Jim and Denise Hnytka co-anchor “News 8 at 5”, the hour-long “News 8 at 6”, and “News 8 at 10” each weekday with Chief Meteorologist James Zahara and Sports Director Matt Randazzo.

Jim was the co-anchor of “Good Morning Quad Cities” with Julie Sisk for nine years starting in 2006. Before coming to mornings, Jim was the anchor and producer of “News 8 at 6:30” and a reporter for “News 8 at 10”. He’s also anchored the weekend broadcasts and was a reporter on the streets since he joined the WQAD News 8 team in 1995.

Jim is also the host of “The Cities”, a weekly half-hour public affairs program seen on WQPT-TV, the Quad Cities PBS station.

Before coming to the Quad Cities, Jim worked at WWMT-TV in Kalamazoo, Michigan as an anchor and reporter for six years. Prior to that, Jim was an anchor and reporter for seven years at WEAU-TV in Eau Claire, Wisconsin.

He got his start in radio in 1978 at WFON-FM in Fond du Lac, Wisconsin. He later joined WAXX/WAYY Radio Stations in Eau Claire, Wisconsin where he would start as an overnight Country music announcer before working in the station’s radio news department as a reporter and anchor.

Jim is a graduate of the University of Wisconsin-Eau Claire School of Journalism. He’s received numerous reporting awards from Iowa, Illinois, Wisconsin and Michigan. His long-form reporting earned him first place awards with the Iowa Associated Press, the Iowa Broadcast News Association, and the Illinois News Broadcasters Association.

Jim was president of the Iowa Broadcast News Association (www.ibna.org) and is a past president of the Northwest Broadcast News Association which is now the Midwest Broadcast Journalists Association (http://midwestjournalists.org), an organization serving broadcast journalists in six Midwestern states.

Recent Articles
  • 80 year old Canoeist Floats through Quad Cities on a Mission

    It’s being called a “source to sea” adventure to break a world record. It’s being done by a man who calls himself the Grey Beard Adventurer. Dale Sanders is a lone paddler out on the Mississippi River. “Wow, that was a rough morning,” he says after floating through Lock and Dam 15 between Rock Island and Davenport. Dale is an 80-year old canoeist heading South. But it’s not a one day trip: he’s on an 80-day mission to paddle from […]

  • Chef Scott: Pork Sliders

    Instead of the traditional hamburgers for the cook-out, Chef Scott says you can make fun-to-eat sliders with pork

  • Chef Scott: Jamaican Jerk Shrimp

    It’s time to spice things up on your grill. Time to make Jamaican Jerk Shrimp. “You know back in the 1930s, it was invented in the Boston Bay area of Jamaica,” says Chef Brad Scott, head of Scott Community College Culinary Arts and Hospitality Management Center. “‘Jerk’ actually means a dry rub, dehydration, or cooked and that’s what we’re going to do,” he says. “Lots of spices today.” 1.  In a bowl, add Chef’s butter (50/50 mix of butter and […]

  • Chef Scott: Pomegranate Marinated Chicken Thighs with Honey Bourbon Peach

    Chef Brad Scott loves to grill out. And the head of Scott Community College’s Culinary Arts and Hospitality Management program has a couple different tastes he’s ready to roll out at his next barbeque. “We’re going to do kind of a unique marinade today,” he says. It starts with chicken thighs.  Thighs are at bargain prices. “It’s a great family value,” he says. 1.  Pour 3 cups of pomegranate juice into a two gallon Ziploc resealable bag 2.  Pour 1 […]

  • Chef Brad Scott: Lobster Thermidor

    “Every now and then I like to get a little high brow,” says Chef Brad Scott, director of Scott Community College’s Culinary Arts and Hospitality Management Center. And high brow often means a great cut of beef, something out of the ordinary, and a delicate piece of seafood. Such is the case with this recipe. “Today we’re going to do a little Lobster Thermidor for less,” says Chef Scott. Start with an 8 ounce lobster tail. 1.  Add 3 Tbsp […]

  • Chef Scott: Homemade Hungarian Goulash

    Chef Scott has some very fond memories. “You know when I was growing up, my grandmother used to take us to a place called “Sindt’s Bring ‘Er Inn” in west end Davenport,” says Chef Scott, director of Scott Community College‘s Culinary Arts and Hospitality Management Center. “They had the best Hungarian Goulash.   We’re going to try to mimic that today.” 1.  Render down 1 pound of ground beef in a frying pan 2.  Add 1/2 cup celery 3.  Add 1/2 […]

  • Pay It Forward: Memorial Day Weekend Baseball Game is Part of a Fallen Soldier’s Legacy

    One thing we may not think about on Memorial Day; how quickly a life can end, and another one be changed. “I had actually talked with him three hours before it happened,” says Amber Patch-Troxell Amber Patch-Troxell remembers the day in 2009 when she talked with her little brother Schuyler who was on his second tour of duty in Afghanistan. She remembers the call being cut short by the leader of his next mission. “And he’s like ‘I gotta go, […]

  • Chef Scott: Roasted Leg of Lamb

    With the price of of beef today, people are always looking for alternatives. “So let’s do a leg of lamb,” suggests Chef Brad Scott, director of Scott Community College’s Culinary Arts and Hospitality Management Center. “Let’s get started.” 1.  Use a 7 pound leg of lamb, bone in 2.  French-cut the bone, removing the top part of meat to expose the bone (for better presentation) 3.  Score the leg with 1/8 inch cuts into the fat every 1 1/2 inch […]

  • Anderson

    Moline Picks Second School Board President in Two Weeks

    Moline-Coal Valley School Board Vice President Justin Anderson was selected president, after the man selected to lead the board two weeks ago abruptly resigned.

  • Chef Scott: Pulled Pork Martini

    Making leftovers better. “You know, with the price of beef going up, pulled pork is really ‘in’ today,” says Chef Brad Scott, director of the Scott Community College Culinary Arts and Hospitality Management. “I’ve got some leftovers and I want to build a luncheon item for maybe a day or two down the road.” 1.  Use a simple martini glass 2.  Bake mini corn muffins with a peperoncino in it 3.  Place muffin in center of martini glass 4.  Add […]

  • Lillian

    She Turned 100 and It’s Not Her Only Milestone

    Lillian Weber’s story is a great one to tell. A few months ago we told you Lillian had a goal: she wanted to sew a thousand dresses before she turned 100 years old. She reached one goal weeks ago… the other she met today, May 6th. The day started with a birthday tradition: breakfast at the Village Inn. She’s at a table filled with family ready to celebrate a life that’s now 100-years in the making. “We are just so […]

  • How your favorite voices of QC radio survived tough job changes

    Radio hosts we've known and loved in the Quad Cities have made it work, even as some were forced to leave or rethink the way they do their jobs.


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