Serving Up Science

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.

 


Russ White

“We have a conversation about a variety of food topics with our community,” says Sheril Kirshenbaum, host of the food initiative at MSU. “I think too often academia is looking to have their faculty tell people what to do and then leave. But that doesn’t work; we have to do a lot more listening.


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.


WKAR-MSU

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.


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.


On this edition of Current State: New pipeline protection plans; Bird Scooters land on sidewalks & impound lots; MSU students rally for Indonesia; Little Rock Nine member Ernest Green; Studying political polarization 1973-now; Plastics in our Great Lakes; dental health and a Jackson teacher's "Random Act of Kindness."

  

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.


On this week's Current State: how the Larry Nassar & Flint Water Crisis are now part of the Michigan governor's campaigns; how the political marriage gap is closing; enthusiasm among young voters; resources for sexual assault victims triggered by Dr. Ford's testimony; grey wolves relocated in the UP; and a movie cameo by the Jackson Symphony music director.


On this week's show: Michigan's Governors Race; Lawsuit alleging a 1992 sexual assault by Larry Nassar and cover-up; Political climate affecting international students at MSU; The Great American Read; "talking" sidewalks in Lansing; Archived interview with Dr. Lena Wen; the history of apples in America.


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. 


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