fidzu : blog

I've just released Media Picker for Immich on the WordPress.org plugin directory. It connects WordPress to a self-hosted Immich server so you can browse, search, and insert your photos and videos into posts without copying files around.

Immich

I run Immich at home. It's where my photos now live. They're organised, searchable, with facial recognition and AI search. My WordPress uploads directory is where photos used to go, and the two never talked to each other. This plugin fixes that.

How it works

Point the plugin at your Immich server and give it an API key. You can set a site-wide key or let each user configure their own to connect to their own Immich account.

If the site-wide key is blank, each user adds their own key on their profile page. All Immich API calls happen server-side.

Two ways to add media

Once configured, an Immich tab appears in two places.

The first is the Media Library grid. Switch to the Immich view and you can search, filter by person, and either Use or Copy assets into WordPress.

• Use creates a virtual attachment. Nothing is copied; WordPress proxies the media from Immich on demand and caches it locally on first request. Your uploads directory stays lean.
• Copy downloads the original file into wp-content/uploads/ as a normal attachment.

The same tab shows up in the "Select or Upload Media" dialog inside the post editor, so you can pull an Immich photo straight into a post without leaving the editor.

A few details worth mentioning

• Videos work too. Proxied videos stream with seek support.
• Lightbox. Proxied Immich images in posts open a full-resolution lightbox on click.
• Local cache. Proxied media is cached to wp-content/cache/immich/ after the first fetch. Optional cleanup with a configurable lifetime.
• Your server stays private. Immich only needs to be reachable from WordPress - not from the public internet. Visitors never connect to Immich directly.
• When images are copied over, virtually or otherwise, you can insert them into a post like any other image, which also includes adding them to galleries in posts.

Get it

Install it from the WordPress plugin directory or search for "media picker for Immich" in the plugins page in WordPress.

Feedback and bug reports are welcome. Development is done on GitHub here.

#Immich #WordPress #WordPressplugin

12 Apr 2026 6:07pm GMT

WordCamp Asia 2026 brought the global WordPress community to Mumbai, India, from April 9-11, gathering contributors, organizers, sponsors, speakers, and attendees at the Jio World Convention Centre for three days of learning, collaboration, and community. With 2,281 attendees, the event reflected the scale of the WordPress community and the strong turnout throughout the event.

The event unfolded across Contributor Day and two conference days, with a program that moved from technical sessions and workshops to hallway conversations, shared meals, and joyful moments of connection across the venue. From first-time attendees to longtime contributors, WordCamp Asia 2026 reflected the breadth of the WordPress ecosystem and the many ways people shaped and sustained it.

Throughout the event, WordCamp Asia 2026 balanced formal programming with the conversations happening around it. Sessions and workshops set the pace, while morning networking, tea breaks, lunch, the family photo, the sponsor's raffle, and the after party in Jasmine Hall helped make the event feel welcoming, social, and connected.

How WordCamp Asia 2026 Took Shape

Bringing together contribution, practical learning, and forward-looking conversation in one shared program. Across Contributor Day and the conference sessions that followed, attendees moved between hands-on work, technical talks, workshops, and broader discussions about AI, education, enterprise, community growth, and the open web.

The result was a WordCamp that felt expansive without losing its sense of connection. Different rooms with topics as themes, helping different audiences, and different forms of participation all fed into the same larger picture: a community actively building what comes next for WordPress as a feeling that something bigger was happening: not just a schedule being delivered, but a community showing up for one another and for the future of WordPress.

Contributor Day: Building WordPress Together

Contributor Day opened WordCamp Asia 2026 with one of the clearest expressions of what makes the project special: people coming together to move WordPress forward by working on it. More than 1,500 participants joined 38 table leads across more than 20 contribution tables, creating a day that was expansive in scale and grounded in real work. For some, it was a return to familiar teams and longtime collaborators. For others, it was the beginning of their contributor journey.

The day moved between structured learning and hands-on participation. Alongside contributor sessions, attendees joined workshops, visited the Open Source Library, took part in YouthCamp, and attended The Making of a WordPress Release: Conversations with Past Release Squad Members, a featured panel that added depth and perspective to the work of building and sustaining WordPress.

What made Contributor Day stand out was not only the number of people in the room, but the range of ways they could take part. Workshops created space for skill-building. YouthCamp brought younger participants into the experience and widened the event's reach in a meaningful way. The day felt welcoming, energetic, and full of possibility.

By the end, the impact was already visible across teams. Polyglots contributors suggested more than 7,000 strings and reviewed 3,200 of them. Photo contributors uploaded 76 images. The Test team worked on more than 20 tickets, and 55 contributors joined Training. Those numbers told only part of the story, but they pointed to what Contributor Day continued to do so well: turn a large gathering into shared work that strengthened the project in real time.

Conference Sessions Take Shape

Across the conference days, WordCamp Asia 2026 covered a wide range of topics, from technical development and hands-on workshops to business strategy and the open web. Sessions took place across the Foundation, Growth, and Enterprise tracks, with workshops running alongside the main program.

One of the opening sessions was James LePage's WordPress and AI, which introduced a theme that appeared throughout the conference: how WordPress is responding to changes in AI, publishing, and developer workflows. That topic continued in later sessions focused on AI-driven development, autonomous testing, plugin maintenance, and automation.

Later that morning, a fireside chat with Mary Hubbard and Shilpa Shah shifted the focus toward trust, security, and the longer-term questions shaping open source publishing. Coming early in the program, the conversation gave the conference an important center of gravity, pairing technical change with questions of stewardship, resilience, and what people needed from WordPress as the web continued to evolve. Rather than pulling away from the event's technical momentum, it deepened it, bringing a human perspective to the pace of change and reminding the audience that progress in open source is not only about what gets built, but about how communities guide, challenge, and sustain that work over time.

From there, the conference widened into a program that balanced developer-focused talks with sessions on the Interactivity API, the HTML API, AI-driven development workflows, education initiatives, observability, automation, and startup strategy. On the final day, those threads continued through talks on WP translation, community building, WordPress Playground, data engineering, enterprise WordPress, and journalism on the open web.

Together, the two conference days made clear that WordCamp Asia 2026 was designed not for one kind of attendee, but for many. Developers, founders, marketers, contributors, organizers, and people finding their place in WordPress for the first time all found something that spoke directly to their work and interests. The breadth of the program was striking, but so was the feeling that these conversations mattered now.

Building What Comes Next

WordCamp Asia 2026 closed with reflections from Mary Hubbard, following an opening announcement from Chenda Ngak that WordCamp India will join the calendar in 2027 as the fourth flagship WordPress event.

Mary's remarks tied together several threads that had already surfaced throughout the event: India's long-standing role in the WordPress project, the growth of programs like Campus Connect and WordPress Credits, the energy of YouthCamp, and the significance of WordPress 7.0. One of the clearest ideas in the session was that WordPress is entering a new phase shaped by real-time collaboration, AI infrastructure, and global contributor growth. That framing gave the closing session a strong sense of direction without losing sight of the community work that made it possible.

The session then shifted into a panel discussion about the current state of WordPress and where the project is headed next. Peter Wilson and Sergey Biryukov joined Hubbard on stage, while audience questions brought the conversation back to many of the themes that had shaped the event across all three days. Even from afar, Ma.tt Mullenweg remained part of the discussion, following along remotely and sending written responses during the live Q&A.

Those questions touched on contributor growth, AI, plugins, local communities, product direction, and the long-term health of the open web. What stood out was how often the answers returned to the same core idea: WordPress continues to grow through open discussion, shared responsibility, and the people who keep showing up to build it together.

A Lasting Momentum

Over three days in Mumbai, WordCamp Asia 2026 brought together contribution, learning, and community. From Contributor Day through the closing keynote, the event balanced hands-on work with bigger conversations about publishing, technology, education, and the open web.

The event also created space for many kinds of participation. Some attendees contributed to Core, Training, Polyglots, Photos, and other teams. Others came for the conference program, workshops, or the chance to reconnect with collaborators and meet new people. Across session rooms, tea breaks, shared meals, sponsor hall conversations, and the after party, the community side of the event remained just as important as the formal program.

Thank you to the organizers, volunteers, speakers, sponsors, attendees, and everyone who joined online. WordCamp Asia 2026 was a reminder that WordPress continues to grow through the people who show up to contribute and build together.

There is still more to look forward to this year. The community will gather again at WordCamp Europe 2026 in Kraków, Poland from June 4-6, followed by WordCamp US 2026 in Phoenix, Arizona from August 16-19.

11 Apr 2026 6:21pm GMT

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Envie d'une salle de bain plus moderne sans exploser le budget ? Astuces simples, déco, éclairage et rangement pour tout transformer facilement !

L'article Comment moderniser sa salle de bain facilement sans se ruiner ? est apparu en premier sur 20SIX.fr.

07 Apr 2026 9:43am GMT

La mode du minimalisme implique des motifs simples, des designs épurés, mais aussi des accessoires fonctionnels, comme les petits sacs.

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03 Apr 2026 1:15pm GMT

Vous négligez l'entretien de votre voiture ? Quels sont les risques réels ? Pannes, surchauffe, coûts cachés, etc.

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02 Apr 2026 7:15am 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