Nov 8, 2018
Matt and Scott answer your questions in Q&A #4. Listeners
submitted questions via email and Instagram and the boys will
tackle them over the course of several episodes.
This week they answer:
- Donald Kavanaugh asks: What makes you
rage? For Scott, pretentious patrons at the local
movie theater, apparently. Matt dodged the question.
- Andy Roth asks: What kind of data does Matt have on
SSOC client progress during online coaching? Matt has
hired a team of statisticians to review all the client data SSOC
has been gathering, which will be published in the future on
Starting Strength, but he offers one interesting tidbit: the
average male SSOC client increases his squat almost 300% during the
life of the training.
- From Starting Strength superfan Tyler Austin: When
training the general population, do you prefer the Press 2.0 or the
Classic Press (a la Bill Starr with layback)? Matt
prefers a progression from strict press to 2.0, with intermediate
steps if the client just can't get the timing of the hips down with
the 2.0. Scott agrees, noting that unless his client is going to
compete, he doesn't teach the Classic Press at all.
- Stan Belot asks: How do you manage training while
on business or vacation, especially when you don't have your
regular equipment? Scott says just get in the gym, do
something as heavy as you can, and get out. The consistency is the
important thing; you don't have to hit your numbers exactly. Matt
adds that if you're on vacation and have been training regularly
leading up to it, don't sweat it. One week of missed training is
not going to hurt you. On the other hand, if you travel frequently
for business, you need to figure out how to pack up your essentials
and train wherever you can. Liquid chalk is your friend!
- What macro-friendly foods have you found
lately? Scott likes the chicken kebab platter (double
chicken), greek salad, and braised beans at Zoe's Kitchen. He likes
the tsatiki sauce because it's pretty low fat. Matt likes
greek-style yogurt in general as a replacement for fatty toppings
such as sour cream, cream cheese, etc.
- Bobby asks: How do you manage toddlers/young
children in the gym? Matt and Scott says let them in,
set the safeties, teach them to avoid the platform, and set a good
example by showing them that you work hard under the barbell to
make your self harder to kill.
- Greg Boltman asks: What is your process as a coach
and organization to drive continuous improvement in your coaching
and training programs? The SSOC coaches communicate
frequently via Slack, sharing case studies and strategies for
managing various clients. Then there's reading. The most important
thing, however, is seeing lots of reps on a regular basis. It's
important to see different types of people too. Matt thinks that
watching lots of reps gives the coach an edge which can be lost, so
good coaches need to watch plenty of reps to keep their skills
More Q&A's to come in the future! Send us your questions at
on Instagram @barbell_logic.
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