The annual School of Integrative Plant Science (SIPS) Chili Cook-Off was an event not to be missed.
Students, faculty, and staff from all five Sections packed Emerson 135 Thursday to sample traditional and exotic versions ranging from hot to savory to sweet — many making use of unusual ingredients not found in most recipes. The creations demonstrated the kind of creativity, ingenuity and good taste you’d expect from SIPS folks.
18 teams competed for prizes in three categories.
And the winners were:
- Meat category: Get Shorty by Jenn Thomas-Murphy, Soil and Crop Sciences
- Vegetarian category: Pineapple Chili by Sammy Mainiero and Sam Leiboff, Plant Biology
- Wild card category: Bunny Chow by Andy Read, Ian Small, Monica Carvalho, Jose Vargas Asencio, PPPMB/Plant Biology
“It was a lot of fun and a big success,” says Adam Karl, Horticulture graduate student who has helped organize the event three years running.