Pumpkin Spice

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.


On this edition of Current State: A new campaign at Michigan State University promotes awareness of campus resources for survivors of sexual assault; An exhibit on the Michigan State University campus honors survivors of sexual assault; Breaking down the explosion of pumpkin spiced flavored products; Mid-Michigan bird banders track fall migration; The new class of inductees to The Michigan Women’s hall of fame includes the former director for the National Science Foundation’s Division of Chemistry; A Michigan Violinist Comes back home for the Lansing Symphony’s season premiere.

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.