Geology chili cook-off creates 'family atmosphere'

March 11, 2025 (Volume 48, Number 13)
Article by Sarah Dudinetz

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Throughout the past 20 years, more than 1,300 people have participated in the Geology Department's annual chili cook-off.

This year's event was held February 17. Host Peter Riemersma, associate professor of geology, said he drew inspiration from the chili cook-offs hosted by the geology department at the University of Wisconsin at Madison, where he received his doctoral degree.

“There is a wide variety of different kinds of chili that are served, so there is an atmosphere of exploration and adventure as you try chili that you have never had before,” Remiersma said.

Throughout its 20 years, the chili cook-off has seen:

• More than 1,300 participants
• 246 different chilis served 
• An estimate of over one ton of chili served (approximately 2,100 pounds)

Every year, chili awards are given for best overall, best vegetarian, best student-made, most geological and more. This year’s best overall chili award went to Owen Alston, and the most geological chili category by student Jennifer Jones for her chili, "Apartment Chili Deluxe: Icelandic Basalt Lava Edition."

“The contest gained momentum and became a tradition,” Riemersma said, adding that the event wouldn’t be possible without the help of many dedicated volunteers over the years. “It’s fun, provides an informal opportunity for students and faculty to chat and provides students with an opportunity to shine outside of academics.”

Riemersma has been collecting winning recipes for the past 20 years, distributing them to participants after each cook-off. In addition to the delicious variety of chilis, desserts and sides, he said one of his favorite elements of the cook-off is the unique nametags he’s created. 

Attendees find a nametag with a phrase that is true for them. Examples include: Has accidentally eaten a bug, Loves rocks that fizz, Knows all the words to the Gilligan’s Island theme song, yearns for the Ordovician, Has eaten a dog biscuit, and so on. 

Riemersma said he is excited to see the tradition continue. “It helps create a family atmosphere in the department, because eating together is what families do,” he said.

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