Archive for the 'kung fu' Category
Featured kung fu student: Weng Weng
Thursday, April 19th, 2007Here is a video of one of my students who was well known in the Philippines:
Featured kung fu skill: The Iron Penis
Thursday, February 15th, 2007The Iron Penis Technique is slightly different than the more defensive Iron Egg. In battle, if your arms and legs are wounded or cut off, this technique could prove very useful.
Featured kung fu skill: The Dancing Finger Style
Saturday, January 27th, 2007Featured kung fu student
Thursday, January 4th, 2007Here is another one of my students in prison in a fight caught on the security camera:
Featured kung fu skill: The Iron Egg(s)
Thursday, November 16th, 2006Featured kung fu students
Monday, October 30th, 2006Here is a video of some of my students fighting over a pepsi:
Stock Market Samurai continued
Wednesday, October 25th, 2006
Another important lesson for the stock market samurai:
Lesson #5: Escape is half of the battle
To get rid of villains and knaves, it is necessary to give them a way out. If you don’t give them any leeway at all, they will be like trapped rats. If every way out is closed to them, they will chew up everything good. Similarly, you cannot lose if you close half of a position. If the trade turns against you, you were wise to close half. If the trade continues in your favor, then you were wise to close only half.
Featured kung fu students
Monday, October 23rd, 2006I’ve been getting requests for more videos of my students, so we brought the camera to the dojo last week and made this video:
Kung fu tea
Saturday, September 16th, 2006The New York Times had a great article a couple of days ago on preparing oolong teas kung fu style.
Inside a Brooklyn walk-up Mr. Beckwith sits with Ken Lo, a 53-year-old New York native and self-described “tea artist� who has studied with a Taiwanese-born tea master for the last dozen years.
Mr. Lo skillfully brews a progression of premium oolongs kung fu style: Buddha Hand, Phoenix, Eastern Beauty, High Mountain. For each varietal he intuitively finesses the ideal water temperature, the amount of leaf, the steeping time, even the pouring speed. How does he know, exactly?
“Traditional Chinese music has no metronome,� Mr. Lo said by way of answer. “You can’t experience the nature of tea by precision and science.�
