Serving Up Science

'Serving Up Science’ from WKAR and Michigan State University explores the reasons behind the recipe and offers tasty tips on your favorite foods

Oprah with a cow
Pixabay Creative Commons, Flickr Creative Commons

A few words were spoken and suddenly food prices plummeted. On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega talk about the three most famous food libel cases of all time.


Wikimedia commons

Energy is inherently related to every significant challenge of the 21st century: water scarcity, inequality, national security and agriculture. On this episode of Serving Up Science, Sheril Kirshenbaum speaks with Dr. Michael Webber, the Chief Science and Technology Officer at the global energy and infrastructure services company ENGIE.

Roger McLassus / Creative Commons

Water is critically important to agriculture as well as many aspects of our lives. On this week's segment Sheril and Karel speak with Dr. Jay Famiglietti, director of the Global Institute for Water Security at the University of Saskatchewan in Saskatoon, Canada about the future of water.

Scott Pohl / WKAR-MSU

In the summertime, there’s really no better way to cool off than with a nice big ice cream cone.

Imagine a time when you’ve taken a bite out of your cone when suddenly, you feel a strange sensation in your head. The sensation commonly known as brain freeze.

grongar / Creative Commons

When it’s time to pick up eggs at the supermarket, making a choice can be overwhelming. Should you be buying cage-free or free range? Organic or conventional? What is the difference between all of the terms you see on the carton?

Creative Commons / Pixabay

Every chef has their own technique when it comes to cooking, roasting, broiling or grilling for the best flavor, but most agree on one important step – meat should rest after cooking and before slicing.


Serving Up Science, MSU Science Festival
Reginald Hardwick / WKAR-MSU

WKAR's podcast "Serving Up Science" taught dozens of people about the science behind taste. It was the final signature event of Michigan State University's seventh annual Science Festival.


Serving Up Science MSU Science Festival
MSU Science Festival / Graphic by Amanda Barberena

Are you a supertaster? You can find out at Serving Up Science's live show this weekend. Sheril and Karel will be at the Kellogg Center on Saturday, April 20 as the last show during the Michigan State University Science Festival this year.

Public Domain

Most people know the four main senses of taste: sweet, sour, bitter, and salty. But there’s also a fifth sense, which is more complex. Umami.

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. 


A chat with the new Michigan Supreme Court Chief Justice; A look back at lame duck sessions; Why pregnancies are problematic for many black women; Michigan leading the way in new DNA software; East Lansing mayor Mark Meadows and new music from MSU graduate & 'The Voice' finalist Joshua Davis.


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


Pages