"A Behind-the-Scenes Look at the Weekly News Magazine of the World of Chemistry"
Date: Wednesday, November 18, 2009 Location: Zhivago Restaurant
9925 Gross Point Road
Cost: $35.00 for members of ACS and their guests, $37.00 for non-members,
$20 for students, retired, or unemployed
Dinner reservations are required and should be received in the Section Office via phone (847-391-9091), email (firstname.lastname@example.org), or web by noon on Monday, November 16. PLEASE HONOR YOUR RESERVATIONS. The Section must pay for all food orders. No-shows will be billed. Seating will be available for those who wish to attend only the meeting.
Please REGISTER ON LINE
5:30 PM Job Club
5:30 PM Social Hour
6:30 PM Dinner
7:45 PM General Meeting
Topic: "A Behind-the-Scenes Look at the Weekly News Magazine of the World of Chemistry"
Week in and week out the staff of the American Chemical Society’s flagship magazine, Chemical & Engineering News, puts together a timely, authoritative, and lively collection of stories on the science, business, governance, and human-interest side of key developments in the worldwide chemical enterprise. Ever wonder how they manage to pull it all off?
Join C&EN senior editor Mitch Jacoby for a fascinating inside look at the weekly rhythms that drive news story proposals, story selection and assignment, writing, editing, and more editing. The talk will address What makes chemistry news and why – and – the essentials of good science journalism.
Mitch Jacoby was an undergraduate at Cleveland State University and a graduate student at Northwestern University. In 1993, he completed his PhD studies in physical chemistry under the direction of Peter C. Stair. His thesis work focused on electron-surface interactions and the application of surface analytical techniques to probe those phenomena. Upon graduating, Jacoby managed a Chicago-area environmental laboratory specializing in analysis of hazardous gases. Since 1997, Jacoby has served as a science writer for Chemical & Engineering News, where he covers developments in catalysis, materials, alternative energy issues, and other topics.
Map and Directions
Parking: Free in the lot. Parking is also available at Keeler Avenue and Gross Point Road.
RECEPTION - Complementary wine, soft drinks, and hors d'oeuvres
APPETIZER COURSE - Fresh tomato and mozzarella salad, breads, fire cracker meat rolls with Asian sauce, calamari and fresh vegetables served family style
SOUP COURSE - Cream of Mushroom
DINNER COURSE - Choice of entrée:
- Beef Brochette (skewered beef tenderloin filet marinated in delicious house marinade and grilled with an array of vegetables)
- Salmon (broiled salmon on a bed of spinach with Sonoma curtier Russian River sauce)
- Vegetarian Pasta with mixed vegetables; olive oil and garlic sauce
DESSERT COURSE - Assorted pastries and fresh fruit served family style.
|Last updated 10/14/09
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