Formula One Calendar 2023

[Elder Raman]

TheSeason 11 campaign will begin in So Paulo on the 7 December 2024 following pre-season testing on 4-7 November 2024 in Valencia. It will be the first time the all-new GEN3 Evo race car will be put through its paces and tested in public, capable of 0-60mph in just 1.82 seconds - 36% faster than the current GEN3.

A new venue in Diriyah will host the first double header of the season on 14-15 February 2025, while the series returns to Miami for the first time since Season 1 in an all-new location on 12 April 2025. The Homestead-Miami Speedway venue draws on its heritage and success in hosting thrilling NASCAR and IndyCar races for decades.

One location has been included as TBC while final discussions with a new venue take place, ahead of the confirmed calendar announcement due in the autumn following the FIA's World Motor Sport Council Meeting.

Marek Nawarecki, Director, FIA Circuit Sport Department, said: The 2024/25 ABB FIA Formula E World Championship calendar features a range of circuits that will truly showcase the qualities of the brand new GEN3 EVO car, set to be introduced next season.

It would be great if you could use a formula column to auto-populate dates and then be able to create automations for notifications based on the date in that formula column. For example, we would like to enter the final due date for a project and use a formula column to auto populate another date that can be actioned against for notifications or other automations.

I would like to vote for this feature also. Without it, the automations are very limited when involving dates, or result in manual input being required when it should not be needed. I was able to do this with Smartsheet without issue, and this has been the most disappointing thing with Monday. I have seen several forums requesting this over the past few years now. Why the delay for what would be such a useful feature?

This project is pretty simple. As a complement to each race weekend, I\u2019ll be cooking the national dish of that race\u2019s host country and sharing information about the process and that dish\u2019s history along the way in an effort to grow more deeply immersed in the local culture from my own home. If that sounds good to you, well \u2014 let\u2019s get started!

I\u2019m assuming that if you\u2019re here, you probably know something about me \u2014 but if you\u2019re new, let me introduce myself. I\u2019m Elizabeth Blackstock, a Texas-based motorsport journalist, author, podcaster, feral cat hoarder, and food obsessive. I\u2019ve made my career talking about cars, but food remains one of my biggest loves (I am absolutely demolishing some caprese pizza as I write this).

That\u2019s right: I\u2019m cooking my way through the F1 calendar one national (or regional) dish at a time, and I\u2019ll be sharing this project with you in as many forms as I can possibly imagine.

I\u2019m no chef, so please don\u2019t expect me to be a master with a knife or to produce a perfect meal every time. Rather, I\u2019m here to show you what it\u2019s like to whip up a new dish as an Average Joe looking to try something new at home \u2014 which may mean substitutions, flubs, and things I simply don\u2019t end up vibing with. I\u2019m not going to get bogged down in minutiae because I want this to be accessible; if you want full authenticity, I\u2019ll provide links each weekend.

At the start of every race week, I\u2019m going to share my cooking process. On Mondays, I\u2019ll post a recipe to the dish I\u2019m cooking. On Tuesday, you\u2019ll see the finished product on Instagram. On Wednesday, I\u2019ll share a quick video of the cooking process, plus a Substack newsletter that dives into things a little bit more: what it was like to cook this dish, a history of that dish and its significance in the region, and a little recap of the F1 season so far.

You\u2019re more than welcome to cook along with me each week! My hope is that posting the recipes on Monday will enable anyone going that route to stock up on the necessary supplies and get ready for the weekend. I won\u2019t be cooking these dishes during the weekend, in part to allow for you to do so \u2014 but mostly because I live in America and will absolutely not be eating a regional dinner during an 8am race.

(One quick note: I\u2019ll be posting each recipe to coincide with each race week, but you might notice that some recipes are filmed out of order. For example, I might film the cooking process for Qatar\u2019s dish in April; the recipe and photos will still coincide with Qatar\u2019s race week, but I might cook something early. That\u2019s both because I have a gnarly travel schedule and because some recipes call for similar ingredients.)

No country in this world is culturally uniform, so when I first dreamed up this project, I was a little intimidated; if I cook enchiladas verdes for the Mexico City Grand Prix, for example, I know there will be plenty of folks from Mexico City who will know that the recipe I selected isn\u2019t fully representative of the region.

To eliminate some of that, I\u2019ve instead opted to cook the recognized regional dish of each country. Many countries have officially chosen a certain dish to represent its cuisine while others have allowed its citizens to vote. Whatever the case, each dish has been selected on that basis.

There are some caveats, though. For example, there are two races in Italy and three in the United States in 2023; I\u2019m not going to cook the same exact dish for each race. Instead, in those instances, I\u2019ve chosen a regional dish. Texas, for example, recognizes chili as its state dish, so that\u2019s what I\u2019ll be cooking for the U.S. Grand Prix.

Other countries share a national dish; in those instances, I\u2019ve selected a different dish. For example, Bahrain recognizes machboos as its national dish. However, many countries in the Arabian Peninsula recognize machboos (or a deeply similar dish by different names, like kabsa or majboos) as their national dish as well. To prevent repetition, I\u2019ve opted for a non-national dish for Saudi Arabia, Qatar, and the United Arab Emirates \u2014 but my hope is that each dish still reflects the local cuisine.

Finally, I\u2019m making an effort to cook from local recipes \u2014 ones from food bloggers in that nation, from tourism websites, or from other recipes that pay close attention to the importance of regional distinctions. At the end of the day, I\u2019m still a white gal from Texas, so I won\u2019t promise the full authenticity you\u2019d experience if a local cooked that dish; however, I\u2019m aiming to help introduce other people to an aspect of the world\u2019s cuisine they may not have thought to try before.

I want to experiment. I wasn\u2019t exactly rich growing up, so we had a pretty steady rotation of similar dishes on the menu at night. It was only after I went to college in Austin, TX that I realized there were so many kinds of foods out there that I\u2019d never tasted, let alone tried to cook. Since then, I\u2019ve been introducing new recipes to my repertoire.

I want to learn. I might be adding new recipes, but I\u2019ll be honest: They\u2019ve been tragically Western dishes. In the summer of 2022, I went through an Italian cuisine phase. That fall, I transitioned into French food. The winter brought hearty German meals and a ton of soups. I began to learn that there were certain regional ingredients and cooking techniques that created each dish I was making, which inspired me to start looking into the histories of those local cuisines based on things like the kind of crops that are able to grow in certain regions. It also helped me realize that there was a whole world out there I\u2019d been neglecting in my pseudo-chef adventures \u2014 and I wanted to learn more about those cuisines.

I want to be respectful. As I\u2019ve started traveling more thanks to my career, I\u2019ve begun to realize how surface-level my enjoyment of motorsport has been. Yes, I know a race might be taking place in Hungary, but I don\u2019t really know anything about the country: its culture, its foods, its history. There\u2019s truly so much you can learn about a place from its food. Are there religious or political reasons this particular culture avoids certain meats? Was a particular dish always present in the area in some way, or was it introduced by colonizers \u2014 or the colonized? If, say, corn isn\u2019t native, where did it come from \u2014 and why was that particular crop selected? Everything comes into play, from human politics to geography. By learning about a certain dish \u2014 researching its origins, understanding its regional quirks, and then cooking it \u2014 I hope I can use my love of motorsport to gain a deeper understanding of the world at large.

If you\u2019re interested in seeing the progression of Grand Prix Gastronomy, you\u2019ll be able to do so in a few places. Instagram will feature most of the visual content, while Substack will be a little wordier. If you need a handy mid-week roundup, you\u2019ll be able to find those on Twitter.

Hi hoping someone can help with a problem that has me stumped. I am importing a CSV file that has a date field on there but it is poorly formatted. I am using a formula to translate that into a date but as its a forumla field, there isn't the option to show in the calendar. I've tried using an "after update" event on another field in an attempt to copy the formula outcome into a native date field (which will show on the calendar), but this doesn't run when I'm import a new file. Can anyone help? It would be much appreciated as I think I've tried everything!

This is great, and does the trick Steven - thank you! It adds as an all day appointment though when importeddatefield has a time too. Do you think its possible to add as an time specific appointment? I'd like to have an appointment going from importeddatefield (which actually contains a time too) to importeddatefield + 15 mins...? Pushing my luck a bit now i know!

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