I had a schedule today so I set an alarm to ensure that I would be ready for action before NTLS kicked off at 8:30 am. We were both awake just before 7:00 am. We showered and went downstairs to pick up coffee to add to the breakfast of cereal we had in our room. Because I was back into a shirt rather than the T-shirts I have been wearing for the past month I used the hotel iron to remove some creases that the shirt had collected in my suitcase.
I slipped out a bit before 8:30 am and walked the few blocks to the Sofitel where NTLS is meeting today and tomorrow leaving Majella to entertain herself for the day. If you are looking for travel tales of Washington you will want to read her account of the day rather than mine.
My attendance at NTLS is as editor of JTATE. I found that I knew many of those who were there because of my involvement with SITE and there were others whose names I knew but had not met previously. NTLS is a US ‘national’ meeting so there were very few attendees from beyond the USA. Other than myself, I think that Joke Voogt from Twente in the Netherlands and Margaret Cox from the UK may be the only persons from outside the USA. Joke is one of the originators, with Gerald Knezek, of the EDUsummIT series. Margaret is involved because of her role in IFIP and in the previous EDUsummIT events held in 2009 and 2011. We were all assigned to the group planning an EDUsummIT proposed to be held in DC in conjunction with NTLS in 2013.
The day started and finished with plenary sessions. In between we had 2 sessions of 2 hours each in one of 3 smaller groups. Some of our group also met over lunch to discuss finer details. It was a full day that made considerable progress on planning for the next EDUsummIT. Based on the reports at the end of the day the other groups also made useful progress.
After the day of meeting it was back to the hotel to see how Majella had filled in her day and then out for a dinner with the journal editors group. That had been arranged by Glen Bull and was at Brasserie Beck. Glen had arranged for 10 of us to enjoy the Chef’s Table which consisted of five courses, most with more than one offering, and opportunity to try every item presented. The individual portions were not large but the cumulative effect was filling. It was difficult to consider skipping anything because it was all beautifully presented and delicious.