Introducing…Jonathan Pratter as the March 2017 FCIL Librarian of the Month


1. Where did you grow up?

Bloomington, Indiana, where I got into more than my fair share of trouble.

2. Why did you select law librarianship as a career?

After five years as a public defender, I got tired of seeing my clients go to jail.  I knew it was time for a change.

3. When did  you develop an interest in foreign, comparative, and international law?

I suggested the possibility to Roy Mersky, the director here at Texas after the retirement of my predecessor, Guido Olivera.  Mersky snapped up the idea and sent me to train with Tom Reynolds at Berkeley.  From then on, I was hooked.

4. Who is your current employer? How long have you worked there?

The University of Texas, Tarlton Law Library.  I hesitate to say that I have been at my post since 1985.  I’m just now hitting my stride.

5. Do you speak any foreign languages?

I can honestly say that I can speak Spanish and French.  I read German, and with a good grammar reference and a big dictionary, can write it, too.  In light of all the effort I put in to achieve just that much, I’m suspicious of claims sometimes made of fluency in six languages or something absurd like that.

6. What is your most significant professional achievement?

Receiving the recognition of my peers, which in several respects I don’t deserve – FCIL librarianship is quintessentially a collaborative project.

7. What is your biggest food weakness?

Authentic tapas and Valor chocolate, both from Spain, of course.

8. What song makes you want to get up and sing/dance?

Just about anything by Ray Charles.

9. What ability or skill do you most wish you had (that you don’t have already)?

Musical talent (see 8 above).

10. Aside from the basic necessities, what is one thing you cannot go a day without?

Reading a good book and NPR (I know, that’s two).

11. Anything else you would like to share with us?

I look forward to seeing readers of DipLawMatic Dialogues in Austin for the AALL annual meeting.  FYI, I know where the good BBQ is, and it’s not Franklin’s.


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