As a MELT instructor for almost 5 years, the subject of ‘fascia’ (sometimes also referred to as connective tissue) has been of great interest to me. I have witnessed firsthand the effects the MELT techniques have on my students, whether they are in my classes as one of many or get instructions from me one-on-one. Yes, I had very few people over those years that I could not reach with MELT but I would put this number no higher that 1 out of 100.
I am Karin Singleton, and I am a MELT instructor; but I am also a skeptic. I have taught MELT long enough to know that MELT can bring on physical changes in people. I can see it every time when I look over my room of regular students and do not observe those gross deviations that just jumped out at me when I first started teaching.
“Stand up straight”, “don’t slouch”! Words of wisdom from mothers across continents, and right they are. Whether you come to my MELT classes or are working with me one-on-one, the most often used phrases are ‘neutral pelvis’, ‘shoulders relaxed’, ‘good form’ and derivatives thereof. So why is good posture so important even if I disregard the fact that it looks a lot better?
I have always loved ballet. Even though I never danced myself, classical ballet is my favorite dance art form; the more tutu the better. Living now in Raleigh, North Carolina, we have been so fortunate to having the professional Carolina Ballet since 1997. I had season tickets all those years, looking forward to every single performance. Even the greater my pleasure when I recently had an opportunity to introduce some of the dancers to MELT.
Yesterday afternoon marked the first occurrence of a MELT Length and Strength small group class which was dedicated from the onset as such. I had been wrestling with the question on how to implement such a format into a group setting. One-on-one is easy, and I had done that long enough. There are a few MELT Strength moves which I had interspersed into my regular class, and then there were those very few occasions when the number of participants was not too great, and they were all pro-MELTers so that I could introduce the greater challenges of MELT Strength.
I have nothing against lawyers and chiropractors. I use a chiropractor myself when I need this kind of treatment, and lawyers can provide valuable assistance to maneuver the legal jungle. I was in a car accident last Saturday. Rear-ended and then pushed against the car in front of me. Nobody got hurt but my car got the short end of the stick. After I got home, I MELTed and found that all the components were where they have always been. The insurance company took over. My car is in the shop to get fixed, I have a rental car, and my life resumes as normal.
As of late, I have seen more and more clients who come to me for MELT instructions and who proudly tell me that they own a foam roller. Some of them even bring it along when they see me. I am informed that they would like to know how to use it correctly. Invariably, those are the hard foam rollers, often the white Styrofoam version, sometimes even the black one that to me feels nothing short of lightweight concrete.
About two months ago, I got a call from a young lady named Charman Driver. She introduced herself as a reporter for the “Walter” magazine and was asking me about MELT. She writes the fitness column for “Walter” and only about things after she had gained some personal experience. Well, we spoke, and I explained as well as I can what MELT is all about. MELT is one of those techniques that, while explainable, have to be experienced to ‘get it’. But Charman promised me to attend one of my classes.
We have to admit: nobody ever accused North Carolina of being on the forefront of any trends that trickle out of New York but, for once, things are different. I have been teaching the MELT Method now for well over 3 years here, and we have a few more instructors in the Triad and the Triangle now, even though the western part of the state is still a MELT wasteland. But compare that to other states of the union with no MELT instructors at all, many in the so-called heartland which is still a MELT dessert.