Hail to the Dinosaurs!
One quick note, and then we'll talk healthy food
for dinos.
We ran a scratch and dent sale on Friday, and we
had a huge response. Other than a few CD's, all
of the scratch and dent items are gone.
However, if you're looking to save some clams on
an order, order several items together so we can
ship them in one box -- but email first and ask
for a shipping quote. Tell us what you want and
where you live, and we'll figure out the best
shipping option and get back to you.
We can save you some major clams on shipping
if we combine orders, especially if you live
outside the USA.
On the food front, if you've read Knife, Fork,
Muscle, you know I'm a big fan of healthy,
wholesome food, prepared in simple but
appetizing ways.
Healthy food is good for YOU, of course, but
it's also good for your children or grandchildren.
After all, kids model the behaviour of adults.
If kids see mom and dad eating healthy (or
grandma and grandpa eating healthy), it's
a very important lesson for them.
And youngsters are very impressionable --
so lessons learned when they are young may
last for an entire lifetime.
Case in point . . .
Our seven-year old granddaughters had a sleep
over at our house on Saturday night. So we
were playing their favorite games with them
after dinner.
One of them was building a zoo out of Lincoln
Logs and populating it with toy animals and
(of course) toy dinosaurs. That was in the
living room. Trudi was helping her.
Meanwhile, the other one wanted to play a
card game with me in the breakfast room. We
used some new cards that are marked like
regular playing cards, but have photos of wild
edible plants and flowers on the back -- and
on the other side, instructions on where to
find, and how to harvest and prepare each
wild plant.
So we played cards for awhile, and she won,
and that was good.
But even better -- she asked me to read the
names of the "pretty flowers" on the backs of
the cards.
So I read the first one, and explained that it
grew in the woods, and you could gather the
leaves and eat it as salad or cook it in soups
or stews -- or harvest the roots, and bake
them like potatoes.
She thought that was great -- and promptly
held up another card.
"What's this one?" she asked.
Anyhow, we went through the entire deck of 52
edible plant cards, and talked about all of them --
including the ones that are growing in our yard
and our garden. We have at least a dozen of
them somewherre in the yard.
Dandelion leaves were her favorite, for some
reason. She loved the idea of eating dandelion
leaves.
That was smart, because dandelion salad was
one of Steve Stanko's favorite foods -- and it
has something like 8 times the antioxidants
in cultivated spinach -- along with twice the
calcium, three times the Vitamin A and five
times more vitamin K and vitamin E. (See
Jo Robinson's wonderful book, Eating on the
Wild Side. Great book, highly recommended.)
So I was delighted when she announced that
she wanted to eat "dandelions for breakfast".
She even left the card on the table so she would
remember the next morning.
Sunday morning rolled around, and the girls
were up early -- and the foraging began.
We went out in the yard and gathered blackberries,
raspberries and strawberries -- and dandelion
leaves -- and some spinach, mixed salad greens,
chard, arugula, kale and sorrel -- along with
some edible flowers. (Note: not all flowers are
edible -- many are not -- but we grow edible
flowers as a salad garnish in one of the garden
boxes.)
We took everything inside, washed it off, and
put together a combination fruit and vegetable
salad. I did a rough calculation of the nutrition
content, and it was "PDH" -- which is short for
Pretty Darn Healthy.
It was also "PDT" -- which is short for Pretty
Darn Tasty.
And I just learned that on the way to summer
school this morning, she told her dad that she
got to eat dandelion leaves for breakfast on
Sunday morning -- and it was the best
breakfast ever. Move over Mickey's D's --
we've got you beat.
Steve Stanko would have approved.
By the way, if you go foraging for dandelion
leaves, do NOT eat any leaves that have been
sprayed with any chemicals -- or that grow near
a busy road with lots of traffic and petroleum
fumes. We let them grow in our garden boxes,
so we have fresh and healthy dandelion greens,
and we know they are chemical free and safe
to eat.
And of course, if you want to try other wild
edible foods, get some expert guidance on
what is safe to eat. There are plenty of good
books and other resources available, and in
most places (here in Louisville, for example),
there are folks who teach classes on it. Be
smart and be safe!
As always, thanks for reading, and have a
great day. If you train today, make it a good
one!
Yours in strength,
Brooks Kubik
P.S. Knife, Fork, Muscle covers healthy eating
for Dinos. You can get the hard-copy right
here:
http://www.brookskubik.com/dinosaur_nutrition.html
We're also releasing the little monster as a series of
e-books. The first book in the series covers protein
requirements for Dinos -- and your best sources of
high quality protein. Go here to grab it:
http://www.brookskubik.com/knifeforkmuscle01_kindle.html
E-book 2 in the series will be out soon. Be looking
for it!
P.S. 2. My other books and courses are right here
at Dino Headquarters -- along with links to my
other Kindle e-books:
http://www.brookskubik.com/products.html
P.S. 3. Thought for the Day: "Train right and eat
right. Right training and right eating brings
righteous results." -- Brooks Kubik
********************************************
Showing posts with label gardening. Show all posts
Showing posts with label gardening. Show all posts
The Steak Tree
Hail to the Dinosaurs!
So some food scientists have developed
an test-tube hamburgers -- hamburger
meat grown from stem cells.
Everyone's talking about it.
Some people think it's the greatest
thing since sliced bread. Others think
it's ridiculous. And some think it will
be how we feed the world in the not too
distant future -- assuming the soylent
green thing doesn't work.
Personally, I don't know and I don't
care.
I grow my own steaks in the back yard
garden.
Not test-tube hamburgers. Real steaks.
Grass fed beef. The best in town.
Now, before you think I've flipped my
lid --- or that I've started cattle
ranching (or rustling), let me explain.
A couple of years ago, Trudi planted a
fig tree by the side of the house.
The darn thing grew, and now it's a
real fig tree, and it grows figs.
Fresh figs are delicious and wonderful
and awesome and an incredible treat.
They're also 100% carbs (i.e, sugar)
and we don't eat them.
And yet -- we have a fig tree with a
bunch of fresh figs.
What to do?
Last weekend, I went to the Farmer's
market and bought some grass fed beef
and pastured pork from one of the
farmers. By "some" I mean LOTS. It
takes plenty of high quality protein
to feed a Dinosaur.
The guy I buy the meat from is named
Stan. His wife, Leila, is a gourmet
chef and caterer. She sells spectacular
homemade soups, stews, quiches and other
goodies at the Market. We always buy
somethign from her, just because it
looks so darn good.
So there I was, buying a couple hundred
pounds of beef and pork from Stan
Well, not that much, but it was more
than the non-lifters -- a/k/a the
skinny people) were buying.
Leila's booth is right next to Stan's
booth. Stan was rummaging in his ice
boxes for a pork roast for me, and
Leila was enjoying a free moment
with no customers srtanding in line.
So I popped the question.
"Leila -- do you like figs?"
That brought an unexpected response.
"Like them? I LOVE them! I grew up
eating fresh figs from my grandmother's
fig tree."
"Well, we have a fig tree where
they'r ejust about ripe -- and we
don't eat them -- and we we're
wondering if -- "
"I'll take them!" she said.
So she gave me her number and told me
to call her when the figs were ripe.
So last night, I finished a killer
workout out in the Dino Dungeon (a/k/a
the garage), and when I walked back
to the house I swung over and checked
out the fig tree.
Ripe -- ripe and ready to pick.
So I grabbed a basket and picked a
big mess of them.
This afternoon, Trudi called Leila and
told her to come over and pick up her
figs.
When Leila came over, she brought three
thick, beautiful, steaks -- all of them
from Stan's wonderful grass-fed beef.
So Leila got the figs -- and Trudi got
the steaks -- and they're cooking right
now (or rather, one of them is) -- and
when I sign off I'm going to go devour
the thing. Every last bit of it.
And that's why I can say, "To heck with
the test-tube hamburgers -- I'm growing
steaks in the backyard!"
As always, thanks for reading and have a
great day. if you train today, make it
a good one!
Yours in strength,
Brooks Kubik
P.S. Steaks are good, squats are good, and
here's something else that's good --
especially for the home gym Dinos:
http://brookskubik.com/dinosaur_dumbbelltraining.html
P.S. 2. These are good, too:
http://brookskubik.com/dinosaur_dvds.html
P.S. 3. My other books and courses are
right here:
http://www.brookskubik.com/products.html
P.S. 4. Thought for the Day: "Steak always tastes
better if you earn it --- and that means heavy
training." -- Brooks Kubik
So some food scientists have developed
an test-tube hamburgers -- hamburger
meat grown from stem cells.
Everyone's talking about it.
Some people think it's the greatest
thing since sliced bread. Others think
it's ridiculous. And some think it will
be how we feed the world in the not too
distant future -- assuming the soylent
green thing doesn't work.
Personally, I don't know and I don't
care.
I grow my own steaks in the back yard
garden.
Not test-tube hamburgers. Real steaks.
Grass fed beef. The best in town.
Now, before you think I've flipped my
lid --- or that I've started cattle
ranching (or rustling), let me explain.
A couple of years ago, Trudi planted a
fig tree by the side of the house.
The darn thing grew, and now it's a
real fig tree, and it grows figs.
Fresh figs are delicious and wonderful
and awesome and an incredible treat.
They're also 100% carbs (i.e, sugar)
and we don't eat them.
And yet -- we have a fig tree with a
bunch of fresh figs.
What to do?
Last weekend, I went to the Farmer's
market and bought some grass fed beef
and pastured pork from one of the
farmers. By "some" I mean LOTS. It
takes plenty of high quality protein
to feed a Dinosaur.
The guy I buy the meat from is named
Stan. His wife, Leila, is a gourmet
chef and caterer. She sells spectacular
homemade soups, stews, quiches and other
goodies at the Market. We always buy
somethign from her, just because it
looks so darn good.
So there I was, buying a couple hundred
pounds of beef and pork from Stan
Well, not that much, but it was more
than the non-lifters -- a/k/a the
skinny people) were buying.
Leila's booth is right next to Stan's
booth. Stan was rummaging in his ice
boxes for a pork roast for me, and
Leila was enjoying a free moment
with no customers srtanding in line.
So I popped the question.
"Leila -- do you like figs?"
That brought an unexpected response.
"Like them? I LOVE them! I grew up
eating fresh figs from my grandmother's
fig tree."
"Well, we have a fig tree where
they'r ejust about ripe -- and we
don't eat them -- and we we're
wondering if -- "
"I'll take them!" she said.
So she gave me her number and told me
to call her when the figs were ripe.
So last night, I finished a killer
workout out in the Dino Dungeon (a/k/a
the garage), and when I walked back
to the house I swung over and checked
out the fig tree.
Ripe -- ripe and ready to pick.
So I grabbed a basket and picked a
big mess of them.
This afternoon, Trudi called Leila and
told her to come over and pick up her
figs.
When Leila came over, she brought three
thick, beautiful, steaks -- all of them
from Stan's wonderful grass-fed beef.
So Leila got the figs -- and Trudi got
the steaks -- and they're cooking right
now (or rather, one of them is) -- and
when I sign off I'm going to go devour
the thing. Every last bit of it.
And that's why I can say, "To heck with
the test-tube hamburgers -- I'm growing
steaks in the backyard!"
As always, thanks for reading and have a
great day. if you train today, make it
a good one!
Yours in strength,
Brooks Kubik
P.S. Steaks are good, squats are good, and
here's something else that's good --
especially for the home gym Dinos:
http://brookskubik.com/dinosaur_dumbbelltraining.html
P.S. 2. These are good, too:
http://brookskubik.com/dinosaur_dvds.html
P.S. 3. My other books and courses are
right here:
http://www.brookskubik.com/products.html
P.S. 4. Thought for the Day: "Steak always tastes
better if you earn it --- and that means heavy
training." -- Brooks Kubik
Green Side Up, Roots Down!
Hail to the Dinosaurs!
I'm reading a book called The Good Food
Revolution, by a man named Will Allen.
He's a former pro basketball player
turned urban gardener. He runs an
incredible farm on three acres in
inner city Milwaukee, where he
produces over one million pounds
of fresh food every year. That's
enough to feed ten thousand
people.
It's an local operation. He hires
people in the neighborhood to work
on the farm, and he sells the food
at his own neighborhood market.
For many of his employees, it's their
only chance at a job -- and for just
about everyone in the neighborhood,
it's their only access to fresh,
healthy, nutritious food. The local
supermarket closed down long ago, and
after that, the only food options were
burgers, fries and fried chicken from
two fast food joints.
There's no way to know, but I would
imagine that providing fresh, healthy
vegetables, eggs, fish and other healthy
foods has prevented hundreds of cases
of obesity, diabetes and other health
problems caused by a poor diet. So Will
Allen's inner city farm has probably
saved lives.
He does more than grow vegetables. He
grows hope.
Anyhow, I'm at a part in the book where
he's just getting started, and someone
asks him to teach some school kids how
to grow vegetables. So he clears out a
big field covered with tall weeds, tills
it, and buys some transplants.
But they kids don't know what to do.
They've never seen a transplant before.
"Green side up," he tells them. "Roots
down."
And those five words tell them all they
need to know -- and a few months later,
that formerly weed-covered field is full
of fresh, green vegetables.
And somehow, that reminded me of newbies
in the strength and muscle game. The ones
who are just getting started, and have
their heads crammed full of mainstream
muscle comic silliness.
They're just like those tiny transplants.
They're ready to grow, but they've got a
green side to them -- and they'll only
grow if someone plants them root side
down.
That was ME when I was a young kid. At 83
pounds of less than massive muscles, I was
training for two or three hours a day on
Sergio Oliva's super-duper Mr. Olympia
training program. I copied the entire
workout on a piece of paper, tacked it
to the wall, and hit it rep for rep
and set for set just like clockwork.
Of course, I got NOWHERE -- and that's
what almost always happens with newbies.
They don't gain until they learn how to
train the right way.
That's one of the reasons I write books
and courses about sane, sensible, productive
training. I remember the skinny kid I once
was, desperate to build strength and muscle,
and having no idea at all of how to do it.
I want to help that kid -- and I want to
help everyone else, from beginner to
intermediate to advanced -- of any age --
attain their goals of strength training
success.
If you're reading this and you're a beginner,
start with Chalk and Sweat. If you prefer to
start with bodyweight exercises, start with
Dinosaur Bodyweight Training. You can find
them here:
http://www.brookskubik.com/chalk_and_sweat.html
http://www.brookskubik.com/dinosaur_bodyweight.html
If you're an experienced trainee, make a point
of helping the next newbie you see. Get him
started the right way:
"Green side up, roots down."
Which usually means squats, deadlifts, presses
and pulling. But hey, you knew that -- after
all, you're a Dinosaur!
As always, thanks for reading and have a great
day. If you train today, make it a good one.
Yours in strength,
Brooks Kubik
P.S. My other books and courses are right here:
http://www.brookskubik.com/products.html
P.S. 2. Thought for the Day: "Train smart from
day one, and you won't believe what happens."
-- Brooks Kubik
I'm reading a book called The Good Food
Revolution, by a man named Will Allen.
He's a former pro basketball player
turned urban gardener. He runs an
incredible farm on three acres in
inner city Milwaukee, where he
produces over one million pounds
of fresh food every year. That's
enough to feed ten thousand
people.
It's an local operation. He hires
people in the neighborhood to work
on the farm, and he sells the food
at his own neighborhood market.
For many of his employees, it's their
only chance at a job -- and for just
about everyone in the neighborhood,
it's their only access to fresh,
healthy, nutritious food. The local
supermarket closed down long ago, and
after that, the only food options were
burgers, fries and fried chicken from
two fast food joints.
There's no way to know, but I would
imagine that providing fresh, healthy
vegetables, eggs, fish and other healthy
foods has prevented hundreds of cases
of obesity, diabetes and other health
problems caused by a poor diet. So Will
Allen's inner city farm has probably
saved lives.
He does more than grow vegetables. He
grows hope.
Anyhow, I'm at a part in the book where
he's just getting started, and someone
asks him to teach some school kids how
to grow vegetables. So he clears out a
big field covered with tall weeds, tills
it, and buys some transplants.
But they kids don't know what to do.
They've never seen a transplant before.
"Green side up," he tells them. "Roots
down."
And those five words tell them all they
need to know -- and a few months later,
that formerly weed-covered field is full
of fresh, green vegetables.
And somehow, that reminded me of newbies
in the strength and muscle game. The ones
who are just getting started, and have
their heads crammed full of mainstream
muscle comic silliness.
They're just like those tiny transplants.
They're ready to grow, but they've got a
green side to them -- and they'll only
grow if someone plants them root side
down.
That was ME when I was a young kid. At 83
pounds of less than massive muscles, I was
training for two or three hours a day on
Sergio Oliva's super-duper Mr. Olympia
training program. I copied the entire
workout on a piece of paper, tacked it
to the wall, and hit it rep for rep
and set for set just like clockwork.
Of course, I got NOWHERE -- and that's
what almost always happens with newbies.
They don't gain until they learn how to
train the right way.
That's one of the reasons I write books
and courses about sane, sensible, productive
training. I remember the skinny kid I once
was, desperate to build strength and muscle,
and having no idea at all of how to do it.
I want to help that kid -- and I want to
help everyone else, from beginner to
intermediate to advanced -- of any age --
attain their goals of strength training
success.
If you're reading this and you're a beginner,
start with Chalk and Sweat. If you prefer to
start with bodyweight exercises, start with
Dinosaur Bodyweight Training. You can find
them here:
http://www.brookskubik.com/chalk_and_sweat.html
http://www.brookskubik.com/dinosaur_bodyweight.html
If you're an experienced trainee, make a point
of helping the next newbie you see. Get him
started the right way:
"Green side up, roots down."
Which usually means squats, deadlifts, presses
and pulling. But hey, you knew that -- after
all, you're a Dinosaur!
As always, thanks for reading and have a great
day. If you train today, make it a good one.
Yours in strength,
Brooks Kubik
P.S. My other books and courses are right here:
http://www.brookskubik.com/products.html
P.S. 2. Thought for the Day: "Train smart from
day one, and you won't believe what happens."
-- Brooks Kubik
One Million Pounds of Food on Three Acres!
Hail to the Dinosaurs!
On Facebook the other day, I shared a
link about a former professional
basketball player named Will Allen,
who now works as an urban gardener.
It was pretty popular, so for those
who missed it, let me tell you a bit
about Will Allen and his inner city
farming operation.
He has an incredible gardening system
where he uses food scraps, plant stalks,
coffee grounds, etc. to create an amazing
nutrient dense compost to grow vegetables.
He has worm bins, and the worms eat the
food scraps, and the worm castings are
added to the compost. It's a super
supplement for the soil.
He also has indoor fish tanks and growing
tanks for hydroponic vegetables (i.e.,
vegetables grown in water rather than in
the dirt).
He does it inside unheated greenhouses,
and he grows food all year round. And he
does it in inner city neighborhoods in
Milwaukee and in Chicago. The Chicago
"farm" is built right on top of an old
basketball court!
He practices container gardening, and
vertical gardening, and he does everything
possible to maximize the yield from every
square foot of land.
And get this -- he has produced one million
pounds of food on three acres of land in one
year.
You can read more about it here:
http://www.growingpower.org/
There are plenty of reasons why this is a
great thing to be doing. It creates local
jobs, it helps communities develop food
independence and food security, it helps
enormously with carbon capture (run the
numbers on three acres of ugly blacktop
compared to three acres of garden), and
it helps people get plenty of super
nutritious and affordable locally
grown food.
And since a healthy diet does so much to
put the smackdown on obesity, diabetes,
heart attacks, etc., a massive effort
to grow plenty of fresh, healthy, and
nutritious food in every neighborhood
in the country -- or indeed, in the
entire world -- might just be one of
the very best public health initiatives
ever undertaken.
The interesting thing is, this isn't all
that new. There was a time when virtually
all large cities had extensive urban
gardens.
In Paris, for example, there were Market
Gardens that used intensive gardening
methods to grow enough food to provide
fresh vegetables to everyone in the city,
and to have enough left over to export
to England!
All of this was done with what we would
now call organic farming methods. They
collected horse manure from the city
streets and stables, and mixed it with
stable straw, and composed the mixture.
It was an incredible growing medium.
And think about this -- at the same time
that the Market Gardens of Paris provided
an enormous amount of super nutritious
fresh produce for every citizen of the
city, some of the strongest men in the
world lived there -- and ate plenty of
those market garden veggies.
Coincidence?
I don't think so!
In any case, Dino Headquarters gives Will
Allen a big tip of the hat for a job well
done. One million pounds of food on three
acres is pretty darn impressive.
As always, thanks for reading and have a
great day. If you train today, make it a
good one!
Yours in strength,
Brooks Kubik
P.S. Eating right and training right is a
sure-fire key to success -- and I cover
the right kind of training in detail in
all of my books and courses. You can find
them right here at Dino Headquarters:
http://www.brookskubik.com/products.html
P.S. 2. Thought for the Day: "Training is
hard work, but without adequate nutrition
it becomes impossible work." -- Brooks Kubik
On Facebook the other day, I shared a
link about a former professional
basketball player named Will Allen,
who now works as an urban gardener.
It was pretty popular, so for those
who missed it, let me tell you a bit
about Will Allen and his inner city
farming operation.
He has an incredible gardening system
where he uses food scraps, plant stalks,
coffee grounds, etc. to create an amazing
nutrient dense compost to grow vegetables.
He has worm bins, and the worms eat the
food scraps, and the worm castings are
added to the compost. It's a super
supplement for the soil.
He also has indoor fish tanks and growing
tanks for hydroponic vegetables (i.e.,
vegetables grown in water rather than in
the dirt).
He does it inside unheated greenhouses,
and he grows food all year round. And he
does it in inner city neighborhoods in
Milwaukee and in Chicago. The Chicago
"farm" is built right on top of an old
basketball court!
He practices container gardening, and
vertical gardening, and he does everything
possible to maximize the yield from every
square foot of land.
And get this -- he has produced one million
pounds of food on three acres of land in one
year.
You can read more about it here:
http://www.growingpower.org/
There are plenty of reasons why this is a
great thing to be doing. It creates local
jobs, it helps communities develop food
independence and food security, it helps
enormously with carbon capture (run the
numbers on three acres of ugly blacktop
compared to three acres of garden), and
it helps people get plenty of super
nutritious and affordable locally
grown food.
And since a healthy diet does so much to
put the smackdown on obesity, diabetes,
heart attacks, etc., a massive effort
to grow plenty of fresh, healthy, and
nutritious food in every neighborhood
in the country -- or indeed, in the
entire world -- might just be one of
the very best public health initiatives
ever undertaken.
The interesting thing is, this isn't all
that new. There was a time when virtually
all large cities had extensive urban
gardens.
In Paris, for example, there were Market
Gardens that used intensive gardening
methods to grow enough food to provide
fresh vegetables to everyone in the city,
and to have enough left over to export
to England!
All of this was done with what we would
now call organic farming methods. They
collected horse manure from the city
streets and stables, and mixed it with
stable straw, and composed the mixture.
It was an incredible growing medium.
And think about this -- at the same time
that the Market Gardens of Paris provided
an enormous amount of super nutritious
fresh produce for every citizen of the
city, some of the strongest men in the
world lived there -- and ate plenty of
those market garden veggies.
Coincidence?
I don't think so!
In any case, Dino Headquarters gives Will
Allen a big tip of the hat for a job well
done. One million pounds of food on three
acres is pretty darn impressive.
As always, thanks for reading and have a
great day. If you train today, make it a
good one!
Yours in strength,
Brooks Kubik
P.S. Eating right and training right is a
sure-fire key to success -- and I cover
the right kind of training in detail in
all of my books and courses. You can find
them right here at Dino Headquarters:
http://www.brookskubik.com/products.html
P.S. 2. Thought for the Day: "Training is
hard work, but without adequate nutrition
it becomes impossible work." -- Brooks Kubik
Strong Soil Builds Strong Bodies!
Hail to the Dinosaurs!
I'm running late with this morning's
email message because I've been working
in the garden.
But since gardening means fresh, healthy
food -- which all Dinosaurs need -- I
thought I'd share a bit about what I'm
doing.
We started a backyard (and side-yard)
vegetable garden four years ago. We
have very thick, clay soil, so we do
the gardening in raised beds. They're
made of 2 x 8 boards, and they
range from 10 feet to 20 feet in
length. They're 4 feet wide. We
have six raised beds.
You don't have to start like that. We
certainly didn't. We started small,
to see if we could do it -- and when
we discovered that we could actually
grow things, we started to expand.
It's like lifting. You start out with
a basic barbell and dumbbell set, and
before you know it you have five tons
of stuff in your garage.
We garden all year round, using small
structures called low tunnels to keep
the veggies from freezing. More on that
another day -- but for now, I want to
talk about my special nutrition program
for the garden.
The key to growing healthy vegetables is
great soil.
Great soil doesn't happen by accident.
You have to build it over time. It's
just like building strength and muscle.
And -- like building strength and
muscle -- nutrition is critical. Your
vegetables absorb vitamins, minerals
and nitrogen from the soil. The more
good stuff in the soil, the more good
stuff goes into the veggies.
So you want your soil to get plenty of
good stuff. To make it happen, you give
it special supplements.
Over the years, I've worked many tons
of compost into the garden beds. I use
100 percent natural and organic composted
cow manure and a mushroom compost blend.
I also have put in many big bags of peat
moss.
I make my own compost, as well, using
all the left-over bits of fruit and veggies
from our meals. Since we use fresh fruits
and veggies, we always have plenty of stalks,
stems, cores, peels and other inedible parts.
We chop them up and throw them into the
compost pile.
I also throw coffee grounds and tea leaves
from used tea bags into the compost pile --
along with crushed egg shells. I always wash
the egg shells first so there's no egg white
in them -- that wouldn't work well in the
compost. You never compost fat, meat or
similar foods. They don't break down quickly
enough, they create a bad smell, and they
attract critters.
I follow the Vince Gironda approach and
use kelp meal to provide extra minerals.
Gironda used to tell bodybuilders to take
kelp tablets -- I tell my garden beds to
take them!
I also use green manures and cover crops
to build up the soil. In the spring, I plant
peas. Peas are awesome because they actually
create nitrogen as they grow. The roots end
up covered into little nitrogen-containing
nodes that feed the soil even as the soil
feeds the pea plants!
Gironda used to talk about nitrogen balance,
and told bodybuilders they had to do every-
thing possible to maintain positive nitrogen
balance. That was the origin of the egg an
hour program, and it was why Gironda liked
liver tablets so much.
But peas beat the heck out of any of Gironda's
nitrogen balance tricks. Vince would have
loved it!
This morning, I planted some crops, but I also
planted lots of buckwheat in some of the beds.
Buckwheat is amazing. It grows super fast and
super thick, and smothers any weeds. It attracts
bees and butterflies, which help keep your garden
growing.
After five or six weeks -- before the buckwheat
to seed -- you cut it down and turn it under the
soil. All of the nutrition in the buckwheat goes
back into the soil, and the buckwheat bulks up
the soil so it's nice and light, with plenty of
air. You want light, airy soil -- it holds water
better, it makes it easy for all of the earthworms
and other garden helpers to move around, and it
makes it easy for the roots of your plants to
grow straight and deep.
I'm a bit late on getting the buckwheat in, so
I'm going to give it some help. As soon as it
starts to come up and form leaves, I'm going to
spray the leaves with a mix of water, kelp powder,
and fish guts.
The kelp provides minerals, and the fish guts
provide nitrogen -- and the buckwheat leaves
absorb the stuff after you spray it on. It's
like a mixture of Gironda's kelp tablets, Bob
Hoffman's Proteen from the Sea, and the spray-
on suntan stuff that bodybuilders use.
Sounds crazy, I know -- but it will increase
my buckwheat crop by about 40 percent.
The only thing left to do is to get my raised
beds on some sort of weightlifting program.
I haven't quite figured out how to do that,
but I'm working on it. Two or three Dino-
style abbreviated workouts would work
wonders for them!
Anyhow, that's how I spent the morning --
building the soil so I can grow better and
more nutritious vegetables -- so I get more
nutrition from my meals -- so I can recover
better from my workouts and lift more weight
when I hit the iron out in the Fortress of
Strength a/k/a The Dino Garage.
It may sound like a lot of work just to set
a new PR or two -- but if you're a Dino, you
know how sweet those PR's can be -- and you
know that you will do whatever needs to be
done to set them!
As always, thanks for reading and have
a great day. if you train today, make it a
good one!
Yours in strength,
Brooks Kubik
P.S. Be sure to reserve your copy of my new
book, Dinosaur Dumbbell Training, during our
big pre-publication special:
http://brookskubik.com/dinosaur_dumbbelltraining.html
P.S. 2. My other books and courses -- and
DVD's -- are right here:
http://www.brookskubik.com/products.html
P.S. 3. Thought for the Day: "Strong soil builds
strong bodies." -- Brooks Kubik
I'm running late with this morning's
email message because I've been working
in the garden.
But since gardening means fresh, healthy
food -- which all Dinosaurs need -- I
thought I'd share a bit about what I'm
doing.
We started a backyard (and side-yard)
vegetable garden four years ago. We
have very thick, clay soil, so we do
the gardening in raised beds. They're
made of 2 x 8 boards, and they
range from 10 feet to 20 feet in
length. They're 4 feet wide. We
have six raised beds.
You don't have to start like that. We
certainly didn't. We started small,
to see if we could do it -- and when
we discovered that we could actually
grow things, we started to expand.
It's like lifting. You start out with
a basic barbell and dumbbell set, and
before you know it you have five tons
of stuff in your garage.
We garden all year round, using small
structures called low tunnels to keep
the veggies from freezing. More on that
another day -- but for now, I want to
talk about my special nutrition program
for the garden.
The key to growing healthy vegetables is
great soil.
Great soil doesn't happen by accident.
You have to build it over time. It's
just like building strength and muscle.
And -- like building strength and
muscle -- nutrition is critical. Your
vegetables absorb vitamins, minerals
and nitrogen from the soil. The more
good stuff in the soil, the more good
stuff goes into the veggies.
So you want your soil to get plenty of
good stuff. To make it happen, you give
it special supplements.
Over the years, I've worked many tons
of compost into the garden beds. I use
100 percent natural and organic composted
cow manure and a mushroom compost blend.
I also have put in many big bags of peat
moss.
I make my own compost, as well, using
all the left-over bits of fruit and veggies
from our meals. Since we use fresh fruits
and veggies, we always have plenty of stalks,
stems, cores, peels and other inedible parts.
We chop them up and throw them into the
compost pile.
I also throw coffee grounds and tea leaves
from used tea bags into the compost pile --
along with crushed egg shells. I always wash
the egg shells first so there's no egg white
in them -- that wouldn't work well in the
compost. You never compost fat, meat or
similar foods. They don't break down quickly
enough, they create a bad smell, and they
attract critters.
I follow the Vince Gironda approach and
use kelp meal to provide extra minerals.
Gironda used to tell bodybuilders to take
kelp tablets -- I tell my garden beds to
take them!
I also use green manures and cover crops
to build up the soil. In the spring, I plant
peas. Peas are awesome because they actually
create nitrogen as they grow. The roots end
up covered into little nitrogen-containing
nodes that feed the soil even as the soil
feeds the pea plants!
Gironda used to talk about nitrogen balance,
and told bodybuilders they had to do every-
thing possible to maintain positive nitrogen
balance. That was the origin of the egg an
hour program, and it was why Gironda liked
liver tablets so much.
But peas beat the heck out of any of Gironda's
nitrogen balance tricks. Vince would have
loved it!
This morning, I planted some crops, but I also
planted lots of buckwheat in some of the beds.
Buckwheat is amazing. It grows super fast and
super thick, and smothers any weeds. It attracts
bees and butterflies, which help keep your garden
growing.
After five or six weeks -- before the buckwheat
to seed -- you cut it down and turn it under the
soil. All of the nutrition in the buckwheat goes
back into the soil, and the buckwheat bulks up
the soil so it's nice and light, with plenty of
air. You want light, airy soil -- it holds water
better, it makes it easy for all of the earthworms
and other garden helpers to move around, and it
makes it easy for the roots of your plants to
grow straight and deep.
I'm a bit late on getting the buckwheat in, so
I'm going to give it some help. As soon as it
starts to come up and form leaves, I'm going to
spray the leaves with a mix of water, kelp powder,
and fish guts.
The kelp provides minerals, and the fish guts
provide nitrogen -- and the buckwheat leaves
absorb the stuff after you spray it on. It's
like a mixture of Gironda's kelp tablets, Bob
Hoffman's Proteen from the Sea, and the spray-
on suntan stuff that bodybuilders use.
Sounds crazy, I know -- but it will increase
my buckwheat crop by about 40 percent.
The only thing left to do is to get my raised
beds on some sort of weightlifting program.
I haven't quite figured out how to do that,
but I'm working on it. Two or three Dino-
style abbreviated workouts would work
wonders for them!
Anyhow, that's how I spent the morning --
building the soil so I can grow better and
more nutritious vegetables -- so I get more
nutrition from my meals -- so I can recover
better from my workouts and lift more weight
when I hit the iron out in the Fortress of
Strength a/k/a The Dino Garage.
It may sound like a lot of work just to set
a new PR or two -- but if you're a Dino, you
know how sweet those PR's can be -- and you
know that you will do whatever needs to be
done to set them!
As always, thanks for reading and have
a great day. if you train today, make it a
good one!
Yours in strength,
Brooks Kubik
P.S. Be sure to reserve your copy of my new
book, Dinosaur Dumbbell Training, during our
big pre-publication special:
http://brookskubik.com/dinosaur_dumbbelltraining.html
P.S. 2. My other books and courses -- and
DVD's -- are right here:
http://www.brookskubik.com/products.html
P.S. 3. Thought for the Day: "Strong soil builds
strong bodies." -- Brooks Kubik
The Dinosaur Hits the Farmer's Market!
Hail to the Dinosaurs!
I just got back from the Farmer's Market, where I scored some great food for the week.
When you go to the Farmer's Market, you don't take a shopping list. You look for whatever is best looking, freshest and healthiest.
And if you have your own garden, you grab things you don't grow.
We have a ton of greens, enough kale to feed an army of elephants, plenty of parsley, basil and other herbs, some winter squash, pumpkins and tomatoes. So I didn't need any of those.
We have some chard, but not very much. The leaves are small, and we usually cut them and throw them into fresh salads. But Trudi and I both like steamed chard with dinner (or with eggs, for breakfast), so I'm always on the lookout for that. Spotted some great chard and grabbed four big bunches. They were grown by a young man and woman who somehow managed to beat the summer heat and raise some seriously nice veggies. Good for them!
After that, I wandered over to another farmer's stand -- and spotted some great-looking blackberries. Grabbed a pint. The farmer put them into a small plastic bag. All of the farmers use recycled plastic bags (the kind you see at a supermarket). Many people bring them old bags. Helps keep their costs down, which means we all get more and cheaper food.
The same farmer (a young man with a faintly philosophical expression), also had some good-looking summer squash and potatoes. I don't eat many potatoes (and Trudi rarely touches them), but these looked nice. They were fairly small, too, which is good. You don't need to chow down on a giant potato all the time.
Anyhow, I grabbed a small box of potatoes and a summer squash. proving that he truly was a philosopher (or at least someone who looked out for his customers), he put them in a separate bag so they wouldn't smash the blackberries.
I checked out several other farm stands. They had lots of great looking tomatoes, and I was sorely tempted -- but we have plenty of our own, and buying more would be silly. So I passed on the tomatoes.
One thing you don't see at a Farmer's Market is junk food. Even the best grocery stores have endless aisles of cheese doodles, cookies and sugar-syrup candy coated crunchie stuff called breakfast cereal (which they actually market as heart-healthy and good for you). You don't have to buy it, of course (and we certainly don't), but it's good for your soul to be able to get out and buy some real food without having to walk past the garbage.
If you have kids, think about this: how healthy would your kid grow up to be if he or she only went with you to the Farmer's Market and never set foot inside a grocery store? (Come to think of it, how healthy would YOU be if you did that?)
I walked back to the heirloom tomatoes. Tempting. Very tempting. I almost gave in -- but at the end, I decided to look for things we don't have in the garden.
One of the farmers had some great looking peaches. I bought a pound. The young woman working at the farm stand was tall, slim, blond, and beautiful, but being married, I certainly didn't notice any of that. I did notice that she picked out the best looking peaches when she weighed them for me. Another young farmer who knows a thing or two about customer service!
After I paid for the peaches, I spotted a red pepper that looked incredible. It was an heirloom pepper, boasting a deep, rich wine-color. If I had to name the color, I'd call it burgundy. If it wasn't burgundy, I don't know what it was, But whatever it was, it sure looked tasty.
I had to have it! It was fate.
You see, last night Trudi saw a recipe where you cut a red pepper into circular slices and drop them into a frying pan -- and then drop an egg into the center, so you end up with a fried egg circled by the red pepper. She was wild to try it, but we didn't have any peppers in the house. So this would be her breakfast treat.
I asked the price, handed over a dollar, and got change back. That's another nice thing about the Farmer's Market. It's all cash. No plastic. And you really do get change back some of the time. It's a nice feeling.
I walked by a stand where they were selling small herb plants. If you don't have room for a garden, buy some small herb plants and grow herbs in small containers. When you cook, cut a leaf or two and see what a difference fresh herbs will make. (And from a nutritional point of view, fresh herbs are exceptional.)
I finished up by grabbing four dozen eggs, four pork chops and five pounds of ground beef from a local farmer who sells his own all natural beef, pork, lamb, chicken and eggs from free-range, grass fed critters. I would have grabbed some bacon, as well, but for some inexplicable reason I forgot. (I know, I know - how could you forget bacon? But we have a pound or two in the freezer, so all is not lost.)
This particular farmer is one of our favorites. He works incredibly hard to bring the very best products to his customers. We buy all of our meat and eggs from him, and if he sold fish, we'd buy fish from him as well. I think Trudi and I are his favorite customers, Trudi because she's pretty and pleasant and sweet, and me because I eat a lot. Many of the folks who go to the Farmer's Market are vegetarians, so a farmer who sells beef, pork and eggs is happy to have a hungry weightlifter for a customer.
I asked how his critters were handling the summer heat. He said they were doing well. He feeds them lots of kelp meal as a food supplement, and the salt and minerals really help them. I told him that Vince Gironda used to recommend kelp tablets for bodybuilders "back in the day." He thought that was interesting. I think Gironda would have liked him.
Grimek would have liked him, too. Do you remember the famous Grimek line, "Meat is my baby!" -- that would be music to the farmer's ears.
By the way, Grimek, Gironda and all the other great bodybuilders and weightlifters from the Golden Age of Iron all ate pretty much the way Trudi and I eat: fresh veggies, fresh meat and fish, and fresh eggs. All of it natural and organic, because all food was natural and organic back then. And much of it was grown locally.
So yes, Grimek, Stanko, and Gironda -- and Davis, Schemansky, Hepburn and Anderson -- and Kono,
Klein, Terlazzo, Spellman and Pete George -- LaLanne, Gironda, Park and so many more -- all ate natural foods, organic foods, local foods and seasonal foods. So did the men who came before them -- men like Saxon, Sandow, Hackenschmidt, Inch, Cyr, Apollon, Marx and Goerner. That ought to tell you something.
The meat and eggs finished my shopping for the day. Actually, it almost finished my shopping for the week. With what we grow ourselves, we won't need much more for the next seven days.
Yes, I know they say that healthy food is expensive. Actually, it's not that expensive at all. You just need to know where to find it. And in our neck of the woods, the Farmer's Market is a great place to start.
As always, thanks for reading and have a great day. If you train today, make it a good one -- and always remember to eat your veggies!
Yours in strength,
Brooks Kubik
P.S. In case you missed it, we just started the big pre-publication special for my new book, DINOSAUR DUMBBELL TRAINING. You can read about it (and place an order for the little monster) right here:
http://brookskubik.com/dinosaur_dumbbelltraining.html
P.S. 2. Save big clams on shipping and handling by ordering two or more Dinosaur Training books,
courses, DVD's, t-shirts or other goodies at the same time. You can find them right here at Dino
Headquarters:
http://www.brookskubik.com/products.html
P.S. 3. Thought for the Day: "Great training and great food adds up to great gains. And great gains are good." -- Brooks Kubik
I just got back from the Farmer's Market, where I scored some great food for the week.
When you go to the Farmer's Market, you don't take a shopping list. You look for whatever is best looking, freshest and healthiest.
And if you have your own garden, you grab things you don't grow.
We have a ton of greens, enough kale to feed an army of elephants, plenty of parsley, basil and other herbs, some winter squash, pumpkins and tomatoes. So I didn't need any of those.
We have some chard, but not very much. The leaves are small, and we usually cut them and throw them into fresh salads. But Trudi and I both like steamed chard with dinner (or with eggs, for breakfast), so I'm always on the lookout for that. Spotted some great chard and grabbed four big bunches. They were grown by a young man and woman who somehow managed to beat the summer heat and raise some seriously nice veggies. Good for them!
After that, I wandered over to another farmer's stand -- and spotted some great-looking blackberries. Grabbed a pint. The farmer put them into a small plastic bag. All of the farmers use recycled plastic bags (the kind you see at a supermarket). Many people bring them old bags. Helps keep their costs down, which means we all get more and cheaper food.
The same farmer (a young man with a faintly philosophical expression), also had some good-looking summer squash and potatoes. I don't eat many potatoes (and Trudi rarely touches them), but these looked nice. They were fairly small, too, which is good. You don't need to chow down on a giant potato all the time.
Anyhow, I grabbed a small box of potatoes and a summer squash. proving that he truly was a philosopher (or at least someone who looked out for his customers), he put them in a separate bag so they wouldn't smash the blackberries.
I checked out several other farm stands. They had lots of great looking tomatoes, and I was sorely tempted -- but we have plenty of our own, and buying more would be silly. So I passed on the tomatoes.
One thing you don't see at a Farmer's Market is junk food. Even the best grocery stores have endless aisles of cheese doodles, cookies and sugar-syrup candy coated crunchie stuff called breakfast cereal (which they actually market as heart-healthy and good for you). You don't have to buy it, of course (and we certainly don't), but it's good for your soul to be able to get out and buy some real food without having to walk past the garbage.
If you have kids, think about this: how healthy would your kid grow up to be if he or she only went with you to the Farmer's Market and never set foot inside a grocery store? (Come to think of it, how healthy would YOU be if you did that?)
I walked back to the heirloom tomatoes. Tempting. Very tempting. I almost gave in -- but at the end, I decided to look for things we don't have in the garden.
One of the farmers had some great looking peaches. I bought a pound. The young woman working at the farm stand was tall, slim, blond, and beautiful, but being married, I certainly didn't notice any of that. I did notice that she picked out the best looking peaches when she weighed them for me. Another young farmer who knows a thing or two about customer service!
After I paid for the peaches, I spotted a red pepper that looked incredible. It was an heirloom pepper, boasting a deep, rich wine-color. If I had to name the color, I'd call it burgundy. If it wasn't burgundy, I don't know what it was, But whatever it was, it sure looked tasty.
I had to have it! It was fate.
You see, last night Trudi saw a recipe where you cut a red pepper into circular slices and drop them into a frying pan -- and then drop an egg into the center, so you end up with a fried egg circled by the red pepper. She was wild to try it, but we didn't have any peppers in the house. So this would be her breakfast treat.
I asked the price, handed over a dollar, and got change back. That's another nice thing about the Farmer's Market. It's all cash. No plastic. And you really do get change back some of the time. It's a nice feeling.
I walked by a stand where they were selling small herb plants. If you don't have room for a garden, buy some small herb plants and grow herbs in small containers. When you cook, cut a leaf or two and see what a difference fresh herbs will make. (And from a nutritional point of view, fresh herbs are exceptional.)
I finished up by grabbing four dozen eggs, four pork chops and five pounds of ground beef from a local farmer who sells his own all natural beef, pork, lamb, chicken and eggs from free-range, grass fed critters. I would have grabbed some bacon, as well, but for some inexplicable reason I forgot. (I know, I know - how could you forget bacon? But we have a pound or two in the freezer, so all is not lost.)
This particular farmer is one of our favorites. He works incredibly hard to bring the very best products to his customers. We buy all of our meat and eggs from him, and if he sold fish, we'd buy fish from him as well. I think Trudi and I are his favorite customers, Trudi because she's pretty and pleasant and sweet, and me because I eat a lot. Many of the folks who go to the Farmer's Market are vegetarians, so a farmer who sells beef, pork and eggs is happy to have a hungry weightlifter for a customer.
I asked how his critters were handling the summer heat. He said they were doing well. He feeds them lots of kelp meal as a food supplement, and the salt and minerals really help them. I told him that Vince Gironda used to recommend kelp tablets for bodybuilders "back in the day." He thought that was interesting. I think Gironda would have liked him.
Grimek would have liked him, too. Do you remember the famous Grimek line, "Meat is my baby!" -- that would be music to the farmer's ears.
By the way, Grimek, Gironda and all the other great bodybuilders and weightlifters from the Golden Age of Iron all ate pretty much the way Trudi and I eat: fresh veggies, fresh meat and fish, and fresh eggs. All of it natural and organic, because all food was natural and organic back then. And much of it was grown locally.
So yes, Grimek, Stanko, and Gironda -- and Davis, Schemansky, Hepburn and Anderson -- and Kono,
Klein, Terlazzo, Spellman and Pete George -- LaLanne, Gironda, Park and so many more -- all ate natural foods, organic foods, local foods and seasonal foods. So did the men who came before them -- men like Saxon, Sandow, Hackenschmidt, Inch, Cyr, Apollon, Marx and Goerner. That ought to tell you something.
The meat and eggs finished my shopping for the day. Actually, it almost finished my shopping for the week. With what we grow ourselves, we won't need much more for the next seven days.
Yes, I know they say that healthy food is expensive. Actually, it's not that expensive at all. You just need to know where to find it. And in our neck of the woods, the Farmer's Market is a great place to start.
As always, thanks for reading and have a great day. If you train today, make it a good one -- and always remember to eat your veggies!
Yours in strength,
Brooks Kubik
P.S. In case you missed it, we just started the big pre-publication special for my new book, DINOSAUR DUMBBELL TRAINING. You can read about it (and place an order for the little monster) right here:
http://brookskubik.com/dinosaur_dumbbelltraining.html
P.S. 2. Save big clams on shipping and handling by ordering two or more Dinosaur Training books,
courses, DVD's, t-shirts or other goodies at the same time. You can find them right here at Dino
Headquarters:
http://www.brookskubik.com/products.html
P.S. 3. Thought for the Day: "Great training and great food adds up to great gains. And great gains are good." -- Brooks Kubik
Why I Don't Take Vitamins
Someone asked me what kind of vitamins
I take, and he was shocked when I said,
"I don't take vitamins."
"I thought you were into all this health
and nutrition stuff," he said.
"I am."
"Then why don't you take vitamins?"
I waved my arm toward the back yard.
"Look outside," I said.
The entire back yard -- as well as the
side yard -- is a garden. We have a bunch
of raised beds, which are filled with all
sorts of green stuff. The beds are filled
with the best soil you can find. I've spent
the past couple of years adding soil
amendments (compost, kelp meal, crushed
egg shells, leaves, cover crops that I
cut and turn under, etc.) and it's packed
with vitamins and minerals.
Vegetables are like people. They need
good nutrition in order to grow strong
and healthy. That's why you need to work
the soil to make it as nutritious as
possible.
Many people take food supplements to help
get all the nutrition they need. I give
the supplements to my garden. The soil
amendments are food supplements for the
garden.
Later, I harvest and eat fresh vegetables --
and that gives me a one-two knockout
punch of great taste and great nutrition.
For breakfast I had a big omelet made with
four eggs (purchased from the farmer's
market, and raised by a local farmer who
raises free range chickens). I added one
cup of fresh chopped parsley and one cup
of fresh chopped kale from the garden. For
extra flavor, I threw in some chopped basil
and dill.
That's pretty much what I have for breakfast
every morning, although I vary what greens go
into the omelet. Yesterday it included arugula,
several kinds of lettuce, a different kind of
kale, collard greens, dandelion greens, and
two kinds of mustard greens.
The nutritional content is off the charts.
Today's breakfast gave me the following
percentages of my vitamin and mineral
needs for the day:
327 percent of my vitamin A
267 percent of my vitamin C
1,914 percent of my vitamin K
56 percent of my riboflavin
16 percent of my vitamin B12
24 percent of my folate
29 percent of my calcium
47 percent of my iron
21 percent of my magnesium
47 percent of my phosphorus
27 percent of my potassium
22 percent of my zinc
26 percent of my copper
35 percent of my manganese
23 percent of my selenium
Plus 9,217 mcg of beta carotene and
26,786 mcg of lutein and zeaxenthin
(high-powered anti-oxidants) -- along
with high quality protein and omega 3's.
And that's just one meal. Lunch and
dinner pack a similar nutritional punch.
In fact, they're usually a lot higher.
So, no, I don't take vitamins -- unless
you count my meals as vitamins!
Anyhow, I think of it as vitamin power
for breakfast. Throw in some serious Dino
style strength training, and you'll be
unstoppable.
And hey -- if you WANT to take vitamins,
that's fine. But focus on food first --
and on eating as well as possible. If you
can do it, grow your own (or as much of
your own as possible). If that's not
feasible, find your local farmer's market
or see if there's a CSA program (Community
Supported Agriculture) in your community.
Every step you take to improve your diet
will improve your health enormously.
As always, thanks for reading and have a
great day. If you train today, make it a
good one.
Yours in strength,
Brooks Kubik
P.S. As you can see, my approach to diet and
nutrition is PDS -- pretty darn simple. But
it's also PDE -- pretty darn effective. So
is my approach to building strength and
muscle. Learn about it in Dinosaur Training,
Dinosaur Bodyweight Training, Gray Hair
and Black Iron, Chalk and Sweat, and
Strength, Muscle and Power -- and in
my DVD's and training courses:
http://www.brookskubik.com/products.html
P.S. 2. Thought for the day: "You are what
you eat -- so eat the best food possible."
-- Brooks Kubik
I take, and he was shocked when I said,
"I don't take vitamins."
"I thought you were into all this health
and nutrition stuff," he said.
"I am."
"Then why don't you take vitamins?"
I waved my arm toward the back yard.
"Look outside," I said.
The entire back yard -- as well as the
side yard -- is a garden. We have a bunch
of raised beds, which are filled with all
sorts of green stuff. The beds are filled
with the best soil you can find. I've spent
the past couple of years adding soil
amendments (compost, kelp meal, crushed
egg shells, leaves, cover crops that I
cut and turn under, etc.) and it's packed
with vitamins and minerals.
Vegetables are like people. They need
good nutrition in order to grow strong
and healthy. That's why you need to work
the soil to make it as nutritious as
possible.
Many people take food supplements to help
get all the nutrition they need. I give
the supplements to my garden. The soil
amendments are food supplements for the
garden.
Later, I harvest and eat fresh vegetables --
and that gives me a one-two knockout
punch of great taste and great nutrition.
For breakfast I had a big omelet made with
four eggs (purchased from the farmer's
market, and raised by a local farmer who
raises free range chickens). I added one
cup of fresh chopped parsley and one cup
of fresh chopped kale from the garden. For
extra flavor, I threw in some chopped basil
and dill.
That's pretty much what I have for breakfast
every morning, although I vary what greens go
into the omelet. Yesterday it included arugula,
several kinds of lettuce, a different kind of
kale, collard greens, dandelion greens, and
two kinds of mustard greens.
The nutritional content is off the charts.
Today's breakfast gave me the following
percentages of my vitamin and mineral
needs for the day:
327 percent of my vitamin A
267 percent of my vitamin C
1,914 percent of my vitamin K
56 percent of my riboflavin
16 percent of my vitamin B12
24 percent of my folate
29 percent of my calcium
47 percent of my iron
21 percent of my magnesium
47 percent of my phosphorus
27 percent of my potassium
22 percent of my zinc
26 percent of my copper
35 percent of my manganese
23 percent of my selenium
Plus 9,217 mcg of beta carotene and
26,786 mcg of lutein and zeaxenthin
(high-powered anti-oxidants) -- along
with high quality protein and omega 3's.
And that's just one meal. Lunch and
dinner pack a similar nutritional punch.
In fact, they're usually a lot higher.
So, no, I don't take vitamins -- unless
you count my meals as vitamins!
Anyhow, I think of it as vitamin power
for breakfast. Throw in some serious Dino
style strength training, and you'll be
unstoppable.
And hey -- if you WANT to take vitamins,
that's fine. But focus on food first --
and on eating as well as possible. If you
can do it, grow your own (or as much of
your own as possible). If that's not
feasible, find your local farmer's market
or see if there's a CSA program (Community
Supported Agriculture) in your community.
Every step you take to improve your diet
will improve your health enormously.
As always, thanks for reading and have a
great day. If you train today, make it a
good one.
Yours in strength,
Brooks Kubik
P.S. As you can see, my approach to diet and
nutrition is PDS -- pretty darn simple. But
it's also PDE -- pretty darn effective. So
is my approach to building strength and
muscle. Learn about it in Dinosaur Training,
Dinosaur Bodyweight Training, Gray Hair
and Black Iron, Chalk and Sweat, and
Strength, Muscle and Power -- and in
my DVD's and training courses:
http://www.brookskubik.com/products.html
P.S. 2. Thought for the day: "You are what
you eat -- so eat the best food possible."
-- Brooks Kubik
Food for Thought
Hail to the Dinosaurs!
About ten years ago, I was on vacation in
Victoria, British Columbia -- an absolutely
beautiful city -- and I visited the Royal BC
Museum.
They have all kinds of great exhibitions,
including many devoted to the First Nations --
the tribes that settled BC long before the
arrival of the Europeans.
Halfway through the First Nations gallery,
I spotted a buckskin shirt with long sleeves
and intricate bead-work. The note on the
display described it as a war-shirt or
ceremonial shirt belonging to a chief or
the son of achief. (Bear with me -- this
was ten years ago, and I'm a bit foggy on
the details.)
There was something about the shirt that
stopped me in my tracks.
Before I tell you what it was, let me explain
that shirts and Brooks have had a long and
difficult relationship. I haven't fit into
off the rack shirts and "normal" sizes for
a long, long time. They don't make them for
a man who carries a lot of muscle mass in the
chest and shoulder girdle.
Even the so-called "athletic cut" stuff doesn't
work. It's designed for guys with wide shoulders
and small waists. That's fine as far as it goes,
but ti doesn't take thickness into account. If
you have big, bulging traps, thick lats, thick
shoulders and thick pecs, the wide cut clothing
won't work worth a darn. And if you go up in
sizes, the shirt fits your shoulders but looks
like a circus tent around your waist.
So it gets tough -- and expensive.
When I worked as a lawyer, I had to buy tailor
made shirts and suits. Pricey as heck, and a
real pain. Unfair, too. Instead of making off
the rack stuff for fat guys and skinny guys,
they should make off the rack stuff for Dinos
(i.e., thick and muscular) and let the fat
guys and the skinny guys pay for the special
order stuff.
But I digress. Back to the war shirt at the
First Nations exhibit.
It would have fit me perfectly.
It was tailor-made for a man with a weightlifter's
physique. You could see that the man who it had
huge, sloping traps -- enormous shoulders -- thick
lats, thick pecs -- and thick, muscular arms. And
it tapered to a trim, squared off midsection. Not
a bodybuilder style "wasp-waist" but a functional
midsection that would support some serious physical
efforts.
It was a body designed for battle -- for hunting --
for long hours of paddling a canoe -- for swinging an
ax -- for swimming -- for wrestling -- for running --
for throwing things -- for dragging, pulling, lifting
and carrying things.
In short, it was a Dinosaur's body.
How did that long-dead warrior develop his body?
I doubt that it was through any form of systematic
exercise -- although it certainly might have been.
Other ancient cultures have practiced various forms
of progressive physical training.
I think it was largely the result of the warrior's
lifestyle -- of his day to day activities. Hunting,
fishing, paddling, swimming, running, wrestling,
swinging an ax, lifting and carrying things.
I also think it was a result of his diet. What did
the First Nations eat?
They ate strength and power foods -- muscle building
foods -- foods that promoted gains in muscle mass
while limiting gains in bodyfat:
1. Wild salmon and other wild fish
2. Fish oil (google "oolichan grease")
3. Wild game
4. Wild shell-fish
5. Small amounts of seasonal vegetables and fruits
(berries)
There was NO sugar, NO alcohol, NO wheat, and NO
potatoes. NO high carb foods of any sort (other than
occasional wild honey of you could get to it before
the bears did). NO super supplements. NO protein
powder. NO metabolic optimizers.
And it worked pretty well. Witness the warrior's
buckskin shirt in the museum.
There's a very interesting documentary about an
entire village of First Nations people at the
northern tip of Vancouver Island, and how they
returned to their ancestral diet for an entire
year -- and the remarkable effect the diet had
on their health and physical condition. You
can read more about it here:
http://www.cbc.ca/thelens/bigfatdiet/grease.html
Very interesting stuff -- and definitely, food for
thought.
As always, thanks for reading and have a great
day. If you train today, make it a good one!
Yours in strength,
Brooks Kubik
P.S. The top sellers this month are DINOSAUR
BODYWEIGHT TRAINING, CHALK AND SWEAT, DINOSAUR
ARM TRAINING, and THE DINOSAUR TRAINING MILITARY
PRESS AND SHOULDER POWER COURSE. You can find
them right here:
http://www.brookskubik.com/products.html
P.S. 2. If anyone lives in Victoria -- or visits
Victoria -- go to the Royal BC Museum and find
the shirt in the First nations exhibit -- and
make a note of the info and send it to me.
Thanks!
P.S. 3. Thought for the Day: "Whatever you do, give
it everything you have." -- Brooks Kubik
About ten years ago, I was on vacation in
Victoria, British Columbia -- an absolutely
beautiful city -- and I visited the Royal BC
Museum.
They have all kinds of great exhibitions,
including many devoted to the First Nations --
the tribes that settled BC long before the
arrival of the Europeans.
Halfway through the First Nations gallery,
I spotted a buckskin shirt with long sleeves
and intricate bead-work. The note on the
display described it as a war-shirt or
ceremonial shirt belonging to a chief or
the son of achief. (Bear with me -- this
was ten years ago, and I'm a bit foggy on
the details.)
There was something about the shirt that
stopped me in my tracks.
Before I tell you what it was, let me explain
that shirts and Brooks have had a long and
difficult relationship. I haven't fit into
off the rack shirts and "normal" sizes for
a long, long time. They don't make them for
a man who carries a lot of muscle mass in the
chest and shoulder girdle.
Even the so-called "athletic cut" stuff doesn't
work. It's designed for guys with wide shoulders
and small waists. That's fine as far as it goes,
but ti doesn't take thickness into account. If
you have big, bulging traps, thick lats, thick
shoulders and thick pecs, the wide cut clothing
won't work worth a darn. And if you go up in
sizes, the shirt fits your shoulders but looks
like a circus tent around your waist.
So it gets tough -- and expensive.
When I worked as a lawyer, I had to buy tailor
made shirts and suits. Pricey as heck, and a
real pain. Unfair, too. Instead of making off
the rack stuff for fat guys and skinny guys,
they should make off the rack stuff for Dinos
(i.e., thick and muscular) and let the fat
guys and the skinny guys pay for the special
order stuff.
But I digress. Back to the war shirt at the
First Nations exhibit.
It would have fit me perfectly.
It was tailor-made for a man with a weightlifter's
physique. You could see that the man who it had
huge, sloping traps -- enormous shoulders -- thick
lats, thick pecs -- and thick, muscular arms. And
it tapered to a trim, squared off midsection. Not
a bodybuilder style "wasp-waist" but a functional
midsection that would support some serious physical
efforts.
It was a body designed for battle -- for hunting --
for long hours of paddling a canoe -- for swinging an
ax -- for swimming -- for wrestling -- for running --
for throwing things -- for dragging, pulling, lifting
and carrying things.
In short, it was a Dinosaur's body.
How did that long-dead warrior develop his body?
I doubt that it was through any form of systematic
exercise -- although it certainly might have been.
Other ancient cultures have practiced various forms
of progressive physical training.
I think it was largely the result of the warrior's
lifestyle -- of his day to day activities. Hunting,
fishing, paddling, swimming, running, wrestling,
swinging an ax, lifting and carrying things.
I also think it was a result of his diet. What did
the First Nations eat?
They ate strength and power foods -- muscle building
foods -- foods that promoted gains in muscle mass
while limiting gains in bodyfat:
1. Wild salmon and other wild fish
2. Fish oil (google "oolichan grease")
3. Wild game
4. Wild shell-fish
5. Small amounts of seasonal vegetables and fruits
(berries)
There was NO sugar, NO alcohol, NO wheat, and NO
potatoes. NO high carb foods of any sort (other than
occasional wild honey of you could get to it before
the bears did). NO super supplements. NO protein
powder. NO metabolic optimizers.
And it worked pretty well. Witness the warrior's
buckskin shirt in the museum.
There's a very interesting documentary about an
entire village of First Nations people at the
northern tip of Vancouver Island, and how they
returned to their ancestral diet for an entire
year -- and the remarkable effect the diet had
on their health and physical condition. You
can read more about it here:
http://www.cbc.ca/thelens/bigfatdiet/grease.html
Very interesting stuff -- and definitely, food for
thought.
As always, thanks for reading and have a great
day. If you train today, make it a good one!
Yours in strength,
Brooks Kubik
P.S. The top sellers this month are DINOSAUR
BODYWEIGHT TRAINING, CHALK AND SWEAT, DINOSAUR
ARM TRAINING, and THE DINOSAUR TRAINING MILITARY
PRESS AND SHOULDER POWER COURSE. You can find
them right here:
http://www.brookskubik.com/products.html
P.S. 2. If anyone lives in Victoria -- or visits
Victoria -- go to the Royal BC Museum and find
the shirt in the First nations exhibit -- and
make a note of the info and send it to me.
Thanks!
P.S. 3. Thought for the Day: "Whatever you do, give
it everything you have." -- Brooks Kubik
News and Updates from Dinosaur Training!
ail to the Dinosaurs!
A couple of quick notes for Dinos:
1. Dinosaur Back Training
I'll be interviewed on Superhuman Radio this
coming Tuesday, March 22 at 12:00 noon EST.
The topic will be DINOSAUR BACK TRAINING.
If you miss the live broadcast, be sure catch
the download and listen to it later on.
You can find log onto the live broadcast or
grab the download here at the Superhuman Radio
site:
http://www.superhumanradio.com/
2. Dinosaur Gardening
I'll be doing a second interview on Superhuman Radio
on Tuesday, March 29 -- also at 12:00 noon EST.
This one will be about Dinosaur Gardening -- as in,
why a backyard or container veggie garden is one of
your number one weapon sin the battle for strength
and health.
And not only WHY -- but HOW TO DO IT quickly and
easily.
And let me note right now -- this is not your typical
gardening course.
It's more about strength training for veggies --
combined with plenty of high powered nutrition for
them.
I'll even tell you about my secret GET BIG DRINK for
growing Dino-sized vegetables. And the best part is,
you make it at home and it costs you zippo. (You don't
drink it -- your plants do.)
I also make homemade protein powder, vitamin/mineral
powders, and metabolic optimizers for my veggies. And
I'll tell you exactly how I do it.
In addition -- I buy supplements for them -- and I'll
tell you all about it on the show.
Why do I do this? Because it's the only way to make
sure that your veggies are as healthy as possible,
and as nutritious as possible. (Not to mention, as
tasty as possible.) -- and for anyone who'd like high
quality, locally grown, organic vegetables at low, low
prices. Because you can't beat the price if you grow
it yourself.
Fun stuff -- and very good information for health-
conscious Dinos.
3. Dino Files renewals
If you subscribe to the Dinosaur Files newsletter, it's
time to renew your subscription. Here's the special order
page for RENEWALS:
http://brookskubik.com/dinosaurfiles_renewalpage.html
4. The April Dino Files.
I'm putting the April issue of The Dinosaur Files together,
and as always, I need photos from readers. So don't be
shy -- send them in!
5. New Book Coming!
You know, it's been a long time since I put another new
book out there for you. I launched Chalk and Sweat all the
way back in December -- and volume 5 in the Legacy of Iron
series back in January -- and it's been very quiet since
then.
Nothing in February -- nothing in March -- gee, what's up?
Maybe the Dino Guy has gone on vacation -- or maybe he's been
pounding the keyboard 24/7, working like a madman on a big new
book that you are going to love.
A big new book unlike anything you've ever seen before -- with
many, many pages -- and photos -- and a killer cover -- and an
introduction by Bill Hinbern.
Yes, that may indeed be what I've been working on.
And I may even have finished the manuscript a couple of days
ago and shot it off to my layout and design team -- and that would
mean that it's being formatted for printing even as I type this.
All of which means, you might be seeing something new and exciting
in about six or eight weeks, depending on how fast we can get the
little monster finalized and how fast the printer can get it
into the production line.
Or maybe I've just been on vacation for a few months. What
do you think?
As always, thanks for reading, and have a great day. If you train
today, make it a good one!
Yours in strength,
Brooks Kubik
P.S. Remember -- Tuesday at 12:00 noon EST -- SuperHuman Radio --
be there or download it later on! March 22 and March 29. You'll
want to be sure to catch these broadcasts!
A couple of quick notes for Dinos:
1. Dinosaur Back Training
I'll be interviewed on Superhuman Radio this
coming Tuesday, March 22 at 12:00 noon EST.
The topic will be DINOSAUR BACK TRAINING.
If you miss the live broadcast, be sure catch
the download and listen to it later on.
You can find log onto the live broadcast or
grab the download here at the Superhuman Radio
site:
http://www.superhumanradio.com/
2. Dinosaur Gardening
I'll be doing a second interview on Superhuman Radio
on Tuesday, March 29 -- also at 12:00 noon EST.
This one will be about Dinosaur Gardening -- as in,
why a backyard or container veggie garden is one of
your number one weapon sin the battle for strength
and health.
And not only WHY -- but HOW TO DO IT quickly and
easily.
And let me note right now -- this is not your typical
gardening course.
It's more about strength training for veggies --
combined with plenty of high powered nutrition for
them.
I'll even tell you about my secret GET BIG DRINK for
growing Dino-sized vegetables. And the best part is,
you make it at home and it costs you zippo. (You don't
drink it -- your plants do.)
I also make homemade protein powder, vitamin/mineral
powders, and metabolic optimizers for my veggies. And
I'll tell you exactly how I do it.
In addition -- I buy supplements for them -- and I'll
tell you all about it on the show.
Why do I do this? Because it's the only way to make
sure that your veggies are as healthy as possible,
and as nutritious as possible. (Not to mention, as
tasty as possible.) -- and for anyone who'd like high
quality, locally grown, organic vegetables at low, low
prices. Because you can't beat the price if you grow
it yourself.
Fun stuff -- and very good information for health-
conscious Dinos.
3. Dino Files renewals
If you subscribe to the Dinosaur Files newsletter, it's
time to renew your subscription. Here's the special order
page for RENEWALS:
http://brookskubik.com/dinosaurfiles_renewalpage.html
4. The April Dino Files.
I'm putting the April issue of The Dinosaur Files together,
and as always, I need photos from readers. So don't be
shy -- send them in!
5. New Book Coming!
You know, it's been a long time since I put another new
book out there for you. I launched Chalk and Sweat all the
way back in December -- and volume 5 in the Legacy of Iron
series back in January -- and it's been very quiet since
then.
Nothing in February -- nothing in March -- gee, what's up?
Maybe the Dino Guy has gone on vacation -- or maybe he's been
pounding the keyboard 24/7, working like a madman on a big new
book that you are going to love.
A big new book unlike anything you've ever seen before -- with
many, many pages -- and photos -- and a killer cover -- and an
introduction by Bill Hinbern.
Yes, that may indeed be what I've been working on.
And I may even have finished the manuscript a couple of days
ago and shot it off to my layout and design team -- and that would
mean that it's being formatted for printing even as I type this.
All of which means, you might be seeing something new and exciting
in about six or eight weeks, depending on how fast we can get the
little monster finalized and how fast the printer can get it
into the production line.
Or maybe I've just been on vacation for a few months. What
do you think?
As always, thanks for reading, and have a great day. If you train
today, make it a good one!
Yours in strength,
Brooks Kubik
P.S. Remember -- Tuesday at 12:00 noon EST -- SuperHuman Radio --
be there or download it later on! March 22 and March 29. You'll
want to be sure to catch these broadcasts!
How to Teach Them the Vegetable Thing
Hail to the Dinosaurs!
We have a lot of parents and grand-
parents reading these emails, and I know
you're interested in getting the kids and
grand-kids going on good, solid exercise
programs and following a wholesome, healthy
diet.
So I thought I'd update on my efforts to
get the granddaughters to eat their vegetables.
We have two of them. Twins. I'll refer to them
as Little Person No. 1 and Little Person No. 2.
LPN 1 and LPN 2 for short. They're only 3, so
LPN 1 and LPN 2 is perfect for them.
Now, as regular readers now, I've turned the
entire back and side yard into a vegetable
garden. I covered it over the winter and kept
on growing hardy winter crops (spinach and other
hardy greens). Everything did well, and we had
fresh veggies all winter long -- and then when
it started to warm up, they started to grow
like crazy, and now we have green stuff
everywhere.
We had a family dinner on Sunday night and of
course LPN1 and LPN 2 were there.
So I decided to put them to work.
Of course, that wasn't what I told Trudi.
I told Trudi I was going to let the girls play
in the garden.
What a difference a word makes. Play sounds
so much nicer than work.
Anyhow, I took them outside and showed them
the garden.
"Look at the nice spinach!" I said.
LPN 2 turned and pointed to the cat sunning
himself on the porch.
"Cat!" she hollered.
And suddenly they both ran off to chase the cat.
After a long chase I corralled them, told the cat
to scram, and brought them back to the garden.
I showed them the tat soi. It's an emerald green
Asian green that you can eat raw or use for stir
fries. It grows tall, with lots of leaves, so it's
eye-catching.
"Look," I said. "Tat soi."
LPN 1 stared at me. She clearly thought I was crazy.
LPN 2 wandered off to find the cat.
Finally, I got them working.
"Which one should I pick?" I asked. "This one --
or this one?"
"That one," said LPN 1 gravely.
Meanwhile, LPN 2 harvested her own spinach leaves. Or
bits and pieces of them. Every once in awhile she
managed to harvest an entire plant, roots and all.
We put the spinach leaves in a big plastic bowl. LPN 1
carried the bowl. I viewed it as an age appropriate Dino
workout. A junior version of the farmer's walk.
We finally filled the bowl, took the greens inside,
and gave them "a bath" in the kitchen sink.
The girls thought that was funny. Why was their silly
grandpa washing the funny green stuff in the funny
bowl?
I guess if you're three years old it WOULD be funny.
Half an hour later we sat down to dinner. Everyone had
a big bowl of fresh salad.
LPN 1 was perched on my knee. I reached over to the
salad bowl and took a small piece of spinach and handed
it to her.
"This is good," I said. "Yum!"
She took the piece of spinach and held it in her hand,
looking at it gravely.
And then, equally gravely, she handed it back to me.
I don't think she's completely sold on the veggie thing
yet.
But don't worry -- I'll keep working on it.
As always, thanks for reading, and have a great day. And
if you train today, make it a good one!
Yours in strength,
Brooks Kubik
P.S. If you're looking for a good father/son or grandfather/
grandson reading combo, try this: Gray Hair and Black Iron
for the older member of the team, and Chalk and Sweat for
the Junior member.
1. For Gray Hair and Black Iron, go here:
http://www.brookskubik.com/grayhair_blackiron.html
2. For Chalk and Sweat, go here:
http://www.brookskubik.com/chalk_and_sweat.html
We have a lot of parents and grand-
parents reading these emails, and I know
you're interested in getting the kids and
grand-kids going on good, solid exercise
programs and following a wholesome, healthy
diet.
So I thought I'd update on my efforts to
get the granddaughters to eat their vegetables.
We have two of them. Twins. I'll refer to them
as Little Person No. 1 and Little Person No. 2.
LPN 1 and LPN 2 for short. They're only 3, so
LPN 1 and LPN 2 is perfect for them.
Now, as regular readers now, I've turned the
entire back and side yard into a vegetable
garden. I covered it over the winter and kept
on growing hardy winter crops (spinach and other
hardy greens). Everything did well, and we had
fresh veggies all winter long -- and then when
it started to warm up, they started to grow
like crazy, and now we have green stuff
everywhere.
We had a family dinner on Sunday night and of
course LPN1 and LPN 2 were there.
So I decided to put them to work.
Of course, that wasn't what I told Trudi.
I told Trudi I was going to let the girls play
in the garden.
What a difference a word makes. Play sounds
so much nicer than work.
Anyhow, I took them outside and showed them
the garden.
"Look at the nice spinach!" I said.
LPN 2 turned and pointed to the cat sunning
himself on the porch.
"Cat!" she hollered.
And suddenly they both ran off to chase the cat.
After a long chase I corralled them, told the cat
to scram, and brought them back to the garden.
I showed them the tat soi. It's an emerald green
Asian green that you can eat raw or use for stir
fries. It grows tall, with lots of leaves, so it's
eye-catching.
"Look," I said. "Tat soi."
LPN 1 stared at me. She clearly thought I was crazy.
LPN 2 wandered off to find the cat.
Finally, I got them working.
"Which one should I pick?" I asked. "This one --
or this one?"
"That one," said LPN 1 gravely.
Meanwhile, LPN 2 harvested her own spinach leaves. Or
bits and pieces of them. Every once in awhile she
managed to harvest an entire plant, roots and all.
We put the spinach leaves in a big plastic bowl. LPN 1
carried the bowl. I viewed it as an age appropriate Dino
workout. A junior version of the farmer's walk.
We finally filled the bowl, took the greens inside,
and gave them "a bath" in the kitchen sink.
The girls thought that was funny. Why was their silly
grandpa washing the funny green stuff in the funny
bowl?
I guess if you're three years old it WOULD be funny.
Half an hour later we sat down to dinner. Everyone had
a big bowl of fresh salad.
LPN 1 was perched on my knee. I reached over to the
salad bowl and took a small piece of spinach and handed
it to her.
"This is good," I said. "Yum!"
She took the piece of spinach and held it in her hand,
looking at it gravely.
And then, equally gravely, she handed it back to me.
I don't think she's completely sold on the veggie thing
yet.
But don't worry -- I'll keep working on it.
As always, thanks for reading, and have a great day. And
if you train today, make it a good one!
Yours in strength,
Brooks Kubik
P.S. If you're looking for a good father/son or grandfather/
grandson reading combo, try this: Gray Hair and Black Iron
for the older member of the team, and Chalk and Sweat for
the Junior member.
1. For Gray Hair and Black Iron, go here:
http://www.brookskubik.com/grayhair_blackiron.html
2. For Chalk and Sweat, go here:
http://www.brookskubik.com/chalk_and_sweat.html
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