Vitriol may have obscured important points in a post last week. The growing business strategy of our era is to drive the cost of everyone else’s product to zero in order to make more money from your own product. This imbalance stifles innovation and creation.
The participants in the recent SSP session debating the value of publishers reflect on the session, the audience interactions, and their talks. And, of course, the Romans.
3:30 p.m.: David C. notes that publishers are in an interesting quandary — they’re castigated for making a profit, yet they’re asked to make huge ongoing investments to make information more findable and usable. Publishers need to bring out the […]
Time for your input for a session at the upcoming SSP Annual Meeting — pose your questions now!
An odd circumstance of the book business is that no one really knows which books are sold to libraries and how important libraries are to overall book sales. At the heart of the problem is the fact that Amazon, which sells books to libraries, does not share any sales data. This post suggests a couple ways to get at that data in the face of Amazon’s obstinacy.
As Thanksgiving envelopes the US in turkey, tradition, and rituals of all sorts, its good to take stock of where the Kitchen finds itself, and to thank its most important element — its audience.
Now is your chance to shape the SSP program as a speaker or session organizer. The Call for Participation is open now through November 11, and we want to hear from you with a proposal for a session you would like to see, organize, or lead.
Two chefs depart, two chefs join — all to keep the Kitchen’s dishes fresh and interesting.
The Chefs welcome a new face — David Smith of CABI.
Making the right choices and the best decisions are crucial to future success. The SSP IN meeting is gearing up to help you meet these challenges. Here’s how.
Three announcements from the SSP, and only 2/3 involve the Hub . . .
As new business models emerge and funding sources change, can professional societies and not-for-profits respond? Or will they keep their heads buried in the sand?
A week of picks from 2010, and gratitude to everyone involved.
Rick Anderson from the University of Utah joins the Chefs.
Speaking is fun and rewarding, but it has its downsides. Time to pause and refresh.