Allison Aubrey

Allison Aubrey is a correspondent for NPR News. Aubrey is a 2013 James Beard Foundation Awards nominee for her broadcast radio coverage of food and nutrition. And, along with her colleagues on The Salt, winner of a 2012 James Beard Award for best food blog. Her stories can be heard on Morning Edition and All Things Considered. She's also host of the NPR video series Tiny Desk Kitchen.

Through her reporting Aubrey can focus on her curiosities about food and culture. She has investigated the nutritional, and taste, differences between grass fed and corn feed beef. Aubrey looked into the hype behind the claims of antioxidants in berries and the claim that honey is a cure-all for allergies.

In 2009, Aubrey was awarded both 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 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 PBS' NewsHour. She has worked in a variety of positions throughout the television industry.

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

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The Salt
5:29 pm
Thu August 16, 2012

Coffee Is The New Wine. Here's How You Taste It

Samantha Kerr prepares coffee at Artifact Coffee in Baltimore, MD.
Maggie Starbard NPR

Originally published on Mon October 15, 2012 11:03 am

The "know your farmer" concept may soon apply to the folks growing your coffee, too.

Increasingly, specialty roasters are working directly with coffee growers around the world to produce coffees as varied in taste as wines. And how are roasters teaching their clientele to appreciate the subtle characteristics of brews? By bringing an age-old tasting ritual once limited to coffee insiders to the coffee-sipping masses.

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Shots - Health Blog
8:52 pm
Sun July 15, 2012

Thriving Gut Bacteria Linked To Good Health

Eating plenty of fruits and vegetables is important for gut health, especially in aging adults.
iStockphoto.com

Originally published on Tue July 17, 2012 10:19 am

There's no magic elixir for healthy aging, but here's one more thing to add to the list: good gut health.

A study published in the latest issue of Nature finds diet may be key to promoting diverse communities of beneficial bacteria in the guts of older people.

To evaluate this, researchers analyzed the microbiota, or gut bacteria, of 178 older folks, mostly in their 70s and 80s.

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The Salt
5:48 pm
Thu May 31, 2012

Antibiotic-Free Meat Business Is Booming, Thanks To Chipotle

The antibiotic-free pigs roam freely on Niman Ranch in Iowa.
Sarah Willis courtesy Niman Ranch

Originally published on Fri June 1, 2012 7:12 pm

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

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Shots - Health Blog
2:37 am
Mon May 7, 2012

Is It Possible To Walk And Work At The Same Time?

Studies say just 30 minutes of walking a day can reduce several lifestyle diseases many Americans are living with.
iStockphoto.com

Originally published on Mon May 7, 2012 10:01 am

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.

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The Salt
4:00 am
Mon April 2, 2012

What's Inside The 26-Ingredient School Lunch Burger?

Maggie Starbard NPR

Originally published on Mon April 2, 2012 11:23 pm

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.

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