
Lorie Hearn
Executive Director and Editor of inewsourceLorie Hearn is the executive director and editor of inewsource. She founded inewsource (formerly called the Watchdog Institute) in the summer of 2009, following a successful 35-year reporting and editing career in newspapers. She retired from The San Diego Union-Tribune, where she had been a reporter, Metro Editor and finally the senior editor for Metro and Watchdog Journalism. In addition to department oversight, Hearn personally managed a four-person watchdog team, composed of two data specialists and two investigative reporters. Hearn was a Nieman Foundation fellow at Harvard University in 1994-95. She focused on juvenile justice and drug control policy, a natural course to follow her years as a courts and legal affairs reporter at the San Diego Union and then the Union-Tribune. Hearn became Metro Editor in 1999 and oversaw regional and city news coverage, which included the city of San Diego’s financial debacle and near bankruptcy. Reporters and editors on Metro during her tenure were part of the Pulitzer Prize-winning stories that exposed Congressman Randy “Duke” Cunningham and led to his imprisonment. Hearn began her journalism career as a reporter for the Bucks County Courier Times, a small daily outside of Philadelphia, shortly after graduating from the University of Delaware in 1974. During the next two decades, she moved through countless beats at five newspapers on both coasts. High-profile coverage included the historic state Supreme Court election in 1986, when three sitting justices were ousted from the bench, and the 1992 execution of Robert Alton Harris. That gas chamber execution was the first time the death penalty was carried out in California in 25 years. In her nine years as Metro Editor at the Union-Tribune, Hearn made watchdog reporting a priority. Her reporters produced award-winning investigations covering large and small local governments. The depth and breadth of their public service work was most evident in coverage of the wildfires of 2003 and then 2007, when more than half a million people were evacuated from their homes. Contact Lorie at loriehearn@inewsource.org.
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Some recipes are passed down at the kitchen table or in family restaurants, like at Cecil's Deli and Restaurant where they make Jewish-style potato latkes. But for others, like Korean Adoptee Anna Luster, cooking kimchi jjigae (stew) is about keeping food memories alive when far from home—creating new traditions that will last for generations.
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The therapeutic food is designed to bring malnourished kids back from the brink. A new order from the U.S. after months of mixed signals is good news for the Rhode Island factory that makes it.
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President Trump has been pushing to broker an end to the war in Ukraine since he took office. But it hasn't been quick or easy.
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James Beard Award-nominated chefs Mike Brown and Bob Gerken are known for flipping food on its head at their restaurant, Travail Kitchen and Amusements. After showing off their fancy, fine dining creations, the chefs go back to their roots and head into the kitchen with their moms to cook childhood favorites the old-fashioned way.
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Two Cakes with a HOLE lot of surprises. The stories behind the decedent and buttery French King Cake with James Beard Award-nominated pastry chef Marc Heu and the rich Tunnel of Fudge American Bundt Cake with Jennifer Dalquist, granddaughter of the inventors of the Bundt pan.
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Two restaurants bring the spirit of Aloha to the Midwest through iconic and memory-filled meals from Hawaii. Warren Seta from Ono Hawaii Plates cooks up his grandmother's traditional beef stew, historically served as a "plate lunch." Chef Chris Ikeda (Pau Hana) puts a modern spin on the classic Loco Moco while diving into the ins and outs of Hawaii Regional Cuisine.
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