Peter Terpstra On Cam

The ESPN Machine

Up to this point, my television experience has been at a very small station in the middle of Missouri (KOMU-TV 8, look it up).

So, when I landed this internship at ESPN, the first thing that I wanted to know is how does a network this LARGE put out a HUGE amount of content with the ATTENTION TO DETAIL of a spinal surgeon?

The truth is…the answer to that question is quite simple. Strength in numbers. 

As a television station evolves and grows, the station should shift a huge amount of resources and focus on its employee structure. By that I mean, to run ESPN, you better have a plan of who answers to whom, what each person should do and what extra positions should be created to make it all mold together.

But most importantly, I believe the greatest task is keeping the integrity of a piece of work when it passes through the hands of so many people.

Let me give you an example so you don’t have to try and sort through that poorly explained piece of mumbo jumbo.

Let’s examine the journey of a single highlight from the start of the game to the airing on Sportscenter…or Baseball Tonight…or NASCAR Now…or NFL Live…you get the picture.

Long before the first pitch is thrown, or the ball is hiked, there is a television crew on scene. Duh.

This crew has some sort of director switching between shots and telling people what to do. Some people work a camera. Others make sure cables are where they need to be. Others monitor electricity and all of the equipment. It’s pretty complex stuff on the scene of a sporting event going live (we call them remotes in the biz….like I’m part of the “biz.” YEAH RIGHT, GET REAL.) 

Anyways, these people on site are responsible for every shot that ends up in a highlight. They are also responsible for all of the replays. Many times the announcers hint at some information that becomes the storyline in the highlight. The dudes and dudettes cutting the highlights back at ESPN, like me, absolutely DEPEND on these people.

The person cutting the highlight has no communication with the remote crew and is stuck with what shots/replays/slow-mo’s/sound that the remote crew gives them. Almost every time, the person cutting the highlight and the remote crew don’t even work for the same company.

Back at headquarters…that’s where I come in.

A PA (Production Assistant) is ultimately the person in charge of what goes into a highlight and what story is told. Here’s how my typical day goes…

I show up an hour and a half before the game and start with research. I research any possible storylines going on in the game through resources like Facebook and Twitter. I check out the local newspapers of the two teams. I check out the ESPN preview and try to find a NEW story.

I’m convinced that the old storylines of “So-and-so had a good game, hit a homerun, threw a touchdown, ran a fast time” are old and tired. There is always so much more to every game. 

Check out the fan in the stands who has cancer and his last wish is to be in that seat watching his favorite team. Check out the dude there with his wife and a baby in one hand…and he happens to catch a foul ball with the other hand WHILE HOLDING HIS CHILD (This happened. Priorities? Baseball or child? C’mon man…) 

That’s what I have learned since I’ve been at ESPN. The go-to storylines, story-of-the-game storylines, have all been done before. But if you look hard enough, and don’t force the creativity, then you are bound to find something new and fresh in each game. 

So now that I’m off that tangent, back to business. 

After research, I turn on the game and check out the pregame coverage. Then when the game starts, I log the game. Logging is basically writing down every shot, every play, every possible thing that can make it into your highlight (or not) that happens in a game. A close-up of a pitcher, a slow replay of a diving catch, or Mark Sanchez eating a hot dog on the sidelines are all things in a broadcast that would be logged.

As I am logging the game, I am constantly trying to figure out the storyline I would like to take. I am keeping a cheat sheet of what plays/shots I would use in chronological order. I am also writing a shot sheet.

A shot sheet is what the anchor is reading when the highlight is playing on air. So, consequently, I mess that up and the anchor looks bad. We don’t want that.

When the game ends, or it is time to put the highlight on air. I talked to my boss-of-the-day or Highlight Producer. I run my plan by them and they tell me what to change, give approval and throw me into an edit room where I frantically try to explain my ideas to the editor, who actually throws the video together.

Once the editor throws it all together, the piece looks nice, makes sense and is ready to go, I call up my Highlight Producer and have he/she check out the video and shot sheet.

Once I am approved, I have to run the shot sheet (again, frantically to make deadline) into the studio while dodging cameras ninja-style so I don’t end up on TV unnecessarily.

By that time, the work is out of my hands and into the very capable hands of the best directors, producers and anchors in the country. In the control room, you have about 10-15 people running different jobs and utilizing over 140 monitors in a room to run a single show of Sportscenter. Check it out:

To recap: my highlight started in the hands of the remote crew on scene at the game. Then I watched it, logged it and planned it. My highlight producer approved it. My editor pieced it together. The producer planned the show and gave me restrictions for my highlight (how long it will be and what time it hits air). The different levels of directors are punching the buttons and commanding the troops on the set. And finally, the quirky anchor read my shot sheet while the highlight played adding bits and pieces of personality for everyone at home across the entire world to enjoy.

All of that for under two minutes of television.

Back to my point of this post. ESPN has so many people and so many levels of power, that organization is key. If I mess up, I let a lot of people down working with me to accomplish the same goal: deliver the best in sports television. Every person is a piece of the ESPN machine. And every piece must be well oiled to make sure the machine works.

I’m just one piece.

No pressure right?

Some Lessons Learned at ESPN

I’ve been working at ESPN as a production intern for almost two weeks now. 

So far, I’ve prompted a few shows, edited a few highlights and received some serious advice from people who know more about the Worldwide Leader in Sports than I could hope to imagine.

Like I said in my last journalism post…I would reveal my goals for this summer. So, here they are:

1. Live Dangerously. From all of the advice I’ve had here in Connecticut…one thing has been consistent: be bold. NEVER play it safe…not here, not ever. So, what do I mean by vaguely stating “Live Dangerously?” I mean that it is my goal to turn out a highlight with an element, surprise, hook that no one has seen before: a concept that is new. It is something that is so incredibly challenging these days. 

Think about it. I’ve heard many a reporter/anchor/editor say that everything has been done before in one way, shape or form. That’s great and all…but why would I ever limit my work to something that has been done before? So, the first step is to do something that has yet to be done. I plan on setting the bar high.

2. Learn, Learn, Learn. I ran into Judson Burch, one of the higher ups in the production department (apparently he is really, REALLY, high up…or that’s how everyone acts). He gave me the most practical and solid advice here at ESPN. I have days built into my schedule to shadow other jobs and learn as much as I can.

So, who should I shadow? Famous anchors? 40-year-old monster producers who can change a rundown in the blink of an eye? Maybe I should get behind the head chef in the Cafeteria since I like to cook so much.

Nope. Jud put it this way: “Look around you. You are surrounded by 23-year-olds WHO WORK AT ESPN. You’re more likely to be in their shoes a lot sooner than those 40-year-olds.”

So, here’s the deal I made with Jud. He gave me a name, of a young man working there who could teach me a lot…who could give me information that will be pertinent to my generation and tell me what I really want to know: How do I get back to work here once I graduate? Once I talk to that young man…I will go back to Jud and get the name of another. Then Repeat.

So, my first goal is to learn EXPLICITLY what I must do to accomplish a career at ESPN…or something better. It’s good to have an open mind.

3. Names. And Be Named. So there are a lot of people who work here at ESPN. And all of them have names. That’s a lot of names.

It sounds ridiculous and maybe a bit stupid. But I have to start somewhere with this networking thing. First things first: know who I’m working with. Know bosses, jobs, talent, PA’s, janitors…everybody. The more I know about who I am working with, the more I can learn from them and the more help I can get when I need it. So…take a small step and learn everyone’s names and faces.

The second part to this goal: make sure everyone knows who I am. I might be “the intern” or the “Mizzou kid” right now. But hey, take an interest in others and they will take an interest in you.

4. Blend In. Kind of. Learn the ins and outs of Q-Cut (our editing software). Learn so much about a rundown that I can help out other PA’s with questions. The beauty is in the details at ESPN. If I learn the little things here, then I can blend in. Once nobody knows you’re an intern, then I can start to stand out. It looks like I have a lot of learning to do. 

The first step: get past the point where I have questions. Write everything down. Learn from mistakes and never make them again. You know…all the things you have to do to be president.

5. Have fun. I’m at ESPN. I have to have fun while I’m here. Sometimes I get caught up in being so serious and trying to be the best…work, work, work, work, work, work, work.

I will work hard. But I will play hard. I will scream at highlights. I will be the most hyper dude in the room. I will be myself.

Being myself is fun.

There are my goals. Some are vague. Some are explicit. But one thing is always, one-hundred percent true in the realm of goals: they are ever-changing. In one week, I will look at this list and my goals will be different. But like I said earlier…I have to start somewhere.

Keep it real!

The Northeast is Southern?

I have dabbled in the local restaurant scene in Hartford over the last couple of weeks.

And a few things surprised me:

There are A LOT of southern inspired restaurants here. I guess it’s true…food from the South about as good as it gets.

So let me give the lowdown on the restaurants I’ve visited up here…

1. Black Eyed Sally’s BBQ and Blues, Hartford CT

This place tops my list of restaurants in the Hartford area. The place is just so damn FUNKY. I love it.

Let’s talk atmosphere. It’s got a serious southern twang…Take a look at the picture. Black Eyed Sally’s is complete with live Blues music almost every night. It will put some pep in your step…and maybe you can grab a pretty lady or a gentleman and snag a dance after a few cold ones.

The food: swagged out, super, cray, finger-licking, Memphis-style, cajun-fused, AWESOME southern food.

The menu covers all of your southern basics: fried chicken, cornbread, ribs, burgers, greens and they don’t try to be healthy here (try the grilled cheese burger where you get two grilled cheese sandwiches as buns and of course BACON.)

Then they take true to their Blues roots. They go all Louisiana Cajun on you. Sally’s has gumbo, Po’ Boy sandwiches, an assortment of blackened fish/chicken/whatever, jambalaya and Cajun fried catfish. 

And just to be safe (they are still in CT by the way) they have your local standbys like crab cakes, oysters and other New England fair.

If you are in the Hartford area, check out Black Eyed Sally’s BBQ and Blues downtown. Totally worth it.

2. Boston Beer Works, Boston MA 

This place is just outside Fenway Park. I took a trip up to Red Sox land to catch a ball game and was told to check out this crown jewel only found locally in Boston.

This first thing that hits you when walking into this place…is the musty smell of self-brewed beer. As my roommate put it when we walked in: “This place smells like a place where I would have a few beers…or ten.”

And he would be right in my book. Smells…bubbly. Just like this specialty beer:

My first blueberry beer. With real blueberries floating in it. It was amazing.

So Beer Works specializes in great, self-brewed, beers. The food is good and inspired by New England and, of course, Fenway Park which is next door. I mean just check out the Green Monster (Large burger with Mexican-style green chiles..yum).

On the menu you will see touches of fusion…like BBQ beef and nacho cheese flautas. And of course you have the old standbys such as burgers, fish and chips, and an Italian-style pasta menu. But then you see some different takes on other cultures like the cumin-grilled Tilapia served with rice and beans. If you take a trip to Fenway, Beer Works is a must-see.

3. City Steam Brewery, Hartford CT

Welcome to City Steam. This place has some serious beer and some serious food. Like their website says: City Steam prides itself on upscale dining. I was most impressed with the food here. The beer was good, but the food was absolutely unreal. And, like most all of the restaurants I like up here, the menu was extremely eclectic.

My roommate ate the pot roast. He’s from Alabama and it met his southern expectations. The burgers are creative. They have all of the pub/diner food you could want (omelets all day, onion rings and even my personal favorite: Fried pickles!)

But then they take you in an entire different direction. What bar/pub sells top shelf New England cuisine…Asian creations…Southern delites…and of course BBQ. I mean they really hit all of the bases on their menu and I was blown away.

Want to know the best part? It’s next door. I only have to travel a few feet to enjoy this jewel.

That’s about it for some individual restaurant breakdowns. One thing I’ve noticed: you can leave the South (even though I’m from Missouri), but the South will always be around you. I mean seriously…every restaurant up here has sweet potatoes fries. Since when was that New England cuisine?

Keep swaggin’ out food lovers. And check out these restaurants!

First Day on the Job

Today was my first day of ESPN.

Wowzers.

Basically, we had some paperwork to fill out and some housekeeping stuff to take care of. But most interns were itching to see the campus and take a tour of the studios and such.

Dude! Check out these photos from inside ESPN’s campus.

Alright, so this room was a combination of the Baseball Tonight set and Nascar Now. On one side of the room, which you can see here, is the Nascar Now set. In lower photos, you can see the Baseball Tonight side of the studio. With limited studios, it’s not uncommon for studios to double up on shows like this.

I just so happened to take my tour soon after Michelle Beadle left SportsNation on ESPN. Here’s a shot of the SportsNation studio…the life-size cut outs were pretty creepy. 

Even Tebow’s Jockey-wearing, holy, quarterbackin’ face creeped me out. Looks like it creeped out my fellow intern too. Won’t even look at him.

This is where I will be working the next ten weeks. Outside the frame of this picture is a room full of computers where production fellows, like me, sit and watch games and cut different highlights for the different shows. My highlights will show up on all the ESPN channels: ESPN, ESPN 2, ESPNU, ESPN Deportes and ESPN News.

This is the most incredible studio I have ever set my eyes on. With two anchor desks and a full out football/baseball/whatever interactive area. The NFL Live set it out of this world. 

Why hello production booth. These peeps in front of you? They’re producing and directing Sportscenter. 

Once again, Nascar now.

A better view of Baseball Tonight.

For all of my production and directing geeks. Check out the massive amount of hardware lining this studios ceiling! Every single studio was like this. 

Alright, let’s get to the Nitty Gritty. My top ten things learned/observed at ESPN on my first day.

1. Security is tight. Every intern left campus with a photo ID to scan to get inside the gated facility. The campus ranges over 100 acres and a big, black, scary, fence runs along the outside of the entire thing. Lots of cameras and big burly guards everywhere you look. The cast of the Expendables might have trouble getting into this place.

2. Lots of People. Not enough Parking. From the advice wisely handed down to myself and fellow interns, get lucky. Because sometimes that is the only thing that can get you a spot close to your building. 

3. The Other Interns: are a dope bunch of people. End of story.

4. The ESPN Staff: has so much swag. They breath in crisp Bristol air, and breath out Linsanity. Tim Tebow is quite literally a religion here. The entire place has an overall aura of health and fitness. To work at ESPN, you have to love yourself, be happy and have an overall love for people. That’s what I think of on the first impression. These people love working with each other. If you were to forget that they were at ESPN and placed them in a box factory, they would still be the happiest workers because the workers next to them are the best, brightest and nicest around.

5. Toys, Toys, Toys. ESPN does everything in-house, including their technology research. The company is always updating it’s tech gear leaving the employees with an abundance of the most advanced technology in TV period. I’m simply amazed by the amount of technology at ESPN’s headquarters. It’s like the Mecca of TV. And yes, my tour guides used the word “Mecca” to describe ESPN about 1 trillion times, but whose counting?

6. Study Up Kiddos. From the very first day, I have done nothing but discussed sports culture with my new roommates and coworkers. Sometimes I feel like I know nothing. Sometimes I feel like I have an understanding of an aspect of sports that is unique from anyone else. Bottom line: you will learn things about athletics and sports that you didn’t think possible. Don’t be that intern that is ignorant of the happenings around the sports world.

7. We Are the Few. Sixteen-thousand people applied for these 40-plus internship slots at ESPN. To think that I rank in the top of that group seems absurd to me, but yet here I am. It shows that no matter who you are, there is a chance you can end up at your dream company. The entire first day was focused on knowing that ESPN looks at it’s interns first for entry level jobs. Would I want to come back and work at ESPN straight out of college? I’m not sure, but the next 10 weeks will help me make a decision like that.

8. Why so serious? A company of this size has a mountain level of stress hanging over it at all times. How do people cope? They chill out mannnnnnn. With such specialized jobs, employees are so comfortable with their tasks that stressful situations don’t make anyone flinch. Most employees here seem like they can brandish a smile in the middle of a hurricane (knock on wood.)

9. I will get out of this internship what I put into it. I am on my own time. My fellow employees will not know I am an intern. I am in an entry level job and I am expected to do that job. Intern has no meaning here. I am a contracted employee with ESPN for the next 10 weeks. I have specific goals in mind for myself here, which will be revealed later. I have one of the greatest opportunities that I could ever ask for in front of me for the taking. So the question remains: do I snatch it, or let it flutter away?

10. Last but not least, Thank You. The first day on the job was a combination of boring talk, exciting tours, exponential learning and the giddy realization that I am at ESPN this summer. I should be thanking a lot of people right about now. My parents who made me work for everything and not quit. My brother who supported me no matter what (and called every single person he knew when I got this internship.) Mizzou, the Mizzou Mafia, and John Anderson: This school is incredible. Without it, I would not be here. And finally, I thank whoever is reading this blog for taking the time to scroll through my rambling thoughts as I try to sort through the crazy world of Broadcasting. Thank you.

In my final words of the day: Let’s get it now. Back to work in the morning. 

First Meal in the Northeast

Ok team. I am living in an apartment in the Northeast with three fellas from the South. 

So one of the first things that crosses my mind is the amount of down-home southern cooking that these dudes have had in their lifetime. And, of course, I had to try and show these guys how I like to cook.

To my surprise, my roommate Stefan has the same sentiments about cooking as I do.

So here we are, two cooks out of four roommates. On the first night, we had to FEAST.

Check it out, roasted whole chicken. Courtesy Stefan Tribble for the bacon-wrapped, honey-glazed, asparagus.

So looking at this meal from a diabetes perspective, it almost seems like an Atkins diet. And in a sense, a low-carb diet is easily controlled. So this meal, although, not exactly low in fat, really didn’t take much insulin to cover.

In fact, I was expecting a blood sugar spike because of the fat in the chicken and the bacon (by the way, I ate caesar salad and some crusty bread with this meal). I actually had to eat some granola bars later to prevent a low blood sugar because the carbs in the meal were too few to match my insulin.

So, I make the point that I make in all of my posts about diabetes and food: control your carbs and you control your blood sugars.

Keep swaggin’ out there!

Off to Big Things

What’s up team?

So, I haven’t posted in a while. Basically I have been doing a lot of this:

I have given myself a little vacation for the time being. On June 1, I leave for an internship in Bristol, Connecticut, at ESPN.

Yup, ESPN. When I first decided to be a journalist, I never thought I would end up where I am today. I owe a lot to the University of Missouri. I owe a lot to a lot of people.

Anywho, I will be updating this blog with my experiences with Diabetes, food in the Northeast and, of course, lots of awesome photos and stories from the GREATEST SPORTS NETWORK KNOW TO MAN. 

Can’t wait to cook for all of my new sporto roommates over the summer. Great feasts to come, just wait.

Keep it real team!

The Ethics of Confrontational Interviews

Lately in my broadcast class, we talked about the art of confrontational interviews. We watched plenty of examples. And the entire time in class, I found myself watching journalists badger citizens. 

Now, let’s be real. A confrontational interview is a last resort. When a subject is hiding information that the community MUST know and there is no other way around it, a confrontational interview is the way to go.

But here’s my look at it: in almost every confrontational interview, journalists show up in teams and look to surprise the subject that has evaded them. Also, in every example I saw, almost every subject just avoided answering questions. 

Confrontational interviews make for great television. They put a spotlight on people who need to be illuminated. But I just feel so uncomfortable portraying the media as a group of people who pounce on unsuspected sources.

I totally get the purpose of a confrontational interview. But every time I see one, I cringe. It is so unbelievably easy to mess up these interviews. The number one rule: stay in control and keep the situation calm.

Some people act as hostile witnesses. It’s like in the courtroom. A lawyer should strategically get the answers he or she is looking for without causing a ruckus. When you cause an uproar, you have lost. At least that’s what Deborah Potter says in her blog “Advancing the Story.”

Now all of these examples involve ambushing a subject on public property. I feel that confronting subjects in a sit down interview is best. Who could forget Bob Costas’ interview with Jerry Sandusky?

This is the absolute master example of confronting someone in interviewing. John Tedesco is an investigative reporter in San Antonio. He says the perfect balance of being tough and polite at the same time is the way to go.

Journalists have an obligation to the people. But to protect their own reputation, find other ways around ambushing on the streets. At least that’s how I feel. 

Get more creative than going straight for the jugular.

Spring Time is…

Grilling Season!

It’s my favorite time of the year. There is nothing better than a perfectly grilled piece of meat.

Let me explain. Imagine a masterfully charred pork chop seasoned with a generous rub that covers all of the flavor profiles. We’re talking you get the caramelized sugar right off the bat, then you get the wonderful savory flavor finished up with spicy/saltiness of the pork. Seriously, I really like pork.

Everyone has their own idea of what makes good grilling. And God-forbid you call it BBQ: the Kansas City natives will have your head. Here’s my take: I think focusing on a main protein makes a dish and I think it takes time to really develop flavors for a grilled piece of meat.

For example, the last food I grilled was a bunch of homemade, uniquely seasoned, cajun burgers. Check the photo homie!

It took me three days to naturally defrost the ground beef in the freezer. Then, I put the meat in with a few eggs, bread crumbs and my cajun seasonings. The eggs and bread crumbs acted as a binder to keep the burgers from falling apart. For my seasoning, I used paprika, sugar, basil, salt, pepper, cayenne pepper and some louisiana hot sauce.

I then let that marinate for another day before pressing the meat into patties and hitting the grill. If you add it all up, I spent four days working on hamburgers. But take my word for it, these weren’t ordinary hamburgers; they blew my mind.

That’s my take on grilling. The point is to put a lot of time and effort into a segment of a meal and you won’t be disappointed. 

Here’s some yummy grilling recipes!

Cuban Style Pork Chop and Cuban Sandwich Combo

Spicy Lime BBQ Chicken (But really it’s grilled, not BBQ)

And for you veg-heads…one of my personal favorites!

Super Easy Grilled Asparagus!

I Call It the Amoeba

You know those stories that are always changing? The ones that started months ago, but are just now making their way into the top slot in every national newscast?

Yup, you know, stories that pluck on the heart strings. I’m talking tragedies, feel-good stories or stories that just won’t stop changing.

By now, most of media savvy American is familiar with this photo. Trayvon Martin.

This is where I first heard the story:

Let’s take a look at the timeline of how this story developed:

The shooting of Trayvon Martin took place on Feb. 26.

Shortly after, national media did not run with this story, but instead the KONY 2012 phenomenon. 

But then, weeks later in March, this story started showing up on non-traditional media outlets like blogs, social media and radio talk shows like the one above. 

But now, over 20 days into March, and a month after the incident, this story has blown up. It lead off almost every national newscast at sometime this week. But, the story has evolved.

Maybe you have seen this picture?

People of all races have embraced this story. Above is a picture of a white family, and white neighbors, wearing hoodies in memory of Trayvon.

That becomes your new story: a tragic event that illuminates racial tension in America and unites groups of people.

Let’s think about the other side. Could George Zimmerman be innocent?

Thanks to one incident in Florida, national protest has become the focus of most stories on the issue. That’s the news hook anyways. Check out this Million Hoodie March on Wednesday.

The story has even made it’s way to the President!

The point is: it took a month for this story to reach it’s full potential. Has it been told fully? I’m not sure. I feel like outrage has turned America against George Zimmerman. Is this right? Again, I’m not sure.

These Amoeba stories are tricky. They won’t stop changing! Look for the news hook, but be aware how the over-saturation of an issue can put you in the same boat as your competitors. Find the best angle of the Amoeba and make your work stand out.

Swag Too Strong, Pockets on BodyBuilder…

I do pushups in my office, guess I’m fit for business.

But really though, diabetes is tough. We have to go through life with ambition, goals and dreams of success and we have to do it while many times without any vices. Some people enjoy certain foods, soda, alcohol ad whatever else might help them get through the day.

Put yourself in the shoes of a diabetic. Think about the extra element of stress that always lingers in the back of someone’s mind. That little voice says things like “what’s my sugar like right now, what can I eat for lunch, OOH COOKIES..oh wait…, I have to get my A1C down, the doctor doesn’t want me to eat this,” and finally “WHY DO I HAVE DIABETES!?”

Sometimes a blog like this acts as a way to spill out some thoughts that infiltrate a tough-guy exterior that a lot of diabetics put on. The point is, everyone needs their vices. Diabetics are no different. Except we just need to find vices that are constructive, not destructive to our condition. 

My vice: Running.

I had always been into athletics. It was a way to keep me busy when I was younger and the exercise helped me control my blood sugars.

In high school, I think it’s safe to say that I hit the weight room a bit too much. Wrestling provided some serious conflict with my blood sugars. Looking back, I probably should have played another sport, like soccer or something. 

But now, I’ve found a happy medium. I don’t really lift weights at all, but I run an unusually high amount. Last summer I dropped to 125 pounds and ran 37 miles in 4 days. Probably not a great idea!

Now I’m just bragging. My bad. But really, I’ve come to the conclusion that daily exercise is absolutely necessary for a diabetic. Just start slow. Do some walking, calisthenics or stretching.

Let me give some advice to help you diabetics get on the treadmill and stay on the treadmill.

JUST DO IT. Like Nike. Just get started! Think back to your elementary school gym class. Do something active every day. Don’t put a ton of pressure on yourself to do too much. Start incredibly slow! It’s about your health, so just have to get started!

Make it fun! For you sportos out there, go play some ball, dancing or some other activity. Treadmills suck, so go run outside when it’s nice out! Keep the distractions around; anything that can keep the exercise of your mind while you’re hitting the gym will help.

Be Tough! Here’s the bottom line. Exercising is not an option for a diabetic. It is an absolute necessity. If you are a diabetic, you can find pretty easily that exercise will help you sugars. This is your life. You have to take control. Now.