Back to School: Content and Blogging with Mack Collier and Ann Handley

Rounding up a week of techgeek firsts, I only have one thing to say: feels good to be taking classes again  

  • First webinar and demo on Small Business Lead Generation Optimization with Adam Mavrikos, Sales Manager at HubSpot
  • Weekly Marketing Update on HubSpot live TV, hosted by Brian Whalley and Samantha Coren from Student Advisor

Via IMU’s first assignment here are 3 main takeaways from the video and intro course:

1. Blogs do not have an expiration date. Either you have the time or you don’t, and if you don’t commit for the long-term you probably shouldn’t start.

2. Passion – If you are passionate about your ability to write and create, your brand and everything in between will thrive. But you have to commit the time, resources and energy — or you’ll flounder, let the blog die and ultimately let your users, readers and followers down.

3. Navigation – Keep your blog or website neat, clean and easily navigable. Each touch point should be easy to find, and as Joe Pulizzi recently said, all points should connect. Consider how each touch point will create value and position itself as a resource for your readers.

RELATED LINKS

Joe Pulizzi >> Like It or Not, Your Content Marketing is Channel Agnostic

Dan Holowack >> TwitSprout, Data and Analytics and personal blog

Tony Ramos >> Powerpoint Design, the Presentationist

Yelp Review of Networking with the Presentationist

Deagan’s Kitchen & Bar 

Category: Gastropubs

Update – 6/1/2011

LAKEWOOD, OHIO – Caught up with a new content marketing/social media contact yesterday.

We actually met here in March during the tweetup with http://Cleveland.com, DSN and the Indians, and he was also at the meetup at Hyland Software last week.

Killer selection of microbrews, wine and vintage cocktails. As I’ve mentioned in other reviews, I have a soft spot for deconstructed, minimalist and organic, slow-grown products.

I’ve also had an ongoing love affair with Chilean wine lately, mainly malbecs. They carry one of my favorite pinots, Llai Llai, which I actually went with last time.

I decided to go for the sauvignon blanc this time (mentioned in the 806 Martini/Wine review), called La Capostolle.
It was okay (still prefer German rieslings), and paired well with the salad, which was listed as grilled on the menu.

Chagrined, I asked if they could serve it rare (sashimi, sushi, carpaccio, tartare geek), and was pleasantly surprised when the server made a point of asking and finding out they could.

Yelp lunch Lakewood networking Presentationist seared ahi yellowfin tuna nicoise salad

Seared Ahi YellowFin Tuna Nicoise

Compliments to executive chef Demetrios Atheneos and sous chef Lee Robinson. Everything was farm-fresh, immaculate: local egg, potato, french beans, grape tomatoes and kalamata olives. Nom Nom.

Tony went with the Reuben, and in retrospect I should have taken him up on the offer to try a piece. Love brisket, rye bread — and this one had the whole shebang: montreal-style brisket, gruyere, rye bread and chips.

Perhaps persnickety, but if I’d gotten it I might have asked if they carry dill spears as well lol.

All washed down the Old Fashioned way: Makers Mark bourbon, bitters, sugar, water, maraschino cherry and orange — impeccably mixed.

bourbon orange cherry Mad Men vintage cocktail

Mad Men je ne sais quoi

Next time I wanna try the Moscow Mule: russian standard, ginger beer, sugar syrup, lime juice, mint and lime.

First-rate menu, service, conversation and company.