Earlier this summer, NCI at Frederick lost a friend and colleague, Charles Shive, to cancer. Mr. Shive, better known to most as Charlie, was a systems architect and information technology manager for the Data Science and Information Technology Program, focused on the re-engineering initiative of the Clinical Trials Reporting System.

Jeffrey Strathern, Ph.D., has hung up his lab coat and donned a sailor’s cap after 32 years of advancing science in areas such as genetics and genomics, chromosome biology, molecular biology, and biochemistry.

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.

You don’t really know something until you can teach it to someone. Raul Cachau said he believes this is not only true in academia, but in research laboratories as well. He said that being a mentor means rediscovering things long taken for granted. “It really forces you to rethink some of the things you do,” said Cachau, Ph.D., principal scientist, Advanced Biomedical Computing Center (ABCC). “It brings focus to many of the things that happen on a daily basis … There’s a positive impact to taking a fresh look at something.”

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.