Nice platforms!! Thanks to everyone who did (and facilitated) all the work in this area - it looks amazing.

looking good!!! my complements to the chef. Max, did you decide on a color and where the wall of fame's gonna be? My vote is above the pullup bars.

Hey Daniel, have you any thoughts on this article? Presumably cold coffee would take care of this issue in coffee if it is indeed a problem?
http://www.fooducate.com/blog/2010/01/05/11-short-acrylamide-facts-french-fries-foe/

Looks like a bit of scaremongering to me. I had never heard of acrylamide before, and this article didn't really alarm me much. The threat level they describe only goes as high as "potentially dangerous" with no description of what it would actually DO. Apparently it causes cancer and nerve damage to rats in extremely high doses far beyond anything you could achieve with food. There are plenty of reasons to avoid potatoes and grains anyway, which leaves coffee.

And I find the bit about coffee a bit confusing. Presumably, since they said it can't be formed by boiling or steaming, the acrylamide doesn't form during the brew process, but rather in roasting the beans. If you're concerned, it's probably better to go with a lighter roast and eschew french and italian (italian tastes like charcoal in a cup, anyway). Alex insists that lighter roasts have more complex flavor profiles that allow the nuances of the bean to emerge, but I still prefer dark roasts.

There's a neverending debate about whether or not coffee is good for you. here's a recent study that says it prevents cancer. For myself, as long as there IS a debate I intend to keep drinking the stuff.

Interesting, thanks.

I've always gone dark roast, I had no idea it was the culturally inferior roast ;c)

Very exciting about all the improvements to the box...thank you!!

Snatch 55-55-55-55-55
So much to remember when snatching. Knees out, activate the back, chest up, full hip extension, straight path for the bar, strong shrug, pull yourself under the bar.

Hey guys,