Precision Marketing Notes
I know a lot of artists who have been caught up in the idea that getting large numbers of followers on social media ,mailing lists and newsletters, is precision marketing. These artists also follow lots of other artists and share lots of art around on their accounts. I have not found that to be useful at all for my own career. In fact, I follow very few artists on Instagram, and few galleries. There are a lot of artists who are friends on Facebook, but I actually follow very few.
For some reason, artists pay attention to other artists more than the do collectors and potential collectors. They often assume that collectors will be found if one hangs around with artists, and art events. I have found that most of my collectors are not artists and most of them don’t attend gallery events.
I have done the opposite of many artists. I rarely attend artist events. My focus has narrowed down to collectors, potential collectors, and areas of interest to me such as science, botany, birding, nature, hiking, tea parties, agriculture,ranching, land conservation, dogs, and cooking. Stories and the history of my career attract certain groups of people that are not related to artists, galleries,museums, etc.
I no longer look at lots of art around the Internet. I have narrowed down my focus on my own work. It really helps me to not be distracted by everyone else’s ideas. I have been a painter for a long time. I don’t follow the latest color schemes, styles or subjects. My interest is truly in recording the subjects I love and treasure, improving my technique as I work.
Letting go of most of the distractions has helped me to treasure my life, my work, and the kind friends who support me. My collectors are so important to me. Most of what goes on in social media is fluff and I don’t waste time focusing on frivolous relationships.
More musings for artists and collectors to come….
Cream cheese biscuits
8 ounces full fat cream cheese, softened
⅔ cup butter, softened
1 cup self-rising flour*, plus more for dusting
*To make your own self-rising flour whisk 1 cup of flour with 1 + ½ teaspoons baking powder plus ¼ teaspoon salt
Pulse together the cream cheese, butter and flour in a food processor until combined, about 10 pulses, stopping to scrape down the sides of the bowl halfway through.
Turn out onto a piece of lightly floured parchment paper and pat it into a disc. Refrigerate 1 hour.
Place an oven rack on the highest rung and preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
Sprinkle a work surface with flour, unwrap the dough and sprinkle the top and a rolling pin lightly with flour.
Roll out to ½-inch thick and cut with a 1 + ¼-inch thick biscuit cooker. Place them on the baking sheet about an inch apart.
Stick the scraps together and make more biscuits. If you can’t fit them all on the baking sheet refrigerate and bake them in turns.
Bake about 14 minutes on the top rack until golden and puffed, rotating the pan halfway through. You can brush the tops with melted butter if you like.