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This article presents some impressions of open learning gained by students enrolled with the Library and Information Science Open Learning Project, based at Telford College in Edinburgh. First, it is useful to give a brief description of the Project, its clientèle and the courses available.

This chapter discusses hurdles posed to a medium-sized public university library in the Midwest when they were asked by their Dean to create a faculty workload worksheet, rationale, and ultimately a set of guidelines. Faculty in other departments compute their loads using formulas based on course loads. How many hours they spend in the classroom, and how many hours they spend preparing for that time in the classroom are factored into the course loads expected for a full teaching load, with release granted in course load equivalents for research and/or service. Because librarian work does not typically involve teaching credit-bearing courses, a major challenge to constructing guidelines is equating library work with course loads. Calculating faculty workload for librarians commensurate with other faculty on campus is often complicated. To all of these challenges add the unique issues that are faced by the technical services (TS) librarian. TS work supports instruction and research but may involve little classroom contact with students, so it has even less resemblance to classroom instruction than other librarian work has. TS librarians spend their time in a wide variety of tasks. Exactly how to formulate this time in accordance with the rules for other departmental faculty is a challenge. The specific situation at this university added more complications as there was also a campus-wide mandate to ensure all workload policies are consistent and equitable.

Memories and musings of the long ago reveal revolutionary changes in the world's food trade and in particular, food sources and marketing in the United Kingdom. Earliest memories of the retail food trade are of many small shops; it used to be said that, given a good site, food would always sell well. There were multiples, but none of their stores differed from the pattern and some of the firms — Upton's, the International, were household names as they are now. Others, eg., the Maypole, and names that are lost to memory, have been absorbed in the many mergers of more recent times. Food production has changed even more dramatically; countries once major sources and massive exporters, have now become equally massive importers and completely new sources of food have developed. It all reflects the political changes, resulting from two World Wars, just as the British market reflects the shifts in world production.

It has often been said that a great part of the strength of Aslib lies in the fact that it brings together those whose experience has been gained in many widely differing fields but who have a common interest in the means by which information may be collected and disseminated to the greatest advantage. Lists of its members have, therefore, a more than ordinary value since they present, in miniature, a cross‐section of institutions and individuals who share this special interest.