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3D printing turkey at Cornell University.

Today on Food Makers, a Google+ hangout on air at 2pm PST/5Pm EST, I’ll be exploring the how and why of 3D printed food with three luminaries in the field: avant garde chef Homaro Cantu of Moto restaurant in Chicago, Jeffrey Lipton from Cornell University’s Fab@Home, and Andracs Forgacs of Modern Meadow, a biotech firm developing the technology to print raw meat grown from animal cells–petri dish meat if you will.

Is 3D printed food the future? Would anyone want to eat it if was? Tune in right here to find out. If you can’t make it to the live broadcast, check out the archived video on our YouTube page at here.

Stett Holbrook

Stett is a senior editor at MAKE with abiding interest in food and drink, bicycles, woodworking, and environmentally sound human enterprises. He is the father of two young makers.

He is also the co-creator of Food Forward, a documentary TV series for PBS about the innovators and pioneers changing our food system.

Contact Stett with tips and story ideas on:

*Sustainable/green design
*Young Makers
*Action sports



  1. Charles Haase says:

    I don’t think your “right here” link is pointing to the right page for the hangout.

  2. Shizz says:

    shark, jumped!

  3. Jerry Tremble says:

    Isn’t that how McDonald’s makes Chicken McNuggets?

  4. Steven says:

    I eat 3d printed foods all the time. Spritz cookies are made by 3d printing a single layer. Many meringues are 3d printed using a oastry bag and star tip. Anfd then there is my favorite – decorator icing on cakes!