Karel Vega

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. 


Current Sports | June 15, 2018

Jun 15, 2018
John Engler photo
Scott Pohl / WKAR-MSU

Michigan State University; John Engler; Jack Stripling; Deshaun Tate; Jaren Jackson, Jr.; 2018 NBA Draft; Reflection Friday

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Michigan State University is in hot water again this week after The Chronicle of Higher Education revealed previously unpublished emails in which Interim President John Engler criticizes lawyers of the assault survivors.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.


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. 


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.


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.   


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.


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.


Reginald Hardwick / WKAR-MSU

Four years after the start of the Flint Water Crisis, the Snyder administration announced this month that it would be ending free bottled water distribution in the city. Now, Mayor Karen Weaver says she is considering a lawsuit against Governor Rick Snyder's Administration. Mayor Weaver joined WKAR's Karel Vega via phone to talk about the possible lawsuit, and the state of Flint in 2018.


portrait: Kirshenbaum
Amanda Pinckney / WKAR-MSU

Welcome to Serving up Science -- the series all about food: where it comes from and how it impacts our health and our planet.


WKAR

NCAA Tournament Selection Show; Michigan State Men's Basketball; Michigan Men's Basketball; Greg Monahan; Lansing Lugnuts; Ulcerative Colitis


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