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.

Looking for a diet that is simple to follow? You might want to give the Mediterranean diet a try.

It's not so much a prescriptive meal plan as it is a well-balanced pattern of eating. Think lots of whole grains, vegetables, beans, nuts, olive oil, fish and smaller amounts of dairy, poultry and even a little red wine (if you like).

Say you're on a Tinder date and the situation turns weird.

"You're thinking, I need to get out, I no longer feel safe," says Celine Guedj, a senior at the University of New Hampshire in Durham. She's role-playing the use of a new app, uSafeUS.

"That's when you open the app," Guedj explains. One feature called Time to Leave is designed to give you a quick out. "You get a fake call" or text, Guedj says. It sounds like it's your mom or your roommate interrupting you with an urgent request.

Nobody likes the feeling of being left out, and when it happens, we tend to describe these experiences with the same words we use to talk about the physical pain of, say, a toothache.

"People say, 'Oh, that hurts,' " says Nathan DeWall, a professor of psychology at the University of Kentucky.

DeWall and his colleagues were curious about the crossover between physical pain and emotional pain, so they began a series of experiments several years back.

If you're gluten-free, you may turn up your nose at Aunt Betsey's macaroni and cheese. And what if you've got a vegan teenager in the family who'd like the Thanksgiving feast to be turkey-free?

A poll from the University of Michigan finds that for families with a picky eater or someone on a special diet, holiday meals can be tricky.

Jon McHann, 56, got started on prescription opioids the way a lot of adults in the U.S. did: He was in pain following an accident. In his case, it was a fall.

"I hit my tailbone just right, and created a severe bulging disc" that required surgery, McHann says.

McHann, who lives in Smithville, Tenn., expected to make a full recovery and go back to work as a heavy haul truck driver. But 10 years after his accident, he's still at home.

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