fidzu : blog

Inspired by Om I've been getting back into my DSLR photography. I learned a lot about how ISO settings work from this delightful physics YouTube channel MinutePhysics.

26 Jul 2026 12:08am GMT

Hi,

After a few month dealing with a bad knee and a bad back, I enjoy moving again. As long as the weather is nice, I will be biking, swimming and walking the city with all the tourists that populate downtown Munich.

From an SEO veteran's surprisingly upbeat take on WordPress market share to a one-file answer to "what makes a block theme," this week's finds dig a little deeper than the usual headlines. There's also plenty of hands-on material, whether you want to test 7.1 Beta 3, try the new Playground UI, or get your store ready for agentic commerce.

Enjoy your weekend!

Yours,
Birgit

WCUS 2026 has a dedicated AI track

The AI in Action sessions are built around the questions site builders are actually sitting with right now. How do you set guardrails for AI-assisted development without losing client trust? How do you build sites that serve AI agents as visitors, not just humans? What are the legal and ethical boundaries when you put AI tools in front of clients?

They're practical sessions for developers navigating a workspace that changed faster than anyone planned for. The full schedule is live. If you're figuring out how AI changes your pricing, your workflow, or your service model, this is a rare room to be in.

August 16-19, Phoenix Convention Center. $100 includes four days, all sessions, lunch, and the community social.
us.wordcamp.org/2026/tickets

Developing Gutenberg and WordPress

WordPress 7.1 Beta 3 is now available for testing.

Rae Morey, The Repository, has the news WordPress 7.1 Beta 3 Now Available, Punts Unicode Email Support Over Security Concerns

Contribute by Help Test WordPress 7.1 and learn deeply how the new features and blocks work. It's a very impactful way to contribute to the open-source project that powers hundreds of millions of websites.

Quite a few Dev notes made it out of the publishing queue this week:

• Text Shadow Support in Global Styles
• Editor components updates in WordPress 7.1
• Editable blocks inside the Custom HTML block
• React 19: punted beyond WordPress 7.1, experiment in Gutenberg
• Registering and rendering SVG icons in WordPress 7.1

The latest episode is Gutenberg Changelog #132 - Proposals for Core, Calls for Testing, WordPress 7.1 and Gutenberg 23.4 and 23.5

Plugins, Themes, and Tools for #nocode site builders and owners

On the WordPress.com blog, Joe Fylan explains what agentic commerce means for your store. AI assistants that discover, compare, and buy products on a shopper's behalf. You'll get an overview of where the big AI tools stand on in-chat checkout, plus reassurance that small stores can win with verifiable facts. Fylan's checklist for getting ready: clear product descriptions, structured data, and making sure your robots.txt isn't blocking the agents you want.

Dave Smith, core committer and Gutenberg contributor, thinks WordPress has a homepage problem - and he built a better version to prove it. In his video, he walks you through why setting a static homepage trips up so many beginners, then demos a prototype exploring a simpler, clearer approach. You can try the live demo yourself in the browser. Smith wants to know if the direction resonates, so drop your homepage struggles in the video's comments.

Theme Development for Full Site Editing and Blocks

In episode 226 of the WP Tavern Jukebox podcast, Nathan Wrigley talks with Jessica Lyschik about why accessibility in WordPress themes is easier than you think. Fresh from her WordCamp Europe 2026 talk, Lyschik walks you through the recently updated accessibility-ready requirements, quick wins like correct HTML tags, alt text, and skip links, and why block themes make much of this effortless because Core handles it. The insight: AI agents navigate your site like screen readers do.

Ryan Welcher digs into how WordPress decides a theme is a "block theme" - and the answer might surprise you. It all comes down to one file: templates/index.html exists, or it doesn't. Neither theme.json nor patterns flip the switch, which is why Astra, Kadence, and Blocksy all still test classic.

Building Blocks and Tools for the Block editor

In episode 477 of the WP Builds podcast, Nathan Wrigley talks with Olly Campion and Tommy Rockett about lessons from their WordPress plugin business and their block-based plugin Slidey Panel, which slides customizable side panels into any site. You'll hear how years of client work revealed a gap in both classic themes and the block editor, the philosophy behind their "page as panel" approach, and their candid take on AI, market share shifts, and the future of bespoke agency work.

Ryan Welcher walks you through What's New for WordPress Developers for July 2026 in his monthly video roundup. You'll learn why WordPress 7.0.2 is a must-install security release, how to test React 19 via a runtime flag in Gutenberg 23.4, and what the now-enforced iframed editor means for your themes. He also covers responsive styling, Block Bindings for list items, and MCP support in Playground. Prefer reading? There's a companion post on the Developer Blog.

What's new with Playground

The Playground team wants your help testing the new WordPress Playground UI before it officially launches. Fellyph Cintra shares four testing modules you can pick from: creating and managing Playgrounds, the Blueprint experience, developer tools like Files and Logs, and import/export workflows. Five minutes on desktop or mobile is enough, and the post walks you through each step. Feedback on text clarity, mechanics, and design goes into the GitHub issue #4092.

Elliott Richmond shares how he uses WordPress Playground and Blueprints to train clients on block themes, inspired by WordCamp Europe. For a client migrating from a classic theme, he trimmed a gigabyte-plus database to a 50MB export, then built a Blueprint that loads their actual theme, plugin, and content into a disposable in-browser site. You send one link, the client can safely break things, and a refresh resets everything - no hosting or credentials needed.

WordPress and AI

On the Kinsta blog, Carlo Daniele takes a deep dive into the WordPress AI integration architecture that arrived with WordPress 7.0. You'll learn how the three layers - Connectors, AI Client, and Providers - replace bundled SDKs and provider-specific code with the unified wp_ai_client_prompt() function. Daniele then walks you through building a real plugin, available on GitHub, that transcribes an audio note and converts it into structured Gutenberg blocks via two AI passes.

An interesting take: On the MemberPress blog, SEO veteran Curt Noble argues that WordPress lost market share and got stronger. Drawing on twenty years in SEO, including his own private blog network (PBN) days, Noble contends the dip mostly reflects Google demolishing the spam economy that ran on WordPress. Meanwhile, search interest hit a five-year high, WordPress dominates the top 10,000 sites, and the vibe-coding security hangover is sending founders back to proven platforms. Noble's bigger point: with the AI Client, Abilities API, and MCP Adapter, WordPress became the platform AI agents can natively and safely operate.

Jeff Paul announced what's new in AI 1.2.0, the latest release of the canonical AI plugin. You'll find a new Suggest Reply experiment that drafts contextual comment responses for moderators to review, bulk Content Summary generation for existing content libraries, and two read-only Abilities: core/read-content and core/read-users. The settings screen got simpler, too, with advanced controls now tucked behind an opt-in Developer Tools option. Content Translations and C2PA (Coalition for Content Provenance and Authenticity) tracking are on the 1.3.0 roadmap.

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

25 Jul 2026 10:41am GMT

WP2Shell showed that coordinated disclosure is more than a private warning. It's a system for turning trust, preparation, and fast execution into protection for users.

The post WP2Shell: Coordination Was Part of the Protection appeared first on Aaron D. Campbell.

24 Jul 2026 6:37pm GMT

Signing the code reinforces our commitment to transparency and responsible AI development in Europe.

24 Jul 2026 2:00pm GMT

Envie d'un vélo électrique sans tout payer d'un coup ? Comprenez les solutions de paiement en plusieurs fois et choisissez la plus adaptée !

L'article Vélo électrique : comment fonctionne le paiement en plusieurs fois ? est apparu en premier sur 20SIX.fr.

23 Jul 2026 5:35pm GMT

Unlock digital perks via our roadcase and Use tab, or join Google Play's live auction house in San Diego.

23 Jul 2026 5:00pm GMT

Learn more about Google for Startups Gemini Startup Forum and apply by August 28.

23 Jul 2026 3:00pm GMT

Découvrez l'amor fati, la philosophie de Nietzsche qui invite à aimer son destin : les moments de bonheur, mais aussi les plus difficiles.

L'article Amor fati : pourquoi Nietzsche pensait que le bonheur commence lorsqu'on cesse de lutter contre son destin est apparu en premier sur 20SIX.fr.

23 Jul 2026 2:27pm GMT

Envie de fidéliser vos partenaires et collaborateurs ? Les bonnes pratiques pour offrir des cadeaux d'entreprise qui créent des relations durables !

L'article Comment renforcer les liens professionnels grâce aux cadeaux d'entreprise ? est apparu en premier sur 20SIX.fr.

20 Jul 2026 2:01pm 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