Last week's question: Two Brazilian researchers have created a special recipe to fight future food shortages in a more populous world: bread made out of ground-up cockroach flour. If they were to set up a bakery showcasing this unusual baking ingredient, what would it be called?
Click here for the results of last week's contest: Big luggage
RESULTS:
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THE WINNER: "From Floor To Table"
Bruce Carlson, Alexandria, Va.
SECOND PLACE: "Cinnabug"
Janine Witte, New Hope, Pa.
THIRD PLACE: "Au Bug Pain"
Steven Hoffer, New York City
HONORABLE MENTIONS:
"Eewlangerie"
Matt Gough, Cirvallis, Ore.
"Wonder (what's in the) Bread"
Andrew Tuite, Chicago
"Beast & Yeast"
Ann Norvell Gray, Richmond Va.
"The Pest Bakery in Town"
Leila Wadley, Jacksonville, Fla.
"Crawl-ssants"
John Parry, Eldersburg, Md.
"I can't believe it's not butterflies"
Chris Heg, Seattle
"Nature's Pest"
Thomas Lanza, Toms River, N.J.
"La Cake-aracha"
Sergio Mendoza, Monterrey, México
"Betty Cricket's"
Sarvenaz Zand, Mill Valley, Calif.
"La Bugette"
Teri Vierima, Mount Horeb, Wis.
"Gnature's Bounty"
Kevin Spinner, Mill Valley, Calif.
"Greatest Thing Since Liced Bread"
Laurel Rose, Pittsburgh
"Bread Bugs"
Gayle Clay, Carpinteria, Calif.
"Hot Cross Bugs"
Katya Hoke, Petaluma, Calif.
"La Pestisserie
Richard Gobeille, Punta Gorda, Fla.
"Icky Buns"
S. E. McFarland, Parker, Colo.
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