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April 9-11, 2026 | Jio World Convention Centre, Mumbai, India

WordCamp Asia 2026 brings the WordPress community to Mumbai, India, from April 9 to 11, with a schedule shaped around artificial intelligence, enterprise WordPress, developer workflows, product strategy, and open source collaboration. For attendees planning their time, the program offers a useful view of the ideas, tools, and practical challenges shaping WordPress today.

Keynotes to Set the Stage

The keynote sessions at WordCamp Asia 2026 help frame some of the biggest conversations at this year's event.

Together, they offer an early view of the themes and discussions unfolding across WordPress in 2026.

AI, Automation, and the Future of WordPress

Artificial intelligence is one of the clearest threads running through the program. Sessions from Fellyph Cintra, Fumiki Takahashi, and Nirav Mehta examine how AI is already influencing WordPress through Core discussions, testing workflows, plugin development, and day-to-day implementation. That same theme continues in sessions on marketing and content strategy, including Adeline Dahal's work on structuring WordPress content to make it more machine-readable.

This cross-section of presentations shows how automation is moving from concept to practice. From autonomous testing with WordPress Playground to AI-supported development workflows, these sessions highlight applicable tools and skills that teams can start using right away, not just concepts. For attendees interested in where WordPress is heading, this is one of the strongest themes across the event.

Enterprise WordPress and Scalability

Enterprise sessions take that discussion further by focusing on scale, architecture, and operational complexity. Rahul Bansal, James Giroux, Anirban Mukherji, and Abid Murshed are among the speakers exploring how WordPress supports larger organizations, more complex commerce systems, and demanding digital environments. Their sessions look at growth, implementation, and the kinds of decisions that matter when WordPress is supporting business-critical work.

Other talks in this track focus on the realities of enterprise operations, including migration risk, observability, and long-term performance. Together, they show how WordPress continues to adapt to larger systems and more complex digital ecosystems without losing the flexibility that makes it widely used in the first place.

Developer Experience and Modern Practices

The developer track stays grounded in both Core tools and everyday engineering practice. Ryan Welcher will cover the Interactivity API, Jonathan Desrosiers will look at automation in open source, and Takayuki Miyoshi will introduce a schema-sharing approach to form management. These sessions point to a broader shift toward building WordPress systems that are more dynamic, maintainable, and easier to scale over time.

These more technical presentations also include sessions on the WordPress HTML API, Content Security Policy, open source data pipelines, and evolving plugin standards. Rather than focusing on a single type of builder, this part of the schedule addresses developers working across infrastructure, security, front-end experiences, and long-term platform health.

Community, Education, and Open Source

The schedule also makes space for the people and ideas that support WordPress beyond engineering alone. A panel featuring Anand Upadhyay and Maciej Pilarski, moderated by Destiny Kanno, looks at education initiatives and student pathways into open source. Kazuko Kaneuchi will reflect on the story of Wapuu and the culture of contribution around WordPress. At the same time, Kotaro Kitamura and Chiharu Nagatomi will share how WordPress and its community shaped their professional journeys.

That wider perspective continues in sessions on product thinking, marketing, career growth, and business strategy. Speakers, including Nabin Jaiswal, Himani Kankaria, Julian Song, Karishma Sundaram, Sandeep Kelvadi, Aviral Mittal, Anh Tran, and Anna Hurko, explore how WordPress works and connects with decision-making, discoverability, professional development, and organizational growth. Taken together, these sessions reflect one of WordPress's long-standing strengths: its ability to connect software, learning, and community in the same space.

Hands-on Workshops

Hands-on workshops round out the schedule, offering practical sessions for attendees who want to move from ideas to implementation. They include:

• From On-Demand to Cloud: Automate WordPress Installations Like a Pro
• AI + MCP to build, manage, and automate WordPress end-to-end
• Building AI Agents with self-editing memory
• Building Better WordPress Experiences with AI-Driven Development Workflows

Explore the full schedule to plan your sessions, and get your event pass to join WordCamp Asia 2026 in Mumbai.

Mumbai is calling. See you at WordCamp Asia 2026!

Note: Much of the credit belongs to @webtechpooja (Pooja Derashri) for help in writing this piece.

02 Apr 2026 4:10pm GMT

Google is introducing two new inference tiers to the Gemini API, Flex and Priority, to balance cost and latency.

02 Apr 2026 4:00pm GMT

Gemma 4: our most intelligent open models to date, purpose-built for advanced reasoning and agentic workflows.

02 Apr 2026 4:00pm GMT

New AI capabilities are coming to Google Vids, powered by Lyria 3 and Veo 3.1, like high-quality video generation at no cost and more.

02 Apr 2026 4:00pm GMT

Key figures from the FAIR TYPO3 hackathon discuss the platform-agnostic FAIR protocol, its integration with TYPO3, and advancements in digital goods distribution across multiple systems.

02 Apr 2026 10:49am GMT

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

L'article Que risque-t-on à repousser l'entretien de sa voiture trop longtemps ? est apparu en premier sur 20SIX.fr.

02 Apr 2026 7:15am GMT

I'm really excited to introduce a project I worked on with various AI agents the other night, which I think represents a new way we might build things in the future.

First, the problem: My WordPress site has 5,600+ posts going back decades, and I had some categories that were old and I didn't really use anymore, and I wasn't happy with the structure. Every time I made a new post, it irked me a little, and I had this long-standing itch to go back and clean up all my categories, but I knew it was going to be a slog.

Let me present Taxonomist, a new open-source tool you can run with one copy-and-paste command line that solves this problem. Here's the idea:

1. You run this code in your terminal, and it spins up a Claude Code instance that asks you for your URL.
2. Then it takes that and figures out what type of site you have, which APIs are available, and starts downloading all your posts locally for analysis.
3. Sub-agents analyze every post against your current categories and thinks about suggesting new ones.
4. It previews all the changes.
5. Tries a variety of ways to authenticate against your site and make all the changes.
6. Logs everything locally, so anything is reversible later.

THIS IS VERY ALPHA. PROBABLY BUGGY. BE CAREFUL WITH IT. PATCHES WELCOME. MAYBE MAKE A BACKUP OF YOUR SITE BEFORE YOU CHANGE IT.

It kind of just worked. I ran it live against ma.tt and it cleaned up a ton of stuff pretty much exactly how I wanted. But there's a lot of weird stuff happening here, so I don't know quite what this is yet.

1. It's very non-deterministic! There is some pre-written code, and probably could be more, but a lot of the code is generated on the fly by your agent. This creates interesting bugs where people testing with less powerful models had some odd behavior.
2. I kind of want a directory of these useful AI agents on WordPress.org, but also, there's something a little strange about trusting a remote shell script to run on your machine.
3. I tested this with Claude, but there's no reason Codex couldn't use the repo in the exact same way, and I'd love to improve the quick start script to start by detecting all the agents you have, asking which you'd like to use, and also which directory you'd like to work in. I think we could kill the cd taxonomist-main && claude "start" part of it.
4. Because much of the code and commands are generated on the fly from prompts, it's very resilient! I've seen people try it, and it ran into errors with libraries or whatever, but it just figured out how to work around them.
5. I'd love it if, at the end of every session, there was a moment for self-reflection where the agent would take the repository and suggest upstream issues and PRs based on anything that went wrong. Then this could recursively self-improve very quickly.
6. There are some obvious improvements to this, for example, doing this for tags. Sometimes it creates too many categories when you might only want 3-5 for your theme.
7. One fun thing is a bunch of the work of this just uses public WordPress APIs, so you can run it against any site! I like using distributed.blog as a demo. It'll still do all the fun downloading and analysis and everything, you just won't be able to make changes.
8. I now have a local cache of all my WordPress posts I can do other interesting things with, and that's cool.
9. The logging and reverting probably still has some bugs in it.
10. You can riff with it along the way, so for example, it suggested I get rid of my Audrey category because it didn't have enough posts, and I asked it to look at all the companies on Audrey.co website and categorize any posts that talk about them as Audrey, which created like 50 more.
11. I want to check the GitHub repo for any updates before it starts, and maybe periodically, because it's iterating and improving really fast.
12. It's not the default but the entire thing is way more pleasant if you run it with skip-permissions. So testing I usually run the one-liner, exit, resume with skip.
13. You can see some of my prompt history in the Github but I apologize it's not comprehensive, I also used Gemini and Codex with this and got lots of value from them.

So, not sure what this is, but please check it out, play with it, submit improvements or ideas, and think about what's next. Might host a Zoom or something to brainstorm.

The final thing I say is that this was a very different process of writing software for me. Instead of staying at the computer the entire time, I found myself going away for a bit, napping and dreaming about the code, coming back with new ideas and riffing on them. Maybe I'll return to my Uberman polyphasic sleep days? Nap-driven development?

BTW I have lots of thoughts and feedback for Emdash but I thought this was more interesting, will try to get that out later tonight. One preview: TinyMCE is a regression; they should use Gutenberg! We designed it for other CMSes and would be fun to have some common ground to jam on.

02 Apr 2026 12:14am GMT

Analyse des raisons du succès des jeux de stratégie en ligne auprès des jeunes, entre réflexion, compétition et interaction sociale.

L'article Pourquoi les jeux de stratégie en ligne séduisent de plus en plus les jeunes ? est apparu en premier sur 20SIX.fr.

31 Mar 2026 11:15am GMT

Diabète, cancer, hypertension, mici… Pourquoi les maladies chroniques sont-elles de plus en plus fréquentes ? Toutes les explications.

L'article Maladies chroniques : pourquoi il y en a de plus en plus ? est apparu en premier sur 20SIX.fr.

27 Mar 2026 3:16pm 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