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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4:20pm

Fri December 16, 2011
The Salt

With Alternative Giving, A Nudge Out Of Poverty For The Poor

A man with a cow in Dong Thap Province in southern Vietnam. The man received his cow from Heifer - as well as training and resources to care for it.
Courtesy of Juleen Lapporte

Jim Eckhardt says there was a time he'd fill his holiday shopping cart with toys for his 6 grandchildren. But 7 years ago, he had an epiphany: The kids had too much stuff.

"You look at all the things we throw away and that money could be put to better use," Eckhardt says.

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5:00am

Sat November 26, 2011
The Salt

With Paula Deen, It's Not Really About The Pie

Originally published on Mon November 28, 2011 9:18 am

For fans of TV chef Paula Deen (seen here in a photo from 2006), her appeal lies not in the recipes, but in that feeling that she's talking just to you.
Courtesy of Food Network AP

When I heard Paula Deen was coming to town, the image that leaped to mind was a fried cheesecake, deep-fried. She actually makes this!

At a time when it's trendy to take things out of food (think: gluten-free, sodium-free, fat-free), Paula Deen unapologetically puts it all back in. She loves all that stuff we're told to eat less of: butter, mayonnaise, sour cream. Did I say butter?

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1:08pm

Wed November 23, 2011
The Salt

Heritage Turkeys: To Save Them, We Must Eat Them

Originally published on Wed November 23, 2011 9:49 pm

Narragansett and Standard Bronze heritage breed turkeys browse at a farm in Westport, Mass.
Stephan Savoia AP

A decade ago there were fewer than 100 Narragansett turkeys being raised on a few hobby farms. The gamy-tasting meat has a flavor that most Americans have never tasted. "They're delicious," says Slow Food USA's Josh Viertel.

"And they're at risk of being gone forever."

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5:49pm

Tue November 15, 2011
The Salt

Pizza As A Vegetable? It Depends On the Sauce

Originally published on Thu November 17, 2011 12:06 pm

Pizza for sale at a Chicago public school. Under a House spending bill, this would still count as a vegetable serving — without extra sauce.
Tim Boyle Getty Images

When it comes to the politics of school lunch programs, the easy part is agreeing that kids should be eating more fruits and vegetables.

The hard part? Determining what counts as a vegetable. Take, for instance, the tomato sauce on pizza. As part of new nutrition standards proposed by the U.S. Department of Agriculture, schools would need to use about one-half cup of tomato paste on pizza in order for the sauce to count as a vegetable serving.

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5:04pm

Tue November 15, 2011
NPR Story

Lawmakers Consider Counting Pizza As a Veggie

Lawmakers say pizza and french fries deserve to keep their place in school cafeterias. New nutrition standards aimed at putting more fresh and healthy food in front of kids are being revised in a current House agriculture appropriations bill. The latest version says the tomato sauce on a slice of pizza is the equivalent of a vegetable. Critics are likening it to the "ketchup-as-a-vegetable-controversy" during the Reagan administration.

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