Scuba diving 80 feet underwater, time works nonlinearly. Seconds can stretch into eons, while an hour—and a full tank of gas—can pass by in a flash. Spread out in a horizontal line, combing the ocean floor, we move methodically, pausing to peer under rocks and into crannies, searching for invasive lionfish. After 20 minutes, our guide gives us the signal for lionfish—hands interlaced with fingers standing straight, then points to a nearby coral head.
I exhale, descending a few feet above the sandy bottom, and click record on my GoPro. After a morning Powerpoint class and an underwater practice session with water bottles tied to weights, this was our first real go with Hawaiian-sling spears, and I wanted to capture the action. We spot our first lionfish with its hallmark maroon body, white stripes, long dorsal spines, and fanned pectoral fins. Hunting lionfish, it turns out, is an exercise in patience.
But I’m getting ahead of myself. Let’s rewind a few days…
Getting to the Cayman Islands
Flying to the Cayman Islands is easy. After connecting in Newark, I took a four-hour flight to Georgetown; 15 minutes after landing, I was in my rental car. I planned to spend a week with Ocean Frontiers, a world-class dive shop known for its down-to-earth, family feel.
Based on the remote, east side of the island, I was looking forward to a slow pace of life and a lot of time underwater.
At the end of my first day at the small resort, I was taken in like a stray dog by the dive instructors, sharing beers and trading stories late into the night. Even the servers at the restaurant adjacent to the dive shop, Eage Rays, became fast friends, offering to cook fish tacos if we caught any lionfish.
You read that correctly. Eating lionfish has quickly become a sustainable, delicious remedy to this nasty little problem. Quick note: Lionfish are venomous, not poisonous, so eating them is entirely safe (even raw) once the spines are removed.
Andy Cochrane; shot on GoPro
How Lionfish got to the Cayman Islands
There isn’t a consensus on how lionfish made it to the Caribbean, but most believe they came from people dumping personal aquariums into the ocean, sometime in the mid-90s. Today, lionfish roam the coastline from Massachusetts to Brazil and live as deep as 1,000 feet. Originally from the Indo-Pacific, the species has become a serious problem for reef ecosystems around the world because they feast on juvenile fish, have few natural predators, reproduce rapidly, and ultimately decimate other populations.
Thanks to their relative isolation from the rest of the Caribbean, the first sighting of lionfish in the Cayman Islands wasn’t until 2008. Soon after the Department of Environment (DOE) issued a cull, aiming to keep their population under control. This was a far cry from how other islands dealt with the reef-wrecking fish. By 2010, many dive shops across the three islands were training both staff and visitors to hunt them.
While most laymen know the British territory as a tax haven, the dive world has long considered it a scuba mecca. Dive shops offer an array of classes, including the basic PADI Open Water course, which enables you to dive on your own. For those wanting to spearfish, becoming scuba certified is a necessary step toward taking part in the cull. The popularity of diving on Cayman—including a fleet of boats and thousands of divers—gave the government the resources to fight lionfish head on.
Due to the inherent dangers of hunting a venomous fish, the DOE requires divers to take a lionfish class before starting to spear. For certified scuba divers, this means a day of both practical and applied lessons. While you technically don’t need to kill a lionfish to successfully graduate the class, we certainly wanted to. However, finding them is more challenging than it was a decade ago—a good sign for the environment.
East end locals say when culling started, a boat of divers could easily catch 200 lionfish in a two-tank dive. To put things in perspective, our group caught nine fish during a pair of dives. The reason for the discrepancy is twofold: Lionfish have learned to evade divers, sinking into small holes to stay out of view and, as shown in the DOE data, their population has shrunk significantly from the early days of the cull.
Andy Cochrane; shot on GoPro
Turning a pervasive species into a delicacy
Back to our underwater search party: On my third day of diving, after getting to explore underwater tunnels, float along the world-famous wall, and swim with a handful of sharks, I was ready to try my luck at spearfishing. I enjoyed the classroom lessons on biology and history, gaining a better understanding on why lionfish are a pervasive and serious threat. But like most, I was more excited about getting in the water and actually spearing.
Stan, another member of our informal hunting party, gently kicked himself into position. I continued filming while Sam offered advice, all via improvised hand gestures. Communication isn’t easy underwater, especially when you’re learning something new. However, an experienced diver and avid hunter on land, Stan knew not to rush: line up the shot, exhale slowly, and hope for the best.
To be clear, spearguns aren’t allowed in Cayman. The spears we used were two-foot-long, three-pronged poles, with a rubber band that you stretch and release to propel the spear and impale fish. It’s a basic tool that isn’t always accurate, so it’s critical to get close—six inches to a foot—while making sure not to touch the venomous spines. This may sound straightforward, but it’s difficult when you’re also dealing with the surge of the ocean, your scuba gear, and your breath and buoyancy.
But the challenge is what makes it enjoyable, too. On his first shot, Stan hit the lionfish right behind the skull, pinning it on a rock. Even with his mask on and low visibility, I could tell he was excited. He borrowed a second spear from Saw to make sure it was securely hooked, then put it in the bucket. Our taco dinner—or at least a tasty appetizer—was secured. In the next half-hour, we would take turns snagging a handful more, before ascending back to the boat.
What lionfish tastes like
Lionfish is delicious and high in omega-3 fatty acids, making it a perfect dish for an island that prides itself on culinary excellence. Many local chefs have caught on—including Thomas Tennant of Tomfoodery, a hip restaurant in Camana Bay—and collectively have turned lionfish into a delicacy. Tennant is an avid spear fisherman and works closely with the Cayman United Lionfish League to assist with lionfish tournaments and culling events.
These events help bring in a lot of lionfish for restaurants, promote new dishes, and create a way for more people to get involved in the invasive problem.
Thanks to the government’s proactive actions a decade ago, and a broad interest in spearfishing, Cayman is a success story that other places can learn from. They’ve created a simple and beautiful solution—from ocean to table, so to speak—for a problem that could have destroyed their reefs, which are a crucial part of their tourism industry.
Speaking personally, I hope other destinations take the time to learn from it.
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There’s no doubt when the weather turns colder as we settle into winter, stouts take center stage. And while we enjoy all its iterations: standard stout, imperial stout, and robust barrel-aged stouts, we think this malty, chocolate-filled beer’s close cousin deserves a little respect as well. Of course, we’re talking about the oft-overlooked porter. And the best porters, oh buddy, they’ll have you rethinking your seasonal bevvie of choice.
For those uninitiated, the porter style had its genesis in England like many other iconic beer styles. It first appeared in the 1700s and is (you guessed it) named after porters—individuals tasked with transporting luggage.
A confusing origin story
“Stout is the direct descendant of porter. In the 1700s, it was common to use the word ‘stout’ to refer to a bolder, higher-alcohol version of any beer style, much in the same way we use the word ‘imperial’ today,” says Zach Fowle, advanced cicerone and head of marketing for Arizona Wilderness Brewing Co. in Phoenix, AZ. “Porter was the most popular beer of the day, and over time, “stout porter” became a popular variant. But by the late 1800s, demand for regular porters evaporated, and stout porter shortened simply to stout.”
But more has changed between the 1800s and today than just our penchant for wearing top hats. “Today, most brewers seem to market beers as either stout or porter based on vibes, rather than on any notable stylistic differences,” he says.
Specifically, porters are known for their dark, almost pitch-black color and rich, sweet flavor profile. If you were to drink a porter and a stout side by side, you might even have difficulty discerning the differences between the two.
Stout versus porter is an enduring topic of discussion in the brewing industry. “While there’s no debating the porter came first—and stout used to be called stout porter, so it was a stronger version of a porter—the lines have become very blurred over the years,” says Rob Lightner, co-founder of East Brother Brewing in Richmond, CA.
“I would venture that even among professionals, a blind taste test would often yield inconclusive results,” says Lightner.
The difference between porters and stouts
Porters tend to be on the milder, more chocolatey end of the spectrum, Lightner says, whereas stouts are typically a little stronger and more roasty. Of course, this isn’t a hard and fast rule
Fowle agrees, “Porters tend to be fruitier, sweeter, and less bitter than stouts, with cocoa and caramel flavors in balance with dark malt bitterness. And stouts are usually hoppier, drier, maltier, and more coffee-forward—and may even have a touch of acidity.”
Whether or not they fit neatly into boxes, one thing’s for sure: both make for incredible cold-weather brews.
“As the nights grow longer, drinking a light, summery beer just doesn’t seem right,” says Fowle. “Porter is the perfect style for the transition to winter: warming and toasty yet not too heavy, with flavors of coffee, chocolate, and pie crust that correspond with autumn weather and holidays.”
It’s the perfect time to broaden your repretoire. Sweet, robust, warming, and well-suited to the season, here are the best porters to drink now.
Courtesy image
1. Deschutes Black Butte Porter
There are few porters more well-respected than Deschutes’ iconic Black Butte Porter. It’s brewed with Cascade and Tettnang hops as well as 2-row, Chocolate, Crystal, and Carapils malts as well as wheat. This 5.5% ABV year-round offering is great for cold-weather drinking because of its mix of roasted malts, coffee, and chocolate. It’s a robust, subtly sweet beer perfect for imbibing on a crisp fall night.
The key to 360-degree muscle: 90-degree eccentric isometrics. It might seem like we’re throwing a lot of geometry at you, but the concept behind time under tension (TUT) is simple, says Joel Seedman, PhD, owner of Advanced Human Performance: “Perform the lowering phase of a movement in a slow, controlled fashion, usually 3 to 5 seconds; pause in the stretched position, typically around 90 degrees; then perform the lifting phase in a powerful yet controlled fashion.” Believe us, a time-under-tension workout can humble even seasoned lifters…Eccentric isometrics are like the pressure cooker of training.
“Rather than mindlessly performing slow-tempo reps, you’re using the increased time under tension as a means to fine-tune your body mechanics and alignment, which requires more mental engagement and focus,” Seedman adds.
If you want to forge functional muscle mass and strength while simultaneously bulletproofing the joints and connective tissue, give this 10-move, full-body eccentric isometrics workout a go.
Directions
Perform the following moves as 90-degree eccentric isometrics following the above protocol. Use heavy weight, but not at the detriment of proper form. Rest 60 to 90 seconds between sets and 2 minutes between circuits. Perform once every 2 to 4 days for optimal results.
Best Time-Under-Tension Workout for Total-Body Strength
Circuit 1
Marius Bugge
A. Barbell Back Squat
Set a squat rack up with heavy weight, then grasp bar and step under it. Squeeze shoulder blades together, then stand to unrack bar and step back with feet shoulder-width apart. Inhale, hinge at hips and slowly bend knees to 90 degrees. Pause, keeping natural arch in low back, then extend through hips to powerfully stand. 3 x 4-6 reps
Marius Bugge
B. Renegade Row
Start in the top position of a pushup with hands shoulder-width apart on moderate-to-heavy dumbbells (shown). Explosively drive right elbow back to row dumbbell toward ribs while balancing on opposite hand and feet. Pause, then slowly lower weight, stopping a few inches above floor. Switch sides after all reps are done. 3 x 5 reps each side
Circuit 2
Marius Bugge
A. Dumbbell Bentover Row
Stand with feet hip-width apart, holding two moderate-to-heavy dumbbells in front of thighs, palms facing you. Push hips back and hinge torso forward so it’s nearly parallel to floor, soft bend in knees. Dumbbells should be near shins. Drive elbows back to row weights toward ribs. Pause, then slowly lower down for 3 to 5 seconds. 3 x 4-5 reps
Marius Bugge
B. Incline Dumbbell Chest Press with Legs Raised
Set an adjustable bench to a 30- to 45-degree angle and lie back with dumbbells in either hand. Engage core and lift legs off floor, flexing feet. Press weights overhead, palms in. Slowly lower to 90 degrees, staying tight and compact. Pause, then drive weights up directly over chest. 3 x 4-5 reps
Circuit 3
Marius Bugge
A. Dumbbell Bulgarian Squat
Stand lunge-length in front of a flat bench, holding heavy dumbbells in each hand by your sides, palms facing in. Rest the ball on top (shoe’s laces) of your right foot behind you on the bench. Slowly lower your body until your front thigh is parallel to the floor. Pause, then drive through your heel to stand. Switch sides after all reps are complete. 2 x 3-4 reps each side
Marius Bugge
B. Single-leg Romanian Deadlift
Stand with feet hip-width apart holding dumbbells or kettlebells. Drive right leg up, foot flexed, knee aligned with hip, making a 90-degree angle. Hinge at hips as you slowly lever your torso toward floor, lowering weights and driving right leg back for counterbalance. Hold, then squeeze glutes to reverse. 2 x 3-4 reps each side
Circuit 4
Marius Bugge
A. Pullup
Hang from a pullup bar using an overhand grip with legs extended and feet flexed. Engage lats and draw shoulders down your back, then pull yourself up until chin is higher than hands. Pause at the top, then slowly lower. Pause at bottom, then reset before your next rep. 2-3 x 4-5 reps
Marius Bugge
B. Kneeling Overhead Barbell Press
Hold a bar with moderate-to-heavy load at shoulder level with forearms perpendicular to floor. Kneel at end of bench with feet flexed to grip edge for support. Inhale, engage your core and glutes, then press the bar overhead, pushing your head forward so it passes your face, exhaling at the top. Slowly lower until elbows are at 90 degrees, then hold to maintain tension. Begin your next rep from here. 2-3 x 4-5 reps
Circuit 5
A. Dumbbell Pushup
Place hands on dumbbells (this provides greater range of motion) at shoulder width and feet wider than shoulder width with just toes touching the ground. Keep head neutral and hips high to increase tension on core, chest and tris and reduce stress on spine. Slowly lower to the floor. Stop once elbows hit 90 degrees, pause, then push up to start. 1-2 x 6-8 reps
B. Biceps Curl
Stand with feet hip-width apart with moderate-to-heavy dumbbells in each hand hanging by sides. Engage biceps to curl the weights up, keeping upper arms still. Pause at the top, then lower slowly. Don’t let arms drop all the way down to keep greater time under tension on biceps. 1-2 x 6-8 reps
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If you haven’t picked up a jump rope since elementary school, you’re missing out on a fantastic cardio workout. Not only will you burn a ton of calories in a short amount of time—200 to 300 calories in 15 minutes—but jump ropes can also improve your coordination and agility. Better yet, jumping rope doesn’t require much space, so it’s easy to do at home, and it’s often more mentally stimulating than jogging or swimming.
Choosing a Jump Rope
When deciding which jump rope is best for you, it’s important to determine what your goals are. While lightweight speed ropes are popular for cardio-focused training, weighted or drag ropes will be best for those focused on strength training.
No matter what your training goals are, we’ve got you covered with this roundup of 10 jump ropes from top brands including Crossrope, TRX, Rogue, and more.
The Best Jump Ropes of 2022
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