Sheril Kirshenbaum

Host, Serving Up Science

Serving Up Science host Sheril Kirshenbaum is a history buff, science writer, and curious foodie.

Sheril also hosts Michigan State's Our Table round table series exploring where our food comes from and how it influences our lives. She is also executive director of Science Debate, a nonprofit, nonpartisan initiative to restore science to its rightful place in politics.

Sheril Kirshenbaum works to enhance public understanding of science and improve communication between scientists, policymakers, and the public.

Bag of Chips
Pixabay Creative Commons

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.


Jack-o'-Lanterns
Amanda Barberena/Karel Vega

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.


Members of the Poison Squad
The U.S. Food and Drug Administration/flickr/Public Domain

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.


Oprah with a cow
Pixabay Creative Commons, Flickr Creative Commons

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.


Wikimedia commons

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.

sunrise on farm
flickr/Susanne Nilsson

Every week it seems we get a new, dire study about climate change. But WKAR Serving Up Science podcast contributor and Michigan State University science writer Sheril Kirshenbaum says this is not the time to panic. 


Roger McLassus / Creative Commons

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.

Scott Pohl / WKAR-MSU

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.

grongar / Creative Commons

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?

Creative Commons / Pixabay

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.


Pages