Serving Up Science

spoon with sugar
Marco Verch / Flickr Creative Commons

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. 


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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.


Mike Mozart / Flickr Creative Commons

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. 


Melissa / Flickr Creative Commons

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. 


Tailgating grill photo
Andrew Sprung / flickr creative commons

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.


Rebecca Siegel / Flickr creative commons

More than just a millennial 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 refrigerators 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.


kittenfc / Flickr Creative Commons

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. 


Our entire show is focused on Michigan Technology – changing the way we drive, we live and our health. 

fisherman holding salmon
Wikamedia commons

When buying fish, do you find yourself wrestling with whether to buy "Wild-Caught" or "Farm-Raised"? Fear no more, because this week, sea cucumber expert and science writer Sheril Kirshenbaum, and WKAR's Karel Vega dive into the pros and cons of the two sources.

Last week, Sheril and Karel uncovered some of the secrets about food labels. This week, they demystify another.


Karel Vega / Created using Creative Commons Images

They say never judge a book by its cover. This week, science writer Sheril Kirshenbaum and WKAR's Karel Vega add: never judge a food by its label. Although the cute labels that read "Gluten Free" and "Non-GMO" might seem appealing, they are often not a useful representation of the product within. 


On this edition of Current State: Michigan teachers who say they are leaving the classroom because they cannot afford to remain in the profession; PBS President & CEO Paula Kerger talks about why more Americans are tuning into public media for news content and the network's expanding education role; perspective on an MSU alum who will help pick the next president; and the return of "Ondas en Espanol" host Tony "El Chayo" Cervantes. 


Karel Vega / WKAR-MSU

Yes, you read that right. Noodles. Last week you heard science writer Sheril Kirshenbaum make Posole. This week, WKAR's Karel Vega tries his hand at a classic jewish dessert made with cottage cheese and noodles. In part 2 of their recipe exchange, Karel steps outside of his comfort zone, and finds himself pleasantly surprised with the results.   


This week's Current State focuses on an MSU's "New Day" proposal, a new sexual assault investigator in Ingham County, virtual learning in Michigan, learning everything there is to know about plants and why WKAR may be a little harder to tune in these days. 


Joseph Siffred Duplessis / Wikimedia Creative Commons

Did you know Benjamin Franklin started a revolution to eat more potatoes in France? A small history lesson on this episode of Serving Up Science as history buff Sheril Kirshenbaum and WKAR's Karel Vega discuss the founding father's contributions to the world of food.


This weekend's Current State updates you on school walkouts, Adado Park in Lansing, Michigan roads, the next generation of veggie burgers and memorable moments from past Michigan State University commencement speakers. 


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