Allison Aubrey
Allison Aubrey is a correspondent for NPR News, where her stories can be heard on Morning Edition and All Things Considered. She's also a contributor to the PBS NewsHour and is one of the hosts of NPR's Life Kit.
Along with her NPR science desk colleagues, Aubrey is the winner of a 2019 Gracie Award. She is the recipient of a 2018 James Beard broadcast award for her coverage of 'Food As Medicine.' Aubrey is also a 2016 winner of a James Beard Award in the category of "Best TV Segment" for a PBS/NPR collaboration. The series of stories included an investigation of the link between pesticides and the decline of bees and other pollinators, and a two-part series on food waste. In 2013, Aubrey won a Gracie Award with her colleagues on The Salt, NPR's food vertical. They also won a 2012 James Beard Award for best food blog. In 2009, Aubrey was awarded 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. In 2009-2010, she was a Kaiser Media Fellow.
Joining NPR in 2003 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. She also hosted NPR's Tiny Desk Kitchen video series.
Before coming to NPR, Aubrey was a reporter for the PBS NewsHour and a producer for C-SPAN's Presidential election coverage.
Aubrey received her Bachelor of Arts degree from Denison University in Granville, Ohio, and a Master of Arts degree from Georgetown University in Washington, D.C.
-
Dogma has long held that breakfast is the most important meal of the day. But emerging science suggests what you eat matters more than when you eat it.
-
In his new book, journalist Roger Thurow chronicles the obstacles that women around the globe face in raising healthy babies. -
Most of the salt we consume is in our food before it hits the table. So the FDA is leaning on the food industry to voluntarily reduce sodium in dozens of processed foods — from bakery goods to soups. -
Under current rules, foods containing more than 3 grams of fat per serving can't call themselves "healthy" on labels. But that excludes many foods, like Kind bars, that contain healthful nuts. -
On Derby Day, the mint-infused cocktail reigns supreme. The mint is a must, but these days, everything from brandy to gin and champagne can sub in for the whiskey. -
Not all whole grain breads are created equal. Choosing breads with fully intact grains (think nuggets of whole rye, wheat or millet) may help control blood sugar and stave off hunger. -
A new study finds 33 percent of American children between 2 and 19 are overweight, and 17 percent are obese. But researchers say they hope the findings don't overshadow the success stories out there. -
Multiple studies have found that rice-based foods contain traces of arsenic. Now a study finds babies fed rice cereals and other rice-based snacks have higher concentrations of arsenic in their urine. -
A hot bread basket is a tasty way to start off dinner. But all those carbs before the main fare can amp up appetite and spike blood sugar. Saving the carbs for the end of the meal can help avert that. -
The new findings add to the evidence suggesting that full-fat dairy may have protective effects — both in cutting the risk of diabetes and in helping people control body weight.
