Sheril Kirshenbaum

Bag of Chips
Pixabay Creative Commons

Whenever you’re stressed at work or school, do you ever catch yourself reaching for a bag of chips or candy? Or are you ever so lost in your work that you don’t realize you’re snacking? On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR’s Karel Vega discuss stress eating with student reporter Amanda Barberena.


VIDEO: Umami | Serving Up Science

Nov 11, 2019

Grape juice, walnuts, parmesan cheese, mushrooms, and anchovies all have one thing in common. It’s known as our 5th taste: umami!  

Watch it here now and in the PBS App

VIDEO: Stinky Cheese | Serving Up Science

Oct 28, 2019
Courtesy / WKAR-MSU

Have you ever noticed certain cheeses smell really bad? Food scientist Sheril Kirshenbaum is here to explain all of the smells! 

Watch it here now and in the PBS App

Jack-o'-Lanterns
Amanda Barberena/Karel Vega

Candy, scary movies and costumes all signify that Halloween is approaching, but one important characteristic is missing: jack-o’-lanterns. On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR’s Karel Vega discuss the dawn of the jack-o’-lantern with the help of student reporter Amanda Barberena.


Courtesy / WKAR-MSU

When you're shopping in the seafood section, which do you choose? Do you go with wild? Or farmed? It’s a difficult choice.

Watch it here now and in the PBS App

Members of the Poison Squad
The U.S. Food and Drug Administration/flickr/Public Domain

When you go to the store and pick up a gallon of milk, you're probably not worried about it being filled with formaldehyde, thanks to the FDA. However, it took some brave men to risk their health to bring food safety issues to light. On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR’s Karel Vega talk about the heroic act of the Poison Squad.


Why let meat rest between cooking and serving? It’s an important step for a juicy steak.

Watch it here now and in the PBS App

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.

sunrise on farm
flickr/Susanne Nilsson

Every week it seems we get a new, dire study about climate change. But WKAR Serving Up Science podcast contributor and Michigan State University science writer Sheril Kirshenbaum says this is not the time to panic. 


Russ White MSU Today

A foodie is defined as a person who has an ardent or refined interest in food and who eats food not only out of hunger but due to their interest or hobby. Two of my favorite foodie-related people are here to talk about all things food. 


WKAR's Serving Up Science Closes 2019 MSU Science Festival

Apr 21, 2019
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.

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.


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