Christine Picher: How We Keep Going

I have read somewhere that the definition of crisis in China is composed of two characters meaning “Danger” and “Opportunity”…..personally I prefer focusing on the second one. It’s an extraordinary opportunity to think, to learn, to exchange ideas to improve our way of doing things.

Jay Barlow: Group Training

The group training environment is extremely important for tennis players in order to learn and progress their skills. Often times, however, there can be a lot of confusion surrounding how a player should experience this training. One common misconception is that students benefit most by training with players above their level. In many cases this can be counterproductive. In order to develop the right balance of attacking, neutralizing and defensive skills; players must train with players below, at, and sometimes above their level. Technical or tactical issues can arise as a result of playing too much with players above your level – especially at a young age.

Matt Klinger: A Story of Perseverance

I am going to tell you a story to put things in perspective, I’m going to share my life… I didn’t want to give a lecture, just a story of perseverance and what we all are capable of.

Brandon Burke Interviews 2017 US Open Champion Sloane Stephens

As tough as it is to not be able to compete week in and out, I try to focus on the positives and the things that I can control. For me, that’s been getting to spend more time with my family, and making sure that I am ready to go when things calm down and tournaments start back up.

Eddie Brisbois: Giving Feedback

The best lessons are often taught after a loss as they guide us towards an area of our game that we can further develop. Make sure your child knows that losing is okay, after a good effort, and that improvement can be a direct result.

Renata Olah: Why Children Develop Unhealthy Food Preferences

Have you ever wondered why it’s so difficult to get kids to eat their vegetables? Not wanting to eat broccoli is rooted in a much more complicated issue than just not liking green food. How we come to like certain foods is associated with many factors and is referred to as food preferences.