What began a project to make this website load faster ended up turning into a weekend project to totally redo the framework this website is built on. I ended up scrapping my custom theme and buying a copy of Thesis, which I’d recommend to anyone looking for a highly customizable WordPress Theme. I’ve also added
What began a project to make this website load faster ended up turning into a weekend project to totally redo the framework this website is built on. I ended up scrapping my custom theme and buying a copy of Thesis
, which I'd recommend to anyone looking for a highly customizable Wordpress Theme. I've also added some new features like thumbnails for all the archive pages, a recipes index
with a list of all the recipes on this site organized by cuisine, and our comments are now powered by Disqus
. What this means for you is that you can now use your Twitter, Facebook, OpenID, or Disqus account to leave comments, and you won't have to type in your info every time.
I've also decided that rather than post a bunch of short mentions of all my scribbles around the interwebs, I'm just going to wrap up my week of writing in a single. This week, my first post for Tablet Hotels
went up. Those of you that have been long time readers know I have an affinity (well more like an obsession) with the history of food. Not history as in boring textbook dates and figures, but the epic journey that the foods we eat have taken, before winding up on our tables. They're stories about war, conquest and mass migration and if you go back far enough, it challenges your notions about what "authentic" really means. In my first post
, I've written about the journey of a couple of foods, but stay tuned for more posts on the intersection between travel and food.
Check out the articles, poke around the new site, and have a great week!. I'd also love to hear your feedback on the site changes, so please leave a comment and let me know what you think:-)