Summer means another chance to grab some ribs and fire up the grill, but eating certain types of grilled meat may increase your chances of developing cancer. Here is a glimpse of how cancer and grilling are related and some ways you can lower your risk.

During the summer months, along with rising temperatures and more daylight, comes the nuisance of mosquitoes, ticks, and other insects. In the United States, mosquito bites are largely no more than an annoyance, but worldwide, mosquitoes transmit disease to more than 700 million people every year, according to the Annals of Internal Medicine. And the recent outbreaks of the Zika virus have made people especially wary. The best way to avoid the threat of insect-borne disease is to prevent bites from occurring in the first place.

In a ceremony at the Fort Detrick Community Activities Center earlier this week, Maj. Gen. Barbara R. Holcomb, the commanding officer of the Fort Detrick garrison, distributed the awards for outstanding presentations and posters at the 2017 Spring Research Festival.

Changes are coming to the Discovery Café on the National Cancer Institute at Frederick campus and to the Grab n’ Go at the Frederick National Laboratory for Cancer Research (FNLCR), improvements that will increase the variety and quantity of food available—and make those enhanced options more accessible.

NCI at Frederick is once again participating in the Feds Feed Families initiative, an annual food drive that addresses severe shortages of non-perishable items in food banks across D.C., Maryland, and Virginia during the summer months, when giving is at its lowest.