![]() Order to use two flashes on a collared lens, attach two F-2 Macroīrackets to your lens. It more convenient to use this bracket on your camera body. To make sure that your existing plates are long enough accommodateĪdding the M-8 Perpendicular Plate (see bottom of this page) makes Plate with a narrow Arca-Swiss style quick-release. The bracket attaches quickly to your lens or camera body The articulating arm on this bracket is comprised of two double ballĪnd socket links that lock positively and offer a great range of flash This bracket consists of modules M-1 & M-4. Novoflex (only on some of their products) Giottos (only on their most recent line of ball heads & plates) Manufacturers that use the Arca-Swiss Style Quick-Release Geometry include: The Wimberley Head Version II, Sidekick, and other clamps use this quick-release system, so any lens that you wish to connect to our heads must be equipped with an Arca-Swiss style lens plate or replacement foot. The figure below shows the basic dimensions of the dovetail used in this system: ![]() Since then, this geometry has become the industry standard for high-end tripod heads (particularly in the nature photography industry). After the extreme popularity of the Arca-Swiss B-1 ball head in the 1990s, other companies began manufacturing custom camera-body and lens plates using this geometry. The "Arca-Swiss Style" Quick-Release Geometry refers to the open-cavity dovetail quick-release system developed decades ago by Arca-Swiss for use with their Monoball ball heads and large format cameras. I let the beautiful rainbow mixture of seasonal produce do their thing and complement one another.The "Arca-Swiss Style" Quick-Release Geometry Most of my salads have splashes of ACV and some lemon for that reason. & the best chefs understand that LESS is MORE in terms of seasoning their foods. Most chefs know the secret to making a dish pop is adding some acid to your dish. It will make your grains pop with flavor.Ĭitrus and vinegar add a dimension to food that is really nice. After steaming, a great way to finish them is little bit of Braggs Liquid Aminos.Ĭook mung beans, quinoa, lentils, rice etc.in a half bone broth / half water mix. Soak vegetables like broccoli, brussels, asparagus in ACV (Apple Cider Vinegar) before steaming to lock in some flavor. Good salt tastes way better - we use Maldon Salt, & I'll never go back. Get more flavor mileage out of your food with a couple of my top secret pro tips that I don't often share.ĭon't be a cheapskate with the quality of salt you use. Real food that is minimally processed can taste amazing. Below are the elements Nate thinks about when building his famous macro bowls - feel free to use them as a jumping off point to meals you create! The more thoughtful and intentional you are with building meals of quality food each day, the less likely you are to be pulled off track.It's that simple. It's never been easier than it is now to have some junk food brought straight to your front door and not even have to move from the couch. ![]() It is a daily battle for most to ward off the cues that tell us to reach for the less-than-optimal food choice that is never more than a click, call, or arms reach away. Most of us don't find ourselves in the optimal environments to thrive unless we have made a concerted effort to create a space for proper nourishment in our lives and our homes. The outside world is set up to attack all of these centers. Our emotions - the physical sensations we feel when we interact with the external environment, all of which are driven by our nervous system and hormones - are intimately connected to our digestive organs and the centers of our body that drive hunger, cravings, and motivation to change physically. The biggest obstacle that we have come to understand that people face the most in the nutrition department is: EMOTION. Like with everything we have learned, this has been our method to fine tuning nutrition. You can, however, take an honest assessment of yourself in the past months and years and see trends, learn from how things shift over time, and through all of it, find the common fundamentals that never change. Getting you to understand the foundational principles is far more important to me than showcasing any one diet or meal plan. ![]() Nate and I love to teach about nourishment, not dieting.
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