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Making Weight...
For those interested, my friend's wife is a board-certified sports dietitian and wrote an article on "Making Weight" for wrestling in the October issue of Training & Conditioning magazine. She has worked with his team for the last 6 years and knows quite a bit about wrestling so it's a good combination.
Might be helpful as we approach the season. Feel free to pass along to others who might benefit.
http://www.training-conditioning.com/2011/10/04/making_weight/index.php
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One of the most difficult things for a young wrestler, athlete, or student to learn is how vital the little things are when achieving success or failure.
Often a beginning wrestler will believe that he or she is doing the thing right, but they may not be doing the right things right. For example, some of the little things on the mat that matter: Head position, level, hand position, and exerting the appropriate pressure at the right time--if a wrestler misses any piece of that puzzle, the technique fails.
Similarly, in the classroom, the little things matter, too. Putting your name on your assignments, submitting them in a timely fashion, taking the time that words are spelled correctly, basic arithmetic is correct, assignments are labeled correctly--these little things can often lead a student to be unsuccessful in the classroom.
With the first quarter coming to an end next week, I admonish all you Rebel Wrestlers to get the little things right! or you may find yourself becoming a little thing, unimportant and unseen by those around you...
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Olympian Ken Chertow has some great stories....here is one about summer training.
It's a little dated, but his message is clear: There is no such thing as a free lunch....
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A long time ago, bars and saloons would offer a free lunch to their customers who chose to come in during the work day. Of course, this lunch didn't cost a cent, but the customer still ended up paying for his free lunch in other ways. Most of the time, the cost of the free lunch would be made up by the cost of the drinks at the saloon. This practice still happens at bars and restaurants around the world in what they now call Happy Hour.
One of the basic tenets of economics today is the basic premise that nothing in this world comes without some sort of price, that everything comes at a price. In economics, it is known as opportunity cost--for every decision we make, we have to decide not to do something else--that is, to get one thing that we like, we usually have to give up another thing that we like. Making decisions requires trading off one goal against another.
This is true in so many ways in the world of athletics, and especially in wrestling. We choose to miss out on some of the "fun" things in order to be champions. We spend hours in the weight room, lifting weights and putting them down only to lift them back up again several more times. We spend even more time in the wrestling room drilling the same single leg several hundred times. Every time we decide to skip a dessert, not drink a soda or to run an extra mile instead of watching a rerun of "Jersey Shore" we acknowledge the fact that there is no such thing as a free lunch. That is the theme of this upcoming season: NO FREE LUNCHES. Because as we can see, there is no such thing as a free lunch. All things come at a price and the price we pay to become champions can not be measured. Like all things worth having, it must be earned.
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