Reflections on what’s next for getting together in the real world, in a time of climate change and pandemics.
Professional conferences, it’s been a while, but we’re ready for you – or are we? This week we ask the chefs what did you forgot while we were home for 2 years? What’s changed and how are you adjusting?
Marco Marabelli reports on the results of a study looking at the benefits and problems of remote and hybrid conferences, and what the changes in recent years will mean for meetings going forward.
A look at the results from the SSP’s survey on travel, returning to the office, and attending in-person events.
Lily Garcia Walton discusses Silverchair’s ongoing adaptation of working spaces and policies as the COVID-19 pandemic continues.
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.
With the Omicron surge in the rearview mirror, our Chefs reflect on returning to the workplace.
ASAPBio offers set of principles and guidelines for preprint feedback.
In this second of two posts, Robert Harington talks with several forward-thinking Society Executive Directors/CEOs, representing a range of fields, on the future of scholarly society operations and strategy.
In this first of two posts, Robert Harington talks with several forward-thinking Society Executive Directors/CEOs, representing a range of fields, on the future of scholarly society operations and strategy.
We have made the shift from mostly in-person work to entirely remote work but what happens now? As we transition to the future of our work environment, Cactus Communications has decided on a “remote-first” approach. In this post, Angela Cochran interviews Jason Morwick, head of remote-first, at Cactus.
Mark Carden offers lessons learned from year of running an online conference in 2021, designing a hybrid conference for 2022, and observing what event providers have offered and delegates have experienced.
John Sherer describes a new research project which will look at the impact of open access on print monograph sales, particularly in light of the free access provided early in the COVID-19 pandemic.
After becoming a Scholarly Kitchen Chef back in July 2019, I have never stopped being amazed by the numerous dynamic issues and developments that scholarly publishing is dealing with. As a biologist by training, ‘diversity’ is the word that comes to mind.
2021 was a year of rapid change in our community. Here, a look at the numbers for The Scholarly Kitchen for the past 365 days.