The Week contest: Lab chicken

This week’s question:  A Michelin-starred San Francisco restaurant became the first eatery in the country to serve a dish of lab-grown chicken. What would you call a daily special to whet diners’ appetites for poultry generated in a petri dish?

Click here to see the results of last week’s contest: Snail mail

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THE WINNER: “No Harm, No Fowl”

Bruce Joffe, Piedmont, California

SECOND PLACE: “Coq in Vitro”

Ralph Tanner, Norman, Oklahoma

THIRD PLACE: “Chicken Franken-cese”

Joe Ayella, Wayne, Pennsylvania 


“Chicken a la Thing”

Don Weinberg, Bonita Springs, Florida 

“Chicken Kind-ev”

Lidia Zidik, Reading, Pennsylvania 

“CRISPR Chicken”

Kari Coleman, Los Angeles, California

“White Coat Special”

Lynn Forman, Staatsburg, New York

“Chicken Pharm”

Daniel Hicks, Randolph, Massachusetts 

“The Virgin Bird”

Kim Blanchard, Pelham, New York

“Chicken Slight-catch-iatore”

Bill Levine, Belmont, Massachusetts 

“Concocted Au Vin”

Kenneth Burgan, Grass Valley, California

“Clonel Sanders”

Larry Rifkin, Glastonbury, California 

“Spliced Chicken Breast”

Kari Coleman, Los Angeles, California 

“Kill Free Chicken (KFC)”

Joe Narkin, Cleveland, Ohio

“Chicken Petrizzini”

Nanette Granuzzo, Green Brook, New Jersey 

“No Clucks Given”

Matthew Clay Lane, Emporia, Kansas

“Chicken That Didn’t Cross The Road”

Bill Vecchio, Twin Mountain, New Hampshire

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