Close your eyes. Picture yourself at a nice restaurant. You’re eyes are scanning the menu, down through appetizers, soups, and salads, and finally landing on entrees. You see “red wine glazed Ossobucco”, “Lamb Shank Tagine”, or “Balsamic Short Ribs” and, if you’re like me, two things happen. First, for obvious meat-related reasons, your mouth starts...

Icarus, Ludwig Dürr, Prometheus, the cul-de-sac “grill king”. What do they all have in common? They all played with fire, and they all got burned. But Icarus and Prometheus are not real, and Ludwig Dürr was not actually on the Hindenburg when it went down, nor is he really to blame for it; however, this...

  Ever look at elite Crossfitters and think “what is it they have that I don’t?” other than years of training, sponsorships, and bodies that would make Michelangelo give up. With the seemingly endless litany mobility work, strength work, skill work, and endurance work, improving can feel at times like Sisyphus pushing his boulder up...

Every restaurant menu has it, and it’s one of the pillars of lean-protein gainz for every gym rat since Atlas. It usually manifests itself as the unholy crime against food they call “stir fry”; seasoned (read: drowned) in soy sauce or Frank’s Red Hot, and cooked into vulcanized oblivion with a fistful of frozen veggies....

“Cooking is exactly like Crossfit.” Said no one ever, I know. But it’s truer than you think. The fundamental drive of crossfit, for many, is simple: to improve their over all health in a well-rounded way that makes them prepared for life’s challenges, both expected and unexpected. With that in mind, cooking shares the same...