Arden

“Alls ya need to do to get strong is yer knee bendin’, yer bar liftin’, and yer bar pressin’.”

We got most of everyone’s PR’s in our comments the other day. If you haven’t done that, you can post them today. However, Friday is now going to be known as PR Friday. Post the improvements you made throughout the week whether they be in weight lifted, reps, bodyweight increase, or eating PR’s. If you made some kind of improvement this week towards getting stronger or yoked, I wanna hear about it.

Note: Somebody tell Anthony from Washington state that he should have already gained 5 pounds. Also, Scott from the Inner City Gym needs to send me an e-mail (forgot to get it in Washington).

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The rest of the post was written by Gant.

Today’s spotlight is on Arden Cogar, Jr., a Timbersports champion and a hell of a nice guy. He has been 70’s Big since, well, pretty much the seventies. He was 14 when he squeezed himself into a size 48 jacket. As an adult, he sports a 13.5 shoe and wears a size 13 ring (which would be a collar to most 90s small guys).

Arden has been a fixture on the professional lumberjack circuit for over 30 years. If you haven’t been watching manly programming (perhaps you’re 90s small and have been watching Glee), you might have missed ESPN’s Stihl Timbersports, a series of lumberjack events that challenge competitors to chop, cut, and saw their way through white pine as fast as they can.
To date, Arden has won 47 world titles in lumberjack sports, including the U.S. Stihl Timbersports Championships three times in the past four years. He is the current Captain of the U.S. National Lumberjack Team.

He came into this the old fashioned way, through his family. His 75 year old father, himself a legend in the sport, is a retired logger who spent over 50 years in the woods. Arden Sr. instilled a work ethic in his son that sticks with him today.
In addition to his dad, his four uncles participated in Timber Sports for many years, and they passed it on to their sons. Currently, there are over 20 members of the Cogar family who are active in some facet of Timber Sports.

Standing Block Chop

Standing Block Chop



How long have you been competing in lumberjack sports?

Last weekend I wrapped up my 31st year competing in professional lumberjack sports. I started at age 8 when my father put modified chain saws in my hands. I started chopping and sawing when I was 12. I became the youngest participant ever in ESPN’s Stihl Timbersports Series at age 17.

What is your training background?

I started lifting weights when I was 12. I competed in my first bench press contest when I was 14. I competed in my first three lift powerlifting contest when I was 17. I stopped power lifting when I realized I would have needed to turn to “the dark side” in order to remain competitive. For the next 14 years, I did “power bodybuilding” until I was introduced to Crossfit. I then started doing more “metabolic conditioning” workouts to make myself fitter and tougher. Through Crossfit I fell in love with the Olympic lifts. Through that love for the Olympic lifts, I was introduced to my current coach, Randy Hauer, who has completely revamped my entire training protocol.

Through Randy’s diligence, I’ve made more progress in the past two years (as a middle aged man), than I did in the previous 20. I’ve turned my event training sessions into my metabolic conditioning sessions and my weight training is now speed and speed strength based.


Editor’s note: Before any of you Crossfitters think Arden is building off-season GPP by doing Fran, snatching PVC, or taking pictures of himself doing handstands in public, think again. Here is Arden’s idea of a conditioning workout:


BABE THE BLUE OX workout

How has this change in training philosophy helped you?

My weight training has gone from “grunting and getting hurt” as I settled into middle aged to “halfway grunting for a week, resting a week but still lifting; three quarters grunting for a week, resting a week but still lifting; 4/5’s grunting for a week, resting a week but still lifting, back to half way grunting.” Training this way has allowed me to make more progress in the past two years (at age 38 and 39) than I did the previous 20 years combined.

Moreover, Coach Randy has done the same sort of lay out with my event training, that keeps me chomping at the bit to train more than what he’s allotted for me. The heaviest times of the year are the Fall and Spring, but I only do what he says and it has kept my performances ever improving.
I love it. I’m totally looking forward to my 40s and I think the sky’s the limit.

How do you train for your sport?

My training for Timber Sports events is sports specific. We have various disciplines in the sport that require use of the axe, the crosscut saw, and the chainsaw. I train those events as though I were doing them in competition. I do not however, use my best equipment when I train. I do try and simulate the events that I’m training for – in other words, If I am cutting a 12″ white pine at a contest and I estimate it will take me 16 hits and 15 seconds to cut the log – I will train the log to be cut in 16 hits and 15 seconds.

The volume of my training and the “perceived intensity” of my training varies depending upon the time of the year. When in my off season my volume is higher, but my “perceived intensity” is lower. When the season rolls around my perceived intensity increases as I get myself race ready; my volume of training drops somewhat. During the season, my perceived intensity is still high, but my overall volume of event work is limited.

Numbers time. Any cool feats of strength you’d like to talk about?

I’m a natural puller. I could deadlift a lot of weight at a very young age. The most I’ve ever singled was 775 (I can do a lot more, but I have no interest in trying). Last Christmas I pulled 615 for 9. My goal is to do it for 10 this Christmas. I’ve back squatted well into the 600s. And, at 39, I can still dunk a volley ball; not bad considering I’m very under tall. I can also still do 20 consecutive dead hang pull ups with little or no effort (and never training them).

You have recently started training the Olympic lifts. How are those going?

Currently, my best squat clean is about 150 to 155 (but I can see that increasing quite a bit as my technique improves), my best power snatch is about 110 (I’m still mastering the squat snatch), my best overhead squat is about 140.

How does one become a professional lumberjack?

Getting involved in Timber Sports is an expensive endeavor. If a person is willing to invest the money in the equipment and the time into training, they can be very successful in the sport. The contests are all over the world and we have various levels of competition (novice, intermediate, professional and masters). There are also events completely and exclusively for women and younger athletes. The axes cost about $400 a piece; the crosscut saws cost about $1,500 a piece; and the modified chainsaws cost about $4,000 a piece. So it’s in expensive endeavor. But the contests offer prize money that can result, through diligence and training, enough placings to pay for the equipment and the costs of travel.

Right now, there is a big push on the collegiate level by Stihl which has resulted in a great influx of very good young competitors. Stihl has recently sponsored the Collegiate Timbersports Series which is aired on ESPN U. There are over 400 universities and colleges in the United States that have Forestry programs that have Forestry Clubs and Woodsmens’ Teams. These college lumberjacks or timber sports athletes are building the future of U.S. Timbersports.

For a person who’s not in college, the best way to learn about the sport is to contact someone such as myself or another professional. Most of us are very wiling to share what we know about the sport because we see it as a hobby that we want to preserve and share with the world. Tons of people have offered to pay me to train them and I’ve turned it down every time because it would take the fun of the sport for me. My father trained hundreds of competitors over the years. He told them everything he knew because he wanted them to beat him. He wanted them to make him work harder so he would become better. I live by the same adage.

I’ve noticed that not all lumberjacks are 70s Big. What kind of physical skills do you need for this sport?

The physical attributes for good Timber Sports athletes are all over the place. While physical size is a plus, it is not the true indication of success. My father was 5’7’ 200 pounds during his prime years in the sport. I’m not much taller at 5’11″. A lot of today’s top athletes are very tall and rangy. One of the best axemen in the world is 5’10″ and weighs 135 – or a little over 60 kilos. I weigh nearly twice as much as he does, yet he can drive an axe in as deeply as I can. I am much physically stronger, but his timing and technique is absolutely perfect.

The true test is perfecting technique while continuing to become stronger and more athletic. That is my challenge and one I hope to master in the upcoming years.

What should the readers know about Timbersports?

Timber Sports is a wonderful family oriented sport that has it’s roots in hard work and sweat. Many people who watch a Timber Sports event say, “wow, that looks like a lot of work.” Simply put, it is. It’s great fitness and a great event that celebrates a rich logging and lumbering history that is the basis for the infrastructure of what is today the United States.

Thanks for talking with us. Any parting thoughts?

To quote a good friend and 2006 World’s Strongest Man, Phil Pfister, – “Alls ya need to do to get strong is yer knee bendin’, yer bar liftin’, and yer bar pressin’.”

Working the hotsaw at the 2009 finals.

Working the hotsaw at the 2009 finals.


Brisket

A Texas Treat

The following post was written by Gant

BBQ in Texas means brisket. And brisket is the featured item in the inaugural edition of the 70’s Big Cookbook.

Brisket might be the ideal 70’s Big food because it has massive amounts of protein, a good bit of fat, and no carbs until you break out the Stubb’s BBQ sauce. Brisket comes from the tough underside of the cow and must be cooked for a long time at low temperatures to break down the collagen and other fibers to make it tender.

The following video shows me preparing a brisket and removing it from the smoker 20 hours later. The first segment runs about five minutes because I talk about the virtue of brisket as a 70’s Big food. Yes, I could have simply written these comments out and saved you four minutes of viewing, but you will be a better person for having stared at 24 pounds of red meat.

The second segment shows me removing the meat from the smoker and includes cameos from pork ribs and sausage, as well as a little post-cooking commentary.

The total yield from this cook, and their respective smoking times, is two briskets (20 hours), pork ribs (6 hours), and sausage (3 hours).
Brisket is easy to make and good to eat on damn near anything. Like linear progression, there are no secrets to good briskets. It simply takes raw flesh, a willing participant, and TIME.

Happy eating.

Prepped briskets

Prepped briskets



70s BIg never rests

70's Big never rests



About to wrap after 14 1/2 hours of smoke

About to wrap after 14 1/2 hours of smoke



Ribs prepped the same way. Added right after briskets were wrapped.

Ribs prepped the same way. Added right after briskets were wrapped.



Greatness!

Greatness!



Fork-tender brisket, finger-lickin ribs, and succulent smoked sausage make for an excellent 70s Big meal.

Fork-tender brisket, finger-lickin' ribs, and succulent smoked sausage make for an excellent 70's Big meal.


If you wanna be the man, you gotta out-eat the man

“You mean I never told you the secret to gaining weight?”

The following is a write up by my friend Gant

This nugget comes from JM Blakely, a bench press specialist who was known for gaining and losing significant amounts of weight depending on where he was in his training cycle. He wrote several articles for Powerlifting USA, including “The Big Boy’s Menu Plan (reprinted here).

The article is gold. The summary: there are no hard gainers, only undisciplined eaters.

Blakely is specifically addressing bulking cycles for powerlifting. But anyone on the path to 70’s Big can can benefit from this knowledge. Make no mistake, eating for mass requires effort equal to that which you put into your training.

The mustache is good for another 10 pounds.

The mustache is good for another 10 pounds.



In a recent article article, Dave Tate tells how Blakely helped him over a mass plateau. Prepare to be inspired.

There was a time at the Old Westside gym where I couldn’t gain weight to save my fucking life.

There was this dude who trained there who could just put on weight like fucking magic. He’d go from 198 to 308 and then to 275 and back down to 198. And he was never fat. It was amazing.

I finally asked him one day how he did it.

“You mean I never told you the secret to gaining weight? Come outside and I’ll fill you in.”

Now remember, we’re at Westside Barbell. And this guy wants to go outside to talk so no one else can hear. Think about that for a minute. What the hell is he going to tell me? This must be some serious shit if we have to go outside, I thought.

So we get outside and he starts talking.

“For breakfast you need to eat four of those breakfast sandwiches from McDonalds. I don’t care which ones you get, but make sure to get four. Order four hash browns, too. Now grab two packs of mayonnaise and put them on the hash browns and then slip them into the sandwiches. Squish that shit down and eat. That’s your breakfast.”

At this point I’m thinking this guy is nuts. But he’s completely serious.

“For lunch you’re gonna eat Chinese food. Now I don’t want you eating that crappy stuff. You wanna get the stuff with MSG. None of that non-MSG bullshit. I don’t care what you eat but you have to sit down and eat for at least 45 minutes straight. You can’t let go of the fork. Eat until your eyes swell up and become slits and you start to look like the woman behind the counter.”

“For dinner you’re gonna order an extra-large pizza with everything on it. Literally everything. If you don’t like sardines, don’t put ’em on, but anything else that you like you have to load it on there. After you pay the delivery guy, I want you to take the pie to your coffee table, open that fucker up, and grab a bottle of oil. It can be olive oil, canola oil, whatever. Anything but motor oil. And I want you to pour that shit over the pie until half of the bottle is gone. Just soak the shit out of it.”

“Now before you lay into it, I want you to sit on your couch and just stare at that fucker. I want you to understand that that pizza right there is keeping you from your goals.”

This guy is in a zen-like state when he’s talking about this.

“Now you’re on the clock,” he continues. “After 20 minutes your brain is going to tell you you’re full. Don’t listen to that shit. You have to try and eat as much of the pizza as you can before that 20-minute mark. Double up pieces if you have to. I’m telling you now, you’re going to get three or four pieces in and you’re gonna want to quit. You fucking can’t quit. You have to sit on that couch until every piece is done.

And if you can’t finish it, don’t you ever come back to me and tell me you can’t gain weight. ’Cause I’m gonna tell you that you don’t give a fuck about getting bigger and you don’t care how much you lift!”

Did I do it? Hell yeah. Started the next day and did it for two months. Went from 260 pounds to 297 pounds. And I didn’t get much fatter. One of the hardest things I’ve ever done in my life, though.

Follow the jump to watch Pisarenko in the clean and jerk portion of the 1982 World Championships.
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