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.

Updated at 10:52 a.m.

When it comes to eating well, should we consider the health of both our bodies and the planet?

Whole Foods Market has announced that by April of next year it will stop sourcing foods that are produced using prison labor.

The move comes on the heels of a demonstration in Houston where the company was chastised for employing inmates through prison-work programs.

Michael Allen, founder of End Mass Incarceration Houston, organized the protest. He says Whole Foods was engaging in exploitation since inmates are typically paid very low wages.

We might not be able to remember every stressful episode of our childhood.

But the emotional upheaval we experience as kids — whether it's the loss of a loved one, the chronic stress of economic insecurity, or social interactions that leave us tearful or anxious — may have a lifelong impact on our health.

One man's trash is another man's treasure.

As we show in the video above, this is what chef Dan Barber demonstrated earlier this year, when he temporarily turned Blue Hill, his Michelin-starred restaurant in New York City, into an incubator for garbage-to-plate dining.

Fast food is an undeniable part of American culture. We've probably all encountered the McDonald's "I'm Lovin' It" jingle and the white-goateed Colonel Sanders of KFC at least once, if not hundreds, of times.

The big fast-food chains market their foods to us constantly. And our children see, on average, three to five fast-food ads per day.

Word that Americans throw away about one-third of our available food has been getting around.

Now there's an official goal aimed at reducing that waste.

Today, the U.S. Department of Agriculture and the Environmental Protection Agency — along with many private-sector and food-bank partners — announced the first ever national target for food waste.

"[We're] basically challenging the country to reduce food waste by 50 percent by the year 2030," Agriculture Secretary Tom Vilsack tells The Salt.

By now, surely you've heard of the Mediterranean diet.

It's a pattern of eating that emphasizes fish, nuts, legumes, fruits, vegetables and olive oil — lots of olive oil.

There's a lot of evidence that the meals school cafeterias are serving have gotten healthier since new federal nutrition standards were rolled out.

In April, Chipotle Mexican Grill made a big splash when it launched a campaign called G-M-Over It.

"When it comes to our food, genetically modified ingredients don't make the cut," the chain said.

And customers seemed to eat up the message.

But a new class-action lawsuit against the Mexican chain alleges that the campaign's marketing claims don't hold up.

The viruses that cause the common cold are always lurking. But consider this: Even if we touch a doorknob or keyboard that's covered in cold germs from an infected person, we don't always catch the cold.

"Sometimes when we're exposed to viruses, we end up not getting sick," says Aric Prather, a psychologist at the University of California, San Francisco, who studies how our behaviors can influence our health.

As a culture, we tend to ignore the advice to eat more fish. On average, Americans eat about 3.5 ounces of seafood per week. (Think a can of tuna or sardines.)

But evidence shows that consumption of 8 or more ounces of seafood per week can reduce the risk of death from cardiovascular disease, and some studies have linked a regular fish habit over a lifetime to a lower risk of cognitive decline as well.

We've all heard the advice about the importance of filling our bellies in the morning. It's a notion that's based on a blend of intuition, cultural tradition and science.

Some of the earliest evidence goes back to the 1960s when pioneering researchers in Alameda County, Calif., began documenting the effects of everyday habits. Their long-term study linked eating breakfast — along with a host of other lifestyle choices — to good health and longevity.

One of the most prestigious names in health care is taking a stand on food.

This week, Cleveland Clinic announced it would sever ties with McDonald's. As of Sept. 18, the McDonald's branch located in the Cleveland Clinic cafeteria will turn off its fryers and close its doors for good. Its lease will not be renewed.

A version of this story was published Dec. 5, 2012.

Given tea's rap today as both a popular pick-me-up and a health elixir, it's hard to imagine that sipping tea was once thought of as a reckless, suspicious act, linked to revolutionary feminism.

Sixty-five grams of added sugar. That's how much you'll find in a 20-ounce bottle of Coca-Cola.

But can you picture 65 grams? It's about 16 teaspoons worth of the sweet stuff.

The Food and Drug Administration wants to make it easier for Americans to track how much added sugars we're getting in the foods and beverages we choose.

It's true that being overweight or obese is a leading risk factor for developing Type 2 diabetes.

But attention, skinny and normal-weight people: You may be vulnerable, too.

Lots of lifestyle choices influence the risk of diabetes: everything from whether you smoke to how much you exercise (or don't). It turns out, what you choose to drink is also a risk factor.

Back in the 1940s, turning Americans onto the tangy taste of yogurt wasn't an easy sell.

It seems many of our grandparents turned their noses up at the idea of sour, fermented milk.

"The tart taste was totally unfamiliar to Americans, and that was really the biggest hurdle," says Michael Neuwirth, a spokesman for the Dannon Co.

The idea that fermented foods — including yogurt and kefir — are good for us goes way back. But could the benefits of "good bacteria" extend beyond our guts to our brains?

Nobel Prize-winning scientist Elie Metchnikoff (also known as Ilya Ilich Mechnikov) first observed a connection between fermented milk and longevity among Bulgarian peasants more than a century ago.

If you can't picture Jared Fogle's face, you may remember his pants.

Before he lost a jaw-dropping 245 pounds, he was once an obese college student wearing blue jeans with a 60-inch waist.

One secret to a long life may be the simple daily ritual of tea.

We've told you how Okinawans — who are known to have more than a few centenarians among them — enjoy jasmine-infused tea.

And if you're looking to incorporate this fragrant aroma with a bit of creamy indulgence, pastry chef Naomi Gallego, of the Park Hyatt Hotel in Washington, D.C., has you covered.

There's a renaissance in local and regional food, and it's not just farmers markets in urban areas that are driving it.

Ah, the bread basket. You sit down for a nice meal out, and there it appears: piping hot, giving off a waft of yeasty divinity.

Who can resist?

There's a reason this age-old tradition prevails. Even in the era of paleo and gluten-free, there are still hordes of us who will gladly nosh on crusty, chewy, soul-warming bread.

But the downside may be more than just some extra calories. Turns out, eating all those carbs before a meal can amp up our appetites and spike our blood sugar.

We hate to break it to you, Mr. Leprechaun, but someone really is after your Lucky Charms: General Mills.

Or more specifically, it's after the artificial colorings used to give the cereal its trademark rainbow-colored marshmallow shapes. General Mills on Monday announced it will remove artificial colors and flavors from all of its cereals.

Here's a sweet notion: Eat a little chocolate each day and you could be doing your heart a favor.

A new study published in the journal Heart found that habitual chocolate eaters had a lower risk of cardiovascular disease and strokes compared to people who didn't eat chocolate.

It's easy to blame someone else for food waste. If this is really a $2.6 trillion issue, as the United Nations estimates, then who's in charge of fixing it?

Turns out, we the eaters play a big role here.