marlon
Master Black Belt
Recently in the george pesare thread i read some discussion on contact and intense training. What do you think of intense training these days in the Chow related arts? Is it happening should there be more or less? How do you define intensity? Should it be in class for all, black belt only only with private training partners? how much is needed to be as good if not better than the 'greats' we all look up to?
respectfully,
Marlon
respectfully,
Marlon