Today on Food Makers: 3D Printed Food

3D Printing & Imaging Biohacking Food & Beverage Science

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.

View more articles by Stett Holbrook

March 20th, 2013 10

printing-turkey — 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.

10 thoughts on “Today on Food Makers: 3D Printed Food”

Charles Haase says:

March 20th, 2013 at 1:04 pm

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

Stett Holbrook says:

March 20th, 2013 at 1:10 pm

Fixed. Thanks!

Shizz says:

March 20th, 2013 at 8:08 pm

shark, jumped!
Jerry Tremble says:

March 21st, 2013 at 5:43 am

Isn’t that how McDonald’s makes Chicken McNuggets?
Steven says:

July 9th, 2013 at 11:48 am

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!