Allison Aubrey
Allison Aubrey is a correspondent for NPR News, where her stories can be heard on Morning Edition and All Things Considered. She's also a contributor to the PBS NewsHour and is one of the hosts of NPR's Life Kit.
Along with her NPR science desk colleagues, Aubrey is the winner of a 2019 Gracie Award. She is the recipient of a 2018 James Beard broadcast award for her coverage of 'Food As Medicine.' Aubrey is also a 2016 winner of a James Beard Award in the category of "Best TV Segment" for a PBS/NPR collaboration. The series of stories included an investigation of the link between pesticides and the decline of bees and other pollinators, and a two-part series on food waste. In 2013, Aubrey won a Gracie Award with her colleagues on The Salt, NPR's food vertical. They also won a 2012 James Beard Award for best food blog. In 2009, Aubrey was awarded 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. In 2009-2010, she was a Kaiser Media Fellow.
Joining NPR in 2003 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. She also hosted NPR's Tiny Desk Kitchen video series.
Before coming to NPR, Aubrey was a reporter for the PBS NewsHour and a producer for C-SPAN's Presidential election coverage.
Aubrey received her Bachelor of Arts degree from Denison University in Granville, Ohio, and a Master of Arts degree from Georgetown University in Washington, D.C.
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Food companies have two years to get Red Dye No. 3 out of their products. But other synthetic dyes have also raised concerns, because of behavioral issues in kids. Here's what parents need to consider. -
An international committee of scientists has proposed changing the way obesity is defined and diagnosed. The proposal adds more ways to measure body composition and fat. -
On the heels of the surgeon general's warning about the cancer risks of alcohol, there's growing consensus that less is better. But how much is enough? Here's what the experts recommend. -
If you're looking for inspiration to stick with Dry January, or you're worried about the cancer risk linked to alcohol, you may want to check out booze-free gatherings happening all over the country. -
At a time when more than half the American diet comes from processed, packaged foods, the FDA has new rules aimed at helping people make healthier choices in the grocery store. -
Vitamin D is good for the immune system, but in older people it doesn't prevent falls or fractures, according to health experts at the U.S. Preventive Services Task Force. Here's why you need it. -
The food colorant has been linked to behavioral problems in children, including inattention and hyperactivity. California passed a law to ban it last year. It's also linked to cancer in lab rats. -
Food recalls fell sharply during the COVID-19 pandemic but are on an uptick now. Here's how the government is tracing outbreaks — and some tips on handling food safely to minimize the risk of illness. -
A new study finds people who eat a small, daily serving of dark chocolate have a reduced risk of developing Type 2 diabetes. People who ate milk chocolate did not have a lower risk. Here's why. -
A new study finds people who take weight-loss drugs also cut back on alcohol consumption. Researchers think the drugs could be a promising new treatment for addiction.
