Sharyn Jackson | Star Tribune
Reporter | Food and drink

Sharyn Jackson is a features reporter covering the Twin Cities' vibrant food and drink scene.

A New Jersey native, Jackson moved to Minneapolis in 2014, when she joined the Star Tribune as a general assignment features writer. She was previously a news reporter for USA Today and the Des Moines Register, and an arts writer and editor at the Village Voice in New York City. She earned a Master of Science from Columbia University Graduate School of Journalism. Jackson is a leader of the Minnesota chapter of NLGJA - the Association of LGBTQ Journalists. She has won awards from the Society of Professional Journalists and the Association of Alternative Newsmedia, and is a Livingston Award finalist.


6 ways to get your crayfish fix this summer

Crayfish lovers can start planning for two parties and four restaurants where mudbugs are on the menu this summer.


'Time to let it go': Excelsior Irish restaurant Jake O'Connor's closes after 13 years

Increasing competition from other restaurants, food trucks and even supermarkets led to the closure.


Restaurant roll call: The latest openings and closings in the Twin Cities

What's open, what's closed and what's still to come in the Twin Cities and beyond.


Patisserie 46 baker opens cafe in old St. Paul beer hall

But he's closed his pizza stand at Keg and Case Market.


Watch: Noodles stretched by hand at new Magic Noodle shop in St. Paul

How much are those noodles in the window? At Magic Noodle (1337 W. University Av., St. Paul, 651-369-6688, magicnoodleusa.com), you can watch the hand-pulled…


Citing problems on Nicollet Mall, Haskell's Wine Bar has closed

The longtime wine and spirits shop remains open.


Teas inspired by cocktails at new south Minneapolis shop

After going low-carb, paleo and keto, Jennifer Wills was desperate for something to drink. The biggest drawback to the diets was boredom with her beverage…


These Minnesotans see the beauty in 'ugly' produce

Minnesotans are combating food waste by eating "cosmetically challenged" fruits and vegetables.


New seafood restaurant off Lake Minnetonka opening in July

The plan is to focus on what he calls the "lesser-known, but more delicious" sustainable gifts from the sea: abalone, cuttlefish, sea urchin and wolffish, along with seasonal, local ingredients.


Can you tell a Surly from a Schell's? Take a blind taste test

Sample a whopping 48 Minnesota-made Hazy IPAs.