Teach What You Know

Added by
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

While I’ve been “teaching” people through articles for some time now, actually teaching face to face (or on-screen) is somewhat new to me. One of the things that I’m enjoying enormously is seeing the “a-ha” come to someone’s eyes when I answer a question or illuminate something in a way that clicks with them. I’ve found the challenge is opening my mouth and trusting what comes out.

When we let the fear of not sounding smart enough, or getting our facts jumbled, or coming off as a know-it-all render us mute we rob others of something valuable. Sure there are thousands of people out there who can speak intelligently about whole grains or why wild Alaskan salmon is a sustainable pick. But each of us presents the information in our own unique way, and the way that I do might be just what someone needs to get to the “a-ha.”

The truth is we all have knowledge to share, whether it’s how to roll out a pie crust like your Grandma or why you like a particular vendor at the farmers’ market. If you draw a blank then browse around a bit on Nourish Network: Part of my mission is to provide information in digestible bites so you’ll feel confident about sharing with others.

This week, if someone asks a question that sparks a response in your mind, speak up and teach them what you know. I guarantee you’ll do it in a way that no one else will.

  • Facebook
  • Twitter
  • Google+

Go-to Vinaigrette

People are often shocked when they see how easy it is to make this homemade vinaigrette recipe. Feel free to experiment with the ingredients using these general ratios. Try swapping the garlic and white wine vinegar for shallots and champagne vinegar, for instance, or even ginger and rice wine vinegar. The jar serves as both shaker and storage container. No need for a bowl and a whisk — or store-bought salad dressing.

Go-to Vinaigrette

Prep Time: 5 minutes

Go-to Vinaigrette


  1. 1 clove garlic, minced
  2. 3 tablespoons extra-virgin olive oil
  3. 2 tablespoons lemon juice
  4. 2 tablespoons white wine vinegar
  5. Sea salt and freshly ground pepper


Shake ingredients together in a tightly sealing jar. Refrigerate for up to 5 days.


  • Amy Maloney Stout

    Thanks Lia! I love what you just said in your “teach what you know”. How true it is! Thanks too for the amazing cooking class last week!. Can’t wait to try it out on my family.

    Fun getting to know you. xo

  • http://nourishnetwork.com/members/liahuber/ Lia Huber

    Great getting to know you too, Amy! It was a fun time. I hope you–and your family–enjoy Nourish Network and these little Nibbles to Noodle. See you next year . . . :-)