u/ts159377

I’ve been running DFW remix and while I love it, it’s a little punishing the next day in a good way. I would love to find a way to stay spry and mobile/flexible to complement DFW and whatever I run next. I have a few mobility programs but they’re focused mainly on locomotion-type stuff. Does anyone have suggestions for mobility and/or flexibility routines they find complements the big 6 moves etc. nicely? Maybe even some yoga? Thank you!

Democratic leaders brush off Avila Chevalier's posts praising communism, say she's changed 

https://jewishinsider.com/2026/06/democratic-leaders-brush-off-avila-chevalier-communists-posts/

Gift link!

Felt good. I did 6 sets of ladders during the 30min. Used a pair of 8kg, which felt light for cleans but just right for presses given my shoulder issues. While I want to increase to at least 12kg pairs, I gotta give my shoulder time to catch up.

One question I have is: is the clean supposed to generate most force from the hips like a swing? Maybe it’s just that the weight was too light, but I feel I’m able to drive from the hips more when running S&S with 28kg. This felt more like an arm movement no matter how much I followed my normal swing cues.

Also, for the 2 rep part of the ladder, are two reps as such: clean, press, swing down to clean again, then press? Then rest before cleaning again into the FS?

Thank you!

Really fascinating article. Curious to hear everyone’s perspectives.

Been running S&S for about 1.5 months and have upped to 28kg swings. Feeling great but my right outer elbow is starting to get a little achy. I’ve dealt with quad and biceps tendinopathy in the past and looking to avoid more issues from swinging and cleaning. Anybody have any good preventative tips?

I’d like to buy one or the other but curious as to other people’s opinions.

So i used the Ooni for the first time last weekend to make pita and it was perfect. So good. Though i thought the flame wasn’t going strong enough at the time. Today i tried making pizza for the first time. I did caputo blue flour at 70% hydration with 20% starter, just like I do my regular sourdough loaves. I bulk fermented for 8 hours at room temp then about 24 hour cold proof. I think my stone maxed out in the center around 350c after 30 min of preheating. The pizzas I made weren’t terrible, but the middle was definitely somewhat raw in the center. It was disappointing. I think maybe the stone wasn’t hot enough, but how can that be after being on max for 30 min? Would appreciate any insight. Thank you.

Just a bit of a frustrated rant. I’ve been doing S&S with 24kg swings and 10kg TGU. Haven’t been pressing for months while I nurse biceps tendinopathy. I wanted to start Iron Cardio or DFW, but my 5RM for pressing is so embarrassingly low. It’s 10kg. My issue is that’s so much lighter than what I feel good cleaning (16kg). Anybody ever dealt with such a big difference between pressing and cleaning abilities? I’m thinking maybe just swallow my pride and do double 10kg for C/P or work on pressing separately. Either way that precludes doing either of those programs properly, at least for now.