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.

For some, there's a a glam factor attached to the vegan lifestyle. And these days, there seems to be a growing chorus singing the praises of the environmental and health benefits of a plant-centric diet.

The World Health Organization has deemed that processed meats — such as bacon, sausages and hot dogs — can cause cancer.

In addition, the WHO says red meats including beef, pork, veal and lamb are "probably carcinogenic" to people.

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.

The U.S. Department of Agriculture has weighed in on the use of so-called pink slime in beef served in the government's free and reduced-price school lunch program.