A Chili Day at Homewood
Jerry Schnydman, one of the
Chilly outside, plenty of chili inside. Hundreds stepped
out of the blustery conditions last Thursday to sample,
sample and then sample some more at the First Annual
Hopkins Chili Cook-Off, held in Homewood's Glass Pavilion.
Armed with plastic spoons and bowls, attendees lined up for
the specialty of the day, tasting everything from "Classic
Southern Style" and "No-Meat-At-All Chili" to "Million
Dollar Chili" and "Sustainable Meat Chili," the latter
courtesy of the School of Public Health's
Center for a
Livable Future. Also for consumption at the $4 lunch
were corn bread and trays of various baked goods, including
a fruit-topped cheese fudge cake and pumpkin cookies.
The event raised approximately $1,100 for the United
Way of Central Maryland. The first place-winning entrants
were Tina D'Adamo, Peabody Institute (chili); Jeannie Pugh,
Whiting School of Engineering (cakes); and Taneka Martin,
Office of Annual Giving (cookies).
Sampling the chili lineup, from
"Classic Southern Style" to "Sustainable Meat Chili"
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