The Week contest: Meat print
This week's question: A company in Israel has created an edible rib-eye steak, complete with authentic fatty marbling, using a 3-D printer that lays down layer after layer of lab grown animal cells. If a restaurateur were to open a chain of steakhouses that serve up only 3-D printed meat, what should the eateries be called?
THE WINNER: "Zero-ox"
Nalini Quraeshi, Kalamazoo, Michigan
SECOND PLACE: "Hoof Prints"
Carl Benkley, Carlisle, Massachusetts
THIRD PLACE: "Outback Bakehouse"
Dave Ronak, Neenah, Wisconsin
Mike Reiss, New York City
"All the Moos That’s Fit to Print"
Laurel Wroten, Petaluma, California
"The Printed Herd"
Thomas Meyers, King Ferry, New York
"Hot Off the Press"
George Rose, South Daytona, Florida
Jon Gilbert Fox, Hanover, New Hampshire
"All the Chews That’s Fit to Print"
Catherine Pomiecko, Natick, Massachusetts
Pierre Nizet, Santa Barbara, California
Laurel Rose, Pittsburgh, Pennsylvania
Ivan Kershner, Salem, South Carolina
Ken Kellam III, Dallas
Norm Carrier, Flat Rock, North Carolina
"Printer to Table"
Shaun Manny, Alpharetta, Gerogia
"The CADdle Company"
Rick Torrence, The Village, Oklahoma
"Fine Print Steaks"
Robert E. Wright, Panama City Beach, Florida