Serving Up Science The series all about food: where it comes from and how it impacts our health and our planet. History buff, foodie and science writer Sheril Kirshenbaum serves up a side of science and history, explores the reasons behind the recipe, and offers some tasty tips on your favorite foods.WKAR host Karel Vega joins Sheril for the weekly podcast and broadcast Wednesdays during All Things Considered on 90.5 FM in mid-Michigan.
Serving Up Science

Serving Up Science

From WKAR Public Media

The series all about food: where it comes from and how it impacts our health and our planet. History buff, foodie and science writer Sheril Kirshenbaum serves up a side of science and history, explores the reasons behind the recipe, and offers some tasty tips on your favorite foods.WKAR host Karel Vega joins Sheril for the weekly podcast and broadcast Wednesdays during All Things Considered on 90.5 FM in mid-Michigan.

Most Recent Episodes

Red Meat, Us, And The Environment | Serving Up Science

On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss the impact of eating red meat on the human diet and the environment, in relation to the EAT-Lancet Commission report.

The Importance Of Reputable Sources | Serving Up Science

Finding information online is easy, but finding the correct information is a bit harder. On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega talk about reputable sources, especially in regards to the recent E. Coli outbreak in romaine lettuce.

The GMO Debate With Scott Hamilton Kennedy | Serving Up Science

Are GMOs safe? What is the deal with organic food? On this week's episode of Serving Up Science, Science Writer Sheril Kirshenbaum and WKAR's Karel Vega interview Academy Award-Nominated Director Scott Hamilton Kennedy about his documentary Food Evolution .

New Year, New You? Why Many Experts Are Recommending The Mediterranean Diet in 2019

Trying to eat healthy this year, but not sure where to start? On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega take a look at the Mediterranean diet.

New Year, New You? Why Many Experts Are Recommending The Mediterranean Diet in 2019

Are Meal Kits Right For You? | Serving Up Science

On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss how useful and environmentally friendly meal kits are.

Turkey And Thanksgiving, The Inseparable Duo | Serving Up Science

A turkey trot isn't just a run for families. On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss the history of turkeys for Thanksgiving dinner.

Current State for Nov. 17-18, 2018

On this edition of Current State - A Serving Up Science takeover: The MSU Fall 2018 Food Literacy and Engagement Poll shows what Americans understand and are concerned about regarding their food; Low carb diets seem like a good idea on the surface, but all nutrients are necessary in moderation; You may soon be faced with another decision when buying meat at the grocery store: farm-raised vs laboratory-grown.

Food Waste Costs Our Wallets & World| Serving Up Science

With Thanksgiving right around the corner, Americans tend to buy a lot of food for the holiday, but some of it goes to waste. An expert explains the thousands of dollars Americans throw away every year & the impact on the planet.

Exploring The Killer Candy Myth | Serving Up Science

From poison to sharp objects, there has been a concern among parents for decades that their children's Halloween candy is unsafe. On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss the origins of Halloween and how "killer candy" is only a myth.

Latest MSU Food Literacy Survey Reveals Shoppers' Misconceptions

The Michigan State University Fall 2018 Food Literacy and Engagement Poll shows what Americans understand and are concerned about regarding their food. But, it also shows where gaps in knowledge exist. On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss food misconceptions.

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