The Employee Diversity Team (EDT), with the support of the R&W Club Frederick, hosted its first Annual Ethnic Food Cook-off on March 27, in the lobby of Building 549, at NCI at Frederick. The event drew chefs of all nationalities from around the NCI at Frederick community. The goal of the cook-off was to encourage members of the community to embrace various ethnic cultures and backgrounds, according to Andrea Frydl, public affairs specialist, Office of Scientific Operations, and EDT chairperson.

The 19th Annual Spring Research Festival (SRF), sponsored by the National Interagency Confederation for Biological Research (NICBR), will be held May 4–7, at the same location as last year: just off Porter Street, in the back parking lot of Building 1507 (Odom Fitness Center).

Approximately 50 college students, professors, and high school teachers from Frederick County Public Schools gathered at Hood College for the second annual National Interagency Confederation for Biological Research (NICBR) Exploring Careers in a Scientific Environment Symposium (NECSES). The Feb. 13 event highlighted the wide range of scientific research as well as the educational and career opportunities available through NICBR partner organizations.

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.

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.