Alcor News

The current roster of participating scientists includes:

Edward Masoro http://www.kronosinstitute.org/Biographies/biography-masoro.html

Steven Austad http://www.uthscsa.edu/csb/faculty/austad.asp

John Holloszy http://research.medicine.wustl.edu/ocfr/research.nsf/s/6496C5D326194AB48625678D00602049

Jim Nelson; http://www.barshop.uthscsa.edu/Nelson.html

Jay Phelan; http://lifeboat.com/ex/bios.jay.phelan?print

Arlan Richardson; http://www.uthscsa.edu/csb/faculty/richardson.asp

Walter Ward; http://www.uthscsa.edu/faculty/ward.html

Bradley Willcox; http://www.okicent.org/team.html

We also will include presentations by members of the Society.

We will have two banquet style meals. There will be one lunch on Thursday and one dinner on Saturday.
The meals will be a salad bar buffet with a selection of vegetables, fruit, nuts and chicken breast (lunch) or Salmon (dinner). More details about the menu will be available soon.

Lunch $24

Dinner $36

Both Meals $50

We are offering an optional banquet style dinner on Saturday November 10th of
the Conference. Many of you have already signed up when you registered
on-line, but it's still available.

DINNER SELECTION

Buffet Style Salad Bar
To Include:
Spring Mix Lettuce
With the Following Build Your Own Salad Condiments:
Grape Tomatoes
Cucumber Wheels
Broccoli Florets
Cauliflower Florets
Carrots
Celery
Yellow Squash
Green Squash
Red Onion
Mushrooms
Red or Yellow Peppers
Raw and Unsalted
Sunflower Seeds
Walnuts
Pecans

A Selection of zero calorie dressing to Be Provided By Walden Farms
(this will be their fourth Conference Sponsorship by providing a large
selection of their very low calorie dressings, sauces, dips, and jelly for
meals and attendee take home samples)
http://www.waldenfarms.com/
Offered in Chafing Dishes:
Baked Salmon
Lightly Steamed Asparagus

Fresh Fruit Display
Assorted Seasonal Fruit
Cantaloupe
Honeydew Melon
Watermelon
Kiwi
Red Grapes
Strawberries
Blueberries
Raspberries
Blackberries

Iced Tea
Water

We are offering an optional banquet style lunch on Thursday November 8th of
the Conference. Many of you have already signed up when you registered
on-line, but it's still available.

BUFFET LUNCH SELECTIONS

Buffet Style Salad Bar
To Include:
Spring Mix Lettuce
With the Following Build Your Own Salad Condiments:
Grape Tomatoes
Cucumber Wheels
Broccoli Florets
Cauliflower Florets
Carrots
Celery
Yellow Squash
Green Squash
Red Onion
Mushrooms
Red or Yellow Peppers

And
Raw and Unsalted
Sunflower Seeds
Walnuts
Pecans

A Selection of zero calorie dressing to Be Provided By Walden Farms
(this will be their fourth Conference Sponsorship by providing a large
selection of their very low calorie dressings, sauces, dips, and jelly for
meals and attendee take home samples)
http://www.waldenfarms.com/
Offered in Chafing Dishes:
Lean Baked Chicken Breasts

Fresh Fruit Display
Assorted Seasonal Fruit
Cantaloupe
Honeydew Melon
Watermelon
Kiwi
Red Grapes
Strawberries
Blueberries
Raspberries
Blackberries

Iced Tea
Water