Sheril Kirshenbaum

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.


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.


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.


Food waste was the topic of discussion when Michigan State University (MSU) hosted its second “Our Table” event on Wednesday, March 21.

Food@MSU is a campus-wide initiative to foster dialogue, listen to consumers, and help all of us make more informed choices about what we eat,” says Sheril Kirshenbaum, who moderates the Our Table conversations. “Our Table is a series of roundtable discussions on a variety of topics like food access and food waste.”


D.L. Turner/Michigan State Unviersity

The Food@MSU initiative recently held its first Our Table conversation. It took place at Lansing’s Cristo Rey Community Center, and the topic was food access.


Russ White

“Michigan State University has launched a new food education initiative that aims to help consumers become better educated about food production and food choices,” says host Kirk Heinze as he welcomes Sheril Kirshenbaum to Greening of the Great Lakes.

Kirshenbaum is helping MSU’s College of Agriculture and Natural Resources with the development and roll out of Food @ MSU: “Our Table.”