fidzu : blog

Here are five easy ways Google tools can help you make plans, explore, and create memories at the state fair.

10 Aug 2026 4:00pm GMT

Learn how new AI and agentic experiences across Google Ads and Google Analytics can simplify your marketing workflow.

10 Aug 2026 2:30pm GMT

AI is becoming crucial for monitoring domain abuse, enabling automated analysis and real-time detection. However, careful oversight is essential to avoid errors, especially as domain registrations surge.

10 Aug 2026 12:20pm GMT

Venmo is now available as a payment option on Google Play, giving you more flexibility at checkout.

10 Aug 2026 12:00pm GMT

I have so many tools for organization and management across Asana, Google Workspace, P2, and Linear, but they're not really connected. I'm trying to get everything in one place so there's no data duplication, a single source of truth, and everything is always linked and accessible. It feels good, like spring cleaning, to go through everything. Woo has an initiative they call Mise en place with a similar idea. Which is why you've also seen those bug fixes and clean-up happening. With AI, this should be easier than ever.

09 Aug 2026 11:54pm GMT

Hi there,

It was another busy release week: the WordPress 7.0.3 security update, WordPress 7.1 RC 1, and Gutenberg 23.7 all landed. More on each below - but before you keep reading, update all your sites to 7.0.3 now. This newsletter can wait…

If you are traveling to Phoenix: safe travels, and pack a sweater - the AC will be cranked up high in every building! This year, I will see you on the WCUS Livestream.

Have a great weekend!

Yours,
Birgit

Developing Gutenberg and WordPress

WordPress 7.0.3 shipped as a security release fixing twelve vulnerabilities, so update your sites right away if automatic background updates aren't already handling it for you. Release lead John Blackbourn lists the fixes, including a pre-auth XSS on the login screen that could lead to PHP code execution, several contributor-level stored XSS issues, and a multisite privilege escalation. Backports reach all supported branches down to 4.7, and 7.1 RC2 carries the fixes too.

To appreciate the huge effort by the security team to get this release out, consider the numbers: until earlier this year, there were 20 to 30 reports per month; now that number has jumped to 450 per month. Both security updates, 7.0.2 and 7.0.3, were backported not only to the two officially supported versions, 6.9 and 7.0, but all the way back to version 4.7. That's two dozen major versions that needed updating. See also Rae Morey's story in The Repository: WordPress 7.0.3 Patches 12 Vulnerabilities as Bug Bounty Reports Climb to 450 a Month.

August 19 is the scheduled final release date, and Benjamin Zekavica announces WordPress 7.1 Release Candidate 1 ready for your test sites. Since Beta 4, more than 145 updates landed - 57 in the Editor, 88 in Core - plus new features like the Icons API, shareable revision links, and email notifications for @mentions in Notes. Plugin and theme authors: wrap up testing and bump your "Tested up to" to 7.1. WordPress Playground lets you try it straight in the browser.

Milana Cap counts more than 310 Core Trac tickets, twenty new hooks, and roughly 600 Gutenberg enhancements in the WordPress 7.1 Field Guide, your linked index of every dev note for the August 19 release. Highlights range from client-side media processing and the always-iframed post editor to the SVG Icon API, responsive block styles, and the persistent admin bar. A candid closing section covers what didn't make it, from the Classic block's reprieve to real-time collaboration and React 19.

The post editor is always iframed in WordPress 7.1, and the escape hatch that let one apiVersion 2 block pull a whole post out of the iframe disappears. That's the compatibility risk topping the developer's audit list for WordPress 7.1 by release coordinator Benjamin Zekavica. He sorts each section by risk level, walks through the SVG Icon API's strict sanitizer, responsive block styles, and the new DataViews filters, and closes with a checklist for your August 19 release.

The latest episode is Gutenberg Changelog #133 - Gutenberg 23.6 Release and WordPress 7.1

The Gallery block's ambiguous "Convert to images" button becomes "Detach," complete with a modal explaining what happens - one of many refinements Jonathan Bossenger walks through in what's new in Gutenberg 23.7. You'll also find the Global Styles inheritance UI now opt-in via the Experiments page, LaTeX errors in the Math block waiting until you leave the field, and fixes for floated blocks overlapping sticky ones and Pullquote line heights in the editor.

Plugins and Tools for #nocode site builders

Variable product pages load roughly 9 to 12 percent faster and large stores get snappier Order screens, Brent MacKinnon reports in what's new in WooCommerce 11.0. Analytics also grows more trustworthy: refunds now count in the period they happened, session counts exclude bots, and you can rerun incomplete historical imports. Guest customers can claim past orders when they create an account, and a Checkout Recovery beta lets you test messaging before a full rollout.

Getting Site Editor changes out of the database and into version control has frustrated agency developers for years, and Brian Coords argues agents make it urgent again. His experimental agent-first approach to Create Block Theme, wp-theme-control, wraps the upcoming WP-CLI 3.0 wp block commands in bash scripts and an agent skill: a plan command lists database changes, then you dry-run, export them into your theme, and optionally clear the database copies. He's collecting feedback ahead of his WordCamp US talk.

Clients pinning comments straight onto your live pages - no logins, no email chains, no PDF round-trips - is the pitch of Ben Elwood's Reviso client feedback and approvals plugin. Among other page builders it's native to the block editor, with threaded replies, status tracking, and review links that work even in maintenance mode. Version 1.5.2 switches on Suggest mode by default, so reviewers propose wording changes like tracked changes and your team applies them with one click.

Bas Buis released Dynamic OSM Maps, a plugin that adds interactive maps without Google API keys or recurring fees. The lightweight block runs on OpenStreetMap and Leaflet: in the free version you enter addresses manually, while Pro connects your custom fields - coordinates, addresses, or repeaters - for unlimited markers and popups. That opens the door for directory and listing sites to render stored location data straight onto the map.

Emily Rapport opens with Dutch tulip mania to frame the rush of llms.txt files and AI-visibility subscriptions, then does something rarer: shares a year of her own content work with real Search Console data. Her rewritten maintenance page climbed from position 50 to 13 and collected exactly five clicks - yet three inquiries arrived saying "I asked ChatGPT." Her takeaway: publishing consistently across real topics beats chasing one niche, and you still can't reliably trace an AI recommendation to a page.

Building Blocks and Tools

The WooCommerce Developer Blog follows up its All Products proof of concept with the why behind it. Veronica Fasulo and co-authors lay out the value of DataViews and who it's for: you describe a field once and it powers the list column, Quick Edit, bulk edit, and forms, instead of four hand-wired implementations. Merchants get switchable views without page reloads, extension developers get registration instead of DOM patching - and the team openly asks whether DataViews is even the right foundation.

What's new in Playground?

A customizable Dock, auto-save, and live visual previews of your saved instances headline the new WordPress Playground UI, which Fellyph Cintra demos on WordPress.tv. The video walks through importing projects from GitHub or Zip files, previewing Core and Gutenberg pull requests, and the built-in file editor, database manager, and error logs - plus switching WordPress versions all the way back to 0.7. Feedback goes to the Make Playground blog or the #playground Slack channel.

AI in WordPress

Vercel, a major platform shipped the Vercel AI Gateway Provider plugin, by former Core AI team rep Felix Arntz. One API key unlocks hundreds of models from over 40 providers. Any AI Client plugin on your site can route text, image, and video generation through the Gateway - including the Photo to Post demo from Jonathan Bossenger's tutorial. Automatic fallbacks kick in during provider outages, and you pay provider rates without platform fees.

Your AI agent designs a beautiful page, and Gutenberg freezes it into one uneditable Custom HTML blob. Human Made's answer is Block Runner, now open-sourced on GitHub: a deterministic Node CLI that converts generated HTML into properly nested native blocks - wp:cover, wp:columns, wp:buttons - with real attachment IDs, and validates every result against headless Gutenberg. In the team's benchmark, raw models writing block markup score 35 to 73; paired with Block Runner, the same models hit 93 to 99.

Readers may remember Chris Huber's Block Format Bridge from a few months back - it tackles the same gap from inside WordPress, converting Markdown and HTML server-side at insert time, while Block Runner works the pipeline side with its validation gate and CI hooks. Two open-source answers to the same question is a good sign the agentic content problem is getting real attention.

A third piece of the puzzle: the official WordPress agent-skills repository takes the prevention route, teaching AI coding assistants to write valid block markup in the first place. For a lighter-weight approach, you can also point your AI agent straight at the updated Core Blocks Reference, where each block's page now documents its markup, attributes, supports, and allowed nesting.

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

08 Aug 2026 8:18am GMT

Les nouvelles générations ne vivent pas du tout comme les anciennes. Les raisons de cette mutation des modes de vie et des priorités.

L'article Pourquoi les nouvelles générations ne voient plus la vie comme leurs parents est apparu en premier sur 20SIX.fr.

05 Aug 2026 9:09am GMT

Que faut-il manger pour favoriser la croissance ? Voici les nutriments essentiels, les meilleurs aliments et les idées reçues à oublier.

L'article Aliments pour grandir : quels sont ceux qui favorisent vraiment la croissance ? est apparu en premier sur 20SIX.fr.

03 Aug 2026 12:52pm GMT

Certaines personnes semblent très intéressées par vous… jusqu'à ce qu'elles comprennent que vous ne leur serez d'aucune utilité. Voici les signes qui permettent de reconnaître ces relations à sens unique avant qu'il ne soit trop tard.

L'article Prédateur social : reconnaître ces personnes qui ne voient que votre utilité est apparu en premier sur 20SIX.fr.

31 Jul 2026 12:56pm 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