MONDAY - Aug. 24, 2009

WORLD'S CHAMPIONSHIP 2009

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We know that handing out People's Choice Chili at the WCCC is difficult, but in Charleston, we MUST comply with the terms that were agreed upon in order for the city to host this event. Like everything else being affected by the economy, sponsorships have been nearly impossible, so securing this location was a victory. The City of Charleston is very excited about the cookoff coming to town. Three days of chili cooking by world class cooks implies that the ICS participants enjoy cooking chili and sharing their product. "Watching people cooking chili" is not something that sponsors invest in. Charleston media and restaurants will be providing chili, but they can do that without local companies funding a World's Championship event. Chili from the qualified cooks is what they expect. Please understand and comply.

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Two gallons of People's Choice Chili is mandatory at the 2009 World's Championship Chili Cookoff. This means that IF you are cooking in Last Chance, Verde or Red, you must provide two gallons each day. This does not apply to Salsa cooks.

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I've made the following arrangements to make it easier for all. Beans will be provided without charge to all cooks for their PC Chili. They will be available and distributed on site beginning on Friday. Local volunteer groups will be available to hand out your PC Chili if you have no one to help you. If you need an extra stove or cooking pot, Diane Lentz has offered to put you in touch with an east coast cook who will provide those items to you. Contact Diane directly at 859-223-2867 or 859-608-5058. Email address is chiligal1@gmail.com. In the next couple of days, we'll be posting an application blank for you to order meat/meats and special produce that you require for your competition chili and/or People's Choice Chili. The order form will be available online. Capitol Market's meat market will take your order, your credit card number and your order will be ready for you to pick up when you arrive.

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Health Dept rules are standard but will be provided with your qualification letter that will be mailed out next week. Judges invitations will also be mailed next week.

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The Last Chance Cookoff will begin this year at 3:00pm with the cooks meeting and prep time moved up accordingly. We're working on plans to have Appalachian Power Park open on Thursday afternoon for your convenience and maybe an unofficial get together there in the Appalachian Grill. Stay tuned!

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Carol Hancock

Chief Executive Officer

International Chili Society

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HUNTINGTON BEACH ELKS LODGE REGIONAL

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(Formerly Silverado Days Regional)

August 22, 2009

Submitted by Karen Ray

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When we cooked in the Huntington Beach Elks Lodge cookoff in May, we thought that it was a very good event. Don Hammes, who is a member of this Elks Lodge, lends his chili expertise to advise the hard-working Lodge members. The May cookoff was a well-organized day with quality vendors and lots of things going on. We looked forward to revisiting this venue for today's relocated Silverado Days Cookoff. That anticipation was rewarded with another quality event, which included a very nice car show, a community fair, a silent auction, a raffle, more quality vendors and a dee-jay who entertained all day. As was the case with the May event, the Elks cookoff team was spearheaded by Ron Courreges and functioned with great competency.

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Sadly, today was also the date for the memorial service for longtime chilihead George "Stinky" Gaskill, who passed away two weeks ago. At the cooks' meeting and at each of the judges' meetings, we all paused for a moment to remember Stinky and his many years of participation in the ICS. We just know that Stinky was looking down on the day's activities, probably passing around his bottle of peppermint schnapps to Andy, Jeep and Ormly.

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Today's contestants numbered 18 for traditional red chili, who included 4 new teams and one team who were first-time cooks two weeks ago at Arroyo Grande. There were also 9 chili verde competitors, 7 of whom cooked only chili verde. The cookoff was also very well supported by chilihead judges, many of whom have already made their travel plans for West Virginia, along with some local folks who wanted to help out. Later in the day, the judging panel was enhanced by Mike and Tony Austin, Claude and Joyce Covington and Norm and Bobbie Gaul, who had paid final respects to Stinky at his memorial service. In all, 31 chili aficionados sampled the traditional red chili.

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Officiating at the cookoff were Dennis Macklin as Chief Judge and Allene Macklin as Chief Scorekeeper. Steve Porter conducted the cooks' and judges' meetings, saying that he needed the practice; yeah, right, Steve! Allene was assisted by Karen Ray and Mary Ellen Weber, who were later joined by Linda Porter. The judging area was very efficiently supported by Elks member, George Beaver, who kept the beer and water flowing and the judging condiments in place. The Elks Lodge team tallied the results of the People's Choice and Best Booth contests in a very timely manner. The winners, who were announced by Claude Covington, were:

Best Booth:

Marie Colacchio, "Shooter Girls", a first-time cook

Salsa (11 contestants):

3^rd: Russell Barnes

2^nd Barbara Ward

1^st Mike Stewart

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Chili Verde (9 contestants):

3^rd Mark Hammes

2^nd Sachiko Brecke

1^st Karen Angotti

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People's Choice Chili (everyone):

3^rd Mark Hammes, "Ham-Ass Chili"

2^nd Ron Courreges, "Bad Boys Chili Team"

1^st Marie Colacchio, Shooter Girls"

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Traditional Red Chili:

4^th place tie (not broken) Kenneth King and Marty Leitner with 20 points

3^rd Jim Rasey with 27 points

2^nd Jim LaTendresse with 37 points

1^st Barbara Ward (the Queen of Last Chance) with 38 points

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Good luck to the winners in Charleston, West Virginia in just six weeks!

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Rocky Mountain Regional

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Colorado State Cookoff Results

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The base of the Winter Park Ski Resort (9000 ft.) was the site of two great cookoffs this past weekend. It was sunny and warm both days and the rain held out on Sunday till Red Chili turn in before it dumped on the cookoff site. We had cooks this year from Colorado, Florida, Illinois, Nebraska, and Wyoming. Over $1400 was raised selling 2 for $1 tasting cups, for the country's premier National Sports Center for the Disabled (NSCD), based there at the Winter Park Ski Resort.

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Thank you's go out once again to Patty McCarthy, Chairperson and Aaron Davidson, her right hand man, along with other volunteers, including Mike Rook, who helped make this two day event such a success. Kathy Plager, along with help from Kay Rook, and Al Henry, did a great job on scorekeeping both days, and made my job as Chief Judge easier, especially when we had a 4-way tie for 2nd Place in Chili Verde on Saturday.

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The Guacamole Off had even more entries this year than in the past. The cooks seemed to enjoy the mountain views, along with the camaraderie amongst themselves.

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On to the results:

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Rocky Mountain Regional (Saturday)

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Guac-off

3rd Place - Deborah Hoyhtya

2nd Place - Steve McNicol

1st Place - Sean Richardson

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Salsa

3rd Place - Gary Hunt

2nd Place - Steve Tomasek III

1st Place - Judy Wedemeyer

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Chili Verde

5th Place - Chris Everhart

4th Place - Dianne Gatschet

3rd Place - Steve McNicol

2nd Place - Wes Carlson (winning the 4-way tie for 2nd)

1st Place - Nick Knutson

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Red Chili

HM 5th Place - Kim Chapman

HM 4th Place - Nolan Cordova

3rd Place - Judy Wedemeyer

2nd Place - Mary Parker

1st Place - Chris Everhart - Fla (His first 1st Place in Red)

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Colorado State (Sunday)

Salsa

HM 5th Place - Ann Marie Dinkle

HM 4th Place - Nick Knutson

3rd Place - Steve Tomasek III

2nd Place - Hank Wedemeyer

1st Place - Greg Virant

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Chili Verde

HM 5th Place - Dianne Gatschet

HM 4th Place - Greg Virant

3rd Place - Andy Gatschet (winning the 3-way tie for 3rd)

2nd Place - Wes Carlson (Fifth 2nd Place - ahhhh)

1st Place - Kathy Weiss (Smiling from ear to ear)

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Red Chili

HM 5th Place - Nolan Cordova

HM 4th Place - Judy Wedemeyer

3rd Place - Keri Law

2nd Place - Mary Parker

1st Place - Nick Knutson (Had a great weekend!!)

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Bob Plager

Chief Judge

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National Kidney Foundation's 2009 Chili Fest'

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September 26th -- 11:00 am to 6:00 pm

Westport Plaza in Maryland Heights, Missouri

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Make plans to compete in the 34th Annual Missouri Chili Fest' benefiting National Kidney Foundation Serving Eastern Missouri & Metro East -- Saturday, September 26, 2009, 11 am to 6 pm at Westport Plaza in Maryland Heights, Missouri!

Westport Plaza, an upscale restaurant, business and entertainment complex, offers great hotel

accommodations at the adjacent Sheraton Lakeside Chalet, Sheraton Tower hotels and other nearby hotel chains. Visitors to Westport Plaza enjoy an array of international restaurants and unique retail offerings within the walkways and open courtyards of the Plaza's Old World Village.

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Join thousands of chili and music lovers for this annual fall festival featuring live music, chili and salsa sampling, icy cold beverages, festival foods and entertainment for the kids. New this year – a beer tasting event featuring a variety of domestic, imported and craft beers.

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Entries include ICS contests in Traditional Red chili, Chili Verde and Salsa, as well as People's Choice in those categories, White Chili, and Vegetarian Chili. All teams have a chance to claim titles in Showmanship and Fundraising competitions.

Your participation in this fun-filled fundraising event helps National Kidney Foundation to provide

community health programs aimed at preventing kidney disease and improving patient care.

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Admission is $5.00 per person and kids under 12 are admitted free. Chili and salsa samples are fifty cents. Other food and beverages are available and are reasonably priced. For information, call (314) 961-2828, or visit http://www.nkfchilicookoff.org/. Registration is now available on the website.

$2,500 in Cash Prizes, Plaques, Medals and Bragging Rights!

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T-shirts & Goody Bags for Cooks

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10803 Olive Blvd., suite 200, St. Louis, MO 63141 * 314.961.2828 ph * 314.961.0888 fax * http://www.kidneyemo.org/

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Michael Goldstein

Event Chair

314.277.9551

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Maryland State Chili Cook-Off .

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Hey folks just a friendly reminder that on September 12th (Saturday) in Frederick Maryland. Hard Times Cafe and Flying Dog Brewery presents the Maryland State Chili Cook Off. The event coincides with Gonzo Fest at the Flying Dog Brewery. Gonzo Fest is the anniversary of flying dog coming to Maryland from Colorado. There will be live bands and plenty of handcrafted beer. Last year's event was attended by over 4000 people and the chili cooks were well represented.

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If there is interest from any of you qualified cooks, there is an option to have what they call the Gonzo Cup. Last year there were 4 cooks and it was a winner take all event. They have a few cooks interested in it, but would like to see more.

What a way to stretch your chili legs before The Big Dance only a month after. "So come one, come all, andl bring your reds greens and salsas 'cos they're doing all 3." Sign up through the ICS website, or stay tuned for more information on prizes and contacts and updates soon.

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If you have never been to our neck of the woods feel free to contact me for hotel info or any other travel related needs. (Kim and I live just a stones throw from the site).

Thanks for your time.

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Ghon Eckley

ghoneckley@comcast.net

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SKIP COOLEY 70^th Birthday

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Skip Cooley will be 70 on August 29.

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We will be surprising him with a birthday bash at Reno Regional.

Please send congratulations (condolences) to CRealty105@aol.com

or

cards to

Skip Cooley

c/o Medcrafts

3790 WEST Hidden Valley Drive

Reno NV 89502.

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