Friday, January 18, 2013

Turnip Greens and Facebook

A Snapshot
Galen-Awakened From a Nap

Most everyone knows that turnip greens are loaded with nutrients. But... Doesn't mean we all like them. I, for one, never found them palatable. Not quite true.

When I was in graduate school, I was able to treat myself, ooccasionally, to a meal at a nearby family-owned restaurant. The prices were dirt cheap and the food was decent. The limited menu offered turnip greens as a side dish, and when I worked up the nerve to try the dish, I found it rather tasty. But, I suspect the greens were loaded with sugar—not featured on anyone's list of healthy foods. Besides, I never could talk anyone into giving me the secret on how to prepare them. The result is that I haven't eaten turnip greens since I got out of grad school—and that was looong ago. 

How does Facebook figure in this post about turnip greens on a non-cooking site?  Well, "everyone" (whoever they are) tells me that I should be on Facebook. I want to like 
Facebook. I try to like it. I believe that it is probably a good idea. Several times, I have almost talked myself into it. But, ultimately, I drag my feet, then think up umpteen projects that are far more urgent, and I still don't have a Facebook page. 

Obviously my comparing Facebook to turnip greens must be way out of line, since millions of people can't get enough of the social media rage. Maybe it's more akin to me not liking chocolate, or ice cream. Or, just plain old fear of tackling yet another bit of software. 

What is the equivalent of adding sugar to Facebook? Anybody have the recipe and willing to share it?


  1. Well, Anita, I am on Facebook and I'll tell you that you're not missing much at all. Of course, I can't speak from a business point of view, just as an occasional user. It's a nice place to keep up with friends and family that you want to keep with, but other than that ... I don't feel that you're missing much. :)

    1. Thanks for your response, Paul. It is encouraging.

      Oops. On the other, are you being an enabler? You know, the friend who says, "Aw, skip the turnip greens and go straight to the double chocolate cake." ;>)

  2. I've had a Facebook account for two years and have yet to make my first entry. I'm shocked to see some younger folks with 800 or 900 friends. I don't think I've met that many people in my whole life much less call them friends. I suppose if you have close friends and family scattered around and they are socially active on FB then it's probably worth a little effort. I'm not sure about FB as a business decision but it can't hurt and it's free.

    1. Maybe that's the right idea, Ken. Set up the page. Mark your turf, then walk away. I know it is hopelessly old fashioned and stuffy of me, but misusing the wonderful word "friend" in this way is part of what bugs me. "Like" I could handle, "Friend"? I don't know.

      I am thinking about it strictly as an outside chance of selling a few prints. Right now, I am not even set up for that on my site. But, implementing that feature is in the 2013 business plan.

      Thanks for you insights.

  3. OK, well I had a really nice comment typed up, but forgot that I needed to enable 3rd party cookies to post on Blogger. :-(

    Anyway, I was mentioning what an add world social media is. I have a Facebook page that I try to keep up, I have been looking at similar pages to try to see what makes them tick vs. others. Have yet to find the secret sauce. Most of the traffic to my own website comes from a social media site I don't even have an account on --- Pinterest. Go figure. Anyway, I think most Facebook pages succeed by posting a lot, and having a lot of engagement with followers.... or so they say. However, "free" always comes with a catch. Facebook limits the audience who sees what you put on your page, but will expand it if you pay them in advertising.

    1. Since Google took over Blogger, it seems to be designed to test everyone's patience. My apologies for the inconvenience.

      That secret sauce recipe is apparently quite elusive and I agree heartily that the catch is "free". I keep thinking of that old saying, "Free, and worth every penny of it." Maybe not quite a literal truth with Facebook, but....

      I think I have become convinced to simply plant my flag and claim my space. But, I am not sure I will do a great deal with the page.

      Thanks for your input on this. I know you have been exploring Facebook for a while and value your thoughts on this.

  4. IF you read art sites you'll be inundated with messages about social media. You must do this, do must that, do, do..... I'm convinced they are all hired by the tech companies. I'm on Facebook, etc. It doesn't make much of a difference to my career. People like to look at my images, not buy them. In a way I think having a big online presence diminishes the desirability of your work because it becomes common. People can see it any time they want.

    Now, is there a way to use Facebook and to just give snippets of your work that creates a bigger desire to purchase to see the whole thing? I don't know. Maybe I should try that! But face to face still is best for my sales.

    1. Roberta, it is great to hear from you. I think you have tapped into my biggest reservation about social media: the potential for over-exposure. Your musing over a way to show snippets intrigues me. This deserves some serious thought.

      I am enjoying face to face sales immensely and wish that I were physically able to do much more of it. The interaction with viewers is a pleasure and I am selling enough to keep me hooked on the rewards.

      As I said to Mark, I think I will just grab my turf and put my name on it, but I don't plan to devote a great deal of time to it. I may find more benefit than I expected, but I am not setting high expectations.

      Thanks for your valuable response. I appreciate your willingness to share your expertise.

  5. I have a Facebook account, and about all I do with it is announce new entries on my blog. Other than that, I'm not much of a user. Not sure what the value is...

    Galen's a beautiful dog by the way!

    1. The response to this post has been so helpful and I am delighted to hear your thoughts, John. I had wondered if you were using Facebook since you are doing some marketing. It sounds as though your feelings on the topic are fairly closely aligned with others.

      Thanks to all these comments, I don't feel alone in my skepticism about the "magic" of Facebook. I feel much more confident now in my plan of action.

      Thank you for the kind comment on Galen. However, I won't let him know about it. We can't have him thinking he is good looking. He is bossy enough as it is.

  6. Anita, Facebook, like blogs, take their toll in the time investment required to update and maintain and it's never a 100% return. For all you put in you only receive a portion of "attention" back. I can barely do the blog thing anymore...not even that so much...and with Facebook it starts reaching an overload. Then you add all the other possible sites...Google+, Flickr, 500px, etc. also available for social interaction...OVERLOAD...fuse blown!

    Now, I do like Turnip Greens if they're fixed right and served with a little white vinegar. Nice portrait of Galen.

    1. Earl, thank you for spelling it out. You have described precisely what I fear would happen to me—overwhelm. If I follow through on this notion of primarily marking my territory, there are conditions. I will have to be thoroughly acquainted with how to control what is posted in my space. I have a funny story to tell about The Husband that has greatly informed my decisions.

      And, I will pass on the rest of social media. Life is too short and I can't devote the time I would like to people that I know in real life. Forget maintaining relationships with friends of friends of friends of friends of....I know myself well enough to know that I have to be careful about blowing that fuse.

      We need to talk about turnip greens. My dad loved them and I always felt bad about not liking them. He would cook them for himself because no one else in the family would touch them. I suppose I should get online and look for recipes. Unless, your recipe is a family one and your folks knew something most people don't.

      Thanks again.


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