The Remarkable Spectacle of Squash
Five years ago, when US Squash started operating the Delaware Investments U.S. Open “in-house”, we did so based on the advice of marketing experts. “Make the U.S. Open HUGE” and “Get squash on TV!” were the two most common refrains...
Good Literary Length: Three New Books
Good Literary Length: Three New Books
By James Zug
Trading Secrets: Squash Greats Recall Their Toughest Duels
Rod Gilmour
(Durrington, England: Pitch Publishing, 2015)
Oral history books are notoriously unreliable. What one person remembers might not jib with the...
The Open Story
by James Zug
Parity is the watchword at the Delaware Investments United States Open. Two years ago, the national championship became the first major in the squash world to have equal prize money for men...
What They Used at the Open
By Pierre Bastien, squash equipment blogger at squashsource.com
Breaking Through the Levels
By Chris Hanson, US Elite Performance Program Member and World No. 84
While many adult and junior players consistently work on their game, trying to "break through to the next level”, only an elite few reach...
Single Leg Strength for Squash
By Damon Leeedale-Brown, Sports Scientist & Conditioning Specialist
Single leg strength is essential to improving speed, balance and movement
in squash. Many strength programs place too heavy a focus on double-leg exercises such as squats and leg presses, or other...
Hey Ref! An ‘Official” Q&A
By Barry Faguy
Having originally dealt with all the key principles of decision making in treatise form, we carry on the explanations by zeroing in on questions we've received over the years.
HEY REF! My opponent...
Psychological Strategy – The Key to the Game
By Richard Millman
As I have said before in this column, it is my belief that currently, we are still in the very early stages of development of this wonderful sport of ours.
In my program, ‘The Millman...
An Athlete’s Guide to Dining Out
By Candace H. Chemtob, MS, RD, LD, CSSD
Americans love dining out. It has become part of our lifestyle. One quarter of meals are now eaten outside the home (National Restaurant Association, 2014). And this year,...