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

After More Than Half A Century, America's Favorite Apple Has Been Dethroned | Serving Up Science

Red Delicious apples have been around since the end of the 19th century. They were a favorite due to their dark red color, suggesting the apple's ripeness. On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss America's favorite apples.

After More Than Half A Century, America's Favorite Apple Has Been Dethroned | Serving Up Science

Are Low Carb Diets, Like Keto, Good For Your Body? | Serving Up Science

Low carb diets seem like a good idea on the surface, but all nutrients are necessary in moderation. On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega speak with Dr. Robin Tucker, assistant professor in the department of Food Science and Human Nutrition at Michigan State University, about the pros and cons of a low carb diet.

Are Low Carb Diets, Like Keto, Good For Your Body? | Serving Up Science

Alt-Meat: It's Alive! | Serving Up Science

On top of farm-raised vs. wild-caught, and GMO vs. non-GMO, you may soon be faced with another decision when buying meat at the grocery store: farm-raised vs....laboratory-grown. On this week's Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss the looming possibility of meat made in a petri dish.

Lies From The Sugar Industry | Serving Up Science

How does sugar really affect our health? On today's episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega bring light to a study done on the health effects of sugar, a study that Big Sugar tried to sweep under the rug.

How New Tech Is Reinventing The Way We Grow Food | Serving Up Science

The idea of genetically modified food makes a lot of people nervous. These concerns are usually due to a misunderstanding of how genetic modification works. With an ever-growing global population, these foods will become essential to the survival of many. This week, Science writer Sheril Kirshenbaum and WKAR's Karel Vega break down how scientists are using the new technology CRISPR to grow better food.

How New Tech Is Reinventing The Way We Grow Food | Serving Up Science

The Kamikaze Cola | Serving Up Science

In an attempt to derail its biggest competitor's new product, Coca-Cola devised a marketing plan with sinister motivations. In today's episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega unwrap the short history of Crystal Pepsi and the plan to get it off the market.

A 5-Year Old's Guide To A Healthy Lunch | Serving Up Science

If your kids packed their own lunch, what would it look like? After speaking to the kids at the Spartan Child Development Center in East Lansing, science writer Sheril Kirshenbaum and WKAR's Karel Vega say it might be healthier than you'd imagine. On this week's episode of Serving Up Science, Sheril and Karel interviewed some 5-year olds to find out how much they really know about healthy eating.

The Key To Making Your Best 4th Of July Burger | Serving Up Science

Independence Day is the biggest grilling day of the year, and grill-masters all over the country are going to be putting their skills to the test. While grilling is an age-old technique, you can look to science to perfect your craft. On today's episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega uncover the science behind making the best (and safest!) grilled meat.

Pickles: From Necessity To Accessory | Serving Up Science

More than just a millenial foodie trend, pickling has roots that go all the way back to ancient Mesopotamia. What was once a tool used to preserve foods in the harshest of climates is now filling mason jars in refridgerators all over the country. On today's episode of Serving Up Science, Science Writer Sheril Kirshenbaum and WKAR's Karel Vega dive deep into the origins of pickling, and give some tasty advice to amateur picklers.

What Bacteria Don't Want You To Know About Food Safety | Serving Up Science

Did you know that 48 million Americans are affected by food-borne illnesses every year? Luckily, on today's episode of Serving Up Science, Science Writer Sheril Kirshenbaum and WKAR's Karel Vega discuss how you can avoid that fate. Whether it be washing your hands for longer than you think, or being extra careful about separating your foods, there are lots of ways you can make sure dinner is yummy and safe.

What Bacteria Don't Want You To Know About Food Safety | Serving Up Science

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