LAST CHANCE TO ORDER BISON!
Email me at fluxregina@gmail.com
Darci
Don't think Exercise. Don't think Fitness. Think Movement. Our focus at Flux is MOVEMENT and more specifically, MOVEMENT QUALITY.
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Thursday, March 26, 2009
Sunday, March 22, 2009
flux update
I have a few announcements for you.
flux's affiliation application was accepted by CrossFit. flux will soon become flux CrossFit.
Next week Mike from Bronco Plumbing is doing the rough in for the flux bathroom!
The bathroom will have a shower and changing area that will be partitioned off from the bathroom sink. There will be another small room with a toilet.
I have ordered 2 more medicine balls - 8pounds and 14pounds.
Some of you may have noticed a cute little welder hanging out in the attic of the garage. That would be Tawney installing the hardware for the........rope!
flux's affiliation application was accepted by CrossFit. flux will soon become flux CrossFit.
Next week Mike from Bronco Plumbing is doing the rough in for the flux bathroom!
The bathroom will have a shower and changing area that will be partitioned off from the bathroom sink. There will be another small room with a toilet.
I have ordered 2 more medicine balls - 8pounds and 14pounds.
Some of you may have noticed a cute little welder hanging out in the attic of the garage. That would be Tawney installing the hardware for the........rope!
Monday, March 16, 2009
Two Hard-working Fluxers
This is Theresa's first day back after being out with a bad cold/flu.
At 7+ months pregnant, Brianna is doing some great push-ups.
Thursday, March 12, 2009
It's Bison Time!
I am in the process of ordering another bison and I wanted to give you the opportunity to order some meat as well.
Why eat bison?
-Bison has less fat than chicken and turkey.
-Bison has a healthy Omega 6 to Omega 3 fatty acid ratio.
-Support local farmers and small businesses. The bison meat I order comes from a small family farm outside of Rose Valley Saskatchewan. The butcher is also from Rose Valley. The animal is grass fed and never goes to a feed lot. This is incredibly important for both ethical and practical purposes. The pre-slaughter environment of the animal is critical to the tenderness of the meat; the less stressful the environment for the animal the more tender the meat. The animal is killed on site and the animal does not have to undergo the stress of being transported to a feed lot. Also, the health benefits of grass fed bison in comparison to bison that are fattened up at a feed lot are numerous.
If anyone is interested let me know via email.
Tuesday, March 10, 2009
Thursday, March 5, 2009
Reminder: New Payment Policy
Hello everyone,
I posted a blog about the new payment policy back in February. Here is a reminder of the new policy.
As of March 1/09 a new payment policy will go into effect. Clients will have the choice of a 3 month contract or a monthly contract. The rate for the 3 month commitment is $75.00/month. If you choose to commit on a monthly basis the fee is $90.00.
Students: 3 month commitment is $50.00/month and a monthly commitment is $65.00.
cheers,
Darci
I posted a blog about the new payment policy back in February. Here is a reminder of the new policy.
As of March 1/09 a new payment policy will go into effect. Clients will have the choice of a 3 month contract or a monthly contract. The rate for the 3 month commitment is $75.00/month. If you choose to commit on a monthly basis the fee is $90.00.
Students: 3 month commitment is $50.00/month and a monthly commitment is $65.00.
cheers,
Darci
Monday, March 2, 2009
Sunday, March 1, 2009
the kettlebell swing
Charity (35p), Jane (35p) and Kim (25p) all have very decent kettlebell swings but each of them could make improvements. Charity should further engage the hips and hamstrings simply by bending her knees a bit more and pushing her hips back. Jane hinges too much at the hips and hence her chest comes too far forward. Kim, on the other hand, doesn't hinge enough and she is too vertical.
These are small things that when corrected will make their kettlebell swing much more efficient.
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