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

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.

Has The Spread Of Pumpkin Spice Gone Too Far? | Serving Up Science

On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss where pumpkin spice originated and if companies have gone too far.

How Your Oral Health Affects Your Entire Body | Serving Up Science

Brushing and flossing are both vital for maintaining strong teeth, but there are more ways to keep your mouth, and your body, healthy. One way is being mindful of what you eat. On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega speak with Dr. Jason Mashni about oral health.

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.

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