1.  You must register before submitting your paper/poster abstracts.  

2.  "Early," or discounted registration, lasts until March 1.  

3.  Meals, i.e. banquet and luncheon meal tickets, must be purchased by March 1.

Regular Members: $110
Students: $30
Non-Members: $135

Late Registration (online after March 1 or on-site at the meeting):
Regular Members : $130
Students: $50
Non-members: $160

Daily registration: $55

Spouse/Partner registration:
If your membership includes a spouse or partner, that partner can now register for the conference online.   Please log on using the "primary" member's email address and password.  (If you have forgotten your password, you can retrieve it with a link on the sign in page.)  When the registration form comes up, change the "attendee's name" to the spouse or partner, and complete the registration for that individual.  

Exceptions to Online Registration 

Online registration is preferred, but there are some exceptions.  There is a registration form at the bottom of this page.  This form should be used by:
*Volunteers, who will be receiving free registration and free Saturday buffet luncheon.  If you would like to volunteer to help with the conference, please contact Tamara Holman. 
*Those who prefer to pay by check. 
*If you need to pay for meals only, for an accompanying guest who is not attending sessions.
(You can mail this registration form to the address shown, or fill in the blanks and email it to Rita Eagle.)

BANQUET AND LUNCHEON MEALS:

Meal tickets for the Banquet on Friday, March 15,  and the Luncheon on Saturday, March 16, can be purchased along with meeting registration (click on "Register Online" in the sidebar to the left). The Banquet speaker is G. Richard Scott and the Luncheon speaker is Edna Ahgeak MacLean.  In order to give the caterers an accurate count of attendees for preparing the food, meal tickets must be purchased by the close of registration on March 1, 2013. 

Menu options include sides, beverage and dessert.  Prices including service are as follows:

Evening Banquet, Friday, March 15:

• New York Steak au Poivre (includes service) $40
• Citrus-Soy Glazed Wild Red Salmon (includes service) $47
• Eggplant Parmigiana (includes service) $31

Luncheon Buffet, Saturday, March 16:

• Assorted Gourmet Wraps Buffet: $24

Any questions about registration can be directed to our secretary/treasurer, Rita Eagle.