Ed Ronco
Ed Ronco came to KNKX in October 2013 as producer and reporter for KNKX’s Morning Edition. He started hosting All Things Considered in 2015.
Ed started in public radio in 2009 at KCAW in Sitka, Alaska, where he covered everything from city government, to education, crime, science, the arts and more. Prior to public radio, Ed worked in newspapers, including four years at the South Bend (Ind.) Tribune, where he covered business, then politics and government.
Ed grew up in Wyandotte, Mich., a suburb of Detroit, and earned his bachelor’s degree in journalism from Michigan State University.
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KNKX reporter Lilly Ana Fowler joins All Things Considered host Ed Ronco for election analysis. They look at who won, why and what's next for our region. Political consultant Crystal Fincher weighs in with her thoughts.
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Just south of Seattle, in a new development called Tukwila Village, something special is cooking. A lot of special things, as a matter of fact.
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We know local news outlets nationwide are less robust than they once were. And we know that has far-reaching effects in communities. What does it mean for Washington state?
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In the latest installment of FOOD, KNKX's Ed Ronco shares an old family recipe with food commentator Nancy Leson. Meet "Irish Spaghetti."
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In the latest installment of FOOD, KNKX's Ed Ronco shares an old family recipe with food commentator Nancy Leson. Meet "Irish Spaghetti."
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A West Seattle woman who escaped the World Trade Center on Sept. 11 tells KNKX that this weekend's anniversary is a marker of how far she's come, and how grateful she is to be alive.
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An Afghan interpreter kept Brian Olsen safe, and now faces possible retribution from the Taliban. Olsen is scrambling to try and get him and his family out of the country.
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In this month's episode, KNKX's Ed Ronco and food commentator Nancy Leson head to Yakima County to visit a farm that grows more than 200 varieties of peppers, sold at farmers markets across western Washington.
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The chef, columnist, cookbook author and social media sensation just moved to Seattle. Why? Nancy Leson asks that and other questions in this conversation about food, representation and more.
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It’s been a decade since I cooked my first salmon, while living in Alaska — three hefty filets from some Chinook I’d caught and saved, frozen, to impress…