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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The Salt
11:28 am
Wed February 26, 2014

Nutrition Labels To Get Long-Overdue Tweaks

Nutrition labels will be getting a makeover this week to make it easier for consumers to understand the information.
Larry Crowne AP

If you're perplexed about how to make healthy choices when you're shopping for food, you're not alone. We've all puzzled over a food label that was confusing and hard to follow.

But some help may be on the way, as I reported on All Things Considered Tuesday.

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Food
3:19 pm
Tue February 25, 2014

New Food Label Aims To Make Healthy Decisions Easier

Originally published on Tue February 25, 2014 7:01 pm

The Food and Drug Administration and the White House are expected to unveil a new food label this week. Changed just once since their adoption, these labels need to be less confusing, advocates say.

The Salt
5:36 pm
Fri February 14, 2014

For The Love Of Oysters: How A Kiss From The Sea Evokes Passion

Lunch with oysters and wine by Frans van Mieris, 1635-1681.
Universal Images Group UIG via Getty Images

Originally published on Fri February 14, 2014 6:58 pm

Question: Which of these foods are said to stir passion? An oyster, and avocado or a turnip? (Scroll down to the bottom for the answer.)

One of these, at least, is a gimme. The stories linking oysters and other shellfish to lust go back to at least the ancient Greeks.

Think of the image of Aphrodite, the goddess of love, rising out of the sea from the half-shell.

"There's something primal about eating oysters," says oyster-lover MJ Gimbar. He describes them as creamy and velvety. "It's like a kiss from the ocean."

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Health
4:14 am
Wed February 5, 2014

You May Be Eating More Sugar Than You Realize And That's Bad

Originally published on Wed February 5, 2014 6:19 am

Transcript

RENEE MONTAGNE, HOST:

Sugar, we all know from early childhood that it's not the best thing to eat, although most of us love it. But a new study hits home why researchers have found that too much of a sweet tooth can be really bad for our hearts. Still, limiting sugar is sometimes easier said than done, because it's added to so many foods we eat. And some of us, even without realizing it, eat an entire day's worth of sugar before we ever leave the house in the morning.

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The Salt
12:24 pm
Wed January 22, 2014

Long John Silver's Throws Trans Fats Overboard

Originally published on Wed January 22, 2014 3:22 pm

Long John Silver's has gained some notoriety in the past for serving up what the food police dubbed the most unhealthful meal in America. (aka heart attack on a hook.)

But the fast-food chain is out to change its reputation. One step in this new direction: a quick transition from partially hydrogenated oils that contain bedeviled trans fats. Today, the chain announced it is moving to a 100 percent soybean oil that is trans-fat free.

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