A few weeks ago, Cameron and I traveled to the Olympic Peninsula to spend a few days at the beautiful, historic Lake Quinault Lodge. The weather was unseasonably perfect with sunshine and comfortable temperatures. It was a perfect getaway.
Before we made it to the lodge, we took a detour to Neah Bay to enjoy the Makah Museum and grab some smoked salmon Cam read about in Yelp. The museum was spectacular with many Native Makah artifacts and loads of historical references and information about the Makahs. It was well worth the drive.
Our other destination, Take Home Fish Company, was quite a surprise. When Cameron told me about it, I imagined a well-lit store with a refrigerator case packed with smoked salmon and other delicious Pacific Northwest treats. To my shock, my imagined fish shop was nothing more than a garage, slightly modified to be used as a fish shack.
Diesel flavored smoked salmon swam through my thoughts.
We walked in feeling skeptical about the offerings. Diesel flavored smoked salmon swam through my thoughts. The guy behind the small counter presented us with a number of options, which were neatly vacuum packed and ready for immediate sale.
This was it? I admit, I hadn’t taken the time to check out Yelp to see what this place was about. I was close to walking out without spending a dime. Cameron was a more willing customer and decided on two vac-packs of smoked fish, one salmon the other deep sea black cod.
As we drove away from Neah Bay with our purchase, I started thinking about the many voice talents starting out who create their magic from a closet, spare bedroom and other home areas that don’t resemble a studio, even remotely. If an area can be treated and used to record and the result is flawless fidelity, what does it matter?
I’ve read studio descriptions from established talent who don’t record in a closet or bedroom but have an acoustically designed booth of some sort. I congratulate them for making the financial decision to invest in their recording area. But, it’s uncool to trash talk those who work out of something less and still deliver amazing audio.
Evidently the clients don’t care as long as it sounds good.
The deliverable is what the client is most interested about. I’m pretty sure they care 1% or less how or where their ready-to-use sound was created. They know what sounds good for their project. I’ve read about jobs being done in hotel rooms with comforters, blankets and pillows used to create a satisfactory recording environment. Evidently the clients don’t care as long as it sounds good. It they did care where it was recorded few people, if any, would record on the road.
And, as for the smoked fish? Best. Smoked. Fish. EVAR! It was tasty and the perfect first meal at the Quinault Lodge. We gobbled down the fish along with some cheddar cheese, sourdough bread and a few glasses of port. Kimm, the owner of Take Home Fish Co. didn’t need a fancy store or state of the art tools to create what will be tough to beat by anybody else smoking fish. He had talent and an understanding of how to best use his workspace.
© 2015 J. Christopher Dunn