To close out a highly successful semi-annual meeting of The Nonwovens Institute’s Industrial Advisory Board, on a lighter and fun note, five Emeritus Members of the IAB joined four outstanding Graduate Student Researchers in a cooking even hosted by NWI Executive Director Raoul Farer Ph.D.  

Teams led by Dr. Farer and by Emeritus Member Dr. DeeAnn (“Dee”) Nelson (Indorama Ventures, Avgol Nonwovens – retired) faced off over pots of authentic (?) Italian Risotto and a variety of side dishes which demonstrated teamwork, creativity and competitive spirit.  In a tight match, “Team Farer” was recognized as having produced the top risotto offering and the most creative bread dish while “Team Nelson” received universal acclaim for their grilled tomato side-dish and green salad.

But when the cooking was over, everyone had learned something new and helped themselves to a bit of everything.  Engaging conversation, and perhaps a bit of sage wisdom from the Emeritus members, was shared around the table and everyone agreed that it had been an outstanding evening despite the extensive clean-up effort that lay ahead.  Once the kitchen was returned to its original, pristine condition, the 2026 Spring IAB Meeting was well and truly concluded and everyone went their separate ways towards graduations, further academic pursuits or travel home from Raleigh.

The event was held at the state-of-the-art teaching kitchen in the Carmichael Gymnasium on the North Campus of North Carolina State University. The kitchen debuted in 2021 during the COVID-19 pandemic.  https://www.foodservicedirector.com/foodservice-operations/nc-state-s-teaching-kitchen-aims-to-build-a-sense-of-community-through-food