'Serving Up Science’ from WKAR and Michigan State University explores the reasons behind the recipe and offers tasty tips on your favorite foods
Why should meat ‘rest’ between cooking and serving? Which is better: farmed or wild-caught salmon? What makes a pickle, a pickle? History buff, foodie and Michigan State University (MSU) science writer Sheril Kirshenbaum answers these questions, and more, on “Serving Up Science,” a new digital series from WKAR Public Media.
“Serving Up Science” debuted this week on YouTube, Facebook Watch and PBS Video, presented by PBS Digital Studios and PBS Food. The debut mini-season is made up of five episodes, with a new episode published Mondays at noon every two weeks, beginning Sept. 16, 2019.
The WKAR original show is produced in cooperation with Food@MSU, an initiative of MSU AgBioResearch.
“Listening and helping people sort out conflicting information around food is an important part of the mission of Michigan State University,” said Doug Buhler, director of MSU AgBioResearch. “We see this as a great opportunity to reach consumers in a new way and help them make more informed choices.”
“Serving Up Science” host Sheril Kirshenbaum also hosts Our Table, Food@MSU’s roundtable series exploring where our food comes from and how it influences our lives; and is executive director of Science Debate, a nonprofit, nonpartisan initiative to restore science to its rightful place in politics.
PBS Digital Studios’ original digital programming includes 20 ongoing series for YouTube, Facebook Watch, and PBS.org, attracting 40 million monthly views. 70 percent of those viewers are between the ages of 18-34.
“Serving Up Science is an engaging blend of useful science, delicious food and humor — I am thrilled that this series is joining the PBS Digital Studios family,” said Adam Dylewski, director of programming at PBS Digital Studios. “It’s been a pleasure working with WKAR on this project, and Sheril is a great guide to the world of food science. I’m excited to share these videos with PBS Digital Studios viewers, and look forward to using these cooking tips in my own kitchen!”
"Our team did an amazing job working closely with PBS Digital Studios to launch this digital-first series,” said Julie Sochay, senior director of content and communication for WKAR. “The advice and input we received from PBS has been instrumental as we worked through this process of creating a new digital series from Michigan State University that will impact a national audience.”
The WKAR producer for “Serving Up Science" is Nicole Zaremba. The director of photography is Jason Vlahos and the editor is Dan Wogan. Maria Palmo and Drew Hill round out the production team.
“Serving Up Science” originally launched as a podcast and radio broadcast in April 2018. WKAR host Karel Vega joins Sheril for the weekly podcast and broadcast Wednesdays during All Things Considered on 90.5 FM in mid-Michigan. 36 episodes of the podcast are available now for on-demand listening, and the series will continue adding episodes through 2019.
Should You Let Meat Rest? Serving Up Science Ep. 1
- At YouTube:
- At PBS Video: https://www.pbs.org/show/serving-science/
- Serving Up Science at wkar.org: https://www.wkar.org/programs/serving-science
- Food@MSU: https://www.canr.msu.edu/food/
- MSU AgBioResearch: https://www.canr.msu.edu/research/agbioresearch/index
- About Sheril Kirshenbaum: https://www.canr.msu.edu/people/sheril-kirshenbaum
- PBS Digital Studios: https://www.pbs.org/digital-studios/