<<<<———- To log in, use the Log In feature to the left


To receive Forum postings in your Outlook e-mail box or via another application:

  1. Click the Subscribe button on the left.
  2. Click the [view xml]  link and select your preferred application from the menu. (The link is near the top, in pale blue.)
  3. Click Subscribe Now.

Alternative method for Microsoft Outlook 2007:

  1. On Outlook’s Tools menu, click Account Settings.
  2. On the RSS Feeds tab, click New.
  3. In the New RSS Feed dialog box, type or paste this URL:
  4. Click Add.
  5. Click OK.

To comment on a post: You do not need to log in to comment. Use the Leave a Reply box below the post. If the box is not displayed, click on the word Comment(s) in the line immediately below the post’s headline, then scroll to the bottom.

To contribute posts on a regular basis:

If you are a UTA faculty member, staff member, or student and have never before logged into the UTA blog system – (1) Log in* and (2) send e-mail indicating that you have logged in, providing your NetID, and asking to be classified as a regular contributor.

If you are a UTA faculty member, staff member, or student and have already been added as a regular contributor — (1) Log in; (2) click the Site Admin tab at the top right of the PSC main page; and (3) click on Write a Post.

If you are a PSC member but not a UTA faculty member, staff member, or student – Send e-mail explaining the situation.

*Note for UTA users: Logging in the first time will have the side-effect of setting up a blog in your name. You of course are under no obligation to develop that blog further; and unless you take several additional steps in that direction, the “dummy” blog would not be configured to allow other people to post or comment. The dummy blog would exist only on paper, so to speak. The Office of Information Technology is working on an arrangement that will allow UTA users to avoid creating a dummy blog.

To contribute a post once or rarely: Send the text by e-mail. It will be posted on your behalf.