January 2015

There are 22 articles in this month.

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In CFJ and Monthly Collections

January 31, 2015

PDF Article

The individual PDF articles published in January 2015 are collected here in a single download.

The video and audio posts are not contained in the PDF.

The articles included here are:

“Long May You Run ... and Lift” - Achauer
“Fit to Teach” - Saline
“Rise of the Machines” - Starr
“Peering Through the Academic Blinds” - Kilgore
“Hit Me With Your Best Shot” - Beers
“Authority Figures” - Cooper
“Double, Double Toil and Trouble” - Achauer
“Certification and Licensure: Benefit or Liability?” - Kilgore

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CrossFit Radio Episode 366

By Justin Judkins

In Radio

January 31, 2015

Audio Article

On Episode 366 of CrossFit Radio, host Justin Judkins interviewed Jennie and Bill Yundt of CrossFit Fire, as well as CrossFit Jackson owner Jayson Keel. This episode was webcast on Jan. 28, 2015.

2:00 Jennie Yundt described the draft her coaches are conducting to form teams for the CrossFit Games Open, and she also talked about the content she puts on the gym website along with the daily workout. She said she… Continue Reading

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In HD Videos, Nutrition

January 30, 2015

Video Article

In these chilly winter months, nothing hits the spot like a bowl of hearty chili. Nick Massie of PaleoNick.com brings us this simple recipe to warm your soul—and your belly.

“Nothing says ‘warm me up’ like a bowl of my chipotle chili with butternut squash and bison,” Massie says.

You’ll only need one pot and these fresh ingredients: butternut squash, onions, bell peppers, tomato puree, diced tomatoes, garlic, olive oil, bison, chili… Continue Reading

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In Affiliation, Legal

January 28, 2015

PDF Article

Lon Kilgore reviews recent legislation affecting personal trainers and discusses what it might mean for CrossFit trainers and affiliate owners.

In 2014, Washington, D.C., passed legislation giving the D.C. Board of Physical Therapy regulatory authority over fitness professionals, who also had to register with the mayor’s office in order to practice.

Omnibus Health Regulation Amendment Act of 2013 established DC Code 3-1209.08 with an effective date of March 26, 2014… Continue Reading

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In Coaching, Exercises

January 26, 2015

PDF Article

Expert Dave Newman dissects the double-under and offers tips that transfer over to triple-unders.

On the surface, the double-under is simple. Grab a jump rope and let it pass under your feet twice each time you jump.

When double-unders go well, they are a thing of beauty. The rope is a blur as the athlete bounds up and down, relaxed and composed, the calm in the eye of a storm.

When double-unders fall apart, it’s… Continue Reading

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CrossFit Radio Episode 365

By Justin Judkins

In Radio

January 25, 2015

Audio Article

On Episode 365 of CrossFit Radio, host Justin Judkins interviewed Dave Castro, Director of the CrossFit Games. This episode was webcast on Jan. 21, 2015.

:57 Dave Castro gave listeners an update on the coming competition season, and he explained how he uses the model recently seen in an Instagram photo to help him plan regional events and keep them visually appealing. Castro commented on the changes to this year’s… Continue Reading

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Less of Moore

By Ali Adib

In HD Videos

January 24, 2015

Video Article

In 2001, one of Robin Moore’s friends pointed out he doesn’t usually see people who are overweight live into their 70s or 80s.

“This little bell went off in my head, because at the time I weighed 430 lb.,” says Moore, who also has diabetes.

Moore, 53, started his weight-loss journey by eating a little healthier and walking more. Though he lost 50 lb., he knew he needed something more. It wasn’t until June 2005… Continue Reading

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In HD Videos, Nutrition

January 22, 2015

Video Article

Chef Nick Massie shows us how to create a simple, delicious and balanced one-pot meal: chuck-wagon brisket pot roast.

“We’re going to enter the Zone once again with this super-simple slow-cooker pot roast,” says Massie, who runs PaleoNick.com.

To get started, you’ll need turnips, carrots, onions, celery, chicken stock, salt, pepper, Italian seasoning, granulated garlic and beef brisket.

Massie begins by seasoning the top and bottom of the meat with salt and pepper. Next, he… Continue Reading

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