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
8:19 am
Mon December 19, 2011

Why Are We More Hungry In The Winter?

Our drive to eat more in the winter may be a product of less sunlight — or more temptation around us.
iStockphoto.com

Originally published on Mon December 19, 2011 8:24 am

If you feel hungrier as winter draws near, you're not alone. Even though most of us spend our days in climate-controlled offices and homes, our appetites seem to change when the days grow shorter. Some researchers say it's our primitive impulses promting us to stockpile calories for the winter ahead.

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The Salt
2:20 pm
Fri December 16, 2011

With Alternative Giving, A Nudge Out Of Poverty For The Poor

A man with a cow in Dong Thap Province in southern Vietnam. The man received his cow from Heifer - as well as training and resources to care for it.
Courtesy of Juleen Lapporte

Jim Eckhardt says there was a time he'd fill his holiday shopping cart with toys for his 6 grandchildren. But 7 years ago, he had an epiphany: The kids had too much stuff.

"You look at all the things we throw away and that money could be put to better use," Eckhardt says.

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Health
1:00 am
Fri December 2, 2011

Businesses Pledge 'Healthier Choices' For Customers

Corporate America is jumping on the opportunities to make people healthier, while keep their bottoms line strong. Leaders of Supermarkets, hotel chains and restaurant groups gathered in Washington this week for a summit aimed at shaping private sector solutions to the obesity epidemic.

The Salt
3:00 am
Sat November 26, 2011

With Paula Deen, It's Not Really About The Pie

For fans of TV chef Paula Deen (seen here in a photo from 2006), her appeal lies not in the recipes, but in that feeling that she's talking just to you.
Courtesy of Food Network AP

Originally published on Mon November 28, 2011 7:18 am

When I heard Paula Deen was coming to town, the image that leaped to mind was a fried cheesecake, deep-fried. She actually makes this!

At a time when it's trendy to take things out of food (think: gluten-free, sodium-free, fat-free), Paula Deen unapologetically puts it all back in. She loves all that stuff we're told to eat less of: butter, mayonnaise, sour cream. Did I say butter?

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The Salt
11:08 am
Wed November 23, 2011

Heritage Turkeys: To Save Them, We Must Eat Them

Narragansett and Standard Bronze heritage breed turkeys browse at a farm in Westport, Mass.
Stephan Savoia AP

Originally published on Wed November 23, 2011 7:49 pm

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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