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


Why 'ghost' restaurants are changing the delivery game

To meet customers where they are, restaurants have been all but forced to embrace online ordering for pickup and delivery. While major brands including Chipotle, Panera and Roti have added second lines to accommodate the influx of carryout orders, other brands and third-party platforms have turned to an entirely new model: the virtual restaurant.
Restaurant Dive 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

Filipino Kitchen Sheds Light on Misunderstood Cuisine

Since Filipino Kitchen’s inception last year, and before their first full-blown Kultura Festival at the Logan Square Emporium in October, the most commonly asked question from outsiders remains the same: what is Filipino food?
Steve Dolinsky 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