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Myofascial Release

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The purpose of this group is to network and discuss Myofascial Release.

Members: 257
Latest Activity: on Wednesday

Started by Stephen Jeffrey. Last reply by Walt Fritz, PT Jun 28, 2011.

Started by Stephen Jeffrey. Last reply by Stephen Jeffrey Apr 23, 2011.

Started by Walt Fritz, PT. Last reply by Stephen Jeffrey Jan 24, 2011.

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Comment by Walt Fritz, PT on July 20, 2012 at 2:54pm: Hi All,

Here is the latest schedule of the Foundations in Myofascial Release Seminars. The latest additions can always be found at http://www.FoundationsinMFR.com.

Foundations I
- Rochester, NY: September 14-16, 2012
- San Diego, CA: October 5-7, 2012
- St. Simons Island, GA: October 12-14, 2012
- Canton, Ohio: October 25-27, 2012
- Tucson, Arizona: November 9-11, 2012
- Ottawa, IL: March 22-24, 2013
- Philadelphia (Chadds Ford), Pennsylvania: May 17-19, 2013

Foundations II (no prerequisite)
- Las Cruces, New Mexico: February 22-24, 2013
- Englewood, Florida: April 12-14, 2013

Comment by Donielle Saxton on June 28, 2012 at 12:12pm: a reminder...Do you want to know more about fascia, tensigrity and the Anatomy Trains?? We have a class July 13-15 in Loveland, CO! You don't want to miss this opportunity. http://www.anatomytrains.com/courses/show/id/765

Comment by Walt Fritz, PT on June 25, 2012 at 7:54pm: For all interested therapists, we've started a contest with the winner receiving a free registration to a future Foundations in Myofascial Release Seminar. Full details are at:

Foundations in Myofascial Release Seminars FaceBook Page

Comment by noreen zakrajsek on June 15, 2012 at 8:02am: Thank you Walt ,for your postings and videos. I can't wait to read The Elephant Whisperer. As well as try a few of your postions from the vidoes.

Comment by Walt Fritz, PT on June 14, 2012 at 10:58am: Teres Major…Steak. Really?

I am a carnivore. I have come to terms with this. I was a vegetarian for a number of years, but drifted back to what was more comfortable. I know what I’m eating, even though the named cut of meat little resembles it’s anatomical name. A strip steak or ribeye give one little clue as to it’s origin. Even though I know that the tenderloin is the cow’s psoas, I feel there is a degree of separation that allows me not to think too much about its origin.

This all changed this morning, with an article in my local newspaper’s living section on the “new” steaks. Among a few innocuous named cuts was the Teres Major, as well as a recipe for this cut. My degree of separation was completely demolished. Is this crafty meat marketing or a major mistake? Maybe only those with some degree of anatomical knowledge will be bothered by this new cut. Count me in that group.

For now,

Walt Fritz, PT

Comment by Andrea Stauss on June 14, 2012 at 9:54am: I wanted to share this inspiring story with everyone. I will post it in a couple different parts. I hope you enjoy it!

They are big!

"They are gray and have a trunk and tusks and can squash you! 8,000 lbs. big. That’s about all I knew about elephants, the world’s largest land animal, until I read a new book.

If you love animals and love Myofascial Release then you will thoroughly enjoy “The Elephant Whisperer.”

This fascinating book is a true story about an amazing man named Lawrence Anthony and his connection and impressive communication skills with animals."