Annie Dillard put it bluntly, "The impulse to keep to yourself what you have learned is not only shameful, it is destructive. Anything you do not give freely and abundantly becomes lost to you. You open your safe and find ashes."
Austin presented an example where the legendary Franklin Barbecue shares their knowledge. They started out as beginners, and so they feel an obligation to pass on what they have learned. As with many successful chefs, they have become rich and famous by sharing recipes and techniques.
In the book Rework, Jason Fried and David Heinemeier encourage us to consider these questions:
1. What do you do?
2. What are your recipes?
3. What's your 'cookbook'?
4. What can you tell that is informative, educational, and promotional?
What can we share from our processes?
Have we learned something?
What are our techniques?
Are we skilled at using certain tools or materials?
What kind of knowledge comes along with our job?
We can:
1. Turn around and teach it to others, once we done learning something.
2. Share our reading list or helpful reference.
3. Create online tutorials.
4. Post photos, videos or words or step-by-step guide through a process.
In summary, make people better at something they want to be better at, as quoted by blogger, Kathy Sierra.
Teaching and sharing, connects people and gets them closer to us and this in turn will generate interest in our work.
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