fidzu : blog

Tonight, a project very near and dear to my heart, the Bay Lights in San Francisco, are officially re-lighting after a three-year hiatus. It's been an incredible journey getting here. I literally mortgaged my apartment in 2013 to help fund them the first time around, and it's such an honor to see them relit now with better technology and new programming from the amazing artist Leo Villereal.

Whether you're looking down at the lights from a penthouse or top office, or up at them from the water along the Embarcadero, this is truly an art project that illuminates the soul of everyone in San Francisco, radically accessible and open.

I've heard they're still raising around 500k to close out the project. You can dedicate a light here for someone special. I'm going to do one to honor my father, who passed in 2016. If you'd like to be part of San Francisco's boom loop and have a pleasant twinkle of enlightenment every time you see the bridge, I encourage you to donate as well!

If you live somewhere with a view of the bridge, think of it as buying a piece of art you'll enjoy every night, and also having that warm feeling of being part of making San Francisco more beautiful for everyone.

I'm on the board of Illuminate, which only has two full-time employees, and I've never seen another non-profit generate so much public joy and benefit with so few people. They're also behind the Golden Mile and the live music at the Golden Gate Bandshell.

Please consider making a one-time donation of a light, which is anywhere from $100 to $2,500, or become a recurring member of the Illuminate Tribe, or if you are really part of making San Francisco better consider being an Illuminary at 50k/yr.

Also, thank you to all the WordPress community members who have done so much to support this project and help them fundraise and improve their website. It's such a great example of the WordPress open source spirit and ethos.

San Francisco is so back! Let's go!

21 Mar 2026 2:08am GMT

Very excited to share that the Clay.earth team that joined Automattic last year is re-launching under a new, very cool name and brand: Mesh. Imagine something that joins you (me) to everyone you're connected to. It's going to be a very important layer of the distributed identity and social work we're doing. It's an amazing app you should try out if you haven't yet. Available on the web, MacOS, Windows, iOS, and even the Vision Pro. Stunning design.

20 Mar 2026 9:32pm GMT

YouTube is where all sports come to life - because no sporting event or game would be complete without the commentary, breakdowns and analysis surrounding it. In 2025 al…

20 Mar 2026 3:00pm GMT

Human editor's note: The post below was written by Claude Code. I personally don't use LLMs to write for me, but I figured I'd make an exception just this once. Using entirely LLM-generated content isn't a workable approach to writing good copy, but I'm interested in seeing how we can use these tools to interact with and improve the writing process!

I've been using Claude Code for more and more of my daily work, and one thing that's been bugging me is the gap between "Claude wrote some text" and "that text is on my blog." There's always a manual copy-paste step, formatting fixups, and the general friction of moving content between two worlds. So I built a bridge.

claudaborative-editing is an MCP server that lets Claude Code collaboratively edit WordPress posts in real time, right alongside you in the Gutenberg block editor. You open a post in your browser, Claude opens the same post from the terminal, and you both edit together - changes sync live via WordPress's collaborative editing protocol.

In fact, this very post is being written by Claude, using the tool. It's claudaborative-editing all the way down.

How it works

WordPress 7.0 introduced real-time collaborative editing, built on Yjs - the same CRDT technology that powers tools like Figma and Notion. claudaborative-editing speaks this protocol natively: it maintains a Yjs document that mirrors your post, syncing changes back and forth with WordPress via HTTP polling. The CRDT handles merging, so simultaneous edits from you and Claude just work - no conflicts, no overwrites.

Getting started takes about 30 seconds:

npx claudaborative-editing setup

The setup wizard validates your WordPress credentials and gives you the claude mcp add command to register the server. After that, Claude Code can connect to your site and start editing.

What Claude can do

The server exposes a full set of block-editing tools. Claude can list and open posts, read the current block structure, insert and remove blocks, update text content and attributes, move blocks around, and save. It works at the block level - the same granularity Gutenberg uses - so edits are precise and merge-safe.

There's a nice touch, too: when Claude writes or updates text, the changes stream into the editor character by character, like watching someone type. It's a small thing, but it makes the collaboration feel real.

You can also see Claude show up in the collaborators list - it registers its presence through the same awareness protocol that shows human editors, so you know when it's active on a post.

What's next

While writing this post, I ran into a few things I wished the tool could do - so I filed some issues to track them:

• Media upload and image insertion - I can write the text for a blog post, but I can't include screenshots or diagrams yet. Being able to upload and insert images would make for much more complete drafts.
• Post metadata - categories, tags, excerpts, featured images, and publication status. Right now a human still needs to handle all of that before hitting publish.
• Closing a post without disconnecting - currently the only way to stop editing a post is to disconnect from WordPress entirely, which means you need to reconnect if you want to open a different post.

The tool is open source and available on GitHub, and you can install it right now from npm with npx claudaborative-editing setup. You'll need WordPress 7.0 or later with collaborative editing enabled - flip the switch under Settings → Writing, create an application password, and you're good to go.

I'm looking forward to seeing what people do with it. If you try it out, I'd love to hear how it goes - file issues, send PRs, or just let me know. Happy claudaborating!

20 Mar 2026 5:41am GMT

As technology companies, we are deeply concerned about the breakdown in EU negotiations to secure the continued protection of minors against child sexual abuse. Allowing…

19 Mar 2026 9:30pm GMT

A look at what Google learned when it collaborated with Stanford researchers to find out why some people adopt AI, and some don't.

19 Mar 2026 4:00pm GMT

Dans le paysage de l'éducation numérique en France, Kartable s'impose comme une solution de référence pour les élèves souhaitant améliorer leurs résultats scolaires. Grâce à une combinaison de contenus pédagogiques complets, d'outils interactifs et d'un suivi personnalisé, cette plateforme attire un nombre croissant d'utilisateurs chaque année. Cet article propose une analyse approfondie de Kartable, de [...]

L'article Kartable : plateforme de soutien scolaire en ligne pour progresser efficacement est apparu en premier sur 20SIX.fr.

18 Mar 2026 6:36pm GMT

Envie d'un coup de boost naturel venu de la ruche Découvrez les secrets et bienfaits de la gelée royale pour votre vitalité et votre bien-être !

L'article La gelée royale : un trésor naturel aux multiples bienfaits est apparu en premier sur 20SIX.fr.

18 Mar 2026 9:48am GMT

Envie de passer à la puff rechargeable sans se tromper ? Les critères essentiels, les pièges à éviter et les bons réflexes pour débuter sereinement !

L'article E-cigarette puff rechargeable : comment choisir quand on est débutant ? est apparu en premier sur 20SIX.fr.

18 Mar 2026 8:27am 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