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 Dangers Of Stress Eating And How To Fight The Urge | Serving Up Science

Whenever you're stressed at work or school, do you ever catch yourself reaching for a bag of chips or candy? Or are you ever so lost in your work that you don't realize you're snacking? On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss stress eating with student reporter Amanda Barberena.

The Dangers Of Stress Eating And How To Fight The Urge | Serving Up Science

The Legend of the Jack-o'-Lantern | Serving Up Science

Candy, scary movies and costumes all signify that Halloween is approaching, but one important characteristic is missing: jack-o'-lanterns. On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss the dawn of the jack-o'-lantern with the help of student reporter Amanda Barberena.

The Poison Squad: Defenders of Food Safety | Serving Up Science

When you go to the store and pick up a gallon of milk, you're probably not worried about it being filled with formaldehyde, thanks to the FDA. However, it took some brave men to risk their health to bring food safety issues to light. On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega talk about the heroic act of the Poison Squad.

What Happens When The Media Beefs With The Food Industry? | Serving Up Science

A few words were spoken and suddenly food prices plummeted. On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega talk about the three most famous food libel cases of all time.

What Happens When The Media Beefs With The Food Industry? | Serving Up Science

Food Production Uses More Energy Than You May Think | Serving Up Science

Energy is inherently related to every significant challenge of the 21st century: water scarcity, inequality, national security and agriculture. On this episode of Serving Up Science, Sheril Kirshenbaum speaks with Dr. Michael Webber, the Chief Science and Technology Officer at the global energy and infrastructure services company ENGIE.

Food Production Uses More Energy Than You May Think | Serving Up Science

The Future Of Water Security | Serving Up Science

Water is critically important to agriculture as well as many aspects of our lives. On this week's segment Sheril and Karel speak with Dr. Jay Famiglietti, director of the Global Institute for Water Security at the University of Saskatchewan in Saskatoon, Canada about the future of water.

The Science Behind Brain Freeze (And How You Might Stop It) | Serving Up Science

In the summertime, there's really no better way to cool off than with a nice big ice cream cone. Imagine a time when you've taken a bite out of your cone when suddenly, you feel a strange sensation in your head. The sensation commonly known as brain freeze.

The Science Behind Brain Freeze (And How You Might Stop It) | Serving Up Science

Organic? Free-Range? Cage-Free? When It Comes To Eggs, Which Should You Buy? | Serving Up Science

When it's time to pick up eggs at the supermarket, making a choice can be overwhelming. Should you be buying cage-free or free range? Organic or conventional? What is the difference between all of the terms you see on the carton?

Organic? Free-Range? Cage-Free? When It Comes To Eggs, Which Should You Buy? | Serving Up Science

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.

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