Meghan Kowalski
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  • Resume
  • Presentations & Publications
  • Portfolio
  • Reading List
  • Blog
  • Newsletter
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The Weekly Wrap: October 31, 2021

10/31/2021

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My brain is spent. The online conference I presented at was this week, my Friday was a full day of overlapping meetings, it was Spirit Week at our kiddo's daycare, both sets of grandparents are in town, and general work/life just continues. It was a lot and I felt like I was grasping at straws to keep track of it all.

So, instead of an incoherent introduction, let's jump straight to the Wrap.

Happy Halloween! ​🎃

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  • If you're buying books for the holidays, choose backlist titles to avoid supply chain issues. [Popular Science]
  • Stunning landscapes made from clay.  [kottke.org]
  • A materials list syllabus for drafting and design. [Syllabus Project]
  • The Dead Sea is disappearing. [ABC News]
  • House plants that are hard to kill. [WaPo - gift link]
  • Poaching is causing rapid evolution in African elephants. [Telegraph]
  • TV shows are too damn dark to see. [The Audacity]
  • The higher education lobby may have killed free community college. [New Republic]
  • Millennial nostalgia alert - What's the story, Wishbone? [Book Riot]
  • Green buildings can increase urban biodiversity and happiness. [Bloomberg CityLab]
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  • Language is always moving. [Hidden Brain]
  • Do not sign me up for early dentistry. [Every Little Thing]
  • Sea level rise is coming. Can we engineer our way out of disaster? [Hidden Brain]
  • The long border between Canada and the US has led to some pretty interesting stories. [99% Invisible]
  • The history and tastiness of Halloween. [Gastropod]
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  • You might still have time to whip up these adorable pumpkin rolls. [nm_meiyee]
  • I am going to have to try my hand at making this french toast omelette sandwich. [The Cooking Foodie]
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  • My parents were in town this week and my mom made ropa vieja one night. She served it over rice with a side of black beans. It was delicious. Anything that includes olives is a winner in my book. [Food 52]
  • I tried a new rosemary garlic rub for our salmon. I aced the garlic but I added too much rosemary. It came across as piney. We served the salmon with rice pilaf and roasted carrots, so at least our taste buds got a break from the rosemary. [Sitka Salmon Shares]
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