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 Holbrook

Stett Holbrook is editor of the Bohemian, an alternative weekly in Santa Rosa, California. He is a former senior editor at Maker Media.

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

  • Charles Haase

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

    • Stett Holbrook

      Fixed. Thanks!

  • Shizz

    shark, jumped!

  • Jerry Tremble

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

  • Steven

    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!