“When people chase what they love, they will inevitably seek out and immerse themselves in knowledge flows, drinking deeply from new creative wells even as they contribute their own experiences and insights along the way.” ― John Seely Brown, The Power of Pull

Our fish taco collaboration was decided upon because we had some fish leftover from another client shoot. Unfortunately, by the time we got around to using the fish the freezer had attacked it. Let me just take a second here to highlight how wonderful it is to collaborate with people who are not easily frustrated or stumped when facing challenges. The team immediately engaged a new plan and was able to find some fresh fish at a nearby market.

In addition to being well networked, active on social media, and flexible, our collaborations seek to include individuals from different fields of expertise. This diversity is encouraged in Steven Johnson's book "Where Good Ideas Comes From":

"The entrepreneurs who built bridges outside of their islands were able to borrow or co-opt new ideas from these external environments and put them to use in a new context." - Steven Johnson, Where Great Ideas Come From

By bringing together people from different industries we are able to not only challenge and encourage each other, we are also able to share edge ideas from our unique fields which others might be able to adapt to their own businesses. Our collaborators exchange information around marketing, technology, photography, video, and so much more! This free exchange of information is fostered by the fact we each have the mindset that we are hustling to put Seattle on the creative map. So the next time you meet someone from a different industry, see them through the lens of connections, there is treasure hidden in the person who stands before you. Also, I would encourage you to not be reluctant sharing ideas and information. Don't be fearful of competition, because the way I see it, the more you give the more you grow.

"But that secrecy, as we have seen, comes with great cost. Protecting ideas from copycats and competitors also protects them from other ideas that might improve them, might transform them from hints and hunches to true innovations. " - Steven Johnson, Where Great Ideas Come From

CollaboratorsMatt Broussard: @acooknamedmatt (Taco Creator!)Josiah Michael: @josiahmichael (Taco Tuesday Photographer)Kaleb Norman James: @kalebnormanjames (Tablescape Design)Esther Maria Swaty: @uncommoncartography (Collaboration Producer)Sarah Flotard: @sflotard (Guest/Food photographer)Megan Little: @meganmlittle (Guest/Fashion blogger)C. Wells Style: @cwellsstyle (Guest /Fashion blogger)Lauren Caron: @laurenlcaron (Guest/Interior designer)

BrandsVoss: @vossworld (used in Lemongrass Tempura Cod Taco Recipe)World Market: @worldmarket (table setting) Original New York Seltzer: @originalnewyorkseltzer (on the table)

If you need content for your website, social media, or an upcoming product launch please feel free to email me at esther@uncommoncartography.com and I can make sure to connect you with cost efficient resources that will capture your product story and showcase it in a compelling way.

“We are not our brother’s keeper.. in countless large and small ways we are our brother’s maker.” - Harry and Bonarvo Overstreet, Originals I first met Seattle cook and Instagram influencer, Matt Broussard (@cooknamedmatt), via a comment on Instagram, followed by us inboxing each other that “we should collaborate” at the same moment. When I met Matt a few days later at Elm Coffee Roasters, I appreciated how down to earth he was. Since the meeting, we have worked together on a series of projects, which many of you have seen on Instagram. Now I want to share the story of how these collaborations started and how they continue to evolve. I firmly believe the collaborative model in one that you can apply in your city for greater traction and exposure as artists and entrepreneurs.

Typically, when I first meet an artist or business, I do a quick assessment (many times this happens before even consciously planning to), I look at their appearance, their social media aesthetic, and engagement, as well as their website, and any products they might be offering/selling. I am drawn to problems that need to be solved and collaborating with individuals and companies who are working outside of the mainstream, who are scrappy, who have a product with potential, and who are working their asses off to make their dreams come true (not just waiting for success to come to them).

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Matt I have learned is someone who seriously knows how to hustle. He works long hours at Palace Kitchen before coming home to cook, write recipes and blogs until 2-3am. His work ethic is a great example of dedication and discipline. When I first reviewed his social media and website, I could see that he was consistently producing, which I believe is a crucial key to success. It is somewhat easy to be captured by a spark of inspiration, but to always put out work is a whole different story. Many artists and creatives struggle with the ebb and flow of inspiration, and therefore find it challenging to keep producing and create momentum. When we get producing down to a discipline, the immediate challenge we face is upping our level of excellence (we must produce at an elite level to compete). For many passions are a side hustle, and they have to be careful about the time and financial investments that they make. But the reality is that even though many of us wear multiple hats, there is someone who can either help train us to take what we are producing to the next level or who can partner with us, in a mutually beneficial way, to get to the next plane.

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Now you may be wondering where Danny Owens comes onto the scene?! Danny is a client of mine who is a photographer and creative director. I knew that Danny was looking to do more work in the food industry, and from our discussion, I knew that Matt could use some help with the photography he was creating to go alongside his recipes. I made an intro and set a date to collaborate. A week later we woke Matt up a little earlier than he may have liked, but he whipped up a mouthwatering steak with macadamia butter, fennel, beet cream, chorizo oil. Food is perhaps the best way to begin any new partnership. Stay tuned for more stories about collaboration.

“As people innovate and learn faster, they help to generate new waves of performance improvement for everybody while progressing toward their own higher goals.” - The Power of Pull, John Hagel III

Images By: Esther Maria Swaty and Danny Owens