Our Research Conference Buzz Is About to Begin

Despite the warm temperatures it’s definitely autumn here in Washington, DC. With pumpkins on doorsteps, apples a-plenty and Halloween just around the corner – there is no mistaking the sights and smells of the season. For us here at AICR though, Fall means something else – it’s time for our 2014 Annual Research Conference!rescon-banner2-new-logo

In just a few hours we will welcome our delegates and I will have the pleasure of opening the first session.

It’s been a busy week in the office, making the final preparations to get to this point. Every department is involved in making it all happen and is excited to be part of what we consider to be the highlight of our year. We love the buzz of the conference – great presentations, hearing the latest research, meeting our grantees, talking with the poster presenters – along with delicious nourishment from cancer protective meals.

We are always gratified by the passion of the scientists working in this area – it helps us remember the importance and urgency of our mission and we always leave reinvigorated and inspired.

I hope to see many friends and colleagues there and for those who cannot join, please follow and join the conversation on social media. We’ll be posting on our blog several times a day – and tweeting from #AICR14.


Supporting Tomorrow’s Chefs: Cooking for Health

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Shameer Griffin, one of C-CAP/AICR winners

I had the pleasure of attending the Careers through Culinary Arts Program (C-CAP) awards lunch in Philadelphia last week – celebrating the success of the 2013 C-CAP finalists in the region.

It was inspiring and, at times, quite emotional as I witnessed literally life changing moments for some of the students. One of the top awardees was stunned when his name was announced for the four year full tuition scholarship to the Culinary Institute of America in New York, and the teachers I sat with during lunch could not contain their joy on hearing their student’s name called for a full scholarship to the Art Institute for Philadelphia. They were on their feet instantly clapping and cheering at his success.

It was a fascinating glimpse into the culinary world where young students at the start of their journey sit with chefs who do it all: run their own restaurants, are Executive Chefs, teach culinary arts and at least one who had “done Chop’t” (she couldn’t tell us the outcome as it has not yet aired). Continue reading