Sean Doherty

Senior Writer, SURFER Magazine

7.14.14

Opinion

What’s Your ASP Look Like?

Sean Doherty makes a case for his version of pro surfing

If you were given a blank piece of paper and told to go off and design pro surfing, what would you do? What type of glorious Mister Squiggle/Jackson Pollock abstract masterpiece would you sketch? It’s a favorite exercise of people who claim to have absolutely no interest in pro surfing whatsoever, people who then sit […]

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6.10.14

Features

Alex Gray Talks Alaska

From Los Angeles, Alex Gray looks back on his cold-water surf expedition through the Aleutian Arc

It started with an Aleutian swell in November—that generally means Hawaii. Instead, you went to the source. Early November for me is always Hawaii, but it sounded too intriguing for me not to go–a surf trip to Alaska. Burkard hit me up, told me Pete and Josh were coming, and gave me the gist of […]

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6.5.14

Features

Gabriel Medina Wins The Fiji Pro

The young Brazilian dominated the competition at Cloudbreak

When he woke this morning – presuming he went to bed…he may not have – I’m certain Stuart Gibson never expected to be naked, in a boat, waving a Brazilian flag in front of an indeterminate but significant global audience, but yet there he was. “Gibbo” is the resident photographer/barman on Namotu Island, a Tasmanian, […]

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6.5.14

Features

Day Three of the Fiji Pro

The young guard takes charge at Cloudbreak

Walking along the beach before the boat arrived this morning, I looked down at my feet and saw it. As the wave retreated, staring up at me from the sand was a domino. The thing had been in the ocean forever; the corners having been worn smooth and the colored dots – red and purple […]

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6.3.14

Features

Day Two of the Fiji Pro

Conditions improve significantly for the elimination rounds at Cloudbreak

The view out the window of the “Snake Room” – named after its Mecca-like pull on the local sea snake population – told me the wind had abated. At certain times during the night, it felt as though the island of Namotu was about to slip anchor and drift away into the Pacific, sailing the […]

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6.2.14

Features

Day One of the Fiji Pro

Behind the scenes of the first day of competition

In the absence of surf this week, fishing has been the fallback du jour and the beasties have been on the bite. Kai Otton skulldragged a 130-pound dogtooth tuna from the channel yesterday and we were out there again this morning trying to replicate the feat. We were downrigging baits along the ledge, our teeth […]

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4.22.14

Features

The Final Day at Bells Beach

Behind the scenes of Carissa Moore and Mick Fanning's paths to victory at the Rip Curl Pro

There was a lone lion on the Bells savannah at dawn this morning. One guy. Jordy Smith. Last year he’d fallen at the last hurdle at this venue, one that should rightly be his. He had the lineup to himself for half an hour, a rare gift, and he had the time to commune with […]

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4.21.14

Features

The Road to Bells Beach

Behind the scenes at the Rip Curl Pro

The last thoughts inside the head of a roadkill kangaroo are all tumbleweeds. For all their cuteness and occasional deliciousness, they can indeed be a very, very gormless animal. This morning on the road to Bells Beach, a kangaroo bounded over the wire fence of Bob Johnson’s farm and straight into the path of the […]

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4.20.14

Features

Blackhawk Down at Bells Beach

Behind the scenes at the Rip Curl Pro

Pulling out onto the Great Ocean Road the other morning I looked in my rearview mirror and saw the future. It was a silver Delorean, late ‘80s model, which had materialized back from the future and was now sitting tight on my bumper. When it pulled back enough for me to get a get a […]

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4.14.14

Features

A Feast Fit for a Spartan

The final day at Margaret River served up Michel Bourez his first Tour win

In the 1800s they used to feed crayfish to prisoners. So abundant over here were these “cockroaches of the sea”, and so lowly prized were they that they were fed to the prisoners while the free gentry dined on delicacies like mutton and black pudding. These days, the only way you’re likely to get fed […]

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