fidzu : blog

Howdy,

It has been another evenful week for sure! WordCamp US came to an end and WordPress 7.1 was released.

Your WordPress profile now has a shortcut w.org/@[yourusername]. If you want to check out mine w.org/@bph (don't forget the @ sign) . Mullenweg mentioned in his closing fire side chat that this could actually work without the redirect in the future. Now that would be cool, right?

Another cool and rather weird thing Mullenweg mentioned are Piplets. One self-contained PHP-file for your notes, no database, no hosting needed, for tinkerers who live in the Terminal window. If that's you, grab the file from the GitHub repo and try it out. (64-bit PHP 8.1 or newer is required.) There will be . To be honest, it's not my idea of simplicity, though. I am firm in the Obsidian camp.

Apropo WordCamp US: All Talks are already available in the Playlist on YouTube for your on-demand viewing pleasure. Or you organize a viewing party with your local WordPress Meetup. Just a thought.

Have a great weekend!

Yours,
Birgit

Nicholas Garofalo's recap of WordCamp US 2026 in Phoenix covers four days, 1,100 attendees, 111°F, and a Contributor Day where 425 people formed 26 teams around goals they could finish by evening. You'll get the Showcase Day migrations of The Ankler and Daily Kos, keynotes from Bo English-Wiczling and Loyal Pyczynski on judgment in the age of AI, and Matt Mullenweg's closing pitch for simplicity, including Piplets, a single self-modifying PHP file with no database.

WordPress 7.1 is out!

WordPress 7.1 "Mary Lou", names after Mary Lou Williams an American jazz pianist, arranger, and composer who recorded hundreds of records.

The release video is fabulous. WordPress 7.1 Highlights Video

The WordPress 7.1 micro site with the featurettes, tiny videos highlighting the main features is definitely a beauty! What a pleasure to read and experience the most important updates!

Release lead Anne McCarthy kept a WordPress 7.1 release lead decision log, and it reads like the other half of the release notes. You'll see why real-time collaboration, React 19, inherited-style display, and the Classic block removal were punted, why responsive styling got an opt-out rather than a pause, and how she decided to publish the announcement when auto-updates had already reached 300K sites while Matt Mullenweg was on the WordCamp US stage. Each entry links to the thread where the call was made.

On the WordPress Developer Blog, Justin Tadlock goes hands-on with the WordPress 7.1 Icon Registration API and builds a restaurant icon collection from scratch. You'll register a collection with wp_register_icon_collection(), add 13 food icons via wp_register_icon(), and see why he prefers a string-backed PHP enum over arrays for naming them. He also lists what 7.1 still strips: only svg, path, and polygon elements survive, and stroke attributes are removed, so stick with fill-based icons for now.

If Justin Tadlock's walkthrough is more than you need right now, Ryan Welcher covers the same API in five minutes in his video on custom icons in WordPress 7.1. He registers a collection and a single icon in PHP, loads a folder of SVGs from disk the way core does, and renders one in a template with wp_get_icon(). The gotchas matter most: the sanitizer strips fill="currentColor", and a function_exists() check keeps 7.0 sites from fatal-erroring.

The block editor's single biggest frustration is finally addressed, Jackson argues in his tour of the new features in WordPress 7.1, and he means responsive block styles. Over twenty minutes you'll see thirteen features in action: hover and active states for buttons and navigation, the Tabs block, the Icon block with Aki Hamano's custom icon plugin, the Playlist block's waveform, the in-browser media editor, and a Query Loop checkbox that stops your related posts from recommending the post you're reading.

Gutenberg 23.8 released

Selecting all blocks in a 1,000-paragraph post used to take 16.8 seconds; in Gutenberg 23.8 it takes 0.4. Release lead Jon Surrell's post on what's new in Gutenberg 23.8 covers that List View speed-up alongside the shareable revision URLs and in-editor code diff, and email notifications when someone @-mentions you in a note. You also get a real default block on the empty canvas, Audio-to-Playlist transforms, and, for developers, inner block templates declared in registerBlockType() and public Calendar components in @wordpress/ui.

For the Gutenberg Changelog 134 episode, Jessica Lyschik, senior developer at Greyd, joined me to discuss Gutenberg versions 23.7 and 23.8. We also chatted about WordPress 7.1 and what comes next for the December release of WordPress 7.2 As always the episode with its show notes will come to your favorite podcast app over the weekend.

The latest episode is Gutenberg Changelog #133 - Gutenberg 23.6 Release and WordPress 7.1 with special guest Faith Imokol, webdeveloper from Uganda.

Plugins and Tools for #nocode site builders and owners

If you build with the Ollie block theme, Gina Lucia's WordPress 7.1 walkthrough shows where the new core features meet Ollie's tools. Responsive styling now lives in core, so Ollie Pro's Responsive Controls shift to handling column and grid stacking, while its Class Manager picks up where the new hover and focus states for Button and Navigation Link leave off. You'll also see how the Tabs and Playlist blocks, gradient-over-image backgrounds, and the persistent admin bar fit your Ollie site.

Merging cells is still missing from the core Table block, and Aki Hamano's Flexible Table Block plugin fills that gap on 40,000+ sites. Version 3.9.0 adds WordPress 7.1 support and announces row and column selection to screen readers. You can merge and split cells, style the table, cells, and caption separately, and set your own breakpoint for horizontal scrolling or stacking cells on mobile. It also converts to and from the core Table block with rowspan and colspan intact. Aki Hamano is a major contributor to the Gutenberg project from Japan and co-tech lead for WordPress 7.1. There is a lot of crediblity attached to this plugin. And hat tip to Daniel Kossmann, editor of the Portuguese WordPress newsletter PainelWP 374.

The new Tabs block in WordPress 7.1 swaps panels abruptly, since the Interactivity API toggles the hidden attribute. Elliott Richmond's Tabs Animation plugin softens that with a fade or a slide from any of four directions, plus a duration up to 3000ms and five easing options under Settings → Tabs Animation. It's one small inline stylesheet with no JavaScript and no theme changes, and it switches itself off for visitors who prefer reduced motion. One setting applies site-wide for now.

Building Blocks and Tools for the Block editor.

On his livestream, Ryan Welcher got back on his son's hockey team site with WordPress Studio Code, this time handing over the single post template. The first pass got close, then navigation broke, the header came in too tall, and the content width wouldn't match the homepage, so you'll watch him go several rounds with Annotate, clicking and describing what's wrong. Two hours used 2.5 percent of his monthly limit. He also covers the 7.1 iframe change and a twenty-minute custom fields tangent.

WordPress Studio the agentic local development app is still in beta. Help make it perfect!

	Need a plugin .zip from Gutenberg's master branch? Gutenberg Times provides daily build for testing and review. Now also available via WordPress Playground. There is no need for a test site locally or on a server. Have you been using it? Email me with your experience.

Questions? Suggestions? Ideas?
Don't hesitate to send them via email or
send me a message on WordPress Slack or Twitter @bph.

For questions to be answered on the Gutenberg Changelog,
send them to changelog@gutenbergtimes.com

22 Aug 2026 4:43pm GMT

Le diabète gestationnel peut apparaître pendant la grossesse sans provoquer de symptômes. Tout ce qu'il faut savoir !

L'article Diabète gestationnel : quels risques pour la mère et le bébé ? est apparu en premier sur 20SIX.fr.

22 Aug 2026 10:34am GMT

Redeem Google Play Points in the sweepstakes to win a trip to New York Comic Con, rare collectibles, gaming gear, and more.

21 Aug 2026 5:00pm GMT

A Google DeepMind engineer breaks full-stack development into five simple layers and explains how it affects everyday users.

21 Aug 2026 4:00pm GMT

Developed in partnership with the Deaf community, sign-to-text translates ASL into text in real time.

21 Aug 2026 3:00pm GMT

A focus on guiding new contributors in open source, discussing AI's impact, and adding insightful commentary.

21 Aug 2026 9:39am GMT

A few times during the WordCamp US keynote, I asked for a show of hands and got mostly blank stares back, especially on the AI questions. That's not a criticism - it's a reading list. If the future is going to be built on this stuff, the WordPress community should be fluent in it. Here's the homework.

How models are actually trained

When I asked who knew about the reinforcement learning models go through, Robert looked out and said "I see no yeses." Base models are trained to predict the next word across huge amounts of text; the friendly, helpful behavior comes after, in post-training, where human/AI feedback reinforces some responses over others. If you use these tools every day, understanding that pipeline changes how you prompt them and what you expect from them.

Start with Hugging Face's Illustrating RLHF, a visual explainer. Chip Huyen's RLHF deep dive is the best longer read, and Anthropic's Constitutional AI paper shows where post-training went next. If you only have time for one thing, watch Andrej Karpathy's Deep Dive into LLMs - pretraining, fine-tuning, reinforcement learning, and why models behave the way they do, all in one sitting.

Uncensored models

Almost nobody had tried an OBLITERATED model. Since refusal behavior is added in post-training, researchers found it can also be removed - it turns out to be, roughly, a single direction inside the model that you can subtract out. Maxime Labonne's Uncensor any LLM with abliteration explains the technique, and the paper behind it, Refusal in Language Models Is Mediated by a Single Direction, is short and genuinely fascinating. Whatever you think of the applications, it's worth understanding that open weights mean the community can modify these models, the same way the GPL means you can modify WordPress.

The open-weight wave

Only a few hands went up for Qwen 3.8. The open-weight models coming out of Chinese labs - Qwen, DeepSeek, Kimi, GLM - are at or near the frontier at a fraction of the cost, and the smaller ones run on a laptop. I demoed one from this MacBook on stage. Token costs have dropped about 20x, and that curve isn't slowing down.

The easiest way to feel this for yourself is to run one locally tonight: install Ollama or LM Studio, pull a small Qwen model, and talk to an intelligence that lives entirely on your own machine, no cloud required. For a community built on the four freedoms, that should feel familiar - and exciting.

Read one, watch one, run one. Then bring what you learned to your next meetup.

It is really important to me that WordPress community members ride this AI wave.

Errata: I said Automattic has 32 or 33 data centers; the actual number is 29, all co-located.

20 Aug 2026 11:39pm GMT

Comment une femme fine peut-elle donner naissance à un bébé de 4 ou même 5 kg ? La corpulence de la mère n'est pas le seul facteur en jeu.

L'article Pourquoi certaines femmes font-elles de gros bébés alors qu'elles sont fines ? est apparu en premier sur 20SIX.fr.

20 Aug 2026 10:13am GMT

Vous dormez souvent recroquevillé en position fœtus ? Découvrez ce que cette posture peut signifier et ce qu'elle révèle vraiment sur votre sommeil.

L'article Dormir en position fœtus : ce que cette posture révèle sur vous est apparu en premier sur 20SIX.fr.

18 Aug 2026 9:41am GMT

Acheter des originaux sur le site LesDessinateurs.com Vous pouvez me suivre sur Instagram, Bluesky ou Facebook.

02 Jan 2024 10:41am GMT

Dans le journal L'Equipe du dimanche et du lundi, vous pouviez trouver un de mes dessins en dernière page. Voici un petit échantillon des dessins réalisés en 2023 pour le quotidien sportif. Acheter des originaux sur le site LesDessinateurs.com Vous pouvez me suivre sur Instagram, Bluesky ou Facebook. Acheter des originaux sur le site LesDessinateurs.com Vous …

Continuer la lecture de « Une année de sport »

01 Jan 2024 9:11am GMT

Acheter des originaux sur le site LesDessinateurs.com Vous pouvez me suivre sur Instagram, Bluesky ou Facebook.

30 Dec 2023 1:06pm GMT

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

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

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.

Flódni

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

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 8:12pm GMT

16 Jul 2014 6:08pm GMT

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