Most employees of NCI at Frederick have heard of the Werner H. Kirsten Student Intern Program (WHK SIP). The reason is simple—it has been wildly successful. And on Friday, April 22, the program will celebrate 25 years of mentoring and learning at the WHK SIP 25th Anniversary Symposium and Awards Ceremony. During the morning session, several former interns will talk about the impact that the WHK program has had on their lives. The afternoon session will begin with a panel of current and former mentors who will answer questions from students interested in the program and staff members interested in becoming mentors.

The SRF, which is celebrating its 20th anniversary this year, aims to “acquaint our [NCI at Frederick and Fort Detrick] neighbors––scientists, citizens, and especially students––with the nature of our research and to facilitate collaboration between partner agencies.” The event is open to the Fort Detrick and NCI at Frederick communities and invited guests.

Wafting cumin through the building, 15 slow cookers full of chili lined an L-shaped conference room at the Frederick National Laboratory for Cancer Research Advanced Technology Research Facility (ATRF), as voters strolled past “No electioneering” signs and the tasting began Feb. 29. Chili No. 13 came out of the gate with a spicy authority. “My tongue’s still tingling,” said one taster. “Just looking at it, you can tell how spicy it is,” said another judge. Thick with ground beef, with a smoky, peppery aroma, it was layered with black beans and corn, and it had a back-of-the-throat burn no other contestant’s offering could match.

The trolls from “Frozen,” a North Pole tunnel, and a Christmas tree­–shaped periodic table of elements were just a few of the decorations on display during the second annual Holiday Decorating Contest in December. The contest, sponsored by the R&W Club Frederick, awarded prizes to three groups and two individuals whose decorations were judged based on visual impact, creativity, and craftsmanship.

Marco Johnson decided to bring “the big guns” to the 13th annual Protective Services Chili Cookoff—his wife, Jill. The strategy paid off because Johnson’s chili recipe won first place, standing out against some stiff competition. Johnson, a shuttle bus driver for Protective Services, added his own special touches to the recipe developed by his wife; he used Kielbasa as the main ingredient and increased the smoky flavor, hence the name Jill’s Smoky Kielbasa Chili. The recipe also included crispy bacon, hot pepper seasonings, and a variety of diced tomatoes, from roasted to hot.