Sheril Kirshenbaum

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. 


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.


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. 


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


The Mediterranean Diet
Mayo Clinic, Pixabay Creative Commons

Trying to eat healthy this year, but not sure where to start? On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR’s Karel Vega take a look at the Mediterranean diet.


Cutting Board with Food
Katie Smith / Unsplash Creative Commons

On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss how useful and environmentally friendly meal kits are. 


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.


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.

 


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