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Erin Ryan

Managing Editor

Erin got her first newspaper job in 2002 thanks to a campfire story about Bigfoot. In her award-winning work for weeklies, dailies and magazines throughout the region, she has crawled inside the heads of Pulitzer winners and urban vampires, played Scrabble with nudists, flown an airplane and eaten seven pickles in four minutes. She does not believe in nut grafs.

Recent Stories (view all stories)

  • As We See It

    Wednesday, Feb. 25, 2015

    Reports said that only eight people in history have been honored this way, with Tark joining the likes of JFK, Frank Sinatra and Elvis.

  • Education

    Wednesday, Feb. 25, 2015

    “Kids today have so many cute questions. Why do the doggies have tails? Why does the moon follow us? What’s a rusty trombone?”

  • As We See It

    Wednesday, Feb. 18, 2015

    Wakeboarders unite: FlowRider Wave-in-a-Box Double is set to arrive

  • Food

    Friday, Feb. 13, 2015

    Why eat plain old ice cream when you could top it with shattered chocolate mousse?

  • Features

    Thursday, Feb. 12, 2015

    I don't want you to hate me, but I'm lazy. Here's some gas-station fudge.

  • Implosion

    Wednesday, Feb. 11, 2015

    “It was dark. Suddenly, a boom!"

  • A&E

    Thursday, Feb. 5, 2015

    February 6 will be the first time since 2008 that poetry has been featured at Downtown's monthly culture fest.

  • Health

    Wednesday, Feb. 4, 2015

    NIPM is looking toward a future where genome sequencing will provide a "blueprint for effective treatment and disease prevention."

  • As We See It

    Wednesday, Feb. 4, 2015

    Also, artificial bird adoptions (?!) at the Writer's Block.

  • As We See It

    Friday, Jan. 30, 2015

    Spinning natural ingredients into beauty treatments used to be Heather Marianna's hobby. Now it's her business.

  • Wednesday, Feb. 18, 2015

  • Friday, Feb. 13, 2015

    Try all of them. Seriously.

  • Friday, Feb. 13, 2015

    Ice cream with shattered chocolate mousse.

  • Friday, Feb. 13, 2015

    The croissants are insanely good at 346, but the name comes from the freezing point of liquid nitrogen, which is used to make some very inventive treats on the other side of the menu.

  • Friday, Feb. 13, 2015

    The croissants are insanely good at 346, but the name comes from the freezing point of liquid nitrogen, which is used to make some very inventive treats on the other side of the menu.

  • Sports

    Wednesday, May 15, 2013

    Formula Drift driver Danny George of Las Vegas takes his 1990 WreckHouse Mazda Miata around an oval at the Willow Springs International Raceway near Rosamund, Calif. Sunday, April 28, 2013. George will compete in round two of the 2013 season at Atlanta on May 10-11.