Science & Technology

Science and Technology

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.


Eric Phelps Vision Collision photo
Scott Pohl / WKAR-MSU

The cost of repairing body damage after a car accident is going up. Safety is becoming a big focus for car companies, but what if your new car with this technology gets rear-ended? The repair bill just shot up.


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.


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.


Dr. Angela K. Wilson photo
courtesy photo

This week, the Michigan Women’s Hall of Fame will induct a new class of honorees. One of them is Dr. Angela Wilson, the John A. Hannah Distinguished Professor of Chemistry at MSU.


Shelia Cotten photo
Courtesy photo

We’ve all heard it: if you can’t figure out how to use your computer, ask a teenager for help. It seems that some older people find modern technology confusing and frustrating. A professor at Michigan State University has done extensive research into what the elderly get out of their tablets and smart phones, and how they might find greater fulfillment in our modern gadgets.


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. 


Computer
Pixabay Creative Commons

Gov. Rick Snyder has unveiled a plan that would make universal access to high-speed internet available throughout Michigan.

Thomas Glasmacher FRIB photo
Scott Pohl / WKAR/MSU

The $730-million dollar Facility for Rare Isotope Beams, or FRIB, under construction at Michigan State University will be open to the public on Saturday.


Brian Kirschensteiner photo
Scott Pohl / WKAR/MSU

If you’ve ever visited an art museum, you’re familiar with the small information signs posted next to the works on display. There, you’ll find the name of the artist, the title of the piece, and other information. At Michigan State University, the Broad Art Museum hopes to use new technology to provide a lot more than the basics.


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.


Tom Guarr photo
Scott Pohl / WKAR/MSU

The world is looking for ways to store the power generated by wind farms and solar panels. A Michigan State University researcher is working on one way to do that efficiently and, possibly, more safely.


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