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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5:52pm

Wed December 10, 2014
The Salt

From Potatoes To Salty Fries In School: Congress Tweaks Food Rules

Originally published on Wed December 10, 2014 6:50 pm

When it comes to salty french fries or pizza served at lunch, schools may get more time to dial back sodium content, thanks to a provision in the federal spending bill headed for a vote on Capitol Hill.
Joe Raedle Getty Images

The gargantuan budget bill that lawmakers on Capitol Hill are expected to vote on Thursday does more than dole out federal dollars to keep the government running.

It also tweaks federal nutrition rules.

For starters, the bill — aka, the 2015 Omnibus Appropriations Bill — includes a provision that will give school food directors more flexibility when it comes to adopting 100 percent whole grain items, such as pasta and biscuits, in school breakfast and lunch meals.

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4:17pm

Tue December 9, 2014
The Salt

Venison As Benison: Food Banks Score From Deer Overpopulation

Ralph Roloff trims meat from a deer donated to the Help Us Stop Hunger program in State Center, Iowa in 2007.
Scott Olson Getty Images

White tailed deer are so common in Washington, D.C., that my kids barely take note, even if I have to slam on the brakes to avoid hitting them.

But the National Park Service says there's a problem beyond the risk of driver-deer collisions, which lead to an estimated $4 billion in damages each year. The overabundance of deer are a threat to native vegetation.

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6:56pm

Thu December 4, 2014
The Salt

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

Originally published on Fri December 12, 2014 11:56 am

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

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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6:30pm

Thu November 20, 2014
The Salt

Moderate Drinker Or Alcoholic? Many Americans Fall In Between

Originally published on Mon December 8, 2014 9:49 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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5:12pm

Mon November 17, 2014
The Salt

Culinary Institute's School For 'Foodpreneurs' To Cook Up Innovation

Originally published on Mon November 17, 2014 6:34 pm

Revolution Foods makes healthy kids meals for both schools and stores. Co-founder Kristin Richmond says mentoring and support have been key to the success of her business.
Shelly Puri Courtesy of Revolution Foods

The Culinary Institute of America may be best known for churning out chefs. And some of its graduates — from Grant Achatz to Roy Choi to Anthony Bourdain — have succeeded in entertaining and inspiring a new generation of foodies.

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3:31am

Fri November 14, 2014
The Salt

Big Mayo Vs. Little Mayo: Which Brand Has Egg On Its Face?

Originally published on Thu December 11, 2014 2:03 pm

There have been no shortage of headlines recounting the legal kerfuffle unfolding over the definition of mayonnaise.

Global food giant Unilever, which owns the ubiquitous Hellmann's brand, is suing Hampton Creek, the maker of of Just Mayo, an egg-free spread made from peas, sorghum and other plants.

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9:46am

Tue November 11, 2014
The Salt

Anthony Bourdain And Carla Hall Turbocharge D.C.'s Hunger Fighters

Originally published on Tue November 11, 2014 2:52 pm

Celebrity chefs (from left) Jose Andres, Carla Hall and Anthony Bourdain rev up the crowd at last year's Capital Food Fight fundraising event for DC Central Kitchen. The nonprofit's fortunes have risen alongside those of its celebrity chef fans.
DC Central Kitchen Flickr

If you're like me — I binged on an entire season of Parts Unknown during a single weekend — then you get the pull of globetrotting foodie Anthony Bourdain.

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7:03am

Sat November 8, 2014
The Salt

'Occupy The Farm': In Berkeley, The Revolution Will Be Irrigated

Originally published on Sun November 9, 2014 4:25 pm

Peter Menchini

In an open field on the northern edge of Berkeley, Calif., planting vegetables is the latest form of political insurrection.

On the morning of April 22, 2012, hundreds of people broke the lock on a fence surrounding the Gill Tract, a 14-acre plot of land owned by the University of California. They set about planting thousands of vegetable seedlings.

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6:29pm

Wed November 5, 2014
The Salt

How Did Berkeley Pass A Soda Tax? Bloomberg's Cash Didn't Hurt

Originally published on Thu November 6, 2014 10:47 am

Berkeley's efforts to pass a penny-per-ounce tax on sugary drinks faced opposition with deep pockets — but it also got sizable cash infusions from some big-name donors.
Justin Sullivan Getty Images

It's no secret that the American Beverage Association spent a lot of money to defeat soda tax initiatives in California this election season.

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5:21am

Fri October 31, 2014
The Salt

Cash For Halloween Candy? Dentists' Buyback Program Is Booming

Originally published on Tue November 4, 2014 11:04 am

Dr. Curtis Chan, a dentist in Del Mar, Calif., loads up a truck with 5,456 pounds of candy to deliver to Operation Gratitude during the Halloween Candy Buyback on Nov. 8 last year. Chan personally collected 3,542 pounds of candy from patients.
Courtesy of Curtis Chan

If your little ghosts and goblins dump their candy on the living room floor tonight, go ahead: Let them at it. They can sort, then trade, and gorge on their favorites.

But if you're like many parents, by tomorrow morning you may want to get rid of some of this candy glut.

One possible solution? Check out the Halloween Candy Buyback program, which was founded by dentist Chris Kammer in Wisconsin. Kammer's office offers $1 a pound to buy back candy collected by the young trick-or-treaters in his practice.

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8:56am

Wed October 22, 2014
Shots - Health News

Banned Drugs Still Turning Up In Weight-Loss Supplements

Originally published on Thu October 23, 2014 9:04 am

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

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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4:44pm

Thu October 16, 2014
The Salt

Reality Check: To Burn Off A Soda, You'll Have To Run 50 Minutes

Originally published on Fri October 17, 2014 9:32 am

Would you think twice about that 20-ounce soda if you were informed that it would take 5 miles of walking — or 50 minutes of running — to burn it off?
Justin Sullivan Getty Images

As a society, we don't pay much attention to nutrition information when we eat out.

A U.S. Department of Agriculture report estimates just 8 percent of Americans use nutritional information when deciding what to order.

But that could change soon.

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3:19am

Wed October 8, 2014
The Salt

Restaurants Shave Calories Off New Menu Items

Originally published on Wed October 8, 2014 12:22 pm

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

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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3:45am

Wed October 1, 2014
The Salt

From Kale To Pale Ale, A Love Of Bitter May Be In Your Genes

Originally published on Tue October 7, 2014 4:02 pm

The roots of your hankering for hoppy beers and cruciferous vegetables may be genetic.
iStockphoto

The word bitter can make some of us wince. In conversation, we talk of "a bitter pill to swallow" or "bittersweet" memories.

But if you're puzzled by the bad emotional rap on bitter — perhaps you even like the taste of bitter greens or bitter beer — it may say something about your genes.

Scientists have been studying a particular taste receptor gene to understand why some of us may be more predisposed to liking bitter foods and hoppy beers. And a new study sheds new light on the bitter gene connection.

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7:03am

Sat September 27, 2014
The Salt

Culinary Diplomacy Takes Texan Chef To The Land Of Grilled Yak

As you may have heard, America's diplomats are struggling these days with a few distracting and unpleasant events in far-off parts of the world. But they're rising to the challenge: They're sending in the chefs.

The U.S. State Department launched a Diplomatic Culinary Partnership two years ago in order to "elevate the role of culinary engagement in America's formal and public diplomacy efforts." Some of the country's most renowned chefs have volunteered to help out, joining the department's "Chef Corps."

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