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.

When it comes to eating well, we should consider the health of our bodies and the planet. This was the recommendation coming from the Dietary Guidelines Advisory Committee on Feb. 19.

If you like a cup of coffee and an egg in the morning, you've got the green light.

A panel of top nutrition experts appointed by the federal government has weighed in with its long-awaited diet advice.

Some of America's most popular chocolate bars — including the Baby Ruth and the Butterfinger — are about to get an ingredient makeover. Nestle USA announced it is removing artificial flavors and colorings from all of its chocolate candy products by the end of 2015.

Copyright 2015 NPR. To see more, visit http://www.npr.org/.

Transcript

ROBERT SIEGEL, HOST:

Revelations about animal suffering at a federal animal research facility have sure gotten the attention of lawmakers on Capitol Hill.

They've also prompted the U.S. Department of Agriculture, which oversees the facility through its Agricultural Research Service, to name its first ever animal welfare ombudsman — as well as review and update its animal welfare strategy.

A Myers-Briggs personality test can help you determine whether you're an extrovert. But could your love of hot sauce reveal something about your temperament, too?

As we have reported, back in the 1980s, a psychology professor at the University of Pennsylvania named Paul Rozin documented a connection between liking roller coasters and liking spicy food.

When it comes to detox diets, we totally get the appeal.

Who's not drawn to the idea of flushing all the toxins out of our bodies — a sort of spring cleaning of our insides?

And yes, several years back, I even remember trying — if only for a day — the trendy cayenne-pepper liquid cleanse (as seen in this Mindy Kaling clip from The Office) as part of a cleansing/detox diet.

If you've ever gone to sleep hungry and then dreamed of chocolate croissants, the idea of fasting may seem completely unappealing.

But what if the payoff for a 16-hour fast — which might involve skipping dinner, save a bowl of broth — is a boost in energy and a decreased appetite?

New research finds that eating an avocado per day, as part of an overall diet rich in healthy fats, may help cut the bad kind cholesterol, known as LDL.

Researchers at Pennsylvania State University recruited 45 overweight participants who agreed to try three different types of cholesterol-lowering diets. Their study was published Wednesday in the Journal of the American Heart Association.

Despite the buzz about paleo and raw food diets, a new ranking of the 35 top diets puts these two near the bottom of the list.

Why?

Say you're kicking off 2015 with big plans to be a conscientious food consumer.

The first time I ever got tipsy was during a champagne toast at a cousin's wedding reception.

All was good, until the room started spinning — and the sight of my cousin's bride dancing in her wedding dress was just a whirl of lace.

Of course, if you're an uninitiated teenager, any amount of alcohol can go straight to your head. But, decades later, bubbly wine still seems to hit me faster than, say, beer. It turns out there's a reason.

What do Lady Gaga and Rihanna have in common with Founding Father George Washington? Whiskey.

Yes, our first commander in chief distilled the popular spirit. And these pop icons are helping to fuel a new female-driven whiskey renaissance.

Ah, nutmeg! Whether it's sprinkled on eggnog, baked into spice cake or blended into a latte, this pungent spice can evoke memories of holidays past.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

Last month we reported that big food retailers have eliminated billions of calories from the packaged foods they sell in supermarkets.

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.

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."

If bees in France buzz around the lavender fields, foraging for nectar, what does the honey they produce smell or taste like?

Yes, a bit like lavender.

But not all the floral, spicy or woody aromas detectable in the roughly 300 varieties of honeys being produced today are so easy to name.

That's where the new Honey Flavor and Aroma Wheel, developed by a sensory panel at the Honey and Pollination Center at the University of California, Davis, comes in.

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