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Joined 5 months ago
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Cake day: July 3rd, 2024

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  • She already works in GIS and is looking to supplement that work with python. Python is used for more than geojson and web development in ArcGIS Pro. I’ve use it for constructing labels, simple field calculations, symbology, data processing etc. and in general ESRI makes it pretty simple to implement compared to the other terms you’ve listed. All she really needs to get started using Python with ESRI products is an simple python course and googling for some ArcGIS examples, which are pretty abundant. I remember taking one ages ago that ran the code in the browser, but I can’t remember it now.








  • Shit, my bus stop was at least a half mile away without so much as a sidewalk anywhere, just a dirt road and a canal. You didn’t even get a bus stop if you were less than 2 miles from school. We regularly rode our bikes like 12 miles away from home to the movie theater, I think we were pre-teens. Technically I could have ridden my bike to grade 6 (it was on the way to the movie theater), but who wants to show up to 6th grade everyday drenched in sweat or rain (it would always have been one or the other).




  • My work boot socks are Kirkland brand Merino and I’ve bought some Smartwool socks. This is not a recommendation of those brands, just the easiest one’s to find with a reliable amount of wool when I bought them. They’re both ok, but really any sock with a sufficient amount of wool in the blend and a good fit will work. The one’s with more wool and less stretch will obviously not stretch as much, but they will eventually confirm to your foot shape surprisingly well. The one’s with less wool in the blend also seem to not last as long. If you’re wearing them in a boot and expect some actually dirt getting in there, a thicker sock will hold up better and protect your feet better long term. At least that is my impression.



  • Brussel sprouts used to be truly awful, made me literally wretch. Now I eagerly make and order them as a bar snack.

    To be fair there are two reasons beyond my changing tastes for this. First, my mom liked to steam brussel sprouts whole and serve them with margarine, salt, and pepper, now I generally cold sear them or roast them in the oven with much better seasoning. Maybe even some bacon pieces and blue cheese mixed in. Second, brussel sprouts did actually change over time to get less bitter and awful since I was a kid.