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.

Whole Foods Market has announced that by April of next year it will stop sourcing foods that are produced using prison labor.

The move comes on the heels of a demonstration in Houston where the company was chastised for employing inmates through prison-work programs.

Michael Allen, founder of End Mass Incarceration Houston, organized the protest. He says Whole Foods was engaging in exploitation since inmates are typically paid very low wages.

We might not be able to remember every stressful episode of our childhood.

But the emotional upheaval we experience as kids — whether it's the loss of a loved one, the chronic stress of economic insecurity, or social interactions that leave us tearful or anxious — may have a lifelong impact on our health.

One man's trash is another man's treasure.

As we show in the video above, this is what chef Dan Barber demonstrated earlier this year, when he temporarily turned Blue Hill, his Michelin-starred restaurant in New York City, into an incubator for garbage-to-plate dining.

Fast food is an undeniable part of American culture. We've probably all encountered the McDonald's "I'm Lovin' It" jingle and the white-goateed Colonel Sanders of KFC at least once, if not hundreds, of times.

The big fast-food chains market their foods to us constantly. And our children see, on average, three to five fast-food ads per day.

By now, surely you've heard of the Mediterranean diet.

It's a pattern of eating that emphasizes fish, nuts, legumes, fruits, vegetables and olive oil — lots of olive oil.

The viruses that cause the common cold are always lurking. But consider this: Even if we touch a doorknob or keyboard that's covered in cold germs from an infected person, we don't always catch the cold.

"Sometimes when we're exposed to viruses, we end up not getting sick," says Aric Prather, a psychologist at the University of California, San Francisco, who studies how our behaviors can influence our health.

As a culture, we tend to ignore the advice to eat more fish. On average, Americans eat about 3.5 ounces of seafood per week. (Think a can of tuna or sardines.)

But evidence shows that consumption of 8 or more ounces of seafood per week can reduce the risk of death from cardiovascular disease, and some studies have linked a regular fish habit over a lifetime to a lower risk of cognitive decline as well.

One of the most prestigious names in health care is taking a stand on food.

This week, Cleveland Clinic announced it would sever ties with McDonald's. As of Sept. 18, the McDonald's branch located in the Cleveland Clinic cafeteria will turn off its fryers and close its doors for good. Its lease will not be renewed.

Epicurus, the ancient Greek philosopher, once likened eating alone to "leading the life of a lion or wolf." This philosopher of pleasures, it seems, was a big fan of companionship. Communal meals are woven into our DNA.

But a lot of us are lone wolves these days when it comes to dining. New research finds 46 percent of adult eating occasions — that's meals and snacks — are undertaken alone.

The idea that fermented foods — including yogurt and kefir — are good for us goes way back. But could the benefits of "good bacteria" extend beyond our guts to our brains?

Nobel Prize-winning scientist Elie Metchnikoff (also known as Ilya Ilich Mechnikov) first observed a connection between fermented milk and longevity among Bulgarian peasants more than a century ago.