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Behind the Scenes, Animal Caretakers and Technical Staff Contribute to High-Quality Research

By Frank Blanchard, Staff Writer; photos by Frank Blanchard and Richard Frederickson, Staff Photographer

Each day at 6 a.m. the lights pop on inside 18 buildings on the NCI at Frederick campus, illuminating the residential quarters for thousands of research mice. For the mice, it’s the end of their nocturnal day.  For their caretakers, however, the day has just begun.

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R&W Club Frederick Sews for Kids

By Carolynne Keenan, Contributing Writer

Sewing enthusiasts of all skill levels are invited to attend a sewing party hosted by the R&W Club Frederick on Feb. 18. Stop by the Building 549 Café Room between 10 a.m. and 4 p.m. to sew for a cause: help the club make pillowcases for ConKerr Cancer, a nonprofit organization that supports children in hospitals across the country.

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Holiday Door Decorating Contest Brings Cheer

A group photo.

By Carolynne Keenan, Contributing Writer

Other than the time of year, what do the following have in common: the leg lamp from the movie “A Christmas Story,” a compilation of silly holiday jokes, a gingerbread house, and Santa on a motorcycle?

All four were among the individual door winners for the Holiday Door Decorating Contest, held at NCI at Frederick in December. Employees dressed up their office doors, hallways, and even stairwells to participate. Entries for the contest included individual office doors as well as groups. Some employees even “decked the halls” of whole office buildings to participate.

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Chili Cookoff: Unique Ingredients Prove Successful in Ross Smith’s Big Pot of Chili

Portrait of a woman and a man.

By Ashley DeVine, Staff Writer

If the past is any indication, judges at the Protective Services Chili Cookoff give high marks for chili recipes containing unique or uncommon ingredients. Previous winning recipes have included ingredients such as black beans, pumpkin, pineapple, pork loin, and even bourbon.

Judges at the 12th annual event, held Jan. 5, continued this tradition by voting for Ross Smith’s Big Pot of Chili, which featured three types of meat, four different sauces, baker’s chocolate, and parmesan rind.

 

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