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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3:27pm

Tue February 26, 2013
The Salt

Family Dinner: Treasured Tradition Or Bygone Ideal?

Originally published on Thu February 28, 2013 2:06 pm

From left: 8-year-old Celedonia, 3-year-old Gavin, Amy Spencer and Doug Brown gather around the kitchen as Doug prepares a fruit salad for dinner.
Maggie Starbard NPR

When we asked you (via our Facebook page) to tell us about the weekday challenges your families face, given the competing demands of work, commutes, schoolwork and activities, you didn't hold back. Especially on the subject of squeezing in a family dinner.

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4:19pm

Mon January 14, 2013
The Salt

Women With A Berry-Snacking Habit May Have Healthier Hearts

Originally published on Tue January 15, 2013 9:08 am

Regular consumption of blueberries, such as these found at Butler's Orchard in Maryland, may prevent heart attacks in middle-aged women.
Maggie Starbard NPR

When it comes to supernutritious foods, the blueberry has long had a health halo floating over it.

Going back to Colonial times when Native Americans and English settlers ground up blueberries and added them to porridge, in both dried and fresh forms, there have been hints of health-promoting effects.

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3:35am

Wed January 2, 2013
Shots - Health News

Research: A Little Extra Fat May Help You Live Longer

Originally published on Fri January 4, 2013 8:09 am

An analysis of many studies finds a small spare tire may be associated with longer life. But skeptics say that conclusion is rubbish.
iStockphoto.com

Being a little overweight may tip the odds in favor of living a long life, according to a new analysis. Researchers say there may be some benefit to having a little extra body fat.

This isn't the first time researchers have raised questions about the link between body weight and how long someone will live. While there's no debate that being severely obese will raise the risk of all kinds of illnesses and even cut some lives short, it's less clear what happens to people who are less overweight.

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2:23am

Fri December 21, 2012
The Salt

A Pie-Making Encore: Start With The Perfect Recipe, Serve With Love

Originally published on Wed December 26, 2012 8:00 am

The foundation of a good pie starts with the crust.
iStockphoto.com

It's high season for pie-making. And when we came upon this touching story about a bunch of women gathering to bake fresh apple pies for the people of Newtown, Conn., it warmed our hearts here at The Salt. Truly.

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5:33pm

Thu December 6, 2012
The Salt

U.S. Olive Oil Makers Say Imports Aren't Always So 'Extra Virgin'

Originally published on Mon December 10, 2012 7:40 am

Freshly picked Arbosana olives from the Texas Olive Ranch in Carrizo Springs, Texas.
Karen Lee Henry

Italians may still be light-years ahead when it comes to gelato, but when it comes to extra-virgin olive oil? Watch out: U.S. producers are on it.

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