Difference between revisions of "PAG 2011 Collaborators Workshop"

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*'''Sandwich Buffet:'''
 
*'''Sandwich Buffet:'''
  
Selection of sliced meats and cheeses
+
Selection of Sliced Meats and Cheeses
  
Assorted freshly baked deli breads
+
Assorted Freshly Faked Deli Breads
  
 
Condiments to include leaf lettuce, sliced tomatoes, onions, mayonnaise and mustards
 
Condiments to include leaf lettuce, sliced tomatoes, onions, mayonnaise and mustards

Revision as of 18:26, 10 December 2010

Date and Time:

Sunday, January 16th, Late Morning to include a buffet lunch

Time: 10:30-1:00 pm (will wrap up in time to get to 1:30 sessions)


Where: Town and Country Hotel, Windsor Room


Link to Registration Site and Survey:

Please visit the site and register so we know how many are coming for lunch.

Summary and Objectives:

- We have about 4 or 5 speakers from groups that use the PO or share annotations with us, or who we would like to develop collaborations with

- The goal is to show a range of uses and highlight the utility of the Plant Ontology to the plant science community.

- Each speaker will have about 10-15 minutes, including time for questions, (~ 5-10 slides)

- We will have a 'working lunch' where folks can mingle and continue discussions

Agenda:

10:30am: Welcome and Opening (Laurel Cooper, Coordinator, Plant Ontology Consortium)


10:40am: Ramona Walls, Plant Ontology Consortium

Title: TBA


10:55am: Mary Schaeffer, MaizeGDB

Title: TBA

Summary: The Plant Ontology is being utilized as MaizeGBD develops a Maize Gene Atlas. They are working on a large set of Nimblegen and RNA_Seq expression data, from 61 tissues, at various plant growth stages. These data will be added to the Plant Ontology's existing annotations.


11:10am: TBA


11:25am: TBA


11:40am: TBA


11:55am: Closing comments and Thanks (Laurel Cooper, Coordinator, Plant Ontology Consortium)


12 to 1pm: Lunch and Networking time


Build-Your-Own Sandwich Buffet Lunch

  • Soup du Jour
  • Sandwich Buffet:

Selection of Sliced Meats and Cheeses

Assorted Freshly Faked Deli Breads

Condiments to include leaf lettuce, sliced tomatoes, onions, mayonnaise and mustards

Crisp potato chips

  • Salad Selections:

Red Potato Salad

Pasta Salad Primavera

Marinated Tomatoes and Cucumbers

Variety of Seasonal Greens with Choice of Dressings

  • Deserts:

Assorted whole fresh fruits

Chef's Sweets Table

  • Freshly brewed coffee, decaffeinated coffee and tea