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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Your college kid just got home and may be a bit jaded about COVID. But your coming holiday visit could be a real risk to grandparents. Here's how one mom is getting through to her sons about safety.
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Since Lindsay rolled up her sleeve to get vaccinated a year ago, she has devoted herself to motivating others, especially those who are hesitant, to get vaccinated. She shares five persuasive tips. -
Intergenerational indoor gatherings, a.k.a, Thanksgiving dinner, still pose a COVID risk to older adults and the immunocompromised. Here's how to keep everyone safe. -
Physicians weigh in on what you need to know about the safety and efficacy of the vaccine, and how to think about the risks and benefits of vaccinating your kid -
The FDA has issued new targets to reduce the amount of salt that manufacturers put in their foods. It could prevent thousands of cases of cardiovascular disease. -
New research adds to growing concern over zero-calorie drinks. Consuming artificial sweeteners may confuse our body, leading to increased hunger and weight gain. -
The cancer risk is linked to exposure to toxins at ground zero. But the group is also more likely than the general public to survive, perhaps because of the comprehensive care they receive. -
A COVID-19 vaccine for children younger than 12 is not yet available, but research is well underway and the first shot for some kids in this age group is expected in the fall, doctors say. -
People with weakened immune systems who already got two doses of the Pfizer or Moderna COVID-19 vaccines can now get a third shot. But exactly who is eligible? Here's what we know so far. -
Reversing earlier guidance, the agency is encouraging indoor masking for fully vaccinated people under certain circumstances.
