Allison Aubrey

Allison Aubrey is a correspondent for NPR News. She contributes to The Salt, NPR's James Beard award-winning food blog. And her stories can be heard on Morning Edition and All Things Considered. She's host of the NPR video series Tiny Desk Kitchen and has contributed to Shots, NPR's health blog.

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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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.

11:01pm

Sun November 6, 2011
Shots - Health Blog

Second Thoughts On Pills For Babies Who Spit Up

Babies have been crying and spitting up since time immemorial. But these days many parents ask: Isn't there a drug for that?

"Parents come in often demanding medication," says Eric Hassall, a pediatric gastroenterologist at Sutter Pacific Medical Foundation in San Francisco.

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4:03pm

Thu October 27, 2011
Shots - Health Blog

Hormones And Metabolism Conspire Against Dieters

Originally published on Thu November 3, 2011 7:24 pm

iStockphoto.com

There are some fresh insights from Australia that help explain why it's so difficult for dieters to keep off the weight they lose.

Willpower will only take you so far, in case you haven't run that experiment yourself. Turns out our bodies have a fuel gauge, not entirely unlike the gas gauge on our cars, that tell us when it's time to tank up on food.

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