Serving Up Science

fisherman holding salmon
Wikamedia commons

When buying fish, do you find yourself wrestling with whether to buy "Wild-Caught" or "Farm-Raised"? Fear no more, because this week, sea cucumber expert and science writer Sheril Kirshenbaum, and WKAR's Karel Vega dive into the pros and cons of the two sources.

Last week, Sheril and Karel uncovered some of the secrets about food labels. This week, they demystify another.


Karel Vega / Created using Creative Commons Images

They say never judge a book by its cover. This week, science writer Sheril Kirshenbaum and WKAR's Karel Vega add: never judge a food by its label. Although the cute labels that read "Gluten Free" and "Non-GMO" might seem appealing, they are often not a useful representation of the product within. 


On this edition of Current State: Michigan teachers who say they are leaving the classroom because they cannot afford to remain in the profession; PBS President & CEO Paula Kerger talks about why more Americans are tuning into public media for news content and the network's expanding education role; perspective on an MSU alum who will help pick the next president; and the return of "Ondas en Espanol" host Tony "El Chayo" Cervantes. 


Karel Vega / WKAR-MSU

Yes, you read that right. Noodles. Last week you heard science writer Sheril Kirshenbaum make Posole. This week, WKAR's Karel Vega tries his hand at a classic jewish dessert made with cottage cheese and noodles. In part 2 of their recipe exchange, Karel steps outside of his comfort zone, and finds himself pleasantly surprised with the results.   


This week's Current State focuses on an MSU's "New Day" proposal, a new sexual assault investigator in Ingham County, virtual learning in Michigan, learning everything there is to know about plants and why WKAR may be a little harder to tune in these days. 


Joseph Siffred Duplessis / Wikimedia Creative Commons

Did you know Benjamin Franklin started a revolution to eat more potatoes in France? A small history lesson on this episode of Serving Up Science as history buff Sheril Kirshenbaum and WKAR's Karel Vega discuss the founding father's contributions to the world of food.


This weekend's Current State updates you on school walkouts, Adado Park in Lansing, Michigan roads, the next generation of veggie burgers and memorable moments from past Michigan State University commencement speakers. 


Karel Vega / WKAR-MSU

By adding a molecule known as heme into the patty, the creators of the vegan "Impossible Burger" claim it contains the aroma and taste of meat. In this episode of Serving Up Science Sheril and Karel eat the "Impossible Burger" to find out if it lives up to the hype.


Gluten-free bread
Pixabay

Eating gluten-free has become one of the biggest diet trends of the past few years. Celebrities promote the diet, and some fitness gurus even claim going gluten-free gives a person more energy. Is it right for you? 


Sheril with Question Marks
Illustration / WKAR-MSU

Where do you look for information on what you eat? Nearly half of Americans don't trust academic scientists when it comes to information about food. Instead, close to a third of Americans put more trust in friends, family and social media.


On the April 14-15 edition: WKAR's new education initiatives; the real cost of food waste; new Shingles vaccine; perspective of a submarine pilot; the new Wharton Center season & a new film showing how MSU helped racially integrate college football.


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