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Three problems more pressing that your social media strategy.

*Note: This is a cross-posting of a post I wrote for AdFarm. Check it out here.

For some companies, social networks are kind of like monsters under the bed. Instead of thinking about the great upsides, these folks worry about over-sharing by employees, losing control over intellectual property, damaging their brands, losing productivity, fielding sensitive questions, unleashing embarrassing secrets and all manner of other bumps in the night.

monsterUnderBed

But when you think about it, none of these things are any more of a threat because of social media. They stem from deeper business problems. And deeper business problems make prime fodder for snarky conversations on social networks.

So, while I believe it’s a great idea for every company to have a social media policy and a functioning understanding of the various channels, there are sometimes more pressing matters than choosing the right Twitter handle.

If any of the following apply to you, it might be time to work on something other than your Facebook Fan Page.

1. You’re leaky

If your company holds onto private information as well as a sieve holds onto water, the problem might be your employee training or internal security practices.

Journalists will tell you most of the whistleblowers and leaks they talk to are people who feel they’ve been silenced or punished for disagreeing with something they find objectionable. Fixing the problem might be as simple as training employees and managers on how to better voice and field complaints. It might also mean fixing what I call confidentially overload – or overusing confidentiality and secrecy to the point where they lose their seriousness. Product development memos are confidential. Birthday party memos probably don’t need to be.

2. You create customer service horror stories

If you’re a regular feature on The Consumerist, social media shouldn’t be your top priority. You may want to review your procedures before you start fielding complaints on the public stage. It’s a proving ground everyone can see, so if you say you provide great service, it needs to be a promise you can keep.

Handling customer issues can make or break your brand. And if you do a bad job, you’re undermining all your other efforts. That’s just as true online.

3. You ignore and/or take legal measures against your critics

If this applies to you, you’ll find your entry into social media a bumpy ride. Odds are there’s a flotilla of critics just waiting to take shots at you. And while I think you should absolutely face your critics wherever they may be, you need to figure out how you’re going to do it first.

Letting your lawyers do your dirty work only gives your critics an incredibly effective us vs them story to tell. Half-hearted apologies feel just as fake to those who receive them as to those who give them. Fighting emotion with pure fact works against everything we know about the human brain.

Honest dealings are the second most valuable currency online. The most valuable is reputation, and you’re not going to make a very good one if you can’t deal with disagreements.

Anything else?

Sometimes we all miss the forest for the trees. Take a step back and see if you can think of some other fundamental business problems that prevent companies from finding success in social media. I came up with three. Let’s see how many you can come up with in the comments.

Jacob can do horrible, unspeakable things with words. But he’s chosen to use his powers for good, not evil. Follow him @jacobedenfield or contact him directly at Jacob.Edenfield@adfarmonline.com.

Photo courtesy of http://jesshillis.com

We all need more receptors

Something stuck me today while reading this article on bacterial decision-making. We all need more receptors. Now, that statement doesn’t make a whole lot of sense without the context, so here’s the context:

“As bacteria’s ability to make decisions goes, E. coli is kind of dumb, which makes it easy for researchers to study sensing and information processing — essentially, decision making — in this bacterium,” says Alexandre.

E. coli has only five receptors that direct its decision-making process about movement, while Azospirillum brasilense has 48, making it comparatively much “smarter” in its ability to detect changes in its environments and as a result, to make complex decisions regarding where to move. (via www.ScienceDaily.com)

You see, the article was all about some pioneering research in the understanding of how bacteria make what would best be described as decisions. It’s all based on the input they receive from their receptors. The more receptors, the more information a given bacterium can use to make its decisions.

It’s the most basic form of stimulus-response behavior. But I think we humans can forget what an asset it can be, instead getting all hung up in our fancy-schmancy analysis and reasoning.

If you want to know more about the world, use your receptors. Learn something new that you didn’t know anything about previously. Listen to someone or read something you really don’t agree with. Put your hands in some dirt. Look under the hood of your car. Visit a museum. Take a trip.

Using your receptors will only make you want to use them more. And in a world where everyone’s a specifist and an expert, you’d be amazed how valuable a little bit of general knowledge and experience can be.

Cheers,

jae

Boots: A Poem

nothing, nothing, nothing
at all

compares to the smell
of boot leather

it’s the smell of
pains-taking

The art of editing

I had an Italian professor who taught me an interesting phrase – l’arte d’arrangiarsi. Most commonly, it means, the art of getting by, and it’s considered a helpful knack to have in life. I think, however, many people have that flying by the seat of my pants part of life down pretty well. It’s easy to react to things as they come, stumbling through events the best you can.

The real art is in editing. Taking what is and making it better. Always prioritize. Always edit. Words and life mean more well-meant.

Cheers,

jae

Crop the Vote – Michele Payn-Knoper for Twitter User of the Year

If you don’t live under a rock, you’ve likely heard of or visited Mashable. As far as I’m concerned, there’s no better news bureau for the happenings in the social media realm. Mashable articles rack up scads of retweets and Diggs on a regular basis, and the site’s founder, Pete Cashmore, is a regular contributor to CNN Tech. You should definitely check out his most recent article on 2010′s hottest web trends.

Mashable is currently running its third annual Open Web Awards, honoring the best of the social web. And one nominee is giving the agricultural community – and the larger web community – reason to stand up and take notice. Michele Payn-Knoper (@mpaynknoper), agricultural speaker and founder of #AgChat, is one of the final five nominees for Twitter User of the Year.

It’s a nomination well-earned, and as a frequent voter for her, I’ll be thrilled if Michele wins. Her service within the world of agriculture and her role in better connecting producers with consumers make her a worthy recipient. The weekly streaming Twitter chat, #AgChat (Tuesdays 8-10 p.m. Eastern) and its monthly sibling, #FoodChat (Every second Tuesday, same time) are shining examples of one person’s bright idea enriching the lives of many others. Her Gate to Plate blog is also a great read.

Now, in addition to the chance to honor a deserving member of the ag community, there are a few other things we should all take away from this experience:

1. If you still labor under the misapprehension that farmers, ranchers, et al. don’t care about the online world, you’re dead f*cking wrong.

2. If you’re still doubting the value of social media tools like Twitter and Facebook for personal and professional use, it’s time to take another look.

Voting for the Open Web awards is open until December 13th, and you can cast a vote each and every day until then. With that said, I’d ask you to go ahead and put that Facebook or Twitter login info to good use. Click here and cast your vote for @mpaynknoper for Twitter User of the Year. If you want to see why other folks think Michele is a worthy recipient, check out the links at the end of the post.

This is a genuine chance to do something great in service of the business of growing things – and an opportunity to help a deserving recipient beat out the celebs. Don’t forget to take the time to vote every day between now and December 13th.

Cheers,

jae

Nate J. Taylor – The embodiment of service

Ray Prock – Honoring those that motivate us

Jeff Fowle – Why I support Michele Payn-Knoper for Twitter User of the Year

Janice Person – Twitter User of the Year Nominees Includes #AgChat Founder

Eliz Greene – More Than A Speaker! Why You Should Vote Michele Payn-Knoper Mashable’s Twitter User of the Year

Michele Payn-Knoper – Gate to Plate Blog

Fine Swine-ing

Here at the AdFarm KC office this morning, some thoughtful person brought in these cool little recipe cards titled Fine Swine-ing.

Prociutto-Balsamic Deviled Eggs

Prociutto-Balsamic Deviled Eggs

Each one has a great recipe for some pork-tastic dish for entertaining. I tried looking around online for who might be putting these out, but I came up empty-handed.

The recipes looked so good, however, that in lieu of links, I’ll just post them here for your enjoyment. Happy Hog-idays. Sorry, I couldn’t resist.

Prosciutto-Balsamic Deviled Eggs
Prep Time: 15 min
Cook Time: 30 min
Ready in: 1 hr

Ingredients
-12 eggs
-1/2 cup mayonnaise
-2 tsp white sugar
-1/2 tsp balsamic vinegar
-1/4 tsp freshly ground black pepper
-4 slices bacon
-1/4 cup minced red onion
-1/4 tsp celery salt
-1/4 cup chopped fresh parsley

Directions
Place the eggs in a large pot in a single layer and fill with water to cover by one inch. Cover the saucepan and bring the water to a boil; immediately remove from heat and let the eggs stand in the hot water for 15 minutes. Drain.

Cool the eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a bowl. Arrange the egg whites with the rounded side down on a serving platter.

Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned – about 10 minutes. Drain on a paper towel-lined plate; chop.

Mash the yolks with a fork. Add the bacon, mayonnaise, onion, sugar, vinegar, celery salt and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.

Hot Ham and Cheese Dip
Prep Time: 10 min
Cook Time: 2 hr
Ready In: 2 hr 10 min

Ingredients
-1 lb thinly sliced deli ham, sliced into thin strips
-1 (8 oz) package cream cheese, cut into cubes
-1 (10.75 oz) can condensed cream of mushroom soup, undiluted
-1 (10.75 oz) can condensed cream of celery soup, undiluted
-2 cups shredded Swiss cheese
-2 (1 lb) loaves of cocktail rye bread

Directions
In a slow cooker, combine the ham, cream cheese, cream of mushroom soup and cream of celery soup. Stir in the Swiss cheese.

Cover and cook on low until cheese is melted, about two hours, stirring occasionally. Serve on cocktail rye slices.

Brown Sugar Smokies
Prep Time: 10 min
Cook Time: 20 min
Ready In: 30 min

Ingredients
-1 (16 oz) package little smokie sausages
-1 lb bacon
-1 cup brown sugar, or to taste

Directions
Preheat oven to 350 degrees F (175 degrees C). Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer.

Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar. Bake until bacon is crisp and the brown sugar melted.

Prosciutto-wrapped Grissini
Active Time: 50 min
Total Time: 3 hr 15 min

Ingredients
-12 thin slices prosciutto di Parma
-12 grissini

Directions
Wrap a slice of prosciutto around upper portion of each breadstick at an angle, slightly overlapping.

Cook’s Note
Grissini can be wrapped 30 minutes ahead and kept, loosely covered, at room temperature.

Blue Bacon Stuffed Mushrooms
Prep Time: 5 min
Cook Time: 33 min
Ready In: 38 min

Ingredients
-3 strips bacon
-6 large mushrooms
-1 Tbsp butter
-1 clove garlic, sliced
-3 oz cream cheese
-1/2 onion, diced
-1/3 cup bread crumbs
-3 oz blue cheese

Directions
Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels.

While bacon is cooking, remove stems from mushrooms. Set caps aside and chop stems. Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion and garlic. Cook, stirring frequently until the onions caramelize – about 15 to 20 minutes.

Preheat oven to 350 degrees F (175 C). Spray a small baking dish with cooking spray. Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined.

Stuff cheese mixture into mushroom caps and place into prepared baking dish. Bake in preheated oven until bubbly and lightly browned – about 10 to 15 minutes.

Sausage Stuffed Jalapenos
Prep Time: 25 min
Cook Time: 20 min
Ready In: 45 min

Ingredients
-1 lb ground pork sausage
-1 (8 oz) package cream cheese, softened
-1/2 cup shredded Parmesan cheese (Editor’s note: Use Parmigiano Reggiano or other fresh Parmesan, not that clylinder, you savage)
-1/2 cup shredded cheddar and mozzarella cheese
-1 lb large fresh jalapeno peppers, halved lengthwise and seeded
-1 (8 oz) bottle Ranch dressing

Directions
Preheat oven to 425 degrees F (220 C). Place sausage in a skillet over medium heat and cook until evenly browned. Drain.

In a bowl, mix the sausage, cream cheese and Parmesan cheese. Spoon about one Tbsp sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes. Bake 20 min in the preheated oven until bubbly and lightly browned. Serve with Ranch dressing.

Ham and Cheese Puffs
Prep Time: 15 min
Cook Time: 15 min
Ready In: 30 min

Ingredients
-2 1/2 oz sliced ham, chopped
-1 small onion, chopped
-1/2 cup shredded Swiss cheese
-1 egg
-1 1/2 tsp Dijon mustard
-1/8 tsp pepper
-1 (8 oz) package refrigerated crescent rolls

Directions
In a large bowl, combine the first six ingredients; set aside.

Divide crescent dough into 24 portions. Press into greased miniature muffin cups.

Spoon 1 Tbsp ham mixture into each cup. Bake at 350 degrees F for 13-15 minutes or until golden brown.

Sweet and Sour Ham Balls
Prep Time: 20 min
Cook Time: 45 min
Ready In: 1 hr 5 min

Ingredients
-4 eggs, lightly beaten
-1/4 cup chopped onion
-1 1/2 cups soft bread crumbs
-2 lb ground ham or pork
-2 (8 oz) cans crushed pineapple, undrained
-1 cup packed brown sugar
-1/4 cup prepared mustard
-2 Tbsp cider vinegar

Directions
In a bowl, combine the eggs, onion and bread crumbs. Crumble meat over mixture and mix well. Shape into 1-1/2 in balls. Place in two greased 13x9x2 in baking dishes.

In a blender, combine the pineapple, brown sugar, mustard and vinegar; cover and process until smooth. Pour over ham balls. Bake, uncovered, at 350 degrees F for 45-50 minutes or until a meat thermometer reads 160 degrees F; basting occasionally with sauce.

Being bend-to-fit

I’m a fan of planning. I’m a fan of strategy. They’re absolutely essential in this business.

But there’s a side to me that bucks and chafes at limitation. Inevitably, there’s a lot of good stuff that simply won’t fit into a well-laid strategy. However, there are times when a bit of that good stuff really is too good to throw away.

There are a few instances when I’ve had an also-ran idea that didn’t really fit the core strategy and served a different yet arguably important objective. Just things that came up in the course of doing a thorough job. We should always make a place for those types of ideas. I like to call them bend to fit.

Bend to fit ideas are the cool, weird stuff that we should all be sandboxing and trying out. Try it in a pilot market. Give it a tiny bit of funding. If they flop, there’s not much to lose. If they soar, you’ve just proved something has merit in real-world market testing. Good times.

We should all leave a little wiggle room in our budgets and our thinking for the bend-to-fit ideas. They’re worth exploring.

Exerballad, part four

Winter crouched on the outskirts of town, making eyes involuntarily dart toward the northwestern horizon, wary of its approach. It spun through town like some mad faerie dance troupe trailing eddies of wind and frost, waiting around corners, slapping passersby in the face and making their guts squirm inside their coats. Dan and Laura packed away their social lives in cedar.

Sshhh, sshhhh, click, sshhhhh

Exerballad, part three

He could smell it out in the hallway, their cold weather ritual. Not so much a meal as the byproduct of fewer trips into the cold for shopping – and thus a reliance on the winter stores of starches, canned goods and ice-chunked bagged vegetables lining the back corners of the cupboards and bottom of the freezer.

The Crock Pot was shaken from its reverse hibernation under the sink and pressed into weeks-long service simmering a constantly evolving soup/stew/chili/chowder. Every time a few bowls were ladled out, new ingredients went in. Scoop out some 3-bean chili; add in a can of corn and some Rotel; now you’ve got tortilla soup. Just add chips.

Sometimes the evolutions were unexpected and delicious. Sometimes they fell flat. But in that late fall weather, the cold sheeting off the insides of the windows, cozy became a taste just as important as sour, bitter, sweet and salty. More important, maybe. And by that measure, if not by food safety standards, those chilly weather dinners always delivered.

Laura must have heard his commotion coming. She was holding the door open for him.

“Did you roll that all the way home?”

“I borrowed the dolly from the store. They said I could return it tomorrow. It’s an exercise bike. I thought it would be a nice way to keep in shape this winter.”

“What are we keeping in shape for?”

“I don’t know. I thought we could maybe go on a cruise or something.”

It was amusing to hear this from a man with tenacious little flecks of Krispy Kreme glaze on his lapel. Doughnuts at work this morning, and he walked around like that all day. She kissed his wind reddened cheek and let her hand falling from his chest brush the crumbs away.

It was a thoughtful gift, a couples gift. And she took pride in not assuming it was an insinuation about her weight. Most women would probably jump right to that, wouldn’t they?

Exerballad, part two

“If you’re looking for an exercise bike, one that’s going to keep you coming back, I have something you’re gonna love.” Pause. Pique his interest. And turn, reveal.

“Tunturi Amerec. It’s made in Finland. See, says so right there, Finnish quality. How’s that?”

The mark looked at the bike. Slight breath, scratched his cheek. His focus lifted from the bike, trailing off across the store like a loose parade float trailing its guy wires.

You’re losing him. Sell it. Make him touch it.

“Just take a look at this bad boy. Contoured seat, fully adjustable height and handle bars. You’ve got your resistance sensors and a built-in RPM monitor.”

We’ve got the eye contact back. Good stuff.

“Why not give it a try?

The mark grabbed the handle bar and shimmied his considerable bulk onto the seat.

“I think this may be the start of a beautiful friendship,” butchering Bogart.