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.

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.

Are you finding it tougher to follow conversations in a noisy restaurant? Or does it seem like people are mumbling when you speak with them?

These are two questions commonly used to screen for hearing loss, which affects more than one-third of people over age 65, according to the National Institutes of Health.

So, what to do to cut the risk?

A growing number of Americans seem to believe that everything is better with butter.

"I love butter," says Ashleigh Armstrong, 29, as she sips coffee at a cafe in Washington, D.C.'s Union Station. Among her favorites: "Anything from Julia Child's cookbooks."

There's no margarine in Ashleigh's refrigerator. "I'm not going to have the fake stuff," she says, adding that she'd rather indulge a little in rich foods and burn it off at a spinning class.

And no, she's not worried about cholesterol. That's her grandmother's generation's concern, she says.

Despite all the cheerleading for healthy eating, Americans still eat only about 1 serving of fruit per day, on average. And our veggie consumption, according to an analysis from the Centers for Disease Control and Prevention, falls short, too.

Americans are accustomed to being nagged about salt. We're told we consume too much — particularly from processed foods. And that all this salt can increase the risk of high blood pressure, heart attacks and strokes.

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