Serving Up Science

New Video Episodes at Noon every other Monday Feb. 10-Mar. 30

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.

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New episodes every other Monday at noon 2/10/2020-3/30/2020

Produced in cooperation with Food @ MSU.

Milk
Pixabay Creative Commons

On this week's episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss the repercussions of swill milk during the 1850's.


Cows
Pixabay Creative Commons

On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss the impact of eating red meat on the human diet and the environment, in relation to the EAT-Lancet Commission report.


Karen and Brad Emerson / Flickr Creative Commons

Finding information online is easy, but finding the correct information is a bit harder. On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega talk about reputable sources, especially in regards to the recent E. Coli outbreak in romaine lettuce. 


Food Evolution
Food Evolution

Are GMOs safe? What is the deal with organic food? On this week's episode of Serving Up Science, Science Writer Sheril Kirshenbaum and WKAR's Karel Vega interview Academy Award-Nominated Director Scott Hamilton Kennedy about his documentary Food Evolution


The Mediterranean Diet
Mayo Clinic, Pixabay Creative Commons

Trying to eat healthy this year, but not sure where to start? On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR’s Karel Vega take a look at the Mediterranean diet.


Cutting Board with Food
Katie Smith / Unsplash Creative Commons

On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss how useful and environmentally friendly meal kits are. 


Turkey
Pixabay Creative Commons

A turkey trot isn't just a run for families. On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss the history of turkeys for Thanksgiving dinner.


On this edition of Current State - A Serving Up Science takeover: The MSU Fall 2018 Food Literacy and Engagement Poll shows what Americans understand and are concerned about regarding their food; Low carb diets seem like a good idea on the surface, but all nutrients are necessary in moderation; You may soon be faced with another decision when buying meat at the grocery store: farm-raised vs laboratory-grown.

Landfill
Pixabay Creative Commons

With Thanksgiving right around the corner, Americans tend to buy a lot of food for the holiday, but some of it goes to waste. An expert explains the thousands of dollars Americans throw away every year & the impact on the planet.

 


Tampered Halloween Candy
Amanda Barberena / WKAR File Photo

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.


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