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
5:56 pm
Thu December 4, 2014

A Burger Joint Pays $15 An Hour. And, Yes, It's Making Money

A worker at Moo Cluck Moo, a fast-casual burger and chicken chain in suburban Detroit, prepares a meal. Workers at Moo Cluck Moo all make $15 an hour.
Zachary Rosen for NPR

Originally published on Fri December 12, 2014 10:56 am

Fast-food workers rallied around the country Thursday, calling for a minimum wage of $15 an hour. But in suburban Detroit, a small but growing fast-casual burger and chicken chain has already figured out how to pay higher wages and still be profitable.

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Science
10:44 am
Tue November 25, 2014

Want A Calorie Count With That? FDA Issues New Rules For Restaurants

How many calories in that doughnut? A Starbucks coffee shop in New York City displays calorie information next to menu items. New FDA rules will require all chain restaurants and similar eating establishments to post calorie labels.
Chris Hondros Getty Images

Originally published on Tue November 25, 2014 4:33 pm

Soon, you may not be able to ignore how many calories are in the breakfast sandwich or doughnut you like to stop for in the morning.

The Food and Drug Administration on Tuesday will release new rules that will require chain restaurants with 20 or more locations to begin posting calorie information on their menus.

"Americans eat and drink about one-third of their calories away from home, and people today expect clear information about the products they consume," FDA Commissioner Margaret A. Hamburg said in a statement.

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The Salt
5:25 pm
Thu November 20, 2014

Moderate Drinker Or Alcoholic? Many Americans Fall In Between

Originally published on Mon December 8, 2014 8:49 am

A lot of us make the assumption that there are two kinds of drinkers: moderate drinkers who have a glass of wine with dinner, and on the other end of the spectrum, alcoholics.

But this is not an accurate picture, according to researchers.

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Shots - Health News
7:56 am
Wed October 22, 2014

Banned Drugs Still Turning Up In Weight-Loss Supplements

Even versions of Zi Xiu Tang Bee Pollen labeled "genuine" and "anti-counterfeit" have been found to contain the drug sibutramine, which was supposed to come off the U.S. market in 2010 for safety reasons.
Food and Drug Administration

Originally published on Thu October 23, 2014 8:04 am

Americans spend about $4 billion a year on weight-loss supplements. And the Food and Drug Administration spends a lot of effort policing distributors who market fraudulent products that are tainted with unsafe, banned drugs.

But a study published Tuesday finds that buyers should beware: Just because the FDA recalls a product for containing dangerous substances doesn't mean the product disappears from the market.

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Business
10:42 am
Wed October 8, 2014

Restaurants Shave Calories Off New Menu Items

A sign displaying calorie counts is seen in a Subway restaurant in New York City in 2008. A yet-to-be-finalized federal rule requiring big chain restaurants to post calorie counts has likely led eateries to tweak their menus.
Mario Tama Getty Images

Originally published on Wed October 8, 2014 11:22 am

Last month we reported that big food retailers have eliminated billions of calories from the packaged foods they sell in supermarkets.

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Environment
4:39 pm
Fri June 6, 2014

Doughnut Day Downer: Palm Oil In Pastries Drives Deforestation

Doughnuts at a Krispy Kreme store in Washington, D.C. An environmental coalition says leading doughnut companies like Krispy Kreme source palm oil from suppliers who are clear-cutting rain forests and destroying wildlife habitat.
Meredith Rizzo NPR

Originally published on Fri June 6, 2014 6:29 pm

On National Doughnut Day, it's hard to imagine how our love of doughnuts might be contributing to deforestation halfway around the globe.

But here's the connection: You know that oily smudge left on your fingers after you polish off a doughnut? That's not just sugar. It's also palm oil.

The major doughnut retailers — from Dunkin' Donuts to Tim Hortons and Krispy Kreme — fry their sweet treats in palm oil, or in blends of oil that include palm oil.

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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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The Salt
1:05 pm
Wed November 27, 2013

Easy As Pie: Master The Art Of The Perfect Crust

To make a flaky pie crust, start by measuring out 12 ounces (by weight) flour, 8 ounces firm butter and 4 ounces ice water. Keeping it cool is key.
Phil Mansfield CIA

Originally published on Thu November 28, 2013 3:45 am

Those of us slaving over pecan and pumpkin pies ahead of Thanksgiving already know that pie-making season is decidedly in full swing. And on a segment for Morning Edition airing Thursday, host David Greene and I discuss the best advice for pie-making newbies. Really, it comes down to this:

Baking is not like cooking a stew or soup. Bakers can't take as many liberties — adding a pinch of this or that.

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The Salt
5:11 pm
Thu November 21, 2013

Nuts For Longevity: Daily Handful Is Linked To Longer Life

Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found.
iStockphoto

Originally published on Fri November 22, 2013 2:02 pm

Americans have not always been in love with nuts.

Think about it: They're loaded with calories and fat. Plus, they can be expensive.

But Americans' views — and eating habits — when it comes to nuts are changing. Fast.

There's a growing body of scientific evidence that's putting a health halo over supermarkets' expanding nut aisles.

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The Salt
5:46 pm
Thu November 7, 2013

How 17th Century Fraud Gave Rise To Bright Orange Cheese

Shelburne Farms' clothbound cheddar has a bright yellow color because it's made from the milk of cows that graze on grasses high in beta-carotene.
Courtesy of A. Blake Gardner

Originally published on Fri November 8, 2013 8:46 am

The news from Kraft last week that the company is ditching two artificial dyes in some versions of its macaroni and cheese products left me with a question.

Why did we start coloring cheeses orange to begin with? Turns out there's a curious history here.

In theory, cheese should be whitish — similar to the color of milk, right?

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