I have started work on a content strategy book. The working title is Content Strategy 101: Transform Technical Content into a Business Asset, and I need your help.
Unmasking the lizards in tech comm
In the 1983 and 2009 versions of the TV series V, human-looking aliens visit Earth. It turns out those aliens are unfriendly reptilian creatures lurking beneath human shells. Of course, there are dramatic reveals that expose the aliens for what they really are.
LavaCon 2011
LavaCon was delightful as always, and Austin was a great venue for this crowd.
Banishing our black berets
In my junk mail, the capital letters were screaming in bright red: WE’RE NOT ARTISANS.
You don’t have to bet the farm…
A wise man once told me that the goal of marketing is to frame the question so that what you are selling is the best possible answer. In the world of tech comm publishing, the default question has been: “What tool should I use?”
Webcast: Content strategy for software development (with Ray Gallon)
Content strategy is usually thought of in the context of web development. But today’s software is increasingly information-rich. Software is a content vector, and we need to manage the life cycle of that content. This webcast from guest speaker Ray Gallon adapts content life cycle … Read More
Content monoculture
I’m having some trouble with the idea of “extending DITA” outside the world of technical communication. DITA is obviously important in the right environment, but should we be advocating the use of DITA for more and more content?
2011 predictions for technical communication
Predictions time! First, let’s review the 2010 post: cloud-based authoring begins to replace desktop authoring, increased adoption of XML alongside more sophisticated justifications, social media, collaboration, important new terms (content strategy [yes!] and decision engine [huh?]). I’m not sure why I thought “decision engine” was … Read More
Content strategy for foodies
Content is like food. At its best, it’s a carefully choreographed experience, like dining at a fine restaurant.