Allison Aubrey - 2015 i
Maggie Starbard/NPR
Allison Aubrey - 2015
Maggie Starbard/NPR

Allison Aubrey

Correspondent

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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Various food items that contained trans fats in November 2013. That month, the Food and Drug Administration first announced plans to ban partially hydrogenated vegetable oils from all food products. A final rule is expected any day now. Scott Olson/Getty Images hide caption

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The White House announced an action plan Tuesday aimed at reversing dramatic declines in pollinators like honeybees, which play a vital role in agriculture, pollinating everything from apples and almonds to squash. Joe Raedle/Getty Images hide caption

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Kale is not only loaded with nutrients, but it's become a emblem of a healthy lifestyle that's increasingly appealing to Americans ready to move away from processed, high-calorie food. Peet Sneekes/Flickr hide caption

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A whole range of foods in common in the Mediterranean diet — from fish to nuts to fruits and vegetables — are rich in antioxidants and may protect against cognitive decline. iStockphoto hide caption

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A pedestrian walks by a Panera Bread restaurant on June 3 in San Francisco. Panera Bread is set to remove artificial colors, flavors, sweeteners and preservatives from items on its menu by the end of 2016. Justin Sullivan/Getty Images hide caption

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A honeybee forages for nectar and pollen from an oilseed rape flower. Albin Andersson/Nature hide caption

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Performance nutrition experts recommend stopping at all the hydration stations for a quick fill-up of a sports drink to replenish the glycogen that's being burned during a marathon. iStockphoto hide caption

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The salty suspects: Some 70 percent of the cheeses, soups, cold cuts and pizzas we buy at the grocery store exceed the Food and Drug Administration's "healthy" labeling standards for salt. Since we eat so much bread, it is — perhaps surprisingly — the top contributor of sodium to our diets. iStockphoto; Deborah Austin/Flickr; Beckman's Bakery/Flickr; iStockphoto; The Pizza Review/Flickr hide caption

itoggle caption iStockphoto; Deborah Austin/Flickr; Beckman's Bakery/Flickr; iStockphoto; The Pizza Review/Flickr