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Fresh Fish

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If you’re reading this blog, it’s likely you have a few questions.

The first of which should be, why are you reading this blog?

That I cannot answer, now. But I hope that will some time and patience, I’ll help you understand why you’re here and what this blog can do for you.

The truth is, we just haven’t figured it out. And by we, I do mean me.

One question I can answer however, is why ThinkFishPaste?

I’m too cheap to pay for FishPaste

For starters, I’m not quite ready to make the full comitment to the world of personal blogging.

I spend 80% of my days contributing to a professional blog, where I share marketing advice for small business, nonprofits, and other organizations and don’t know if I want personal blogging to take up even one of the remaining twenty percent.

Once I figure out what this experiment is going to be, then WordPress can have their $8.

That should at least explain the Think.

Why FishPaste?

Fishpaste was a name that was bestowed upon me by a man named John Mathew Sawyer III.

I don’t remember the exact context for the name, nor do I recall the full story of its origins, but it was a name I quite enjoyed and have held onto ever since.

Here’s what Wikipedia had to say about Fishpaste:

“Fish paste refers to fish which has been chemically broken down by a fermentation process until it reaches the consistency of a soft creamy purée or paste. Alternatively it refers to cooked fish which has been physically broken down by pounding, grinding, pressing,mincing, blending, and/or sieving, until it reaches the consistency of paste.[1] The term can be applied also to shellfish pastes, such asshrimp paste or crab paste.”

A puree of chemically broken down fish? Sure, works for me.

But fishpaste also looks like something that is typically depended upon by broke people who live near the ocean. Something about that speaks to me, as well.

“Preservation of marine products is of great importance to the coastal poor. Preserved fish products endure adequate protein during low fishing periods. Subsistence fishers use their abundant catch of small fish to make fermented fish paste and smoked fish with the assistance of family members.”

What you can expect to find on the future home of fishpaste.com

Like I mentioned before, you’re going to need to give me some time to figure out what the heck this blog is going to be about.

I do have some ideas. You see, I am blessed to have been born and raised in a place that–despite popular belief–oozes inspiration.

I would like to tap into that inspiration and share the stories of the people who make the city what it is.

I would also like to spend some time looking at social media and online marketing from a fresh perspective. Right now, there is a horrible fishpaste smelling trend in the marketing world of marketers talking to marketers.

That’s not for me.

Instead, I want to write stuff for the everyday man or woman. For the business owner who really doesn’t give a fishpaste about having a website, sending an email, or being on Facebook but who understands that it’s something they probably need to be doing.

I want to be there to provide whatever help I can without the fishpaste that typically comes a long with.

So, there you have it. That’s thinkfishpaste.wordpress.com (sorry, I’m working on the name). Let’s see where this baby ends up.

Interested in contributing to the blog? Connect with me on Twitter: @RyanPinkham. I’m going to need all the help I can get.

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