Ask the Chefs: Is Research Integrity Possible without Peer Review?
Continuing the run-up to this year’s Peer Review Week (September 19-23) today you’ll hear the Chefs’ answers to the question: Is research integrity possible without peer review?
Ask The Chefs: OSTP Policy Part I
Everyone has an opinion about the OSTP Policy memo! Come over and hear what the Chefs have to say and share your opinions with us. Part 1 of a 2 part post.
Announcing Peer Review Week 2022: An Interview with the Co-Chairs
The theme for Peer Review Week 2022 is Research Integrity: Creating and supporting trust in research – learn more in today’s interview with co-chairs Danielle Padua and Jayashree Rajagopalan
Ask the Chefs: Which Organizations Do You Volunteer For And Why?
Earlier this month we asked the community which organizations they volunteer for and why. Today it’s the Chefs’ turn!
Ask the Chefs: How Do You Feel About In-person Conferences — Including SSP?
Today we ask the Scholarly Kitchen Chefs how they’re feeling about in-person conferences in general, and the 2022 SSP Annual Meeting in particular.
Ask The Chefs: How Does Identity Influence Peer Review?
In anticipation of #PeerReviewWeek21 we asked the Chefs about the role of identity in peer review. See what they said and share your views!
The dawn of the age of duplicate peer review
Simultaneously submitting an article to multiple journals is considered an ethical violation. But the growth of preprints means that many articles are undergoing simultaneous yet parallel peer review processes. Will duplicate peer review become the norm?
Revisiting: Is There a Business Case for Open Data?
Revisiting Tim Vines’ 2017 post — Open data continues to gain ground, but is there a revenue stream that would help journals recover the costs of gathering, reviewing and publishing data?
What’s Wrong with Paying for Peer Review?
Lots of things are wrong with paying for peer review, according to Tim Vines and Alison Mudditt in the recent R2R conference debate
Can We Re-engineer Scholarly Journal Publishing? An Interview with Richard Wynne, Rescognito
In today’s post, chefs Alice Meadows and Tim Vines interview Richard Wynne, Founder of Rescognito, a free service for recognizing and promoting Open Research.