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.

The gargantuan budget bill that lawmakers on Capitol Hill are expected to vote on Thursday does more than dole out federal dollars to keep the government running.

It also tweaks federal nutrition rules.

For starters, the bill — aka, the 2015 Omnibus Appropriations Bill — includes a provision that will give school food directors more flexibility when it comes to adopting 100 percent whole grain items, such as pasta and biscuits, in school breakfast and lunch meals.

White tailed deer are so common in Washington, D.C., that my kids barely take note, even if I have to slam on the brakes to avoid hitting them.

But the National Park Service says there's a problem beyond the risk of driver-deer collisions, which lead to an estimated $4 billion in damages each year. The overabundance of deer are a threat to native vegetation.

Fast-food workers rallied around the country Thursday, calling for a minimum wage of $15 an hour. But in suburban Detroit, a small but growing fast-casual burger and chicken chain has already figured out how to pay higher wages and still be profitable.

A lot of us make the assumption that there are two kinds of drinkers: moderate drinkers who have a glass of wine with dinner, and on the other end of the spectrum, alcoholics.

But this is not an accurate picture, according to researchers.

The Culinary Institute of America may be best known for churning out chefs. And some of its graduates — from Grant Achatz to Roy Choi to Anthony Bourdain — have succeeded in entertaining and inspiring a new generation of foodies.

There have been no shortage of headlines recounting the legal kerfuffle unfolding over the definition of mayonnaise.

Global food giant Unilever, which owns the ubiquitous Hellmann's brand, is suing Hampton Creek, the maker of of Just Mayo, an egg-free spread made from peas, sorghum and other plants.

If you're like me — I binged on an entire season of Parts Unknown during a single weekend — then you get the pull of globetrotting foodie Anthony Bourdain.

In an open field on the northern edge of Berkeley, Calif., planting vegetables is the latest form of political insurrection.

On the morning of April 22, 2012, hundreds of people broke the lock on a fence surrounding the Gill Tract, a 14-acre plot of land owned by the University of California. They set about planting thousands of vegetable seedlings.

It's no secret that the American Beverage Association spent a lot of money to defeat soda tax initiatives in California this election season.

If your little ghosts and goblins dump their candy on the living room floor tonight, go ahead: Let them at it. They can sort, then trade, and gorge on their favorites.

But if you're like many parents, by tomorrow morning you may want to get rid of some of this candy glut.

One possible solution? Check out the Halloween Candy Buyback program, which was founded by dentist Chris Kammer in Wisconsin. Kammer's office offers $1 a pound to buy back candy collected by the young trick-or-treaters in his practice.

Americans spend about $4 billion a year on weight-loss supplements. And the Food and Drug Administration spends a lot of effort policing distributors who market fraudulent products that are tainted with unsafe, banned drugs.

But a study published Tuesday finds that buyers should beware: Just because the FDA recalls a product for containing dangerous substances doesn't mean the product disappears from the market.

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.

If we hit the gym, don't we deserve a little extra something, maybe something sinfully sweet? The idea that sacrifice begets reward is embedded in our collective thinking.

But a fascinating new study from the folks at the Cornell Food and Brand Lab shows how this thinking might backfire. Thinking of exercise as work can lure us into mindlessly devouring calorie bombs, such as a big helping of pudding or extra handfuls of M&M's. And compensating for physical activity with sweet treats this way may lead to weight gain.

On National Doughnut Day, it's hard to imagine how our love of doughnuts might be contributing to deforestation halfway around the globe.

But here's the connection: You know that oily smudge left on your fingers after you polish off a doughnut? That's not just sugar. It's also palm oil.

The major doughnut retailers — from Dunkin' Donuts to Tim Hortons and Krispy Kreme — fry their sweet treats in palm oil, or in blends of oil that include palm oil.

Marketing to kids may have gotten a bad rap in the past. Especially since children have been the target of so much junk food advertising.

But it's a new day.

Increasingly, companies are seeing profits pushing ultra-healthy stuff. And they're not using a finger-wagging, guilt-ridden, eat-your-veggies-because-they're-good-for-you messaging.

Birds Eye is taking a page from the playbook of other companies that have had success leveraging the power of teen pop stars: The frozen food giant is turning to Disney.

That compound found in commercially baked bread — yep, the one that's in yoga mats, too — is in the news again.

A report from the Environmental Working Group finds that the compound, azodicarbonamide, is found in close to 500 food products, from Pillsbury Dinner Rolls to Little Debbie products to Wonder Bread.

Americans who ate a diet rich in animal protein during middle age were significantly more likely to die from cancer and other causes, compared with people who reported going easy on foods such as red meat and cheese, fresh research suggests.

Transcript

MELISSA BLOCK, HOST:

This is ALL THINGS CONSIDERED from NPR News. I'm Melissa Block.

AUDIE CORNISH, HOST:

And I'm Audie Cornish.

We've been hearing about the Food and Drug Administration's proposed makeover of the Nutrition Facts Panel, the box on food packages that tells us how much fat, sodium and other things are a product. Today, the first lady introduced the redesigned label at a White House event.

NPR's Allison Aubrey reports.

If you're perplexed about how to make healthy choices when you're shopping for food, you're not alone. We've all puzzled over a food label that was confusing and hard to follow.

But some help may be on the way, as I reported on All Things Considered Tuesday.

The Food and Drug Administration and the White House are expected to unveil a new food label this week. Changed just once since their adoption, these labels need to be less confusing, advocates say.

Question: Which of these foods are said to stir passion? An oyster, and avocado or a turnip? (Scroll down to the bottom for the answer.)

One of these, at least, is a gimme. The stories linking oysters and other shellfish to lust go back to at least the ancient Greeks.

Think of the image of Aphrodite, the goddess of love, rising out of the sea from the half-shell.

"There's something primal about eating oysters," says oyster-lover MJ Gimbar. He describes them as creamy and velvety. "It's like a kiss from the ocean."

Long John Silver's has gained some notoriety in the past for serving up what the food police dubbed the most unhealthful meal in America. (aka heart attack on a hook.)

But the fast-food chain is out to change its reputation. One step in this new direction: a quick transition from partially hydrogenated oils that contain bedeviled trans fats. Today, the chain announced it is moving to a 100 percent soybean oil that is trans-fat free.

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