Climbing is great, and I don't think I'll ever tire of it, because there are so many different disciplines.
Even though Czech food is traditionally a bit heavy, especially for a climber, I can't resist some dishes: sveckova, for example, is beef in a creamy sauce with celery and dumplings. It's probably fortunate that I don't know how to cook it myself.
I thought I knew how to jug, but when you only jug 30 meters to the top of a sport climb, you don't need good technique. But jugging 400 meters, that's a big deal.
When I was young, I loved the feeling of escaping to the rocks on a Friday afternoon with my parents.
I thought I knew how to jug, but when you only jug 30 meters to the top of a sport climb, you don't need good technique. But jugging 400 meters, that's a big deal.
I started climbing thanks to my parents, who have been going with me on the rocks since I was a baby.
I didn't want to hike to the top of El Capitan and rappel down the route, and start fixing lines. For me it was really important to try to climb it from the ground up at first.
I think in general the American scene is much more focused on bouldering, where in Europe they're more focused on sport climbing.
Even though Czech food is traditionally a bit heavy, especially for a climber, I can't resist some dishes: sveckova, for example, is beef in a creamy sauce with celery and dumplings. It's probably fortunate that I don't know how to cook it myself.
Bouldering on real rock, which I'm more used to climbing on, is a lot more static and requires mostly finger power, whereas competition-style boulder problems are about coordination.
What really motivates me to climb harder and harder is not necessarily that I want to push my limits or show who's best, but climbing harder and harder routes makes it more fun.