@onthinktanks they can be pseudo policymakers with linkages #TTIX 2012
El #TTIX (Trending Topic Index) de la #Euro en #Twitter baja considerablemente hoy por "mala cartelera" #SocialMedia
@ttix how many people usually attend and how many breakout rooms do you need? #TTIX11
RT @ttix: We spoke too soon yesterday; #TTIX11 is still up in the air, pending host institution/location.
We spoke too soon yesterday; #TTIX11 is still up in the air, pending host institution/location. RT @ttix: TTIX 2011 is on! Stay tuned for details on this open conference for educators, designers, and technologists. http://ttix.org #ttix11
Just as yesterday, today’s lunch is on your own. However, several TTIX committee members will be leading topic groups to various eateries around campus. Anyone interested in joining should meet up in front of the Gould today at 12:30:
| Topic | Leader | Place (tentative) |
|---|---|---|
| Training | Rebekah | Union |
| PLEs, social web, creativity | Jared | The Pie |
| Digital systems & technologies | Cory | |
| Multimedia production | Juan | tba |
| Blah blah blah | Marc | The Pie |
This year’s Thursday night Social Dinner will be held at Salt Lake City’s Tin Angel Cafe. Each primary presenter receives one (1) complimentary ticket to the event (generously supported by our 2010 sponsors); other TTIX participants are welcome to join at a cost of $50 (just re-register for the conference using the same email address and add the dinner; payments are through PayPal). There are still a few slots left, but once we’re full, we’re full!
Your Social Dinner ticket includes salad, meal, dessert, and a shared TRAX pass to the event (We’re still looking into our budget for drinks. No reductions if you transport yourself, sorry!).
The Dinner begins at 7:00pm. We’ll plan to meet at 6:30 in front of the Gould Auditorium where you can pick up your dinner ticket and TRAX pass from Marc or Jared. We’ll then walk to the TRAX station to board the light rail. When you meet at 6
To whet your appetite, here’s the menu:
Tin Angel Seasonal House Salad – Organic Mixed Greens with Grape tomatoes,
Cranberries, local Sheppard’s Farm Goat’s Cheese, Pepita Nuts, and Apricot
Champagne Vinaigrette.Entrees:
Seared Sea Scallops served over a Fennel Risotto Cake, Baby Vegetables, and
topped with an Orange/Fennel Beurre Blanc.Free- Range Bison Tenderloin rubbed with Provencal Herbs, seared and served
with Sweet Potato Mashers, Baby Vegetables, and topped with a Tart
Cherry- Juniper Berry Demi- Glace and Gorgonzola.Chicken Saltimbocca – Local Organic Chicken Breast pan seared and topped
with Smoked Proscuitto, Fresh Sage, Fontina Cheese and Natural Pan Sauce.
Served with Broccolini and Fresh Linguine tossed in Olive and Truffle Oil.Chantrelle Mushroom and Roasted Tomato Ragout – served with fresh
Pappardelle Noodles and topped with Shaved Parmesan- Reggiano. There is an
option to add Chicken or Shrimp to this dish.
Plus desserts!
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