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.

Grocery Store
Pixabay Creative Commons

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.


Pumpkin
Amanda Barberena

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.


Dentist
Pixabay Creative Commons

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.


Red Delicious Apple Dethroned
Pixabay Creative Commons / Photo editing by Amanda Barberena

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.


Whole Grain Bread
Pixabay Creative Commons

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.


Hamburger
Daniel Carlbom / Flickr creative commons

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. 


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. 


Creative Commons

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. 


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