Monthly: August 2011

Take a Leap!

Dina Widlake takes a risk and learns how to grab life by the pull-up bars.

That pull-up bar mocks me. I cannot be the only one who experiences it.

Messages pour like party confetti, scrappy little echoes from the distant past as I look up—only I’m not celebrating. I am being mocked.

I hear those words: “Girls aren’t built to do pull-ups. They aren’t designed to have that kind of upper-body strength. It’s unnatural for girls to do pull-ups. You can’t do them.”

Or can you?

A Family Thing

“All of our business is from word of mouth. I haven’t advertised once, and all 125 clients that we have are all from word of mouth,” says Chris Isernio, owner of CrossFit Old Bethpage/CrossFit Central Long Island in Farmingdale, N.Y. “We don’t even have fliers. I’m what you call the worst businessman ever.”

Businessman or not, Isernio is finding success through CrossFit. CrossFit Old Bethpage is growing and has just moved into a larger space. The athletes share their own success stories.

CrossFitter Phil Calderone says he is in the best shape of his life and can perform athletic feats he couldn’t even in his youth.

“I’m 49 years old now, and I could climb a rope, get almost anything done,” he says. “It’s fantastic. I love it.”

Like many other athletes there, CrossFit has become a family thing. For the Gemmill family, CrossFit has bonded together not only their immediate family but also their brothers and sisters in other states.

Charlie Wagner, a retired firefighter joined his son at CrossFit Old Bethpage.

“I’ve found nothing, nothing, in all my years of going to the gym, that would even come close to this,” he says.

10min 24sec

Additional video: “Push Yourself Beyond Limits” by Jennifer Hunter and Hector Delgado, published April 18, 2011.

CrossFit Kids Miniature Golf

Debbie Rakos explains how to tee up a great game for CrossFit Kids.

A missed shot on the golf course is usually accompanied by a few grown-up words and a scowl, but when your young athletes miss a put in this game, they’ll only get fitter!

Fore!

Hunt, Gather, Action!

Breech alpaca birth assist last week

I know it’s been a long time since I’ve updated. My visit to Polyface Farms was extremely inspiring and I’ve yet to write about it.  Here’s what I’ll expand on in the next newsletter and what I’ve been busy with:

  • HGS Productions: working on a video project with some local filmmakers to promote HGS goals — if you have media skills, want to help, or want to be involved somehow, please contact me!
  • Urban Farming 101: Plotting the next HGS course offering. I’m busy figuring out how to make urban farming cool and enticing enough to quit (or at least want to quit) your day job.
  • Nutrition 101  &  paleo cooking 101: another great HGS weekend in the books.
  • Farming internship: Legalizing our waste vegetable oil system with research and time-consuming paperwork, chicken slaughter training.
  • Activism: Talking to some kids at the LA Theater Center about nutrition.
  • Ancestral Health Symposium: awesome resources posted on the site; I attended virtually/in spirit.
  • MovNat: attended a seminar for some inspiration I needed to rebalance fitness with work/life.
  • Poland for September: planning the trip to visit my Polish prince’s family and check out the hiking and farming in rural Poland (did you know Poland is among the top 10 places to visit if you’re an ethical traveler? And WWOOF Poland is the only free WWOOF system of them all? And that Poland is the only EU country to ban raw milk. WTF?!)

Some good recent reads:

  • FEED ME: Awesome post from CFSB owner Mariessa with some of my favorite recipes, too.
  • The sustainability question: is far and away my favorite one when it comes to paleo and farming. Here’s a recent Acres USA reprint of Joel Salatin’s (Polyface Farms) Can We Feed the World? that lights my fire (in a good way)
  • But what about traditionally prepared grains? Mark Sisson’s post is a great response to this common question.
  • On paleo & fruit: a hot topic since it’s such a convenience food. Here’s an awesome overview/comparison of fruits modern and unhybridized.

TUESDAY 11.08.09

Charcoal Roasted Pork Loin
Marks Daily Apple

“There are certain people (and we're eagerly awaiting comments from you all) who think that cooking meat on a gas grill isn't "real" grilling. Personally, we're a little more lenient and admit there are times when the instant and easily controlled heat of a gas grill suites us just fine. We do agree, however, that if you always cook on a gas grill you haven't truly experienced what separates grilling from all other cooking methods. Meat cooked over charcoal (or regular wood) has a smoky flavor that simply cannot be achieved by cooking over a gas flame or in an oven. It's not that gas grilled meat doesn't taste good, it just doesn't have that subtle but addictive smokiness that complements pretty much any type of meat so well. People who claim that meat cooked on a gas grill has a smoky flavor are often mistaking "burnt" for "smoky" — a blackened exterior is not ideal for your health or for the flavor of your food. Meat co
oked over charcoal, in our experience, also cooks more evenly and is less likely to become dry and stringy. So if charcoal-grilled meat really does have a more complex and tender flavor, then why do so many people use gas grills? One word: convenience. Light a match, turn a valve, wait five minutes for the grill to heat up and you're good to go. Preparing to grill over charcoal does take longer, but not as long as you might think. In 15-20 minutes your grill will be ready, which gives you just enough time to mix together a spice rub and season your meat. Before lighting up your charcoal grill, choose your heat source wisely. Avoid briquettes made from wood by-products (i.e. industrial waste) and additives that guarantee that your food will taste like it's been doused in chemicals. Instead, choose charcoal that is made from 100% wood with no chemical additives or fillers. For a more pronounced smoky flavor, soak a few 3-5 inch chunks of wood in water for an hour t
hen place directly on top of the briquettes before you begin!
to cook
….”
…Read More!

Posted via email from thefoodee’s posterous

The Week Before the Games

Ben Hollingshaus was behind the scenes at the 2011 Reebok CrossFit Games to film the preparations for the largest CrossFit gathering to date. In this all-access video from the Home Depot Center, Ben highlights the incredible efforts of the staff and volunteers, all the way from the equipment set-up to the portable-washroom placement.

“Something big I can feel is going to happen,” Ben says.

By mid-week, the athletes have assembled. Ben catches up with them as they prepare for the swim test.

When asked if bears swim, Jason Khalipa is confident.

“‘Khalipa-bears’ swim. They swim phenomenally,” he answers.

The athletes share some strategies for the unknown swim event ahead of them. Pat Barber shows off his “power beard” and talks about personal grooming for a competitive edge.

Elyse Umeda is just honored to be a competitor.

“Just to get here was a … journey itself, and every year it gets harder and harder, so I’m just honored to be here,” she says. “It’s been so much fun the last couple days—and probably a lot more fun the next few days.”

9min 53sec

Additional reading: Swim Test Announced, published July 26, 2011.