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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5:11pm

Thu November 21, 2013
The Salt

Nuts For Longevity: Daily Handful Is Linked To Longer Life

Originally published on Fri November 22, 2013 2:02 pm

Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found.
iStockphoto

Americans have not always been in love with nuts.

Think about it: They're loaded with calories and fat. Plus, they can be expensive.

But Americans' views — and eating habits — when it comes to nuts are changing. Fast.

There's a growing body of scientific evidence that's putting a health halo over supermarkets' expanding nut aisles.

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5:51pm

Thu November 7, 2013
The Salt

How 17th Century Fraud Gave Rise To Bright Orange Cheese

Originally published on Fri November 8, 2013 8:46 am

Shelburne Farms' clothbound cheddar has a bright yellow color because it's made from the milk of cows that graze on grasses high in beta-carotene.
Courtesy of A. Blake Gardner

The news from Kraft last week that the company is ditching two artificial dyes in some versions of its macaroni and cheese products left me with a question.

Why did we start coloring cheeses orange to begin with? Turns out there's a curious history here.

In theory, cheese should be whitish — similar to the color of milk, right?

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2:00am

Tue November 5, 2013
The Salt

For Mind And Body: Study Finds Mediterranean Diet Boosts Both

Originally published on Fri November 8, 2013 10:36 am

A crostini of smoked trout, hard-boiled egg, aioli and roe at The Red Hen in Washington, D.C. Owner/Chef Michael Friedman says Mediterranean cooking is simply a tweaking of basic cooking ideas.
Courtesy of Brian Oh

For all of us nearing middle age, or slogging through it, yes, there is a benefit in eating a Mediterranean-style diet rich in fish, nuts, vegetables and fruit.

A new study published in the Annals of Internal Medicine finds that women who followed this pattern of eating in their 50s were about 40 percent more likely to reach the later decades without developing chronic diseases and memory or physical problems, compared to women who didn't eat as well.

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9:06am

Mon October 28, 2013
The Salt

Buffett Family Puts Money Where Their Mouth Is: Food Security

Originally published on Mon October 28, 2013 1:06 pm

Warren Buffett (left), Howard G. Buffett (center) and grandson Howard W. Buffett collaborated on a book about the challenges of feeding more than 2 billion more mouths by 2050.
Scott Eells/Bloomberg Bloomberg via Getty Images

Oh, what a job. You've got $3 billion to address society's most intractable problems. So what do you do?

If you're philanthropist Howard G. Buffett, son of famed investor Warren Buffett, you set a deadline: 40 years.

And you move at "fast-forward" speed (that's the way Warren describes his son's pace) to steer the most vulnerable people on Earth towards a future where food production is efficient, plentiful and affordable.

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2:34am

Mon September 30, 2013
The Salt

To Get The Benefits Of Olive Oil, Fresh May Be Best

Originally published on Fri October 4, 2013 5:17 pm

Experts say lots of factors determine how quickly an oil deteriorates — from the variety of the olives, to how the oil is produced and stored.
Matthias Schrader AP

The Mediterranean diet is a pattern of eating that lately has become a darling of medical researchers. It includes vegetables and grains, not so much meat and, of course, generous portions of olive oil.

Mary Flynn, an associate professor of medicine at Brown University, says the evidence that olive oil is good for your heart has never been more clear. "Olive oil is a very healthy food," she says. "I consider it more medicine than food."

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