Ruby de Luna
Reporter
About
Ruby de Luna is a features reporter at KUOW. She had originally planned to go into TV, but ditched the idea after discovering public radio. Ruby has reported on immigrant communities and healthcare. She currently covers food and how it intersects with health, communities and culture. Ruby is a transplant from Taipei, Taiwan. She holds a BA in communication from Seattle Pacific University. In the age of computer/digital audio editing, Ruby is proud to be one of the few old–schoolers who can still edit tape with a razor blade. In her free time she practices her knife skills on new recipes.
Stories
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Soupy in Seattle? We asked about your favorite kitchen gadgets for the #Snowpocalypse
We know you’ve been making a lot of soup to fortify yourself during the freezing weather. So what did you use? Instant Pot? Slowcooker?
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Humans only at the PCC checkout
In a world where grocery stores are adding more technology to the aisles, one store has gone the opposite direction. At least some parts of it.
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UW student who fell on campus died of natural causes, medical examiner says
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Ignore the ice and snow: Seattle gardeners are swapping seeds and dreaming of spring
Winter is too cold for anything to grow, but it’s the perfect time to daydream about what to plant in the spring.
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Coast Guard families rely on food pantry as shutdown stretches on
As the partial government shutdown drags on, community volunteers have started food donations to help thousands of Coast Guard officers and reservists who are working without pay.
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Salad or soda? Where you live shapes how you eat
Your income, education and property value can determine what you eat
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Federal workers in Washington state struggle to survive without pay during shutdown
It’s almost a month since the partial government shutdown. Many federal workers are struggling without a paycheck.
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Food assistance will be arriving soon, but it has to last until March
Low income families will have to make their food assistance last through the end of February as the federal government shutdown continues.
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This is what Seattle chef Eric Tanaka cooks for his five kids, including a picky eater
You enjoy their food, their creativity, their work. But where do chefs they get their inspiration? What do they do when they’re not working? And what do they eat?
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Viadoom? Downtown Seattle businesses see opportunity for via-deals at longer happy hours
Downtown Seattle businesses are bracing for a decline. But some are trying to turn the major construction headache into an opportunity.