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Sheril Kirshenbaum

Sheril Kirshenbaum hosts "Our Table" at Michigan State University, an initiative to help consumers make more informed choices about food. She also currently hosts the YouTube series, Serving Up Science, and the WKAR show by the same name.

Sheril Kirshenbaum hosts "Our Table" at Michigan State University, an initiative to help consumers make more informed choices about food. She also currently hosts the YouTube series, Serving Up Science, and the WKAR show by the same name.

Sheril co-authored Unscientific America: How Scientific Illiteracy Threatens Our Future with Chris Mooney and wrote The Science of Kissing, which explores the science behind one of humanity's fondest pastimes. She also blogs at Scientific American.

Sheril's writing appears in publications such as Bloomberg and CNN frequently covering topics that bridge science and society from climate change to parenthood. Her work has also been published in scientific journals including Science and Nature and she is featured in the anthology The Best American Science Writing 2010.

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plant based meat in grocery store

美国人,especially millennials and Gen Z, are embracing plant-based meat products

November 11, 2019

BySheril KirshenbaumandDouglas Buhler
More consumers than ever are trying alternative proteins. But will they make them part of their diets?
  • Agriculture
  • Consumer Trends
  • Food Systems

想象未来

Clownfish swim amid their host anemone in the Solomon Islands, which is part of the Coral Triangle due to its incredible marine biodiversity.

We need a Project Drawdown for conservation

By利亚格柏
digital water

Why I am doubling down on digital for water

ByWill Sarni
Food logistics concept art

This vision of the post-pandemic food system looks a lot like a microgrid

ByJim Giles
GreenBiz 20

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