Source: http://tonygentilcore.com/2016/01/doing-your-time-the-value-of-a-good-internship/

I never quite understand the infatuation some fitness professionals have with telling the world how much they’re “grinding” or hustling.” As if to imply their work ethic deserves more praise than the thousands of other coaches and trainers getting up early to, you know, go to work.

What’s more, those who continuously gloat about their grinding prowess and how “busy” they are sure do have a lot of extra time to post 37 different reminders on social media about it.

Of course, this isn’t to insinuate that people don’t actually work their butts off and have a right to brag about it. Someone like Eric Cressey or Joe Dowdell or David Dellanave or Molly Galbraith or Mike Reinold or Mike Robertson or Cassandra Forsythe or any number of fitness pros I know1 who have built a successful fitness business (and have unmatched work ethic) can do whatever the heck they want!

Here’s the kicker, though: they’re not the ones on Twitter and Instagram belaboring over the grind.

In my experience, those who do go out of their way to routinely market to the world about their hustling ways, are generally working exponentially harder to maintain the facade.

A facade that does nothing but mask what’s really going on.

He or…

Source: http://feedproxy.google.com/~r/tinybuddha/~3/CDxjveqB4mQ/

“I don’t think of all the misery, but of all the beauty that remains.” ~Anne Frank

Despite pink and orange being my two favorite colors, there was a period in my life when I only wanted to wear black, from head to toe.

On Super Bowl Sunday 2002, my life changed forever. My husband of fourteen years died in his sleep of a massive heart attack, and I became a suddenly single mom of a six-year old and an eleven-year old.

Although we all acknowledge that death is a part of life, few of us spend any amount of time preparing for it. I was no exception.

When I married my husband in 1988 and we began planning our life together, the words “till death do us part,” were just that, words.

Who really thinks of death during the happy times?

We had plans to raise our children and watch them grow into young men and start their own families. We envisioned for them what we had for ourselves, the picture perfect life.

Instead, on the biggest day in American sports, I found myself wondering what the future held for my young sons and me. On the days following my husband’s funeral, I often begged for someone to wake me from the horrific nightmare that I felt I was living, only to realize this was now my reality.

Thankfully, I had an amazing circle of …

Source: http://www.foodpolitics.com/2016/01/the-latest-in-food-politics-yogurt-wars/

You’ve heard of cola wars?  Try yogurt.

Here’s Chobani’s opening salvo from the New York Times on January 10, and Stephanie Strom’s account of it:

The ad says:

Did you know that not all yogurts are equally good for you?…

Look, there’s potassium sorbate as a preservative in Yoplait Greek 100.  

Potassium sorbate.  Really.  That stuff is used to kill bugs.

There’s sucralose used as a sweetener in Dannon Light & Fit Greek.  

Sucralose?  Why?  That stuff has chlorine added to it!…

Chobani simply 100 is the only 100-Calorie Greek Yogurt without a trace of any artifical sweeteners or artificial preservatives.

Shades of The Food Babe!

Will yogurt wars help Chobani’s bottom line?

According to Politico Pro

Chobani has taken its dispute over yogurt ingredients with rival Dannon to court, filing a lawsuit Friday that asks a federal judge to declare that claims made in its advertisements “do not constitute false, misleading, disparaging, or deceptive statements”…Chobani’s lawsuit, filed in the U.S. District Court for the Northern District of New York, follows a letter sent by Dannon on Jan. 7 asking Chobani to discontinue the advertisements.

…

Source: http://www.npr.org/sections/thesalt/2016/01/12/462176257/more-hospitals-are-ditching-antibiotics-in-the-meat-they-serve?utm_medium=RSS&utm_campaign=thesalt

A dish featuring antibiotic-free beef from Strauss Beef served at Overlake Medical Center in Bellevue, Wash.

Courtesy of Overlake Medical Center

Every year some 2 million Americans get infections from antibiotic-resistant bacteria, and 23,000 of them die from these superbugs.

Superbugs are mostly a hospital problem: They’re where these pathogens are often born and spread, and where the infected come for help. But hospitals are not where the majority of antibiotics sold in the U.S. are used.

Food and Drug Administration data show that 62 percent of antibiotics important for human health are sold to food animal producers and used on farms. And in December, the agency noted that antibiotics for use on the farm increased in 2014, including antibiotics important in human medicine.

…

Source: http://feedproxy.google.com/~r/tinybuddha/~3/yGZloFIoi3w/

“The discipline of creation, be it to paint, compose, write, is an effort toward wholeness.” ~Madeleine L’engle.

Heartbreak, sadness, and loss are uniting experiences across humanity—all of us are likely to experience grief in some form.

In grief, it can be common to feel lost, demotivated, depressed, and also, to experience a loss of self-esteem; it’s difficult to feel good about yourself when you’re processing all of the emotions that go along with grieving.

Developing a regular creative practice can be a helpful, healing way through loss. I used a creative practice to help find my way through a time of immense sadness and change—a divorce.

When my relationship ended after sixteen years, there wasn’t a single aspect of my life that remained the same: my family, friendships, the way I parented, where I lived, my work and financial situation—every aspect of my life changed dramatically.

It was a huge time of change that I termed “reinvention,” and I rebuilt my life from the ground up.

I grieved the loss of a family, of the amount of time I had with my son, and the fact he was now a child of a split family. I grieved the possibility I would never have more children, and the picture I had for my future life.<…

Source: http://greatist.com/live/emoji-users-have-more-sex?utm_source=rss&utm_medium=rss&utm_campaign=feed_http–greatistcom-

Are you a big fan of emojis? Then perhaps you’ve come up with some—shall we say “alternative”—uses for the peach and eggplant? A recently released survey by Match.com found that people who used emojis more often also had more active sex lives.

The survey also found that we have some go-to smileys when we’re looking to get it on. The wink, blushing, and kissy faces were most popular.

Photo: Match.com

On the flip side, there are emojis we tend to avoid when flirting. The least popular are the “information desk person,” lips, and see-no-evil monkey (but we love that one!).

Photo: Match.com

These special characters are helping us outide the bedroom too. According to the survey, emoji users are twice as likely to tie the knot than their non-using counterparts.

The survey looked at other aspects of dating in our hyper-connected world, including the biggest social media turnoffs. Topping the list:…

Source: http://www.fannetasticfood.com/2016/01/12/a-year-of-blue-apron-meals-in-review/

Thank you to Blue Apron for sponsoring this post! The first 50 readers to click here will get two free meals on their first order – enjoy.

Last week, something fun arrived in my inbox: a little 2015 year in review cooking recap from Blue Apron! As you guys know, Blue Apron delivers farm-fresh pre-portioned ingredients and accompanying recipes right to your doorstep for you to turn into delicious, chef-designed meals at home.

I loved this graphic – what a fun little overview! Apparently last year Matt and I cooked a whopping 114 Blue Apron meals together – that’s a LOT of good meals! Well, maybe more like 110 – a few were made with friends/my mom instead of Matt. Also – 62 garlic cloves were minced and found good homes in our stomachs. That’s beautiful right there.

<img title="year of cooking with blue apron" style="border-left-width: 0px;border-right-width: 0px;border-bottom-width: 0px;float: none;padding-top: 0px;padding-left: 0px;margin: 0px auto;padding-right: 0px;border-top-width: 0px" border="0" alt="year of cooking with blue apron" src="http://www.fannetasticfood.com/wp-content/uploads/2016/01/year-of-c…

Source: http://greatist.com/move/intervals-circuits-supersets?utm_source=rss&utm_medium=rss&utm_campaign=feed_http–greatistcom-

Just when you think you’ve nailed down the names of all the different exercises in your new workout program (and are ready to give it a whirl), it calls for a circuit here, throws in a bit of interval training there, and wait, a super… huh? What dimension did you just step into, you wonder.

We’ve all been there. Understanding fitness lingo basically feels like hearing French or Klingon for the first time. Still, there are certain terms within the fitness lexicon that can be hard for even gym veterans to differentiate, such as circuits, intervals, and supersets. When you see them in action, they don’t seem that different. Each describes an intense way to work out, and all can help you get fitter. But there are ways to bring out the best of their hidden powers under particular circumstances.

Let’s go over the basics of each.

1. Circuits

If you’ve ever done a group strength-training or boot camp-style class, you’ve done some circuit-style training. A circuit is composed of as little as four to as many as 10 different movements. Because these often involve dumbbells or a barbell, t…

Source: http://summertomato.com/in-defense-of-food-documentary-review/

Those who know me know that I’m a basketball girl, not a football girl. Maybe that’s why at a Super Bowl XLI party in 2007 I found myself enthralled by a New York Times Magazine article instead of watching the game.

As my friends ate chili and drank beers I devoured Michael Pollan’s landmark essay “Unhappy Meals.” I don’t remember who won the game, but after that day I never looked at food or nutrition the same.

That afternoon was the first time I’d encountered the term of nutritionism, an ideology based on the concept that we can understand the healthfulness of a food if we understand what nutrients it contains. In nutritionism calcium = healthy bones. Omega-3 = healthy brains. Saturated fat = unhealthy hearts. The delivery mechanism of the nutrients is irrelevant, all that matters is the molecules.

As a scientist and life-long dieter, I had swallowed the nutritionism ideology hook, line and sinker. But as I sat on my friend’s sofa reading Pollan’s words, my understanding of nutrition––and in many ways my whole universe––underwent a monumental and irrevocable shift.

Over a span of 30 minutes all the inconsistencies, contradictions, and frustrations that I had enc…

Source: http://www.thefitbits.com/2016/01/taking-on-2016-swimathon-5k.html

With a year of triathlon ahead, what better way to kick it off than 
to take part in the 2016 Sport Relief Swimathon. 

Taking place 18-20 March in pools across the country, the Swimathon is a great event for all abilities, ages and levels of fitness, with the Individual 1.5k, 2.5k or 5k challenges, Team 1.5k and 5k, and SimplySwim for those wanting to spread the distance out over a number of days. I’m excited to be part of this year’s Swimathon #BlogSquad along with a few other great bloggers.

Regular readers of this little blog of mine will know that I only learnt to swim in the tail end of 2014, and promptly forgot about it until I signed up for my first triathlon last September. You’ll be glad to know I survived to tell the tale and signed up for another one the week after.

I originally wanted to sign up for the 1.5k or 2.5k Individual challenge at the iconic London Aquatics Centre, but it’s the same weekend as my Ultra White Collar boxing fight so I’ll be completing 5k between 9-13 March. SimplySwim is open to competitors between 9-20 March but I want the week before my fight nice and free to…