persuasion, convinced her dad to keep the vermouth in the fridge.

Many moons ago (2009), I graduated from Boston University's College of Communication with a B.S. in Photojournalism and a minor in French. In 2018, I earned my master's at the Medill School of Journalism in Chicago, where I lived for nearly a decade.

Still loving words almost as much as hockey, beer, crafts, and sarcasm, I am a writer at heart. I focus my work on restaurants and bars and the people who make them. I also relish the chance to report on food policy, nutrition, labor and the environment.

Currently, I am engulfed in the F&B scene of beautiful Tacoma, Washington, as a full-time food reporter for The News Tribune.

For stories from the PNW, message me: I'm hungry and available.




  • biking
  • journalism
  • photojournalism
  • cooking
  • baking
  • magazine journalism
  • data analysis
  • photography
  • adobe creative suite
  • event planning
  • public speaking
  • spirits education
  • narrative writing
  • research
  • public relations
  • photojournalism
  • bartending
  • editing
  • proofreading
  • marketing on a budget
  • relationship building
  • frisbee