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.