Cut the Carbs

Myth: Taking carbohydrates out of your diet is a healthy way to lose weight.
Verdict: FALSE

Carbohydrates provide about 50-60 percent of the body’s energy calories, so a drastic reduction in carbohydrate intake means the thyroid slows down, decreasing metabolism and the body’s ability to break down fats and carbohydrates. Certified personal trainer Irving Henson notes this can be detrimental to attempts to lose weight.

In fact, some carbohydrates are good for you. Complex carbohydrates (such as whole grains, nuts, seeds, oats, brown pastas and brown rice) break down gradually, providing short bursts of energy throughout the day, meaning they take longer to add themselves to your beer gut. In comparison, simple carbohydrates (such as anything made from refined white flour, including white pastas and white rice) just add to your weight because they don’t need to be broken down.

Intake is also important. Both Henson and nutrition consultant Tan Wei Ling agree that the optimal carbohydrate intake is five to six servings per day, throughout the day. Each serving size should be no bigger than a clenched fist. This doesn’t mean you can use your meathead friend’s fist to justify a big bowl of mashed spud. “It’s different for different people because everyone has different sized fists,” says Henson.

And don’t forget: If you cut out carbs, you’ll have to put something else in, and fatty foods are often the unfortunate alternative.

Running Wins

Myth: Running burns more fat than walking.
Verdict: FALSE

The most productive form of fat-burning exercise is that which keeps your heart rate in the fat burning zone for the longest.

According to health experts this means it’s not necessarily the intensity of the exercise that’s important, but the amount of time we can keep our heart at the ideal fat-burning heart rate. So if you’re unfit, then running around the block twice for 10 minutes might knock the hell out of you, but a less intense 20-minute walk might maintain your heart rate for longer, bringing about better results. It all depends on the individual.

Stretching Out

Myth: Flexibility indicates fitness.
Verdict: TRUE

If you’ve had joint pain after a long flight, you know that moving your joints is important. Yoga Instructor Jeanne Chung argues that flexibility is an indication of health and fitness because it’s a demonstration of the health of those body parts that move your joints: your muscles, tendons, ligaments and connective tissues.

Exercising the joints gets the blood pumping, another important consideration. “Blood flow brings nutrients and oxygen, and carries off toxins,” Chung says.

Safe on the Street

Myth: All street food is healthy and low-fat.
Verdict: FALSE

When eating street food, be discriminating. “Go for less oily, less salty, less sweet and less flour-coated foods,” warns Tan. So, while not all of it is bad, that doesn’t mean you should grab the next plate of deep-fried chicken you see.

• When ordering noodles, ask for no oil.

• Fried noodles should be eaten less often. But if you really can’t help yourself, at least buy a smaller portion.

• Curries are another one to avoid, but if you’ve ordered some, then leave the gravy behind rather than polishing off the whole bowl.

• Eat less rice (especially processed white rice) and more vegetables and tofu.

• Cut out the skin—especially fried skin, like chicken or fish.

BM...What?

Myth: BMI indicates ideal weight and fitness.
Verdict: The jury’s still out.

BMI (Body Mass Index) is simply a formula that tells you if you are over- or under-weight according to your height. It is calculated by the following formula:

[Body weight (lbs) ÷ Height (in) ÷ Height (in)] x 703. Try it—say you’re five-foot-eight and 145 pounds: 145 divided by 68 is 2.13, divided by 68 again is .03. Multiply that by 703 and you’ve got your BMI: 21.09. (The healthy range for Asians is 18.5-23).

So if your BMI is higher than average, does that mean you’re unfit and fat? Our experts were unable to agree on this. Tan acknowledges that there is no ideal weight, but sees BMI as “a good measure of healthy weight range. It does not necessarily indicate fitness, but it indicates health and or disease risks.”

Henson disagrees. “I find it [BMI] highly inaccurate,” he says. “Take a 210 pound athlete with a fat percentage of eight percent and a height of 5’10”—a BMI of 30.1. According to this formula, he would be considered obese.” Henson suggests a different formula: The waist-to-hip ratio test. “Simple: The waist should be smaller than the hips. If it’s not, you are overweight.”

Some gals like to do it every few weeks, but for most of us the concept of a full Brazilian wax is a little daunting (although—strangely intriguing). And the idea of a Boyzilian, where they go full sack, back and crack? Forget it. To get to the root of the issue, we sent two virgin guinea pigs (anonymously) to an unnamed hair-removal center to have a “Triple X” treatment and get (almost) everything taken off.

THE BRAZILIAN (THE GIRLS)

So how was it having someone poke around down there?
The staff was great; they were calm and collected when dealing with my nerves, and their sense of humor really helped too. Their professionalism was faultless. Plus she was fast; it was over in 30 minutes.

Can you wear underwear during the process?
No. Not for a Triple X Brazilian.

Is there any strange or acrobatic position you have to be in for a successful strip?
I was basically spread eagle.

What was it like when the first strip was pulled? Does it get easier or does the pain just build up?
Like “aagh!” No, each strip is just a moment of shock, disbelief and sting.

What is worse: The pain, the hot wax or the discomfort of the stickiness?
The pain is in the ripping out of the hairs. The wax is not hot, just warm.

On a scale of 1-10 (10 being natural childbirth), how would you rate the pain?
For some areas it’s just a six, for the more delicate areas it’s an eight.

Does the pain last after the treatment or is it just at the moment of extraction?
The pain is very temporary.

Did they poke into every crevice and separate any cheeks?
Yes, if you’re going for the Triple X or the “Full Monty,” be prepared to be poked and “separated.”

What was it like immediately afterwards? Could you walk and sit down, jump and dance?
I was fine, but sex and swimming were not options.

Was there any annoying after effect, like swelling, burning or itching?
Some rawness. I looked like a plucked chicken. I felt very “bare” afterwards.

How long did it take for your skin to return to normal?
A full 24 hours.

Does it make you feel sexier?
The smoothness is nice, but I didn’t like looking at myself in the mirror—I look too “exposed.” I prefer the air of mystery some bush provides.

Did it improve sex?
I did enjoy the “cleanliness” provided.

How was the regrowth process?
No problem, although the look is a bit mangy. It began resprouting within nine days.

Will you succumb to a waxing again?
I would do the Single X wax next time, but not the Triple X. It’s too in ya face for me.

THE BOYZILIAN (THE BOYS)

So how was it having someone poke around down there?
The staff were good humored, knowledgeable and professional, making me feel comfortable and in good hands.

Can you wear underwear during the process?
No, it’s just me and my birthday suit.

Is there any strange or acrobatic position you have to be in for a successful strip?
When they waxed my scrotum and crack. I had to hike my knees up to my chest, clasp my ankles, and bare all.

What was it like when the first strip was pulled? Does it get easier or does the pain just build up?
The first strip feels like multiple ant bites, small sharp stings, then a numbing sensation.

What is worse: The pain, the hot wax or discomfort of the stickiness?
It was a toss up between the pain and the hot wax. At times the wax was too hot, thus adding to the discomfort when stripping.

On a scale of 1-10 (10 being kicked in the nuts), how would you rate the pain?
Four (having a one-year-old stand on your nuts).

Does the pain last after the treatment or is it just at the moment of extraction?
The sharp pain does not stay for long. It’s the swelling of the skin that stays.

Did they poke into every crevice and separate any cheeks?
Yes, and you have to lend a hand, too.

What was it like immediately afterwards? Could you walk and sit down, jump and dance?
Sore and uncomfortable. Forget about having sex.

Was there any annoying after effect, like swelling, burning or itching?
There is slight swelling and discomfort.

How long did it take for your skin to return to normal?
About three days.

Does it make you feel sexier?
No, not really, but I feel braver for having tried it and it’s kind of nice to be smooth again.

Did it improve sex?
“Somewhat” would be the most honest answer, but it’s psychological and not sensational.

How was the regrowth process?
Hair regrowth was normal, but new follicles returned within a week, so if you take into account the pain, it’s hardly worth the effort.

Will you succumb to a waxing again?
No. Only once for the experience, thank you. I’m not into S&M.

Where To Get Waxed

GRANDE SPA (359-359/1 Ekamai Complex, btw. Ekamai Soi 19-21, Sukhumvit Rd., 02-381-6529/-31, www.grandspa.co.th) offers a wide range of waxing selections from underarm (B380), half-leg (B600), full-leg (B1,200), full-arm (B500) and whole body (B1,700) to bikini line (B380).

COMO SHAMBHALA (The Metropolitan Bangkok, 27 South Sathorn Rd., 02-625-3355, comoshambhala.bz) gives you waxing treatment in a luxurious private area with selections from full-leg (B2,200), underarm (B800), bikini line (B1,000) or opt for a combination of all three choices (B3,700).

YVES ROCHER (1/F, Siam Center, Rama 1 Rd.,
02-658-1142) is a specialist in waxing treatment. It offers a wax treatment on any part of your body such as half-leg (550), full-leg (800), half-arm (B350), full-arm (B500), underarm (B350), bikini line (B590) and more.

What is your current state of mind?
Warm!

What did you want to be when you grew up?
A pianist. I didn’t because of stage fright.

What is your greatest achievement?
Being able to graduate. No, actually, it hasn’t really happened yet.

What personal trait do you appreciate the most in others?
Well, since I’m kind of lazy, I appreciate punctuality and also I like people who smile a lot.

Do you have a cause or do you support one?
I feel trying to take care of yourself and staying healthy is very, very important.

What are you reading?
I’m currently reading a book of short stories by Thomas Mann. A friend gave it to me a long while ago. Though that’s not what I usually read. I’m more into sci-fi books.

What was your early childhood like?
Blissful. It was everything a child could ask for.

What is your idea of hell?
Where someone would make me do all the things that I don’t want to do.

What is your guilty pleasure?
Smoking.

How do you recharge?
I get out and walk the whole day on my own, preferably in the city.

What’s playing on your iPod/MP3/CD player?
Lots of rap, hip hop and French electro from the ’70s.

Where would you like to live?
I don’t know yet. The more places I see, the more I don’t know. I love the clothes in this country but the guys in another, the food in another … I’ve just stopped thinking about it now.

What accessory sets you apart?
There’s this necklace, it’s my mum’s and it has her maiden name written on it in Arabic.

What about you scares others?
People say I’m very direct, you know, I tell them to their face whatever I want to say.

If you had to play a character in a movie, which movie and which character?
It’d be Eternal Sunshine Of The Spotless Mind as Kate Winslet’s character, because she is so outspoken yet vulnerable in it. I like that.

What did you believe at 18 that you wish you still believed now?
Keeping in touch with friends. Then, I used to be very keen on getting people together and now that’s really vanished.

Art to you is…
Beauty.

If you weren’t an artist, you would be…
A designer. Maybe a shoe designer, basically somewhere I’d be making things, using my hands.

How do you make sense out of art?
The thing is, it’s not about definitions or meaning, it’s more so that people start to ask questions like this one. It’s really about “nothing” which is trying to be “something,” which it becomes when the lines and strokes come together as a whole. It’s just a form of your own expression.

Every city has restaurants that have been around so long or have such distinct individual styles that they become part of the city’s personality. Some are sit-down restaurants, others are hole-in-the-walls or cafes, but all of them have a bit of an X-factor about them that draws a regular following. Singapore has her fair share of those too and, in an ever-changing dining scene, these have stood the tests of taste and time.

We celebrate those restaurants which, with their inimitable style and heart-warming food, keep us coming back for more and more and more. We’re glad some things never change.

Since 1986 - Annalakshmi

Indian vegetarian. #02-10 Excelsior Hotel, 5 Coleman St., 6339-9993. Specialty: Soul food.
“Eat what you like, give as you feel” is the motto of Annalakshmi. Run by charitable organization Temple of Fine Arts, this Indian vegetarian restaurant has no price or menu. Do be generous, because all proceeds go to supporting the organization’s arts activities, as well as to hospitals and clinics in India. And pick up a sculpture or artwork while you’re here, they’re all made by women in India whom this organization helps. The restaurant gives new meaning to the phrase “soul food.”

Since 1978 - Charlie’s Corner

Western. #01-08, Changi Village Hawker Centre, 2 Changi Village Rd., 6542-0867. Specialties: Fish and chips, chili dogs, spicy hot wings.
Proprietor of Charlie’s Corner, Charlie Han, keeps it in the family. The Hans have been in this business since 1930, when Charlie’s parents owned Changi Milk Bar (milk bars were popular up to about the ’60s and were mini-diners serving Western food). They lost that when the government acquired the land it sat on, and Charlie went on to open Charlie’s Corner. Charlie’s granddad trained Charlie’s dad at the Milk Bar, and now Charlie and his son both cook in the kitchen. The fish and chips recipe was handed down from the Milk Bar days, and is still one of the best things to have here.

Since 1983 - Madras New Woodlands

Indian vegetarian. #01-305, 12-14 Upper Dickson Rd., 6297-1594. Specialties: Dosai thalis (platters)
Serving Indian vegetarian food, mainly Punjabi style, the Madras New Woodlands mini restaurant chain originated in India and now has restaurants in Malaysia and Perth. Their dosais, dhals and chutneys are to die for.

Since 1992 - Vis-à-vis

French. 12 Chun Tin Rd., 6468-7433. Specialties: Escargots, foie gras, chocolate soufflé.
Veteran F&B man Jeremy (of the former Jeremy’s restaurant fame), his wife Christine and friend Vivian opened Vis-à-vis in 1992, and it is still going strong. The name Vis-à-vis came from an unlikely source of inspiration—British Airways’ former inflight magazine—but the fine French food and wine here are nothing like airplane chow.

Since 1970 - Samy’s

Indian. 25 Dempsey Rd., Civil Service Club, 6472-2080. Specialties: Mutton curry, masala chicken.
Not many restaurants in Singapore have been around since the ’70s like Samy’s. This is how the story goes. Before Samy’s came to be, a Mr. Veerasamy used to cook out of his home, which was close to the police station. Policemen started showing up for meals, and in 1970 Samy decided to open a restaurant in the Civil Service Club, which was then in People’s Park. In 1980, the Club moved to leafy Dempsey Road, where it and Mr. Veerasamy have been ever since. Try to grab a balcony seat.

Since 1946 - Long Beach

Seafood. Car Park A, Marina South, 6323-2222. Specialties: White pepper crab, black pepper crab, chili crab.
You haven’t had black pepper crab till you’ve had it at Long Beach. This 50-year-old establishment claims to be the creator of black pepper crab, along with a host of other iconic dishes—including white pepper crab, yu tiao stuffed with cuttlefish, and drunken prawns with brandy and herbal soup. Started in an old colonial house in Bedok in 1946, Long Beach now has three restaurants in the East Coast, one in Marina South and one in Jurong. Trust us, the messy eating is worth it.

Since 1986 - Shashlik

Russian. #06-19 Far East Shopping Centre, 545 Orchard Rd., 6732-6401. Specialties: Shashlik and borsch.
Nine seniors pooled their resources and set up Shashlik restaurant in 1986, when they got laid off at Russian eatery Troika. In many ways, Shashlik is still a throwback to the ’80s, with kitschy décor and no nonsense strong drinks that would put a bar to shame. The recipes are old classics, as are the shuffling staff.

Since 1989 - Mouth

Chinese. #02-01, 133 North Bridge Rd., 6534-4233. Specialties: Chicken with scallions, “beggar’s” tofu.
One of the most authentic Hong Kong yum cha joints in town, Mouth gets straight to the point. Its name in Chinese literally means “people squatting down to eat” (delightful). While this image might not be appetizing, the food here certainly is.

Since 1985 - House of Peranakan Cuisine

Peranakan. 1/F Meritus Negara, 10 Claymore Rd., 6733-4411. Specialties: Anything assam, anything in a claypot.
Peranakan matriarchs are fiercely protective of their family recipes. But Bob Seah, proprietor of House of Peranakan Cuisine, managed to persuade his mum to share her recipes at his first House of Peranakan in the East Coast in 1985. The public loved her spicy and tangy dishes served bubbling in claypots, and Bob went on to open a small chain of Peranakan restaurants, including this one at Meritus Negara in 1999—which is now their flagship restaurant. Ever proud of his culture, Bob continues to cook in the kitchen and regularly appears in the dining room to entertain guests on the piano.

Since 1974 - Westlake Eating House

Local. #02-139/141, 4 Queen’s Rd., 6474-7283. Specialties: braised pork with steamed buns, chili crab, hot and sour soup.
Founder of Westlake Eating House Lim Tong Law began his career as a school teacher, but moved into the food business in 1972 when he started setting up hawker stalls. In 1974 he opened Westlake—and the rest is history. Come casual and with a hearty appetite for no-nonsense eating.

Since 1981 - Steeple’s Deli

Western. #02-25 Tanglin Shopping Centre, 19 Tanglin Rd., 6737-0701. Specialties: Hot roast beef sandwich, Reuben, triple decker, steak sandwich, cheese burger, milkshakes such as blueberry, vanilla and chocolate peanut butter.
Although the Englishman who originally opened Steeple’s Deli is long gone, his local partners Martin Mun and his family are still well entrenched in the business. With many restaurants in Singapore finding it hard to retain staff, Steeple’s is ahead of the game with staff who have been here close to 20 years. Steeple’s also scores by being the first deli in Singapore, and the first deli to have counter seats and an open kitchen.

Since 1979 - Boon Tong Kee Chicken Rice

Local. 401 Balestier Rd., 6254-3937. Specialty: Need you ask? Chicken rice.
Boon Tong Kee Chicken Rice is a Singapore dream come true. In 1979 a Mr. Thian Boon Hua set up a stall in Chinatown selling Cantonese chicken rice. Following the success of that, the Balestier coffee shop was opened in 1983, which spawned a string of Boon Tong Kee chicken rice eateries across the island. Today the company has gone corporate, complete with branding, centralized operations and plans for global expansion. Today Balestier, tomorrow the world.

Since 1974 - Banana Leaf Apolo

South Indian. 54/56/58 Race Course Rd., 6293-8682. Specialty: Fish head curry of course!
When Banana Leaf Apolo started it was a real hole in the wall, with grimy walls and poor ventilation but great, great curry. Owner Mr. Chellapan did so well, the restaurant is now a modern air-conditioned space where you can dine in comfort. Banana leaves are still used, the classic fish head curry is still dished out everyday, and Mr. Chellapan is still cooking and supervising in the kitchen.

Since 1930s - Rendezvous Restaurant HOCK LOCK KEE

#02-02/03 Hotel Rendezvous Gourmet Gallery, 9 Bras Basah Rd., 6339-7508. Specialties: Beef rendang, sambal prawns, chicken curry.
When we say Rendezvous Restaurant has been around since the 1930s, we’re not kidding. It was a coffeeshop then, but run by the same family that runs it now. Nasi padang was introduced in the 1950s when the late founder Mr. Seah Sokhoon banded together with a bunch of Indonesian friends who could cook.

Since 1996 - Gorkha Grill

Nepalese. 21 Smith St., 6227-0806. Specialties: Prawns in papaya boat, momo (dumplings) with a special sauce.
One requisite for being a chef at Gorkha Grill, Singapore’s only Nepalese restaurant, is that you have to be Nepalese. For the decade this restaurant has been open, every one of its chefs has been recruited from Nepal and brought to Singapore. It doesn’t get more authentic than this. Maybe that’s why the food is so darn good.

Since 1990- Seletar Hills Restaurant

Chinese/Szechuan. 16 Jalan Selaseh, 6483-0348. Specialties: Szechuan smoked duck, claypot mapo tofu, kong bak.
Run by friendly couple Jamie Pang and Ng Kok Hua, the family style Seletar Hills Restaurant has been going strong for well over a decade. Where did Jamie and Kok Hua pick up the tricks of their trade? Not in Singapore, or China, but in New York. Having learnt the hard way working the sweaty kitchens of Brooklyn’s and Manhattan’s Chinese restaurants, the pair opted for low key Seletar Hills when they returned here to open this restaurant. The trek to this jungle hideout is worth the effort.

Since 1968 - Oasis Taiwan Porridge

Oasis Building, 50 Stadium Blvd. 6346-4418. Specialties: Everything is good.
Purportedly serving the best Taiwanese porridge in town, Oasis Taiwan Porridge is usually packed despite its less than convenient location, while other restaurants in the neighborhood struggle to fill tables. The ‘floating UFO’ it is housed in on Kallang River is sorely in need of renovation, but that is part of the charm.

Since 1992 - Soup Restaurant

Chinese. 25 Smith St., 6222-9923. Specialties: Samsui ginger chicken.
Come to Soup Restaurant for the kind of food that mum says is good for you. This includes classic dish Samsui ginger chicken, the recipe for which was purportedly passed on to the restaurant by the samsui women who used to live in the crowded shophouses of Chinatown.

Since 1988 - Werner’s Oven

German/Western. #01-01/02, 6 Upper East Coast Rd., 6442-3897. Specialties: Farmers’ sausage with garlic and chili, crispy pork knuckle, and oxtail stew.
When owner of Werner’s Oven Werner Hochbaum moved to Singapore in the ’80s he bemoaned the lack of German bread and food (was he surprised?). To satisfy his yearning, he and his Asian wife Nancy started a little bakery in Parkway Parade making just the kind of stuff he liked. At some point they closed that and opened a café in Simpang Bedok, before moving in 1997 to where they are now.

Since 1991 - Porta Porta

Italian. 971 Upper Changi Road North, Changi Gardens, 6545-3108. Specialties: Let the chef surprise you.
Only pure Italian stuff is served at trattoria style restaurant Porta Porta. There’s not even Coke, which owner Mr Nino says can be drunk—outside his restaurant. What you will find inside are his personal artifacts all over the walls, and some of the best home cooked Italian food this side of the Indian Ocean.

Why vegetarianism? What’s the basic concept?
Different people have different reasons—health, religion and compassion for animals are some of them. Besides that, meat eating is very wasteful. You’ve got to feed a cow 10kg of food to get 1kg of beef. So there are ecological reasons too. All this food for the animals means less food for people who are dying of starvation.

How long have you been a vegetarian and how did you get into it?
Twenty-five years. I had read this book called Diet For A Small Planet about the inefficiency of eating a non-vegetarian diet. But now my number one reason is compassion for animals.

Why do vegetarians need a society? Do they feel marginalized or something?
Yes, you could say that I guess. One of the primary reasons, besides supporting vegetarians, is to educate others.

How did you end up as the president of the Vegetarian Society?
No one else wanted to be.

Is one of your duties conversions? (Like to convert all meat eaters into vegetarians?)
Absolutely!

Do you have something like a de-addiction center for people who want to quit eating meat and eggs?
No, but that would be a good idea. We do have a VCD that sometimes turns people completely off meat. To others, we say, try it gradually if you can’t go cold turkey.

Can you list out the five most important benefits of going green?
Help the animals.
Help the environment.
Help people without enough food.
Strengthen your altruism muscle.
Eating too much meat is bad for your health.

Are there any drawbacks?
I’m not personally too worried about the whole protein deficiency debate. You get supplements and fortified food that does just the same thing.

How do you rate Singapore as a place for vegetarians?
I think it’s a great place. There’s a lot of variety and people go out of their way to accommodate you.

What’s the best vegetarian eatery in town?
Personally, I like my own kitchen.

Do your friends look at you as the habitual pain in the neck when going out to eat?
It’s different with different people. As long as I don’t get in their face about eating animals, they don’t get in mine.

How did you come across synchronized swimming, given that it is quite off the beaten track?
I had been doing competitive swimming and ballet for a long time. My mum told me how I could combine the two and do synchronized swimming.

What is it about standing upside down in water and waving your legs in the air that attracts you?
There is no limit in this sport and it is always very interesting.

Tell us the serious side of this sport. What about training, teamwork and the synchronizing aspect of it?
Training takes up a lot of my time, we practice six hours a day, almost everyday. One needs to build up muscle strength, flexibility, lung capacity and, of course, work on coordination.

Since team coordination is so important, what happens when one of you has a tiff with a team member? Does that affect your coordination?
Yes! Let me just say this: If someone’s in a bad mood on the day of a performance, it totally sends the coordination haywire.

Ever had a major goof up?
At a competition in Melbourne, I was supposed to be boosted up in the air. But before that, my legs were showing over the water, which they aren’t supposed to. We lost a lot of points for that.

How dangerous is the sport, considering all you’ll ever fall into is water? Or is there any serious consequence to that too?
Well, you can get kicked by a team member, sometimes quite badly in your face. The nose clip can come off. If that happens, then it’s difficult to stay underwater and do the routine.

We’ve seen on television sometimes how synchronized swimmers wear elaborate costumes (sequined and glittery) and makeup. Have you ever had to get all dolled up for a dip?
Yes, of course. It feels a bit weird in the beginning when we have to bun our hair, wear makeup and these beautiful costumes, and jump into the water. But you get used to it.

What is the one thing that differentiates synchronized swimming from other sports?
You’re listening to music and dancing while you swim. It’s great.

Would you say it is a taxing hobby or a relaxing one?
I have a passion for swimming. But when it’s competition time, it’s not relaxing.