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
5:02 pm
Thu August 13, 2015

Party Of 1: We Are Eating A Lot Of Meals Alone

Communal meals are woven into our DNA. But eating alone is no longer a social taboo.
iStockphoto

Originally published on Sat August 15, 2015 12:15 pm

Epicurus, the ancient Greek philosopher, once likened eating alone to "leading the life of a lion or wolf." This philosopher of pleasures, it seems, was a big fan of companionship. Communal meals are woven into our DNA.

But a lot of us are lone wolves these days when it comes to dining. New research finds 46 percent of adult eating occasions — that's meals and snacks — are undertaken alone.

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The Salt
12:35 pm
Tue August 11, 2015

Why Letting Women Take Tea Breaks Was Once Considered Dangerous

Tea a dangerous habit? Women have long made a ritual of drinking the brew, but in 19th century Ireland, moral reformers tried to talk them out of it.
iStockphoto

Originally published on Wed August 12, 2015 2:15 pm

A version of this story was published Dec. 5, 2012.

Given tea's rap today as both a popular pick-me-up and a health elixir, it's hard to imagine that sipping tea was once thought of as a reckless, suspicious act, linked to revolutionary feminism.

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The Salt
2:32 pm
Fri July 24, 2015

No More Hidden Sugar: FDA Proposes New Label Rule

NPR Photo Illustration FDA

Originally published on Sat July 25, 2015 1:22 pm

Sixty-five grams of added sugar. That's how much you'll find in a 20-ounce bottle of Coca-Cola.

But can you picture 65 grams? It's about 16 teaspoons worth of the sweet stuff.

The Food and Drug Administration wants to make it easier for Americans to track how much added sugars we're getting in the foods and beverages we choose.

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The Salt
4:26 pm
Thu July 23, 2015

Even If You're Lean, 1 Soda Per Day Ups Your Risk Of Type 2 Diabetes

A daily habit of sugary-sweetened drinks can boost your risk of developing the disease — even if you're not overweight.
Ryan Kellman NPR

Originally published on Mon July 27, 2015 10:53 am

It's true that being overweight or obese is a leading risk factor for developing Type 2 diabetes.

But attention, skinny and normal-weight people: You may be vulnerable, too.

Lots of lifestyle choices influence the risk of diabetes: everything from whether you smoke to how much you exercise (or don't). It turns out, what you choose to drink is also a risk factor.

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The Salt
5:36 am
Fri July 17, 2015

Sugar Hooked Us On Yogurt. Could Savory Be The New Sweet?

Everything Bagel: This yogurt from Sohha Savory Yogurt comes topped with roasted pine nuts, poppy seeds, sesame seeds, garlic, onion and extra virgin olive oil.
Christina Holmes Courtesy of Sohha Savory Yogurt

Originally published on Fri July 17, 2015 11:24 am

Back in the 1940s, turning Americans onto the tangy taste of yogurt wasn't an easy sell.

It seems many of our grandparents turned their noses up at the idea of sour, fermented milk.

"The tart taste was totally unfamiliar to Americans, and that was really the biggest hurdle," says Michael Neuwirth, a spokesman for the Dannon Co.

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