Registration fee may be paid by check. Please make the check out to Michigan State University and send it to:

Lorie Neuman
Dept. of Physics and Astronomy
Michigan State University
East Lansing, MI 48824

Those attending the banquet should email Lorie (neuman@pa.msu.edu) ASAP so that timely reservations may be made.

Participants must make their own hotel reservations. A block of rooms has been reserved at the Ramada Inn (517-351-5500) under the group name "D0 Trigger". The deadline for reserving a room is September 14th.

Questions and requests can be directed to Lorie (517-353-5180).

With a pass, you can park at any Faculty/Employee/Visitor spot. Do not park in service spot nor at meters (unless you plan on paying for them) There is limited parking available in the non-gated lot at the north end of the physics building (closest to Grand River Avenue). If that lot is full, you may need to have someone let you into the gated lot at the south end of the building. Tell Lorie when you pick up your pass whether or not you need to park there.

Maps of the Lansing/East Lansing area and the MSU campus are available online.

Directions from Fermilab:

Take I-88 east to the Tri-State (I-294) south (to Indiana) to I-94 east (to Detroit). Exit onto I-69 north (to Lansing) just past Battle Creek Follow I-69 around Lansing to US-127 south. From US-127 take the Trowbridge Road exit to MSU. The Ramada will be on your left.

Directions from Capital City Airport:

Out of the terminal, take Airport Road north towards I-69. Take I-69 east to US-127 south. From US-127 take the Trowbridge Road exit to MSU. The Ramada will be on your left.

Directions from Detoit Metro Airport:

Out of the terminal, take I-94 west to I-275 north. I-275 joins up with I-96 after about 12 miles. Follow I-96 west toward Lansing until reaching US-127 north. From US-127 take the Trowbridge Road exit to MSU. The Ramada will be on your left.

1. Salmon Chardonnay

Fresh North Atlantic salmon filets poached in white wine and stock, then oven baked with shiitake mushrooms and fresh basil in chardonnay cream.

2. Filet Mignon with Bernaise and Bordelaise Sauces

Lightly seasoned certified Black Angus beef tenderlion sliced by the ounce and char-grilled to order, then served with sauces Robert and bernaise.

3. Sauteed Chicken Breast with Portabello Mushrooms and Artichoke Hearts

Chicken breast sauteed in clarified butter with artichoke hearts and mushrooms flamed with sherry, reduced with cream and thyme served over pasta.

4. Manicotti (vegetarian)

Manicotti noodles stuffed with blend of Swiss and ricotta cheeses, spinach and onions, topped with mushroom marinara sauce, smoked mozzarella and parmesan, then oven baked.