Allison Aubrey

Allison Aubrey is a correspondent for NPR News, where her stories can be heard on Morning Edition and All Things Considered. She's also a contributor to the PBS NewsHour.

Aubrey is a 2016 winner of a James Beard Award in the category of "Best TV Segment" for a PBS/NPR collaboration. The series of stories included an investigation of the link between pesticides and the decline of bees and other pollinators, and a two-part series on food waste. Along with her colleagues on The Salt, Aubrey is winner of a 2012 James Beard Award for best food blog. She was also a nominee for a James Beard Award in 2013 for her broadcast radio coverage of food and nutrition. In 2009, Aubrey was awarded the American Society for Nutrition's Media Award for her reporting on food and nutrition. She was honored with the 2006 National Press Club Award for Consumer Journalism in radio and earned a 2005 Medical Evidence Fellowship by the Massachusetts Institute of Technology and the Knight Foundation. She was also a 2009 Kaiser Media Fellow in focusing on health.

Joining NPR in 1998 as a general assignment reporter, Aubrey spent five years covering environmental policy, as well as contributing to coverage of Washington, D.C., for NPR's National Desk.

Before coming to NPR, Aubrey was a reporter for the PBS NewsHour. She has worked in a variety of positions throughout the television industry.

Aubrey received her bachelor of arts degree from Denison University in Granville, OH, and a master of arts degree from Georgetown University in Washington, D.C.

It's no longer just foodies at farm markets or Whole Foods buying antibiotic-free, pasture-raised meats.

When it comes to walking, the easy part is understanding the benefits: Regular, brisk walks can strengthen our bones, help control blood sugar, help lower blood pressure and cholesterol, and the list goes on. The hard part is finding the time to fit it in.

Engineering physical activity back into Americans' daily lives is the goal of an educational campaign launched by Kaiser Permanente,an Oakland, Calif.-based health plan.

Thiamine mononitrate, disodium inosinate, pyridoxine hydrochloride.

Why are these hard-to-pronounce ingredients added to everything from a burger served in schools to veggie burgers in the frozen food aisle of the grocery store? We try to answer that on this edition of Tiny Desk Kitchen.

It turns out the answers are as varied as the ingredients. But as we yearn to know what's in our food and how it's made, these kinds of ingredients with unfamiliar names make people suspicious.

A new study finds that people who eat chocolate several times a week are actually leaner than people who don't eat chocolate regularly.

Really, we asked? Last time we checked chocolate was loaded with fat and sugar. But this new research, along with some prior studies, suggests chocolate may favorably influence metabolism.

If you're trying to determine whether the ground chuck you buy in the grocery store contains so-called pink slime, or lean beef trimmings, you won't find it on the ingredient list. "It's not required to be labeled," explains Don Schaffner, a food scientist at Rutgers University.

The U.S. Department of Agriculture has weighed in on the use of so-called pink slime in beef served in the government's free and reduced-price school lunch program.

Bacon has been called the gateway meat, luring vegetarians back to meat. And hot dogs are a staple at many a backyard BBQ.

But a new study published in the Archives of Internal Medicine finds that daily consumption of red meat — particularly processed meat — may be riskier than carnivores realize.

No need to be stingy with spices. Research from Penn State finds heavily spiced meals — think chicken curry with lots of turmeric, or desserts rich in cinnamon and cloves — may do the heart good.

"Elevated triglycerides are a risk factor for heart disease," explains researcher Sheila West.

Her study found that a spicy meal helps cut levels of triglycerides, a type of fat, in the blood — even when the meal is rich in oily sauces and high in fat.

The U.S. Food and Drug Administration has sent a warning letter to the maker of a caffeine inhaler that's marketed around college campuses. The agency says it's concerned about misleading claims about the product and its safety.

Have you ever splurged on a highly rated bottle of Burgundy or pinot noir, only to wonder whether a $10 or $15 bottle of red would have been just as good? The answer may depend on your biology.

A new study by researchers at Penn State and Brock University in Canada finds that when it comes to appreciating the subtleties of wine, experts can taste things many of us can't. "What we found is that the fundamental taste ability of an expert is different," says John Hayes of Penn State.

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