We love to say anything can be innovated, anyone can innovate and innovation can happen anywhere.  Silicon Valley and other recognized innovation hubs do not have a lock on innovation or a secret sauce that cannot be modeled or improved on.  It takes a willingness to put time, your resources, explore and expand your creativity (we all have it) beyond where you are today to see the non-obvious.  When you do, you will be like our Kentucky guests, innovating in a non-traditional innovation hub, non-traditional way and a non-high tech innovation.

As part of our Innovation Across America tours, we ventured across the country in our new mobile studio to Paducah, Kentucky.  This tour was looking for those innovating “Beyond the Obvious”. 

In our show this week we had the opportunity to interview the founders of Fin Gourmet Foods.  Started in 2010, Fin Gourmet is a Kentucky Proud Producer of wild-caught Asian Carp products.  So why Asian Carp. It has the highest source of healthy clean protein and Omega-3 fatty acids, on par with wild caught salmon.  Nowhere else in the world but the USA are Asian Carp wild-caught, and those from Western KY are of the best quality. More importantly this innovation story is unique.  Fin’s mission and vision are that the Asian Carp provide economic opportunities for the communities, fostering job creation and revitalizing the inland fishing industry. 

Defining and Tackling a Problem Statement

The team at Fin Gourmet defined the problems and challenges and engaged in disruptive ideation.  As an integral part of their innovation process they considered some basic assumptions of innovation to create value including: