02 Feb 2023

feedWordPress Planet

WPTavern: WordPress Training Team Seeks Feedback with Individual Learner Survey

In 2020, WordPress began prioritizing education as critical to the project's future, launching Learn.WordPress to support beginners to advanced learners with free educational content. Over the past two years, WordPress' Training team has been instrumental in building and expanding this resource with synchronous and asynchronous learning opportunities, as well as downloadable lesson plans for instructors to use in live environments.

In 2022, there were 12,000 people who took a course on Learn.WordPress.org. The course catalogue has grown to include everything from getting started with WordPress to building custom blocks, in addition to 140 shorter tutorials, and a nearly continuous stream of live online workshops.

WordPress' Training team has published an Individual Learner Survey as part of a needs analysis for the free resources available on Learn WordPress. It is the first phase in the project which aims to expand and improve the materials produced by contributors. It takes approximately five minutes to complete and will cover a few basic demographic questions, learning styles, and also gauges respondents' interest in the possibility of a WordPress certification program.

The survey is open to all who have used Learn WordPress resources as well as those who have not yet explored them. If you have a few minutes, take the survey and send some feedback to help make the resources more useful in the future.

02 Feb 2023 6:04pm GMT

feedThe Official Google Blog

Watch With Me on Google TV: Judd Apatow’s watchlist

On this episode of Google TV's Watch With Me, Judd Apatow shares his favorite romantic comedies right in time for Valentine's Day.

02 Feb 2023 5:05pm GMT

A partnership to help the military community find new careers

Google partners with the Department of Labor's Employment Navigator & Partnership Pilot to provide Google Career Certificates and Google Cloud trainings and certificatio…

02 Feb 2023 2:00pm GMT

feedWordPress Planet

WPTavern: WordPress.com Introduces Browse Mode, Style Book, and Push to Global Styles Features

WordPress.com users are getting early access to some of the major new features that are shipping with the upcoming WordPress 6.2 release. The platform rolled out Browse Mode today, describing it as "an easier way to navigate the Site Editor." This is one of the most impactful changes coming to customization, as it unifies the design and makes it less confusing to navigate than previous iterations.

The Gutenberg plugin shipped Browse Mode in version 14.8, released in December 2022, and the feature is on deck to be rolled into the upcoming WordPress release.

WordPress.com also introduced users to split block settings, along with the ability to preview style options with the Style Book and apply design changes sitewide with the "Apply Globally" feature. One thing the platform did well in this announcement was to answer the user question, "Why would I need this?" for each new feature:

When to use this feature: You're curious about switching up the colors or typography on your site, but you want to know what it'll look like, especially within specific blocks, before committing.

video source: WordPress.com

WordPress.com launching these features to millions of users demonstrates high confidence in their readiness for use in production on the platform.

Self-hosted WordPress users will get this update in a couple months. Beta 1 is expected on February 7, with RC1 planned for a month later, and the official release scheduled for March 28, 2023. Those who want these features now can get them today by installing the Gutenberg plugin, where they have been tested for months by more than 300,000 users.

02 Feb 2023 3:36am GMT

01 Feb 2023

feedThe Official Google Blog

It takes a village: growing together this Black History Month

Learn more about the ways Google is partnering with industry experts all year to celebrate Black culture.

01 Feb 2023 9:00pm GMT

feedWordPress Planet

Post Status: When Gutenberg Phases End • Priorities in Onboarding Contributors • Redesign Roll Outs

This Week at WordPress.org (January 30, 2023)

What happens when we reach the end of a phase in Gutenberg? Josepha shares what this means for additional features and requests in the WP Briefing. Josepha also posed a few questions at how we prioritize doing the work of contributing while onboarding new contributors and ways to simplify the experience new contributors have. Finally, get an early look at the design changes coming for Hosting, Jobs, About, and Dev Blog.


Related News:

Thanks for reading our WP dot .org roundup! Each week we are highlighting the news and discussions coming from the good folks making WordPress possible. If you or your company create products or services that use WordPress, you need to be engaged with them and their work. Be sure to share this resource with your product and project managers.

Are you interested in giving back and contributing your time and skills to WordPress.org? 🙏 Start Here ›

Get our weekly WordPress community news digest - Post Status' Week in Review - covering the WP/Woo news plus significant writing and podcasts. It's also available in our newsletter. 💌

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This article was published at Post Status - the community for WordPress professionals.

01 Feb 2023 8:29pm GMT

03 Jan 2023

feedEnvironmental Law Prof Blog

Textualism and Waters of the United States

On New Year's Eve, EPA and the Army Corps of Engineers released their latest effort to define "the waters of the United States," a key phrase from the Clean Water Act. The rule comes close on the heels of oral...

03 Jan 2023 7:59pm GMT

20 Dec 2022

feedL'actu en patates

La Terre a gagné 1,56 milliseconde sur son temps de rotation

Un dessin réalisé cet été (Lire l'actu) avec une question de fond : met-on un « s » à 1,56 milliseconde ? Selon les sites d'actu, je ne vois pas la même réponse 🙂 Acheter l'original sur le site LesDessinateurs.com Vous pouvez me suivre sur Instagram, Twitter ou Facebook.

20 Dec 2022 9:21am GMT

11 Dec 2022

feedL'actu en patates

Les Bleus qualifiés en demi-finale

Chaque semaine, je réalise deux dessins pour le journal L'Equipe. Voici quelques-uns des derniers dessins réalisés depuis le lancement de la Coupe du monde au Qatar. Chaque jour, j'envoie plusieurs propositions : en bonus, je vous montre deux croquis non retenus. Dessin publié dans le journal du 20-11-2022 (croquis non retenu) Dessin publié dans le …

11 Dec 2022 12:04pm GMT

10 Dec 2022

feedL'actu en patates

La soirée jeux

Chaque année en décembre, je réalise un calendrier de l'avent de 24 strips pour la boutique de jeux de société Philibert. Voici quelques uns des 10 premiers strips. Les originaux sont mis en vente sur le site Les dessinateurs.com. Acheter les originaux sur le site Lesdessinateurs.com. Vous pouvez me suivre sur Instagram, Twitter ou Facebook.

10 Dec 2022 2:46pm GMT

10 Nov 2022

feedEnvironmental Law Prof Blog

Climate Change and the California Vote

In one of Tuesday's least surprising outcomes, California voters reelected Democratic Gov. Gavin Newsom. It wasn't close. This might seem interesting only if you're predicting the 2024 presidential primaries. But Newsom's reelection has broad significance for climate policy and law,...

10 Nov 2022 10:22pm GMT

17 Aug 2022

feedEnvironmental Law Prof Blog

environmental law faculty hiring, 2022-23

For the past few years, I've written a post listing schools that are interested in hiring tenured or tenure-track environmental law faculty. This year's list appears below. Readers should be aware of a few things about this list. First, it...

17 Aug 2022 11:08pm GMT

15 Feb 2022

feedCooking with Amy: A Food Blog

How to Use Bean and Legume Pasta

Much as I love pasta, I'm not sure it loves me. Last year my carb-heavy comfort food diet led to some weight gain so I looked into low carb pasta as an alternative. There's a lot out there and I'm still trying different brands and styles, but I thought now would be a good time to share what I've learned so far.

Pasta with Butternut Squash and Brussels Sprouts

My introduction to legume and bean-based pasta was thanks to Barilla. I was lucky because I got to attend a webinar with Barilla's incredible chef, Lorenzo Boni. I tried his recipe for pasta with butternut squash and Brussels sprouts which I definitely recommend and have now made several times. If you've seen his wildly popular (150k+ followers!) Instagram feed you know he's a master at making all kinds of pasta dishes and that he often eats plant-based meals. I followed up with him to get some tips on cooking with pasta made from beans and legumes.

Pasta made with beans and legumes is higher in protein and so the recommended 2-ounce portion is surprisingly filling. But the texture isn't always the same as traditional semolina or durum wheat pasta. Chef Boni told me, "The nature of legume pasta makes it soak up more moisture than traditional semolina pasta, so you always want to reserve a bit of cooking water to adjust if needed." But when it comes to cooking, he says that with Barilla legume pasta you cook it the same way as semolina pasta. "Boil in salted water for the duration noted on the box and you'll have perfectly al dente pasta." They are all gluten-free.

Chickpea pasta

When I asked Chef Boni about pairing chickpea pastas with sauce he said, "Generally speaking, I prefer olive oil based sauces rich with vegetables, aromatic herbs and spices. Seafood also pairs well with chickpea options. If used with creamy or tomato-based sauces, keep in mind to always have some pasta water handy to adjust the dish in case it gets too dry." He added, "One of my favorite ways to prepare a legume pasta dish would be a simple chickpea rotini with shrimp, diced zucchini and fresh basil. The sauce is light enough to highlight the flavor of the pasta itself, while the natural sweetness helps keep the overall flavor profile more appealing to everyone." I like the Barilla brand because the only ingredient is chickpeas. Banza makes a popular line of chickpea pasta as well although they include pea starch, tapioca and xanthan gum.

Edamame pasta

I tried two different brands of edamame pasta, Seapoint Farms and Explore Cuisine. The Seapoint pasta has a rougher texture than the Explore. With the Seapoint I found the best pairings were earthy chunky toppings like toasted walnuts and sautéed mushrooms. The Explore Cuisine edamame & spirulina pasta is smoother and more delicate, and worked well with an Asian style peanut sauce. I was happy with the Seapoint brand, but would definitely choose the Explore brand instead if it's available.

Red lentil pasta

Red lentil pasta is most similar to semolina pasta. Barilla makes red lentil pasta in a variety of shapes. But for spaghetti, Chef Boni says, "Barilla red lentil spaghetti is pretty flexible and works well with pretty much everything. I love red lentil spaghetti with light olive oil based sauces with aromatic herbs and some small diced vegetables. It also works well with a lean meat protein." I have to admit, I have yet to try red lentil pasta, but I'm excited to try it after hearing how similar it is to semolina pasta. It is made only with red lentil flour, that's it. It's available in spaghetti, penne and rotini.

Penne for Your Thoughts

Do you remember seeing photos from Italian supermarkets where the shelves with pasta were barren except for penne? I too seem to end up with boxes of penne or rotini and not a clue what to do with them so I asked Chef Boni his thoughts on the subject. He told me, "Shortcuts such as rotini and penne pair very well with all kind of ragouts as well as tomato based and chunky vegetarian sauces. One of my favorite ways to prepare a legume pasta dish would be a simple chickpea rotini with shrimp, diced zucchini and fresh basil. The sauce is light enough to highlight the flavor of the pasta itself, while the natural sweetness helps keep the overall flavor profile more appealing to everyone." Thanks chef! When zucchini is in season I know what I will try!

15 Feb 2022 6:46pm GMT

23 Nov 2021

feedCooking with Amy: A Food Blog

A Conversation with Julia Filmmakers, Julie Cohen and Betsy West

Julia is a new film based on Dearie: The Remarkable Life of Julia Child by Bob Spitz and inspired by My Life in France by Julia Child with Alex Prud'homme and The French Chef in America: Julia Child's Second Act by Alex Prud'homme. Julia Child died in 2004, and yet our appetite for all things Julia hasn't waned.

I grew up watching Julia Child on TV and learning to cook the French classics from her books, And while I never trained to be a chef, like Child I also transitioned into a career focused on food, a subject I have always found endlessly fascinating. I enjoyed the new film very much and while it didn't break much new ground, it did add a layer of perspective that can only come with time. In particular, how Julia Child became a ubiquitous pop culture figure is addressed in a fresh way.

I reached out to the filmmakers,Julie Cohen and Betsy West to find out more about what inspired them and why Julia Child still holds our attention.

Julia Child died over 15 years ago and has been off TV for decades. Why do you believe we continue to be so fascinated by her?

In some ways Julia is the Godmother of modern American cooking - and eating. Her spirit looms over cooking segments on the morning shows, The Food Network, and all those overhead Instagram shots the current generation loves to take of restaurant meals. Beyond that, though, Julia's bigger than life personality and unstoppable joie de vivre are infectious. People couldn't get enough of her while she was living, and they still can't now.

There have been so many Julia Child films and documentaries, what inspired this one?

Well there'd been some great programs about Julia but this is the first feature length theatrical doc. Like everyone else, we adored Julie & Julia, but a documentary gives you a special opportunity to tell a person's story in their own words and with the authentic images. This is particularly true of Julia, who was truly one of a kind.

The impact of Julia Child how she was a groundbreaker really comes across in the film, are we understanding her in a different light as time passes?

People understand that Julia was a talented television entertainer, but outside the professional food world, there's been an under-recognition of just how much she changed the 20th century food landscape. As Jose Andres points out in the film, almost every serious food professional has a sauce-splashed copy of "Mastering the Art of French Cooking" on their shelves. We also felt Julia's role in opening up new possibilities for women on television deserved more exploration. In the early 1960's the idea of a woman on TV who was neither a housewife nor a sex bomb but a mature, tall, confident expert was downright radical. She paved the way for many women who followed.

The food shots add an extra element to the film and entice viewers in a very visceral way, how did those interstitials come to be part of the film?

We knew from the start that we wanted to make food a major part of this story, not an afterthought. We worked with cook and food stylist Susan Spungen to determine which authentic Julia recipes could be integrated with which story beats to become part of the film's aesthetic and its plot. For instance the sole meunière is a key part of the story because it sparked her obsession with French food, and the pear and almond tart provides an enticing metaphor for the sensual side of Julia and Paul's early married years.

Note: Susan Spungen was also the food stylist for Julie & Julia

Julia is in theaters now.

23 Nov 2021 11:30pm GMT

05 Oct 2021

feedCooking with Amy: A Food Blog

Meet my Friend & Mentor: Rick Rodgers of the Online Cooking School Coffee & Cake

Rick Rodgers

I met Rick Rodgers early in my career as a recipe developer and food writer when we were both contributors to the Epicurious blog. Not only is he a lot of fun to hang out with, but he has also been incredibly helpful to me and is usually the first person I call when I'm floundering with a project, client, or cooking quandary. His interpersonal skills, business experience, and cooking acumen explain why he's been recognized as one of the top cooking instructors in America. Literally.

You built a career as a cooking instructor and cookbook author. How many cookbooks have you written?

I was asked recently to make an official count, and It looks like an even hundred. Many of those were collaborations with chefs, restaurants, celebrities, bakeries, and business entities, such as Tommy Bahama, Williams-Sonoma, and Nordstrom. I made it known that I was available for collaboration work, and my phone literally rang off the hook for quite a few years with editors and agents looking for help with novice writers or those that wanted a branded book.

Which cookbook(s) are you most proud of?

There are three books that I get fan mail for almost every day: Kaffeehaus (where I explore the desserts of my Austrian heritage), Thanksgiving 101 (a deep dive into America's most food-centric holiday and how to pull it off), and Ready and Waiting (which was one of the first books to take a "gourmet" approach to the slow cooker). These books have been in print for 20 years or more, which is a beautiful testament to their usefulness to home cooks.

How did you get started as a cooking instructor and what are some highlights of your teaching career?

I was a theater major at San Francisco State College (now University), so getting in front of a crowd held no terrors for me. When more brick-and-mortar cooking schools opened in the eighties, I was ready for prime time. During that period, there were at least twelve cooking schools in the Bay Area, so I made quarterly trips here a year from the east coast, where I had moved. My Thanksgiving classes were so popular that I taught every day from November 1 to Thanksgiving, with a couple of days off for laundry and travel. The absolute pinnacle of my teaching career was being named Outstanding Culinary Instructor of The Year by Bon Appétit Magazine's Food and Entertaining Awards, an honor that I share with only a handful of other recipients, including Rick Bayless and Bobby Flay.


How have cooking classes changed since you started?

Because there are so many classes available, I can teach at any level of experience. At the cooking schools, we tended to walk a fine line between too difficult and too easy. The exposure to different cuisines and skill levels on TV also has seriously raised the bar. Unfortunately, students want to walk before they can run. They want to learn how to make croissants when I doubt that they can bake a pound cake correctly. It is best to build on your skills instead of going right to the top. That being said, in my online classes, I am concentrating on the more challenging recipes because that is what the market demands of me.

Tell me about your baking school, coffeeandcake.org

As much as I loved my cookbooks and in-person classes, I knew there was a more modern way to reach people who wanted to cook with me, especially since so many cooking schools had closed. I retired the day I got my first Social Security check. But…as I was warned by my friends who knew me better than I did…I was bored, and wanted a new project. I heard about online classes through other teachers who were having success. I found an online course specifically for cooking classes (Cooking Class Business School at HiddenRhythm.com), got the nuts and bolts down, and I finally entered the 21st century!

How do you decide which recipes to teach?

I felt there were plenty of other places to learn how to make chocolate chip cookies and banana bread-just take a look on YouTube alone. I had a specialty of Austro-Hungarian baking thanks to my Kaffeehaus book, so I decided to niche into that category. I have branched out to a few other locations, but my goal is to expose students to something new and out of the ordinary. I also survey my students on what they would like me to teach, and those answers are amazing. People are truly interested in the more difficult desserts. Perhaps it is because so many people discovered baking as a hobby during the pandemic?

For students who have your cookbooks, what are the advantages of taking an online class?

There is no substitute for seeing a cook in action. Plus you get to answer questions during class. In a recent class, I made six-layer Dobos Torte in two hours' real-time to prove that you can do it without giving up a week of your life. And we don't have to travel to each other to be "together." My classes are videotaped so you can watch them at your convenience.

What are some highlights of your upcoming schedule of classes?

Honey cake
Honey cake

In October, I am teaching virtually all Hungarian desserts, things that will be new to most people. I am making one of my absolute favorites, Flódni, which is a Jewish bar cookie (almost a cake) with layers of apple, poppy seeds, and walnuts between thin sheets of wine-flavored cookie dough. San Franciscans in particular will be happy to see a master class that I am teaching with the delightful Michelle Polzine, owner of the late and lamented 20th Century Cafe and author of Baking at the 20th Century Cafe. We will be making her (in)famous 12-layer honey cake on two coasts, with me doing the heavy lifting in New Jersey and Michelle guiding me from the west coast. That is going to be fun! In November and December, I am switching over to holiday baking and a few savory recipes for Thanksgiving, including my fail-proof turkey and gravy, which I have made over 300 times in classes over 30 years' worth of teaching. It ought to be perfect by now

Head to Coffee and Cake to sign up for classes or learn more.

05 Oct 2021 3:56pm GMT

03 Dec 2014

feedVincent Caut


Changement d'adresse !

Maintenant, ça se passe ICI


03 Dec 2014 8:12pm GMT

16 Jul 2014

feedVincent Caut

16 juillet 2014

16 Jul 2014 6:08pm GMT

14 Jul 2014

feedVincent Caut

14 juillet 2014

Après presque un mois et demi d'absence, deux bouclages d'albums et plein de projets, je trouve enfin le
temps de poster quelque chose sur ce blog ! Ces jours-ci, je vais avoir pas mal de choses à vous montrer !
On commence tranquille avec un petit dessin aux couleurs estivales.

14 Jul 2014 4:25pm GMT

21 Nov 2009



J'ai lu sur Twitter que certains d'entre vous avaient déjà trouvé l'album "Perdus" à la FNAC, je ne sais pas s'il est déjà présent partout (j'avais compris qu'il sortait la semaine prochaine). Quelques dates de dédicaces sont déjà prévues :
- le 22 novembre à la librairie 104 à Paris (à partir de 14 heures)
- le 28 novembre à Camponovo à Besançon
- le 5 décembre à la librairie Atout livre à Paris (à 16 heures)

Suivront, sous réserve, Lyon, Pau, pourquoi pas Toulouse puisque je m'y rends à Pâques, éventuellement Strasbourg, peut-être Marseille...

J'avais prévu de dessiner des planches inédites pour ce blog, je n'ai pas encore trouvé le temps nécessaire pour le faire mais je ne perds pas l'espoir de lui redonner un peu plus de vie rapidement, peut-être sur un nouveau projet.

21 Nov 2009 4:29pm GMT

02 Nov 2009


En direct de l'imprimeur

Aujourd'hui, deux photos de l'album en cours d'impression piquées sur le blog des éditions Diantre.

02 Nov 2009 10:09am GMT

10 Oct 2009


Perdus sur l'île déserte - planche 32

Après une bonne petite pause durant laquelle j'ai terminé la version papier de "perdus sur l'île déserte" (et retouché l'essentiel des planches déjà diffusées sur ce blog), je reprends la diffusion de nouvelles planches.
La version papier comportera 55 planches (dont une bonne vingtaine d'inédites) et paraîtra en fin d'année. Ce sera aussi beaucoup plus confortable à lire qu'en ligne avec mon rythme de parution élastique.

Perdus sur l'île déserte

10 Oct 2009 1:13pm GMT