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More specifics about the good news

If you look at the domain at www.lacucinaitalianamagazine.com at the time I’m posting this, you’ll get redirected to a page on www.lacucinaitaliana.it, the pages of Italy’s oldest and most successful cooking magazine. If you look at them sometime in the afternoon of Friday, February 15th (“tomorrow” as I’m writing this) you should see the first stage of the site we’re building for their U.S. edition at work. (This is the “big, new job” I mentioned a few weeks ago.)

Monday we’ll start in on Phase Two. Phase One would’ve been much easier if we hadn’t spent quite so much time building foundation for Phase Two, but Phase Two is where we go from “just above the minimum you’d expect from a magazine’s website” to “hey, this is pretty cool,” so there’s plenty to do before our next big deadline.

Comments

prego! bene bene bene! dove la posta? ciao! ciao bella!! :)

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