If you’re interested in a low-cost, no-hassle piece of homemade training equipment, look no further than a heavy rope. Not a jump rope (although that’s a worthy ally, too); just a thick, unwieldy rope, a confederation of fibers woven together to form a cordon to be used for strange and unconventional workouts (my favorite kind). Your rope should be around fifty feet long and two inches thick. It should be a manila rope, which is a hardy, durable variety typically used in boating. Manila rope is also especially heavy – a distinct advantage when you’re trying to get the best workout possible. Hardware stores should carry manila rope in various lengths and widths. If two inches in diameter is too much, go for 1.5” instead.
Posted By: Mark Sisson
We like to throw “Grok” around pretty liberally. It’s the name of our prototypical human ancestor, sure, but it’s also become a rallying cry of sorts: Grok on! What does it mean when we say “Grok on”? Do you know? Do I know? I have something in mind, but I’ve never really expounded on it in any detail. In fact, I’ve purposely left it ambiguous; to Grok is partly, I think, something very personal and subjective for each person.
What does the dictionary say (and what would it say if MDA was a household name?)
Posted By: Mark Sisson
I was a science major (biology) in college, yet I have always been a little suspicious of the use of the “scientific method” when it comes to biological systems – especially humans. I guess it started when we were all taught in labs as far back as high school to strictly adhere to the scientific method, which generally goes as follows:
But from those earliest lab experiences, I found it was pretty sketchy to draw conclusions based on what often appeared to be nothing more than some random set of data points. Weigh the excised thymus of irradiated rats and plot a line that shows the rate of atrophy, etc…I wanted black and white answers, solid trend lines and reliable conclusions but usually all I got was an ill-defined line that was different from what my lab peers got, sometimes by a little, sometimes by a lot. Yes or no, right or wrong was what I sought – but that’s not how science works. It works more like this: the prevailing science is deemed good or acceptable until something or someone proves that it’s not good any more. Hey, that sounds like Conventional Wisdom. (Remember how fats were good for a million years, then they were bad for a few decades, and now they are good again…all based on the latest science?)
Posted By: Mark Sisson
Medical News Today covers the growing Swedish fat wars. Methinks I need to translate the Primal Blueprint into Swedish!(thanks, Dr. Eades!)
Runner’s World takes a very serious (super serious) look into the misguided, dangerous, and downright un-American practice of running barefoot.
You may have read my tirade against ridiculous food labels, but it’s good to know that the New York Times is catching on to the charade. I must warn you: Some of the things the food execs say in this “Smart Choice” food label article may re-ignite your fear that Satan is alive, among us, and working for Kellogg’s.
Posted By: Mark Sisson
If you’ve been to the movies lately, it’s likely you’ve seen Julie and Julia on the marquee. This true story contrasts the life of TV chef and cookbook author Julia Child with a modern-day fan, Julie, who blogs about cooking all 524 recipes in Mastering the Art of French Cooking. It’s a movie that makes you feel two things: uplifted and absolutely starving.
Some of the French dishes that star in the movie aren’t so appealing, like the ones baked in heavy pastry dough. Others are downright mouth-watering. Whenever the actors on screen sit down to eat you’ll wish you were at the table with them. French classics like juicy roasted chicken, fish sautéed liberally in butter and creamy hollandaise sauce with artichokes all make an appearance. One of the most memorable dishes is beef cooked for hours in red wine and stock until it’s so tender it will melt in your mouth.
Posted By: Mark Sisson
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