November 06, 2025

In This Issue:

• Save the date: WRLC Fall Forum 2025
• WRLC Welcomes: New Facilities Manager Dave May
• Infographic: Resource Sharing in the SCF
• Consortial Teaching and Learning: Artificial Intelligence
• From Our Oven: Thanksgiving Recipes From WRLC Staff

Tuesday, December 2, Noon

The Sharing Expertise Committee will host WRLC’s 2025 Fall Forum on Tuesday, December 2 at noon. This year’s speaker will be Michael Flierl, Student Learning Librarian at Ohio State University. Flierl, who was recently named OSU’s first AI Faculty Fellow, engages in scholarship and practice on integrating AI literacy skills into information literacy instruction and aligning AI with librarians’ professional values

https://udc-edu.zoom.us/j/89129875103

If you plan to attend the WRLC Fall Forum and would like to request interpreter services for the event, please fill out this form.

With Tim Connolly’s upcoming retirement after more than a decade of service as WRLC's Director of Finance and Administration, WRLC has hired a new Facilities Manager. Dave May joins our organization after 20 years at the General Services Administration where he worked in facilities like the White House and Eisenhower Executive Office Building. We’re so excited to have Dave on board and he’s already hard at work reviewing the environmental infrastructure of the Shared Collections Facility and other critical WRLC systems. You can contact Dave at <<may@wrlc.org>>

Here at WRLC, determining the best and most accurate way to measure the resource sharing work of our shared collections facility can be tricky. Alma analytics can tell part of the story, but we also need ILLiad analytics. Email requests are helpful, but must be counted manually or with scripts. Recently, we’ve realized that counting refiles might be the best single measure of resource sharing activity. After all, material can’t be used - for digitization, ILL, physical checkout, or special collection research - without ultimately being put back on our shelves. As part of our automated tool ensuring that material is returned to the proper shelf, our team has created a method for counting refiles and the totals for the first four months are shown below.

Despite the opposition some might have to AI, it likely isn’t going anywhere. As such, academics need to engage in ongoing conversations about if and how to engage with AI. Library Journal is offering an opportunity to learn from colleagues across the country and join in on the discussion of the impacts, ethics, pitfalls, and potential of AI in academic libraries and classrooms. All presentations will take place via Zoom on Monday, November 17 and Tuesday, November 18 and will be recorded for accessibility. Yoko Ferguson of UDC will be presenting at 2:00 on Monday 11/17.

https://course.libraryjournal.com/products/ai-academic-conference-F25

WRLC librarians are also contributing to the growing wealth of AI analysis in the pages of journals. This month, American University’s Gwendolyn Reece is guest editing Against The Grain. The November issue focuses on “real world implementations and implications” of AI in libraries. Among those sharing stories of the promise and consequences of AI in the library workplace are Katie Hut, Business and Economics Librarian at American University and Aaron Krebeck, Deputy Director of WRLC.

“I’m not crazy about the traditional Thanksgiving fare, which is probably a weird way to start a Thanksgiving recipe, but it’s also the truth. Most of the dishes are not tasty enough for the level of time and complexity that goes into them. But the desserts are another story and my favorite dessert is my mother-in-law’s chocolate pecan pie. She’s officially retired from Thanksgiving baking duties and I’ve happily taken over the task. In doing so, I’ve learned that this family tradition is fairly simple to make - so it’s easy and delicious and those are the most important criteria.” - Aaron Krebeck

Palacia’s Pecan Pie

1 c. light corn syrup

1 (16-oz.) pkg. (1 cup) semi-sweet chocolate chips

½ c. sugar

¼ c. butter or margarine, melted

1½ c. pecan halves

1 tsp. vanilla

1 Pet Ritz or Pillsbury frozen deep dish pie crust

3 eggs

Preheat oven to 350°. Place cookie sheet in oven to preheat. In large bowl, combine corn syrup, sugar, butter, eggs, and vanilla. Beat well. Place chocolate chips and pecans in bottom of pie crust. Pour syrup mixture over pecans and chips. Place on cookie sheet and bake at 350° for 55 to 65 minutes or until deep golden brown and filling is set. Cool completely. Store in refrigerator. Serves 12.

“I used to show up to every holiday party with a tray of mini desserts- and I’ll be honest, I was low-key offended when they didn’t all disappear. Who turns down a mini cheesecake bite? Then a party-pro friend pulled me aside and shared some wisdom: bring something savory. Turns out, most people arrive hungry and pounce on appetizers. By dessert time, they’re often too full and care less about sweet treats. So I pivoted. I made a cheeseball, mostly as a kitschy joke after a Mad Men binge, and it completely stole the show. Now it’s my holiday signature. People request it at the top of the holiday season and I'll continue to hear about it months later. These days, I mostly wing it, but the recipe below is pretty close. Feel free to experiment- mustard powder, BBQ seasoning, roasted garlic, whatever fits your vibe. It’s practically unruinable. Keep it vegetarian-friendly or add bacon to the roll mixture. Either way, it’s a guaranteed hit.” - Angelique Carson

Savory Party Cheeseballs

16 oz. Cream Cheese softened (Two 8 oz. boxes)

1 Jar Old English Cheese Spread found by the crackers

1 Cup Cheddar Cheese sharp or medium, grated

1 Cup Pepper Jack Cheese sharp or medium, grated

1 teaspoon Garlic Powder scant

1 teaspoon Onion Powder scant

2 teaspoons Lemon Juice

2 Tablespoons Mayonnaise heaping

2 Cups Walnuts chopped fine

1 Half Cup Parsley fresh, chopped

Crackers for serving

Finely chop the pecans and set aside. In a large bowl, combine all of the remaining ingredients and stir together until smooth.

Form the cheese mixture into a ball and place on a large piece of saran wrap. Place the cheese in the fridge for 10-15 minutes to firm it back up. You can prepare this up to 48 hours ahead of time and leave it like this until you're ready to serve. Meanwhile, mix the chopped pecans and parsley together and place on a plate. Unroll the cheese ball and place in the nuts. Roll to cover and shape with your hands if necessary to keep the shape. Serve immediately or store for a few hours in the fridge. Serve with crackers (or whatever your heart's desire).

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