Hope everyone had a great weekend!

Here’s this week’s reading list.

The Economist: How will calamity change Los Angeles?

NPR: How the L.A. wildfires may be contaminating drinking water

L.A. Times: Faults on power grid skyrocketed in hours before L.A. firestorm began

L.A. Times: Rents likely to balloon in wake of L.A. wildfires, experts say

Associated Press: Earth records hottest year ever in 2024, exceeds 1.5 C

The Washington Post: HHS chief Becerra describes frustrations combating social media misinformation

Reuters: U.S. Supreme Court rebuffs Meta bid to avoid advertisers’ lawsuit

The Economist: Russia is being set aflame by hundreds of arson attacks

Associated Press: Judge scraps Biden’s Title IX rules, reversing expansion of protections for LGBTQ+ students

Curbed: Imagining a city of wood

The Economist: Researchers are questioning if ADHD should be seen as a disorder

Reuters: Corona beer maker Constellation Brands cuts annual sales forecast

StateScoop: FCC moves to tighten industry reporting rules for robocalls

RouteFifty: Coming federal cyber executive order includes a push to mobile drivers licenses

The Washington Post: Police use facial recognition as it was never intended: As a shortcut to finding and arresting suspects without further evidence

Associated Press: Surging job market could prove costly for households, businesses as odds of quick rate cuts fade

WBUR: How processed is your food? A new database from MGH can help you find out

The Washington Post: How New Orleans failed to protect Bourbon Street from attack, block by block

DefenseScoop: What Deputy Defense Secretary Hicks is prioritizing during the presidential transition

Tampa Bay Times: States are walking away from high school exit tests. Is Florida next?

StateScoop: Ransomware attacks on education declined in 2024, report shows

Reuters: U.S. probe finds China unfairly dominates shipbuilding, paving way for penalties

The New Yorker: Why is the American diet so deadly?

The New York Times: Why it’s so hard to make a robot chef

Serious Eats: How Honeycrisp apples went from marvel to mediocre