Aconcagua: The Cache & Carry–By Jason Sissel

Category : Aconcagua Climb

Sure, getting to base camp was a nice reward for some hard work; I got to relax for a bit to acclimatize at just over 14,000ft, but now the real work begins.  By the time you are reading this, I will have carried gear up another 3,000ft to Camp 1, and then turned around and decended back to base camp to sleep.  The following day, I will have broke camp and carried the otherpart of the load up to Camp 1.  Each load weighs about 50lbs, the terrain gets steeper, and the air gets thinner.  You may have a good day and think mountain climbing is the greatest thing since Trappest-brewed Belgian Ales, the next day you may never want to see a mountain again.  And if all goes according to plan, I will repeat this process two more times until  I get to high camp at just over 20,000ft before a summit bid (weather permitting, of course)

You might be saying, “wait, all that work and you’re going back down?  Is that right?”  Yes, it is called the cache and carry.  Also, there is a motto in the mountaineering world that says, “climb high, sleep low.”  and that is the essence of the cache and carry.  It not only gives climbers a chance for their bodies to acclimatize to the higher altitudes for a brief period of time, but it also is imperative for them to move up food and supplies that will be needed for the rest of the climb.

And that is the cache and carry in mountaineering.  Cheers!

Aconcagua Base Camp: The Science Behind Doing Nothing–By Jason Sissel

Category : Aconcagua Climb

A wise person once said, “Sometimes the greatest form of action is inaction.”  In mountaineering this is especially true.  Welcome to the world of acclimating to high altitude.

Today I am taking a rest day at base camp.  And as slacking as it may sound, taking this day will be one of many key factors in the success or failure to reach Aconcagua’s summit at 22,841ft.

So what goes into a rest day and why is it important?  Well let me use part of my rest day to tell you.  For starters, the body undergoes numerous changes at higher elevation in order to increase oxygen delivery to cells and improve efficiency of oxygen use. These adaptations begin almost immediately and continue to occur for several weeks. People vary in their ability to acclimatize–some adjust quickly while others may fail to acclimatize altogether, even with gradual exposure over a period of weeks.  Taking this one step farther, even an individual themself may vary in his or her ability to acclimatize relative to previous experiences at altitude.  It really is one of the true “x-factors” in mountaineering.  Failure to properly acclimatize (proper acclimatization includes: climbing slow, rest days at camps, hydrating well, eating high-carb foods, and taking short acclimatization hikes) can obviously lead to altitude sickness to varying degrees.

So how does acclimatization work?  In general, the body becomes approximately 80 percent acclimatized after 10 days at altitude and approximately 95 percent acclimatized by six weeks. The respiratory rate peaks in about one week and then slowly decreases over the next few months, although it tends to remain higher than its normal rate at sea level. After 10 days, the heart rate starts to decrease.  The reverse is true on the decent: we begin losing the hard-won adaptations at approximately the same rate at which we gained them; 10 days after returning to sea level, we have lost 80 percent of our adaptations. This rest day, as mentioned, not only will give the me a chance for the body to acclimatize to the higher altitude, but it also allows me to reload my equipment and supplies that I will need to carry up to and use at the higher camps.  Further, it also allows me to become more informed about the conditions at higher altitudes. As you might imagine, this doesn’t take much time so you really find yourself sitting around, journal, read, eat, drink lots of water, ponder your life (you would be surprised how many people make life changes after being on a mountain!) to name a few.  Some people may talk to climbers on other teams.  If they are feeling overly ambitious, they may go out for an easy hike around the camp just to keep the blood flowing.

Asd that is how and why doing nothing can help you reach great heights.

Aconcagua Climb Preview–By Jason Sissel

Category : Aconcagua Climb

Greetings! Tomorrow morning I will be flying out to attempt a solo, self-guided climb of South America’s Mt. Aconcagua–one of the Seven Summits of the world and the highest peak in the world outside of the Himalayas–in an effort to raise funds for Endure to Cure’s Small Wish Program.

At 22,841' elevation, Aconcagua is the highest peak in the world outside of the Himalaya's

On the morning of February 12, 2012,  I will begin the approach climb to base camp.  I will move one step at a time, slow and steady, to help the fight against pediatric cancer. YOU can be a part of this journey by tracking our progress right here on the NoLimits blog and on facebook. I will do my best to provide updates through our support team. But better yet, if you’re interested in taking the fight into your own hands and joining Team Endure to Cure, please check us out and discover how you can be somebody’s hero.

So say whaaaaa!? What is this climb all about?
Alright, I know it sounds a bit intense, neither of us has pushed ourselves to these heights or in the nasty weather conditions that are sure to loom in the altitudes high above, but we feel very well prepared to execute. The proceeds raised from this climb will help Endure to Cure fund its Small Wishes Program. Click here to check out some of the past wishes we have funded.

So…The Nuts & Bolts on Aconcagua:
• At 6962m (22,841ft) above sea level, Aconcagua is the highest mountain not only in South America, but it is also the highest in the world outside of Asia.
• Located near the border of Chile and Argentina and lying entirely in the Mendoza region of Argentina, the ascent to the summit offers stunning views of the Andes mountain range. The “Stone Sentinel” is surrounded by numerous peaks over 20,000ft. and the surrounding lowlands consist of beautiful desert landscapes with a large diversity of flora and fauna.
• Aconcagua is generally climbed from late November through the beginning of March.
• The “Stone Sentinel” is notorious for its inhospitable weather conditions:
- Temperatures generally range from highs in the 90°s with intense wind and sun near the base to lows of -40° or worse with wind chill at the higher elevations.
- Winds on the mountain can often reach hurricane-force levels providing for interesting camp sites.

The Route:
We will be taking the Polish Traverse Route from the Vacas Valley Approach. This is regarded as a moderately difficult route and requires intermediate experience. It is non-technical for the most part but ice axes, crampons, and harnesses are required, and rope lines may be used on certain parts depending on the conditions.

The Climb:
Similar to Everest, Aconcagua is an “expedition style” mountain which means you must trek in to base camp before you can begin the actual climb. This will take a few days over rough, rolling terrain and a few river crossings. Though we will still be carrying a weighted pack, a silver lining is that pack mules will haul the heavy loads of necessary equipment, food, and gear to base camp. After that, it is up to our team to carry to higher camps, break and move camps since we will not have porters or sherpas doing this for us.

Here is what our day-by-day itenerary currently looks like. But keep in mind that in mountain climbing, as in life, having a strategy that is flexible is necessary to improve your odds of success. We must adapt to the ever-changing environment, circumstances and conditions; so this definitely is subject to change:

Day 1 (Saturday, February 11): Drive ~4 hours from Mendoza to Penitentes and then camp overnight at Los Puquios (~8,000ft)
Day 2: Hike to Pampa de Leñas (9,000 ft.)
Day 3: Hike to Casa de Piedra (12,000 ft.)
Day 4: Hike to Plaza Argentina Base Camp (13,800 ft.)
Day 5: Rest day in Plaza Argentina.  Basically hang out, write in journal, read, or ponder whatever you’d like.
Day 6: Acclimatization climb to Camp 1 (16,400 ft.) and return to base camp. We will make a “carry” of gear needed at higher altitudes and then return to base camp.
Day 7: Move to Camp 1.
Day 8: Carry to Camp 2 (19,200 ft.) and return to Camp 1.
Day 9: Move to Camp 2.
Day 10: Move to High Camp (20,600ft)
Days 11: Summit days.  Wake up around 4:30am, make push to summit starting around 5am, return to sleep at high camp.  This could be a 14-hour day depending on conditions.
Days 12-15: These are extra days built into the itinerary in the event the weather does not allow us to proceed as planned.
Day 16: Traverse to Berlin (19,400 ft.) and descend to Plaza de Mulas
Day 17: Hike about 6.5 hours out to Puente del Inca and make drive back to Mendoza.

YOU CAN DO THIS, TOO; join our TEAM!! Our philosophy is simple: ANYBODY, ANY EVENT, ANYWHERE in the world. For more information on how you can join our team of fundraising members, please click here: JOIN TEAM E2C. Be ordinary, do extraordinary.

THANK YOU!
Jason Sissel

PS: We would like to thank each of our volunteers, friends, sponsors and partners who make our organization possible. Without you, we do not exist, so thank you.  In particular, Delta Air Lines, Arc’Teryx, La Sportiva, Suunto, and Elevate Studios who have made this expedition possible.

My Sahara Desert Run Video–By Jason Sissel

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Category : 150mi Sahara Desert Run

Below is the short 4min video I put together highlighting the 158-mile run I did in the Sahara Desert for Endure to Cure.  Enjoy, and thank you for supporting Endure to Cure.  If you are interested in joining our team, donating, or sponsoring, please contact us.

Reminders on How to Live Well

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Category : Motivation & Inspiration

Here is a great reminder for some of the key tenants for living a good life in the short time we have here on Earth. Enjoy and have a wonderful day.

Traveling, Airport Hopping, or Just Cannot Find a Healthy Meal? Go Nuts!

Category : Snack Recipes

As a former Wall Street professional, I was on the go…a lot.  I spent a countless number of days in airports, airplanes, trains, hotels, and rental cars–often on a tight schedule without enough time to sit down for a healthy meal.  But being pressed for time (or money) and not having a restaurant with some healthy options on the menu does not mean there are no quick and healthy food options available; we simply need to know what to look for and where to do so.

Enter nuts and seeds.  I rarely have been to an airport or convenience store that did not have some kind of mixed nut variety for sale.  If you’re in the airport, just look in the newsstand convenience store or snack kiosk.  Better yet, if you can plan ahead, stop at your local grocery store and buy your preferred variety of nuts and seeds.  Before your trip, simply put some in a sandwich bag and bring it with you for an easy snack to tide you over until your next meal.  If you tend to be on-the-go a lot or your schedule frequently changes, keep a bag on hand as well.

Nuts and seeds not only are filling and nutritious, but they can also be conveniently consumed in place of the fast food and other snack options which tend to be loaded with processed carbohydrates and artificial ingredients.  Nuts and seeds are packed with protein, antioxidants, fatty acids, enzymes, and a wide array of vitamins and minerals.

Further, since nuts and seeds tend to have high nutrition density, chances are that you will consume fewer calories to satisfy both your hunger and energy needs than if you were to cycle through the highs and lows of snacking on carb-laden junk foods over the course of the day.  One bag of nuts and seeds could probably get you 2-3 small “meals” if necessary.

But there are so many different nuts and seeds you are probably wondering where to begin. Which ones are the best bang for the buck?  Raw walnuts and almonds are fantastic, and pine nuts and pistachios also are staples for me.  Hazelnuts, flaxseeds, sunflower seeds, macadamia nuts, and pumpkin seeds also are great options.  I tend to avoid peanuts as they tend to be a bit on the allergenic side and may even contain dangerous molds such as aflatoxin.  If you want a little more flavor, add some dried fruit or chocolate to the mix, but just be careful not to overdo it.

Again, I am not advocating eating nuts in place of a normal, clean meal if it is available.  It is just a great option to replace the unhealthy alternatives if you are in a jam.  Enjoy!

Jay’s “Clean” Pizza Recipe

Category : Dinner Recipes

When we hear phrases like “eating clean” and “eating healthy”, foods that taste as appealing as cardboard generally come to mind.  It is a myth that we need to rid ourselves of the foods we love, we just have to modify them a bit!  I personally love pizza and have created a clean recipe for  crust and sauce that you are sure to enjoy!  You can modify the toppings to your liking, but try to choose them wisely.  This crust satisfies Paleo & Primal diet plans, is wheat- and gluten-free. Try it out and let me know what you think!

Serves: 2

Cooking Time: ~30min plus prep time.

Cooking Utensils: 1 baking sheet, mixing bowl, whisk, cutting board, knife, measuring cup, measuring spoons, and parchment paper.

CRUST INGREDIENTS

  • 4 Eggs
  • 1/3 Cup sifted coconut flower
  • 1/3 Cup flax seed meal
  • 1/2 Cup coconut milk

SAUCE INGREDIENTS

  • 1 15oz can tomato sauce
  • 1/4 tsp oregano
  • 1/4 tsp basil
  • 1/4 tsp thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1 bay leaf
  • 1 dash of onion powder
  • 1/2 tsp lemon juice

TOPPINGS: Your call! I like to use a variety of things like vegetables, steak, bacon, chicken, and various seasonings.

DIRECTIONS

SAUCE: You can prepare the pizza sauce ahead of time and store it in the refrigerator until you are ready to make the pizza.  Simply combine the tomato sauce with the spices and lemon juice in a small saucepan over medium heat.  Heat the sauce until it starts to bubble, then turn the heat down and simmer, covered, for 30-60 minutes until it reaches the thickness you desire.  At this point, it is ready to use.  If you are making the sauce for future use, then let it cool, put it in a sealed container, and store it in your refrigerator until you are ready to use.

TOPPINGS: Prepare any toppings that may need additional prep work now if you would like to limit multitasking.  This includes cooking meats, cutting up veggies, etc.

CRUST:

  • Pre-heat oven to 350
  • Mix the eggs, sifted coconut flower, flax seed meal, and coconut milk in a mixing bowl.  Stir with a whisk until the mixture has the look and consistency of a pancake batter.  It is supposed to look runny, so do not worry!
  • Get a cookie sheet or pizza pan and cover it with parchment paper.  Parchment paper may seem unnecessary, but speaking from experience, I highly recommended it as the dough can get a bit sticky and it needs to be flipped in the middle of the baking process.
  • Pour the dough onto the pan.
  • Place pan on the middle rack on the oven and bake for about 10 minutes or until it becomes golden brown in color.
  • After 10 minutes, take the dough out and flip it over (parchment paper will make this very easy to do) so it cooks evenly on both sides. Bake for another 10 minutes until golden brown.
  • Remove the crust from the oven and immediately switch the oven from bake to broil.
  • Add the sauce and your desired toppings.
  • Put the pizza back into the oven for a few minutes until the toppings are melted/cooked to your liking.
  • Remove from oven, cut, and enjoy!

Jay’s Daily Motivation: Tenacity Exemplified

Category : Motivation & Inspiration

Do not fear failure in pursuing dreams. Fear only not having tried to pursue them.

Jay’s Breakfast Frittata Recipe

Category : Breakfast Recipes

Ingredients:
* 10-12 eggs
* 4-5 pieces of bacon (chopped)
* 1/2 onion (white or yellow) chopped
* 1 green bell pepper chopped
* 1 red bell pepper chopped
* 2 Cup or more spinach
* Other seasonings to taste

DIRECTIONS:

Preheat oven to 375° F
In a deep, oven-safe skillet over medium heat, cook the chopped bacon until crispy.

While bacon is cooking crack all eggs into large bowl and add the other seasonings you may be using. Beat the eggs and set them aside.

Remove the bacon, but leave the grease in the skillet. Add the onion to the grease and sauté until the onions are soft and translucent. Add the bell peppers and continue cooking until they are tender (5-10min). Now throw in the bacon and spinach. If you are using fresh spinach (which is my preference) mix the spinach around with the cooked veggies – when spinach is wilted it will reduce to probably 1/4 it’s original mass – if using frozen just cook until spinach is heated through.

Add all eggs and stir the mixture to evenly distribute all the ingredients. Let bottom of eggs “set” for ~5 minutes, then transfer to oven. Cook in oven 20-25 minutes or until the whole egg mixture is set and cooked through. You can use a toothpick or knife in the middle to check if it is done or not (it should look “clean”).

Cut the frittata into slices and serve and enjoy! There is enough to share with your friends or to enjoy this for several days of healthy primal breakfasts. The beauty of this is it is easy to modify by adding other vegetables or ingredients if you are not into the primal style of eating.

Jay’s Daily Motivation: “It is not the critic who counts.”

Category : Motivation & Inspiration

Timeless wisdom from Theodore Roosevelt and one of my favorite quotes.  If you are a “doer”, remember that while criticism is necessary and useful, it can never take the place of action.  No matter what we do in life, we will always be met with critics, especially if you are someone who is doing something “difficult” or unprecedented. If you feel you are doing the right things, then give them your best effort, let the results happen as they may and just let the critics be critics.  Read on…

“It is not the critic who counts: not the man who points out how the strong man stumbles or where the doer of deeds could have done better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood, who strives valiantly, who errs and comes up short again and again, because there is no effort without error or shortcoming, but who knows the great enthusiasms, the great devotions, who spends himself for a worthy cause; who, at the best, knows, in the end, the triumph of high achievement, and who, at the worst, if he fails, at least he fails while daring greatly, so that his place shall never be with those cold and timid souls who knew neither victory nor defeat.”

Theodore Roosevelt. “Citizenship in a Republic,” Speech at the Sorbonne, Paris; 23 April, 1910