Jerry Schnydman, one of the judges

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).
—Greg Rienzi

Sampling the chili lineup, from
"Classic Southern Style" to "Sustainable Meat Chili"

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