fidzu : blog

FireSat is a new global satellite constellation designed to detect and track wildfires the size of a classroom within 20 minutes.

16 Sep 2024 1:00pm GMT

Join us this week as Josepha takes a personal journey down memory lane to her first encounters with WordPress. In this episode, she shares the story of her very first WordPress website, the excitement of getting involved with WordCamps, and how those early discoveries shaped her rewarding path in the WordPress community. Whether you're a seasoned user or new to the platform, Josepha's reflections will inspire you with insights from her earliest days in WordPress.

Credits

Host: Josepha Haden Chomphosy
Editor: Dustin Hartzler
Logo: Javier Arce
Production: Brett McSherry
Song: Fearless First by Kevin MacLeod

Show Notes

• Josepha's Blog
• WordPress Playground
• Small List of Big Things
  • WordCamp US arrives this week (September 17-20)
    • WP Briefing: It's your first WordCamp? Welcome!
  • Upcoming WordPress Meetings
    • Data Liberation Project
  • WordPress Events
  • Make WordPress
• Have a question you'd like answered? Submit them to WPBriefing@WordPress.org.

Transcript

[00:00:00] Josepha: Hello, everyone, and welcome to the WordPress Briefing, the podcast where you can catch quick explanations of the ideas behind the WordPress open source project, some insight into the community that supports it, and get a small list of big things coming up in the next two weeks. I'm your host, Josepha Haden Chomphosy. Here we go.

[00:00:28] (Music intro)

[00:00:39] Josepha: Folks, this week is WordCamp US, and over the past week or so, I spent a fair amount of time talking to people about that first-time experience. And as with any person who's talking about their version of a shared experience, I started thinking back to mine.

I think my first experience of WordPress was not typical, though. I had never even heard of WordPress when I first went to a WordCamp. I think, I think most of the time people have heard of it before, but I was just there for the plot. So, like many people in my generation, all of us old people of the internet, I was first online with things like Angelfire and GeoCities.

[00:01:16] Josepha: When I went to college, I was keeping friends and family up to date on what I was up to with a little, like, newsletter? And then Xanga made it to our college campus, and eventually, so did Facebook. And I was one of those kids kind of like half-breaking sites with HTML and CSS I found online. I was changing layouts like every week to suit my mood.

Then, when I graduated and found myself in a city with more talent and more competition than I'd actually accounted for, and started to realize that this online stuff I'd been doing for fun might actually be something that I needed to use as a tool professionally. So, I first went out and reserved my screen name everywhere I could think of.

[00:02:01] Josepha: And we're talking, like, LiveJournal, WordPress.com, Blogger, all the things, and eventually wound up building my first site on Weebly. And it was super ugly. I'm not able to design things. I have an okay sense for a design that is good, but like, left to my own devices, it's gonna be what that was, which is like a tie dye background for some reason, and had everything organized into little, like, blocks, I guess? You know, like, old magazine layouts? And it technically had everything that I wanted, but it wasn't necessarily the best version of any of those things either. I could write a little bit about myself and my services, I could add a few photos, there was a way to contact me, and I could do it all by myself.

And so it was a good place to start. Not long after that, though, I graduated into the need for a more professional-looking website, and it was beautiful. I received a website; someone built it for me. It was beautiful; it had this elegant design. Had a lot of custom functionality, but it was built using ColdFusion. I couldn't do anything to it. I couldn't change anything. All minor changes just had to kind of wait until there was enough to make sense to use that maintenance time, that maintenance retainer that I had. It really was just kind of formal. It was an isolated snapshot of all of the sorts of information that was required to be on the web at that time.

[00:03:28] Josepha: And then, later that year, I went to my first WordCamp, and I moved my site over to WordPress. And for the first time, I had that kind of mixture of professional expression that was on top of something that enabled my own expression. And honestly, I didn't learn much more about the software for a few years. It was doing what I needed it to do, how I needed it to be done, and that's really what mattered to me.

And when I skip a few years ahead after that, a few years later, when I was learning by organizing Meetups and WordCamps that had speakers that I wanted to hear from, that had topics that I felt like I needed to learn more about, what I remember most about that learning period for me is that I knew that I wasn't the first person to run into any of my problems, which meant that a solution was probably already out there, and I could find someone to come and teach us about their solution.

[00:04:23] Josepha: And also, I knew that if we were running into a new problem and started breaking things left and right, there was always a way back. I was never really too far away from success. Like I felt like I might be lost, but I still was pretty much findable. And I guess I always want that for new users of the open web now, like new members of our WordPress community.

I want them to feel like the breaking of things is fine and safe and that no mistake is irretrievable. I want us to have some place where perfection isn't the point. Now listen, I know the software is complex right now. The admin is a little mismatched, your first choices are huge choices, and there are a million places to start.

[00:05:03] Josepha: So, all I can say is, start with what you need, and once you've got that, like the back of your hand, move on to what you need next. And keep doing that, bravely and messily, until what you've got is all you ever wanted. I'm gonna leave for you, in the show notes, a link to something called WordPress Playground.

It's gonna launch a little WordPress site in your browser. There will be no host. It's just all in the browser itself. And it will have the latest bundled theme on it, Twenty Twenty-Four, and the latest version of WordPress. And that's it. Go in there and click around on the left-hand menu. Start a post, change a page, modify the theme.

Just play around a while. See if it's something that seems fun to you or valuable, or if it's something that you can use as a time capsule for your kid because that sounds like a nice little mix of fun and work. And remember, sometimes perfection's not the point.

[00:05:57] (Music interlude)

[00:06:04] Josepha: That brings us now to our small list of big things.

Folks, as I mentioned at the top, WordCamp US is happening this week. It is September 17th through 20th this year, quite a few more days. But that also means that we'll have quite a bit more stuff to do. If you have your tickets and haven't looked at all of the presentations occurring over the four-day event, remember to take a look at the schedule and pick out topics that are interesting. And remember, just because you picked it out before you went doesn't mean that if you get in there and it doesn't work for you. You can't choose a different topic while you're there. And as a bonus, if this is your first WordCamp that you've ever attended, I have you covered. You can check out my previous episode on all the things to remember for your first time attending a WordCamp. And we have a pretty active community as well. If you just have questions or want to get in there and say, 'Hey, I'm going to a vegan restaurant for lunch; who wants to join me?' You can do that, and you can definitely find somebody.

Also, there are some upcoming WordPress meetings. So, if you're not attending WordCamp US but still want to connect with the community, there are a ton of team meetings that are happening. You can find those on make.WordPress.org/meetings, I think. So really, really easy URL to remember. You can join your fellow community members and contribute to the WordPress project there.

[00:07:18] Josepha: And I also wanted to just call your attention to a few really big projects that still need a little bit of help around the project. So, on the one hand, we have Data Liberation. That is still a really big project, but specifically, we are nearly ready to start working on some user-facing elements of that. It is being powered by Playground, and because the data liberation, the migration of one site to another, is so complex, once we get those elements built into Playground, I think it also stands to fix a bunch of the problems that we have across our user flow, our user experience for the project. Things like having better theme previews and being able to get a sense for what a plugin functionally will do for you versus what it says it's going to do for you. And getting a sense for what the admin looks like, all of those things. And so, anyone who wants to learn more about contributing to Playground or to Data Liberation, I absolutely encourage you to go check out those meetings, see what's happening, and get your hands a bit dirty with that.

[00:08:26] Josepha: We also have a bunch of stuff happening in our community space. If you had received this podcast from somebody because they were like, hey, I know someone who might like WordPress or who has just learned WordPress and has never been to an event or any other reason that you are listening to this but don't yet know the community, there is an easier option than just jumping straight into a WordCamp like I did. You can go to a meetup. You can see there's a widget in your dashboard that'll tell you what your nearest event is, but if you put your location into that widget, and nothing comes up. Technically, that means that you have an opportunity to bring a bunch of people together to teach you stuff you wish you knew about your site right now. So you can wander over into your dashboard and see those, or you can also head over to the community area on make.WordPress.org and anybody over there is happy to help you get started. And let me tell you, it is a very low-effort sort of thing to do. Here again, perfection's not the point. And so that, my friends, is your small list of big things.

[00:09:28] Josepha: Don't forget to follow us on your favorite podcast app or subscribe directly on WordPress.org/news. You'll get a friendly reminder whenever there is a new episode. If you liked what you heard today, share it with a fellow WordPresser. Or, if you had questions about what you heard, you can share those with me at WPBriefing@WordPress.org. I am your host, Josepha Haden Chomphosy. Thank you for tuning in today for the WordPress Briefing, and I'll see you again in a couple of weeks. Or tomorrow if we're all going to WordCamp US.

[00:09:58] (Music outro)

16 Sep 2024 12:00pm GMT

I noticed recently that WordCamp Nairobi is on the calendar for 1-2 November. Then I noticed their Camp slogan is "Beyond the Savannah: Connecting the Kenyan WordPress Community to the World", and I thought "Yes! That's so perfect for HeroPress!" So much so that it's going to help drive the mission of HeroPress in the future.

At the moment we're simply a Media Partner, so I'm here to tell you that the call for speakers is open! If you can attend you should apply to speak, we need as many voices as possible.

I recently met with Moses Cursor Ssebunya, Patrick Lumumba, and Emmanuel Lwanga, all organizers of the WordCamp. If you see them, say hi and shake their hand for me. It sounds like it's going to be a great event.

Moses Cursor Ssebunya

Patrick Lumumba

Emmanuel Lwanga

The post WordCamp Nairobi, Call For Speakers appeared first on HeroPress.

16 Sep 2024 8:00am GMT

In this episode, Maggie Cabrera and Birgit Pauli-Haack discuss Developer Hours, Playground, WordPress 6.6.2, Gutenberg 19.2, Data Views and Design Systems

Show Notes / Transcript

• Editor: Sandy Reed
• Logo: Mark Uraine
• Production: Birgit Pauli-Haack

Show Notes

Special Guest: Maggie Cabrera

• X (former Twitter: @one_maggie
• WordPress @onemaggie

• Community themes on GitHub
• Twenty-Twenty-Five Default Theme on GitHub
• Block Themes by Automattic in WordPress Directory
• Recap Hallway Hangout: Theme Building with Playground, Create-block-theme plugin, and GitHub

Announcements

Developer Hours

• Developer Hours: A First Look at the Template Registration API in WordPress 6.7
• Next Developer Hours: Sept 24 at 15:00 UTC Developer Hours: An Introduction to Data Views

Developer Blog

• What's new for developers? (September 2024)
• Registering block templates via plugins in WordPress 6.7
• Using Data Views to display and interact with data in plugins
• Subscribe to the Developer Blog

WordPress 6.7 & 6.6.2

• Roadmap to 6.7
• WordPress 6.6.2 Maintenance Release
• WordPress 6.6 CSS Specificity

Community Contributions

• Providing content for your demo with WordPress Playground
• WordPress Playground for Theme Developers
• WordPress Playground for Plugin Developers

Gutenberg 19.2

• What is new in Gutenberg 19.2 (11 September)
• Gutenberg 19.2 Released with Enhancements and Bug Fixes

What's discussed or in the works

• Data Views Update #1
• Advancing the WordPress Design System

Stay in Touch

Transcript

The transcript is in the works.

15 Sep 2024 9:26am GMT

Un vistazo a las múltiples formas en que los productos y servicios de Google se presentan en este mes de la Herencia Hispana.

13 Sep 2024 7:30pm GMT

How we're honoring Hispanic Heritage Month.

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Quelle est l'origine et la signification du prénom Édouard ? Découvrez son histoire, son étymologie et les traits de caractère !

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09 Sep 2024 4:03pm GMT

In politics, there's an old distinction between show horses and work horses. Show horses get attention. Work horses get things done. It's a useful distinction not just for legislators, but also for legal strategies, and it's particularly useful on the...

02 May 2024 12:26am 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

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30 Dec 2023 1:06pm GMT

This post is cross-posted at Legal Planet. For many decades, most people in the United States have obtained their electricity from a large investor-owned utility company (IOU). They had no real choice. Much of U.S. energy law was built on...

04 Dec 2023 7:00pm GMT

We need your help, and it should be fun. But first, some scene setting. It is summer 2023, but it could be last summer, or the next, or the one after that. People are dying in droves from unprecedented heat,...

02 Nov 2023 5:10pm 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