About
A method, a coach, and a kitchen. In that order.
CALIBER is a small private studio in Northeast Minneapolis with one point of view: results come from training, food, and recovery being managed together, by someone who is paying attention. Everything else is detail.
The method
Four steps, repeated until the goal is met.
Nothing here is proprietary. What’s rare is doing all four, every week, for every client.
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01
Assessment
Movement screen, strength baselines, bodyweight and tape, and a long conversation about sleep, stress, injuries, and travel. We re-test every eight weeks. The data decides what changes.
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02
Constraint-based programming
Your plan is built around what’s fixed — your hours, your equipment, your history — not around an ideal week you don’t have. Two sessions you’ll do beat five you won’t.
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03
Nutrition that matches recovery
Food is set by the training demand and how well you’re recovering, not by a generic calorie target. When the block gets heavier, the plate changes. When sleep drops, so does the load.
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04
Weekly review
Every week your coach reads your log — sessions, meals, sleep, a one-line note on how the week went — and adjusts. Small corrections early beat big ones late.
Head coach
Marcus Reid
Founder · CSCS
Marcus has coached for eleven years — five in a commercial gym, where he learned what doesn’t stick, and six in private practice, where he built a system that does. He opened CALIBER in 2020 with one rack and a list of eight clients, most of whom are still here.
He is not going to yell, and he is not going to sell you a transformation. He is going to assess you carefully, write a plan you can actually follow, and read your log every week for as long as you’re a client.
- NSCA Certified Strength and Conditioning Specialist (CSCS)
- Precision Nutrition Level 2 Master Health Coach
- Functional Range Conditioning Mobility Specialist (FRCms)
- StrongFirst SFG Level I kettlebell instructor
- B.S. Kinesiology, University of Minnesota
Head of kitchen
Sofia Lindgren
Chef · Menu development
Sofia spent nine years in Twin Cities restaurant kitchens before she started cooking for people who train. She writes every CALIBER menu with the coaching team, weighs every portion, and refuses to use a sauce she didn’t make.
Her rule for the menu is simple: if a client wouldn’t order it in a restaurant, it doesn’t go in the rotation. Meal prep should be something you look forward to at 6 p.m., not something you tolerate.
- ServSafe Food Protection Manager certified
- Nine years on the line, three as sous chef
- Forty-plus dishes in rotation, updated every two weeks
How we work
Three things we do that most studios don’t.
We say no.
To clients who aren’t a fit. To programs that don’t match your week. To supplements you don’t need. A limited roster means we can afford to.
We measure.
Baselines at the start, re-tests every eight weeks, a written recap of what moved. If it isn’t measured, we don’t claim it.
We adjust before you notice.
Your log gets read every week by a person. Slipping sleep or a stalled lift gets a change in the plan, not a pep talk.
The studio
One room, four racks, morning light.
A 1,400-square-foot private studio in Northeast Minneapolis: concrete floor, steel racks, a wall of east-facing windows, and no drop-ins. Sessions are by appointment only, 6 a.m. to 8 p.m. on weekdays and Saturday mornings.
Virtual clients train from wherever they are with a laptop and a floor. The kitchen is three doors down; meal pickup is Sunday and Wednesday.