Karel Vega

Producer and Host of All Things Considered and Serving Up Science

Karel Vega is the producer and host of All Things Considered airing 4pm-7pm weekdays on 90.5 FM WKAR. He also reports and produces features and digital media creation.

In 2018, he and Sheril Kirshenbaum launched "Serving Up Science." The weekly segment on All Things Considered explores food and its scientific history and impact .

Karel joined WKAR and ComArtSci in January 2017.

Karel comes to WKAR from KHSU, Humboldt State University's NPR station in Arcata, California, where he was local host of All Things Considered.

Ways to Connect

Melissa / Flickr Creative Commons

If your kids packed their own lunch, what would it look like? After speaking to the kids at the Spartan Child Development Center in East Lansing, science writer Sheril Kirshenbaum and WKAR's Karel Vega say it might be healthier than you'd imagine. On this week's episode of Serving Up Science, Sheril and Karel interviewed some 5-year olds to find out how much they really know about healthy eating. 


Tailgating grill photo
Andrew Sprung / flickr creative commons

Independence Day is the biggest grilling day of the year, and grill-masters all over the country are going to be putting their skills to the test. While grilling is an age-old technique, you can look to science to perfect your craft. On today's episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega uncover the science behind making the best (and safest!) grilled meat.


Rebecca Siegel / Flickr creative commons

More than just a millennial foodie trend, pickling has roots that go all the way back to ancient Mesopotamia. What was once a tool used to preserve foods in the harshest of climates is now filling mason jars in refrigerators all over the country. On today's episode of Serving Up Science, Science Writer Sheril Kirshenbaum and WKAR's Karel Vega dive deep into the origins of pickling, and give some tasty advice to amateur picklers.


kittenfc / Flickr Creative Commons

Did you know that 48 million Americans are affected by food-borne illnesses every year? Luckily, on today's episode of Serving Up Science, Science Writer Sheril Kirshenbaum and WKAR's Karel Vega discuss how you can avoid that fate. Whether it be washing your hands for longer than you think, or being extra careful about separating your foods, there are lots of ways you can make sure dinner is yummy and safe. 


people at podium
Kevin Lavery / WKAR-MSU

Still reeling from the fallout of the Larry Nassar Sexual Abuse Scandal, Michigan State University is in hot water again this week after The Chronicle of Higher Education revealed previously unpublished emails in which Interim President John Engler criticizes lawyers of the assault survivors. The email exchange between Engler and a university official also implied a belief that survivor Rachael Denhollander would receive a kickback from her lawyer. WKAR's Karel Vega spoke with Chronicle of Higher Education reporter Jack Stripling, who wrote the article revealing the contents of the emails. 


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.


On this week's Current State - suicide prevention in Michigan; what former MSU dean William Strampel could face during trial; Michigan to vote on legalizing marijuana; cooking Kugel; constructing vehicles that drive 1600 miles without stopping for gas; remembering Robert F. Kennedy's impact on Michiganders; and find out where a 1-million square foot pot warehouse is being built in the Great Lakes. 


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. 


Josh King, Demetric Vance, and Donnie Corley
MSU Football

Three former Michigan State University football players will be sentenced tomorrow after pleading guilty to reduced charges in a sexual assault case. WKAR’s Karel Vega has more.


WKAR-MSU

After a nearly year long hiatus, a cornerstone of WKAR’s lineup, and the only Spanish-language program broadcasting from Michigan’s capital region returns to airwaves. WKAR’s Karel Vega spoke with Tony ‘El Chayo’ Cervantes about the return of Ondas en Español this weekend.


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.   


Peter Whorf / WKAR-MSU

It’s been a tradition in the Lansing community for decades. This weekend, Lansing’s Cristo Rey Church will welcome thousands of visitors to its annual Fiesta. To tell us more about what we can expect from this weekend’s celebration WKAR’s Karel Vega spoke with Guillermo Lopez, the organizer of the 2018 Cristo Rey Fiesta.


Sheril Kirshenbaum / WKAR-MSU

Have you ever felt like your recipes are lacking diversity? WKAR's Karel Vega and science writer Sheril Kirshenbaum challenged each other to make a dish from the other's heritage. In part 1 of their recipe exchance, Sheril  tries her hand at making pozole - a traditional Mexican stew, with a recipe courtesy of Karel's mom.


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. 


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