The Progress Report
A newsletter for museum professionals that’s serious about audience progress but playful about the process.
Contributors
- Alexa Magladry 1
- Aubrey Bergauer 1
- Ben Mosior 1
- Erin Milbeck Wilcox 2
- Isabel Singer 1
- Isabella Bruno 2
- Jennifer DePrizio 1
- Kelly Cannon 3
- Kimberlee Kiehl 1
- Krista Dahl Kusuma 1
- Kyle Bowen 158
- Lynda Kelly 1
- Nameiko Miller 1
- Rachel Ropeik 1
- Randi Korn 1
- Rebekah Harding 1
- Robert Weisberg 1
- Rosie Siemer 11
- Ruth Hartt 1
- Steve Boyd-Smith 1
- Susan Hawksworth 2
Anatomy of reader survey
This year’s survey comes with an incentive and a whole lot of inner thinking.
A simpler (but not easy) way to define "community" and communities
Last week, I spoke with participants in the MUSEUMS AND CHANGE series about “borrowed frames”. The gist of my talk was that museums can define communities in terms of people’s goals rather than demographics, psychographics, or org-centric models like Falk’s visitor typologies.
The discussion after the presentation was interesting because one question or sticking point that featured prominently was: What do we mean by “Community”?
Why take turns when you can take power?
Lessons from a poltergeist on the art of turn-taking.
Disney’s illustrations of coherent action
Is there a mouse trap in your museum’s strategic map?
People’s goals don’t change. Museums do.
Do people’s goals change quickly? Or is it that the solutions available to them to address those goals change?
You don’t have to build faster horses for funders
Waiter: The funder at table 7 ordered Pumpkin Spice French Fries.
Chef: We don’t serve Pumpkin Spice French Fries.
Waiter: I know, but they’re going to evaluate our performance based on our ability to produce Pumpkin Spice French Fries, so I took their order, and you’ll need to fulfill their requirement.
Chef [sighs]: Well, ok. I just wish we didn’t operate in a system that requires us to fulfill funders’ expectations. I’m sure there’s a better way to do things, but until the funders who visit our restaurant develop a more refined palate, I’ll have to keep making Pumpkin Spice French Fries and Quesadilla Burgers.