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.

Aubrey is 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. Along with her colleagues on The Salt, Aubrey is winner of a 2012 James Beard Award for best food blog. She was also a nominee for a James Beard Award in 2013 for her broadcast radio coverage of food and nutrition. 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. She was also 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 the PBS NewsHour. She has worked in a variety of positions throughout the television industry.

Aubrey received her bachelor of arts degree from Denison University in Granville, OH, and a master of arts degree from Georgetown University in Washington, D.C.

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.

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