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.

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.

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?

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."

When it comes to the politics of school lunch programs, the easy part is agreeing that kids should be eating more fruits and vegetables.

The hard part? Determining what counts as a vegetable. Take, for instance, the tomato sauce on pizza. As part of new nutrition standards proposed by the U.S. Department of Agriculture, schools would need to use about one-half cup of tomato paste on pizza in order for the sauce to count as a vegetable serving.

Lawmakers say pizza and french fries deserve to keep their place in school cafeterias. New nutrition standards aimed at putting more fresh and healthy food in front of kids are being revised in a current House agriculture appropriations bill. The latest version says the tomato sauce on a slice of pizza is the equivalent of a vegetable. Critics are likening it to the "ketchup-as-a-vegetable-controversy" during the Reagan administration.

Babies have been crying and spitting up since time immemorial. But these days many parents ask: Isn't there a drug for that?

"Parents come in often demanding medication," says Eric Hassall, a pediatric gastroenterologist at Sutter Pacific Medical Foundation in San Francisco.

There are some fresh insights from Australia that help explain why it's so difficult for dieters to keep off the weight they lose.

Willpower will only take you so far, in case you haven't run that experiment yourself. Turns out our bodies have a fuel gauge, not entirely unlike the gas gauge on our cars, that tell us when it's time to tank up on food.

When we think of eating disorders, the classic image is a waif-thin, anorexic woman.

But here's a question for men: Do you find yourself fasting after eating too much? Or maybe pushing through an insanely long run or workout, trying to compensate for overeating through intense exercise?

Virginians have always enjoyed their liquor, and for much of the 18th century, their preferred drink was rum. But when war and tariffs made imported rum hard to come by, George Washington saw an opportunity. Why not make liquor out of grains he was growing on his farms?

"He was a businessman and he was a very, very successful one," says Dennis Pogue, the director of preservation programs at Mount Vernon.

For as long as there's been an IQ test, there's been controversy over what it measures. Do IQ scores capture a person's intellectual capacity, which supposedly remains stable over time? Or is the Intelligent Quotient exam really an achievement test — similar to the S.A.T. — that's subject to fluctuations in scores?

The findings of a new study add evidence to the latter theory: IQ seems to be a gauge of acquired knowledge that progresses in fits and starts.

It seems that all the big farm groups - from beef and pork producers to sugar and soybean growers — have been paying attention to those "Know Your Farmer" bumper stickers.

Contestants on the Season 12 Premiere of TV's The Biggest Loser last night may not be the only people motivated to lose weight. Viewers are influenced by weight-loss reality shows, too.

Menus at Olive Garden and Red Lobster are about to get a health makeover. Darden Restaurants, which owns the brands, is the latest corporation to collaborate with First Lady Michelle Obama's Let's Move! campaign aimed ending childhood obesity.

About half of adult smokers who live with young children say they don't smoke in the house. But that leaves the rest who do.

And the children of these at-home smokers --according to a study just published in the journal Pediatrics — are missing more days of school.

If you're hankering for something new to drink — something more interesting than the usual cocktail or soda — you may want to look to the past. Way back in the 19th century, pharmacists and soda-jerks created all sorts of exotic, lip-smacking sensations by mixing fizzy mineral water with unique blends of sweet syrups and bitters.

As kids head back to class the dreaded back-to-school bugs begin to spike. Sniffles and sneezes are inevitable, but there are also stomach bugs.

And parents may never have considered how one part of the morning routine may increase their children's odds of getting an upset stomach. It's the packing of lunch with just typical foods.

If you've got high cholesterol, you know the diet advice: Go easy on foods high in saturated fat like red meat and cheese, and eat lots of fiber and whole grains.

The message still holds up, but researchers say it's time to tweak the message.

Kids may claim that Tater Tots are the only edible food in the school cafeteria, but in reality, school lunches are getting more healthful.

Almost all cafeterias now serve fresh fruits and vegetables, according to a survey of school food directors released Thursday. Whole grains are readily accessible in 97 percent of schools, and 89 percent of districts offer salad bars or pre-packaged salads. Gone are the days of full fat milk; virtually all districts offer skim or 1 percent.

Let's begin with some well-worn advice: Moderation is key. So go ahead and eat that hot dog at the state fair or some bacon on vacation. But take note: People who eat lots of processed meats over their lifetime seem to have a higher risk of developing Type 2 diabetes (and heart disease).

With one death and 77 people reported ill, the latest foodborne illness outbreak has led to one of the largest recalls in U.S. history. Food giant Cargill has been forced to pull a staggering 36 million pounds of ground turkey from the market. And the victims in this case have gotten very sick — almost one-third have ended up in the hospital.

Food giant Cargill is recalling 36 million pounds of ground turkey due to suspected contamination with a strain of salmonella that's resistant to antibiotics. With dozens of people reported ill — and one death — this certainly isn't the biggest foodborne illness outbreak. But it's forcing debate on the common yet controversial practice of dosing farm animals with daily antibiotics.

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