Sunshine and sausages were enjoyed by all as the Great British weather finally pulled through for the ISF summer BBQ!
The event got off to a soggy start a heavy rain forced the ISF to postpone in the hope of fairer weather. Hedging their bets against a forecast thunderstorm, the organizers’ risky wager paid off as over 20 IFR staff and students congregated under the shade of a marquee (kindly lent by Dan Lock) by the BBQ overlooking the UEA lake.
Preparing the food was a joint effort with everyone helping out where they could; this meant that everyone had a chance to show off their BBQ skills and everyone had a chance to socialize.
“There was a good mix of staff and students” reports principle organizer and ISF events officer, Britt Blokker “at events like this you get to meet new people that you wouldn’t otherwise get to talk to”.
PhD students mingled with post-docs, and some brought their family to join in the fun too. It was Dr Beraza’s son who first embarked upon a daring experiment, investigating that age old research question that many of us here at the IFR have been dying to answer: how much do the ducks of the UEA lake like turkey sausages? (Beraza et al, manuscript in progress). I asked the Beraza group about their recent dietary intervention study, however due to ongoing matters of intellectual property and the potential commercialization of novel food products, their findings can’t be discussed no further.
As the sun set over the Ziggurats, the event drew to a close. “It was a great success” Says ISF Chair Sophie Prosolek “We have to thank the UEA PGSU for providing us with funding for the food, but it’s the hard work of the organisers and everyone who joined in who really made the event”.
The ISF hopes that next year’s committee will build upon their success and host the event again in 2017; safe in the knowledge that good research is fueled by good friends and good food.
Written by Sophie Prosolek, 1st year PhD student studying in the Mithen group