Have you ever wanted a simple website to publish your details and showcase your research? Good news! Z-Profile is a new tool aimed at helping researchers create their own sites, manage their online identity, and share their publications. View the Z-Profile demo site Z-Profile gets data from a specially-prepared Zotero collection, does of bit of processing, then generates a static website using Zola. The site includes biographical details and a list of your publications. Once your site is built, you can publish it using any web host, or for free through GitHub Pages. There’s a documentation site with full details, but creating your own Z-Profile site can be as simple as: 1. create a Zotero collection containing your publications and biographical details 2. go to the Z-Profile Site Builder and log on with Zotero – your site will be automatically built and packaged in a zip file 3. upload the contents of the zip file to the web host of your choice ## Why did I create Z-Profile? I was thinking about updating the guide to open access publishing for Australian historians that I created several years ago, and got a bit sidetracked… The problem was explaining the green open access (sometimes called self-archiving) provisions in publisher agreements that enable you to share certain versions of your publications. It’s fairly common for publishers to allow you to share the author accepted manuscript version (AAM) of your publication _immediately_ (ie without any embargo) on your ‘personal website’. Obviously I wanted to say – ‘just do it’. Put your AAM on the web and tell everyone where to find it. But it’s never that simple. The definition of a ‘personal website’ is fuzzy, perhaps intentionally, adding to the uncertainty around what’s permitted. And anyway, how many humanities researchers have the time, energy, and knowledge to create and maintain their own website? If I was going to encourage people to take advantage of this opportunity, I felt like I also needed to provide them with tools to make it easier. I also think it’s important for researchers to have online profiles that are not wholly dependent on their employer or a company that wants to exploit their data – to have ‘a domain of their own’ (in the words of the excellent folks at Reclaim Hosting). Of course, there are some other great options for building a research profile – in particular, I’d strongly suggest you set yourself up on Knowledge Commons. But having your own site, under your own domain, gives you extra control and flexibility. And so… Z-Profile. ## What is Z-Profile good for? Z-Profile is deliberately minimalist in design and function. It’s intended for people who want to share their research, but aren’t really interested in building websites. If you want more features, or more control, there are plenty of other tools around that could do the job. The Z-Profile home page displays your biographical details. You can include: * a portrait photo * a downloadable CV * a brief biographical note (that can include links to other sites) * a list of social media accounts or website links * a list of selected publications All the publications in your Zotero collection are automatically listed on a publications page. This is linked to an individual page for each publication, providing additional details, and links to alternative versions. Example of a publication page with the embedded PDF of an AAM version For example, perhaps you’ve just published an exhibition review in _Australian Historical Studies_ and want to share it online. Reviews aren’t covered by the ‘transformative agreements’ negotiated between Australian universities and Taylor & Francis (the journal’s publisher) that support open access publishing. However, under the publisher’s ‘self-archiving’ policy ‘you can post your Accepted Manuscript (AM) on your personal website at any point after publication of your article’. To share your review using Z-Profile, you’d just: * use Zotero to capture the publication details from the journal website * attach a PDF of your AAM to the item record in Zotero * tag the PDF with ‘aam’ to tell Z-Profile what it is Then, when you build your site with Z-Profile, it’ll create a page with the review, and embed the PDF for easy reading and download. ## What Z-Profile is not Z-Profile is not a repository. Even if you use it to share your publications, you should also upload your AAMs and preprints to an appropriate repository where they’ll be preserved and made available after any publisher-imposed embargoes. If you’re in a university, talk to the local librarians about your institutional repository. Otherwise there are general-purpose repositories like Knowledge Commons Works and Zenodo. You don’t have to limit yourself to a single option – remember LOCKSS (Lots Of Copies Keeps Stuff Safe)! ## Some technical details Z-Profile is really just some templates and a bit of data plumbing. Here are the main components: * a Python script to get the data from Zotero and prepare the contents of your site for processing by Zola * some basic templates for Zola to convert the data to HTML * a Python Flask app that uses OAuth to request an API key from Zotero, then runs the Python script and the Zola build process * a GitHub template repository that contains the Python script, the Zola templates, and a workflow to run the build process in a GitHub Action * there’s also a discussion board in GitHub where you can ask questions or suggest improvements ## Please share! Obviously I think Z-Profile could be useful, otherwise I wouldn’t have been obsessing about it for the last few weeks. But I don’t really know until it’s out there in the world. So please let me know if you make use of it. I’m also aware that the sort of people who follow my stuff are likely to have the skills and confidence to build their own websites from scratch, without the need for something like Z-Profile. As ever, it’s hard to get information to the people who would benefit most. So please share Z-Profile with your less technically minded colleagues.

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I have a few complaints about zucchini bread and I bet you cannot wait to hear them. I bet you were thinking “I was hoping to hear more complaining today than I usually do.” Or, “Wow, Deb is really going hard on the zucchini content this summer, isn’t she?” It’s all fair — and true. But if you, like me, couldn’t help but notice that a lot of zucchini bread recipes could be better, well, pull up a chair, you’re among friends. The first thing that I’ve never understood about 90% of zucchini bread recipes out there — including my own earlier one — is why they make two loaves, but two squat ones. Why do we settle for this when we’d rather have one great one? Can’t we decide for our own selves when the time is right to scale it up to two? I like loaf cakes that are filled out and domed; I like craggy, crunchy tops you have to constantly swat hands away from picking off in bark-like flecks, usually failing, but who can really blame anyone. I’ve never understood why zucchini bread doesn’t have more zucchini in it. Is it because “cake with a few disparate flecks of zucchini in it” is less intimidating? Is it because “cake with a substantial amount of vegetables inside” doesn’t rally the base? My goal was never to replace my salad quota with zucchini bread, but the presence of zucchini actually makes for a better, more tender, cake. We should embrace it. Some recipes tell you to grate zucchini just to wring it out, which, to me, is a monstrous extra step. This style of cake is called a quickbread; I take the “quick” to heart, and I see no reason to dry out your zucchini when the moisture within it is what makes zucchini bread great. Also, every recipe that tells you to grate “one zucchini” should be cancelled. Zucchini can range from a few ounces to a couple pounds and I doubt any recipe could use both interchangeably. I like one-bowl cakes. I don’t think anyone making zucchini bread is hoping to get all fancy with it. What if you could just mix it with an electric mixer, no wait, a whisk, no wait, a fork? I want want more fork-mixed cakes. It’s homey food; it should be hurdle-free. Finally, every single recipe, including my earlier one, lies to you when it fails to tell you that the best time to eat zucchini bread is one day after you make it. While this is true for many cakes, for zucchini bread, the difference is so significant, it should be nonnegotiable. I also think we need to talk about how to wrap it so it’s not compromised in any way when you eat it tomorrow. I hope you’re ready for this: we’re not going to. If you wrap it, you lose the crisp top — why achieve it just to give it up? I have not found the moisture of zucchini bread to be notably compromised by keeping it unwrapped on top, especially not with this recipe. But I do leave it in the pan; this is all the protection it needs. The result, the one you see here, the one I’ve been tweaking now for two summers and am finally happy enough to share it with you, is my zucchini bread best-in-show, is my zucchini bread mic-drop. It’s clutter-free — you can schmear chocolate or sweetened cream cheese or salted butter on top, where it has the most impact. It’s tall, so crunchy you can rap on it like a loaf of bread, and epic, with two full cups of packed zucchini inside. I hope it’s the last zucchini bread recipe you ever need. **Elsewhere:** In the NYT this week, I talking about meal planning strategies for real life and they sent a photographer over to take pictures of my sous-chefs and me cooking dinner. I’m a little biased, but it was pretty cute. ##### Video ##### Previously **One year ago:** Marbled Raspberry Pound Cake **Two years ago:** German Chocolate Cake + A Wedding Cake **Three years ago:** Blueberry Bread and Butter Pudding **Four years ago:** Takeout-Style Sesame Noodles with Cucumber **Five years ago:** Three-Ingredient Summertime Salsa and Blueberry Crumb Cake **Six years ago:** Banana Nutella and Salted Pistachio Popsicles **Seven years ago:** Zucchini Bread Pancakes and Zucchini, Tomato and Rice Gratin **Eight years ago:** Corn Buttermilk and Chive Popovers **Nine years ago:** Nectarine Brown Butter Buckle and Sweet and Smoky Oven Spare Ribs **Ten years ago:** Peach and Creme Fraiche Pie **Eleven years ago:** Asparagus with Chorizo and Croutons and Sour Cherry Slab Pie **Twelve years ago:** Herbed Summer Squash and Potato Torte and Garlic Mustard Glazed Skewers **Thirteen years ago:** Pearl Couscous with Olives and Roasted Tomatoes _And for the other side of the world:_ **Six Months Ago:** Salted Peanut Tart **1.5 Years Ago:** Luxe Butterscotch Pudding **2.5 Years Ago:** Pomegranate Grapefruit Paloma and Butterscotch Pie **3.5 Years Ago:** Everyday Meatballs and Roasted Yams with Chickpeas and Yogurt **4.5 Years Ago:** ### Ultimate Zucchini Bread * **Servings:** 8 to 10 * **Time:** 1 hour 20 minutes, plus overnight cooling * **Source:** Smitten Kitchen * Print **Note:** You can watch an Instagram Story demo of this recipe over here. * 2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater * 2 large eggs * 2/3 cup (160 ml) of a neutral oil (I use safflower), olive oil, or melted unsalted butter * 1/2 cup (95 grams) packed dark brown sugar * 1/2 cup (100 grams) granulated sugar * 1 teaspoon vanilla extract * 1 teaspoon fine sea or table salt * 1 1/4 teaspoons ground cinnamon * 1/8 teaspoon ground or freshly grated nutmeg * 3/4 teaspoon baking soda * 1/2 teaspoon baking powder * 2 cups (260 grams) all-purpose flour * 2 tablespoons (25 grams) raw or turbinado sugar Heat oven to 350 degrees F. Lightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray. Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Use a fork to mix until combined. Sprinkle cinnamon, nutmeg, baking soda, and baking powder over surface of batter and mix until combined — and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs. Add flour and mix until just combined. Pour into prepared loaf pan and smooth the top. Sprinkle with the raw or turbinado sugar — don’t skimp. Bake for 55 to 60 minutes, until a toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free. Let cool completely in the pan. Leave in pan, unwrapped, overnight or 24 hours, until removing (carefully, so not to ruin flaky lid) and serving in slices. Zucchini bread keeps for 4 to 5 days at room temperature. I wrap only the cut end of the cake in foil, and return it to the baking pan, leaving the top exposed so that it stays crunchy. ### Share this: * Share on Facebook (Opens in new window) Facebook * Share on Pinterest (Opens in new window) Pinterest * Share on Bluesky (Opens in new window) Bluesky * Share on Threads (Opens in new window) Threads * Email a link to a friend (Opens in new window) Email * ### _Related_

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