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

The Trick To A Great Steak? Let The Meat Rest | Serving Up Science

Every chef has their own technique when it comes to cooking, roasting, broiling or grilling for the best flavor, but most agree on one important step – meat should rest after cooking and before slicing.

WKAR's Serving Up Science Closes 2019 MSU Science Festival

WKAR's podcast "Serving Up Science" taught dozens of people about the science behind taste. It was the final signature event of Michigan State University's seventh annual Science Festival.

Next Stop, The MSU Science Festival | Serving Up Science

Are you a supertaster? You can find out at Serving Up Science's live show this weekend. Sheril and Karel will be at the Kellogg Center on Saturday, April 20 as the last show during the Michigan State University Science Festival this year.

Umami: The Most Complex Taste | Serving Up Science

Most people know the four main senses of taste: sweet, sour, bitter, and salty. But there's also a fifth sense, which is more complex. Umami.

The New York Milk Scandal That Killed Thousands | Serving Up Science

On this week's episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss the repercussions of swill milk during the 1850's.

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.

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