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.

The Salt
3:37 pm
Thu March 15, 2012

USDA To Give Schools More Ground Beef Choices After Outcry Over 'Pink Slime'

The U.S. Department of Agriculture says it will give schools alternatives to ground beef made with what critics have called "pink slime."
mcnsonbrg@yahoo.com iStockphoto.com

Originally published on Fri March 16, 2012 3:16 pm

The U.S. Department of Agriculture has weighed in on the use of so-called pink slime in beef served in the government's free and reduced-price school lunch program.

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The Salt
12:01 am
Mon March 12, 2012

To Cut The Risk Of A High-Fat Meal, Add Spice

Research from Penn State finds heavily spiced meals — think chicken curry with lots of turmeric, or desserts rich in cinnamon and cloves — may do the heart good.
iStockphoto.com

Originally published on Mon March 12, 2012 1:34 pm

No need to be stingy with spices. Research from Penn State finds heavily spiced meals — think chicken curry with lots of turmeric, or desserts rich in cinnamon and cloves — may do the heart good.

"Elevated triglycerides are a risk factor for heart disease," explains researcher Sheila West.

Her study found that a spicy meal helps cut levels of triglycerides, a type of fat, in the blood — even when the meal is rich in oily sauces and high in fat.

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The Salt
4:35 pm
Wed March 7, 2012

Inhalable Caffeine Maker Gets Warning Letter From FDA

A woman holds an AeroShot inhalable caffeine device in Boston.
Charles Krupa AP

The U.S. Food and Drug Administration has sent a warning letter to the maker of a caffeine inhaler that's marketed around college campuses. The agency says it's concerned about misleading claims about the product and its safety.

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The Salt
2:56 am
Tue March 6, 2012

Most Of Us Just Can't Taste The Nuances In High-Priced Wines

Research suggests that most of us don't or can't taste the subtleties of fine wines.
iStockphoto.com

Originally published on Wed March 7, 2012 3:18 pm

Have you ever splurged on a highly rated bottle of Burgundy or pinot noir, only to wonder whether a $10 or $15 bottle of red would have been just as good? The answer may depend on your biology.

A new study by researchers at Penn State and Brock University in Canada finds that when it comes to appreciating the subtleties of wine, experts can taste things many of us can't. "What we found is that the fundamental taste ability of an expert is different," says John Hayes of Penn State.

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The Salt
5:01 pm
Wed February 29, 2012

Hey Locavores, Are You Creating Jobs?

The Know Your Farmer interactive map shows USDA-supported projects and programs related to local and regional food systems for the years 2009-2011.
USDA

When we think of the farmers we know, we can count a lot of locally-produced food we've reported on, from unusual greens to pawpaws.

And when the Obama Administration and the U.S. Department of Agriculture promotes their Know Your Farmer, Know Your Food initiative, what do they count? Jobs.

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The Salt
8:00 am
Mon February 20, 2012

George Washington's Ice Cream Recipe: First, Cut Ice From River

Actress portraying Martha Washington
John Rose

Originally published on Wed May 23, 2012 11:01 am

This year would not be a good year for ice cream. In fact, there would be none at all if we relied on the technique George Washington used at Mount Vernon, his Virginia estate that's perched on the banks of the Potomac River.

His source of ice was the frozen river. Given the warm winter we've had here in D.C. , there's no chance. Seems the weather is nothing like it was on Jan. 26, 1786, when Washington wrote in his journal:

"Renewed my Ice operation to day, employing as many hands as I conveniently could in getting it from the Maryland shore, carting and pounding it."

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