"I look forward to taking this on like a set wave at Newport Peak.”

The one-time BeachGrit habitué and heritage surf journalist, Nick Carroll, has been named as Surfline’s Australian editor, a position that opened up after the surf forecasting giant bought Coastalwatch for one million dollars in 2019. 

Carroll, who is sixty-two, was, until recently, a regular in BeachGrit’s comment section, his authoritative, older bother-style tone, often uncharacteristically candid, producing some of his best work in recent years. 

“Nick’s passion for spending time in the water is matched only by his reputation for telling great stories,” Surfline’s CEO, Kyle Laughlin, said in a statement. “We couldn’t be more excited for Nick to bring his exceptional talents together to lead Surfline’s editorial team in Australia.”

“I feel fortunate to be given this task, which basically commits me to paying even more attention to the surf than I already do,” says Nick. “Surfline feels like a natural fit; I’ve worked with many of the crew over time and I look forward to taking this on like a set wave at Newport Peak.”

Carroll’s long-form stories for BeachGrit were an enjoyable change of pace for readers tired of the surf news network’s shallow click-baitery and obsessions with Erik Logan and Great White sharks.

Carroll’s purist approach to a sport he’s been immersed in for fifty years were clear in,

Nick Carroll: “Tom is generous with me, yet I’m rarely generous in return.”

Long read: Nick Carroll on the “crazy fucking ultra-marathon” Molokai-to-Oahu paddle race!

Nick Carroll: I’d surfed there a thousand times, yet today it felt like nowhere i”d her been. It felt like a place you could die!” 

Nick Carroll reviews 9’8” Christenson/Twiggy Model quad gun: “No board lasts forever, but neither do we!” 

Board review: Nick Carroll on the “Scramjet!” 

“Riding Kelly Slater’s Pool Cured Me of a Vague Existential Horror!” 

Carroll’s obituary for BeachGrit writer, Santa Cruz’s Mara Wolford, was a beautiful farewell to an old friend.

"My clients & team don’t deserve to be targeted & made fun of."

A much-loved surf-based fitness studio in New York City has slammed the world’s biggest surf network as VAL-phobic after a recent post, or repost if you wanna be accurate, on Instagram. 

BeachGrit’s social media director, the noted author Chas Smith (buy Cocaine and Surfing, here, Welcome to Paradise Now Go to Hell, here, Reports from Hell, here) had, without permission, shared a short video from @surfsetnyc with the caption “World Surf League.” 

https://www.instagram.com/p/CPdatW8Hdpo/

Although quickly reported by @surfsetnyc and the video subsequently removed by Instagram, BeachGrit commenters were unable to resist the urge to make fun of the WSL and therefore blind to the joy of New Yorkers riding their SURFSET® Board (Rip SurferX), a “6-foot long surfboard on top of three balance balls, designed to mimic the feeling of being on water.”

Early this morning, BeachGrit received the following missives.

“We are a small family business trying to survive. We got hit very hard by Covid & have been closed for 14 months with no income for our family and our kids. This video is from the first day we opened after 432 days. We support the surfing community, respecting more experienced surfers & educating beginners, so everyone is safer in the water. My clients & team don’t deserve to be targeted & made fun of. Please take it down.”

And, 

“A commenter has says that leashes should be put around our necks. This implies a noose or something an enslaved person would wear. Take. This. Video. Down. Now.”

All fair charges, I think, although the connection between a legrope and slavery a little tenuous, a very long bow to draw.

SurfSet NYC’s story is a good one, inspirational etc. 

Per the website, 

“Aaron Thouvenin and Diana Garrett are two of the world’s first SURFSET® Fitness Master Trainers & Ambassadors. They started their SURFSET® journey as students when the company launched in 2011. Not only did they study directly with the SURFSET® Fitness founders to best understand the company’s vision and fitness method, but they also had the unique opportunity to work with some of the top spinning, bootcamp, TRX®, kickboxing, barre, yoga, pilates, and dance trainers in New York City to learn creative new ways to workout on the board.”

SurfSet NYC’s studio is on 64 East 4th Street, 4th Floor between Bowery & 2nd Ave. 

A drop-in class costs twenty-five dollars or unlimited sessions for one hundred and ninety-nine dollars per month. 

An unlimited membership also offers ten percent off  “Epic Beach Day Surf & Epic Pool Day Surf Getaways.”

Book here.  

And watch, Vic Secret’s Model Martha Hunt, at SurfSet NYC here. 

Orcas cleared of killing etc.

A few weeks back, the head, pec fins and innards of a juvie White were found on Pilot Bay Beach near the base of Mount Maunganui in the country’s North Island, the presumption being the fish had been killed for its meat. 

Now, a cache of Great White shark steaks, and liver, has been seized by the Department of Conservation with the man living at the address assisting, as they say, DOC investigators with their enquires. 

When the detritus of the killing was found there was speculation that the fish might’ve been hit by Orcas, whose lust for White livers is legendary.

That theory was hosed down by the photographer Dick Marquand.

“A clean cut just behind the gills is a fair indication that it wasn’t orca. Though that is open to interpretation of course… It was a clean cut to remove head but left pectoral fins and innards – bags still intact. Teeth and jaw intact. Stab wounds (approx 12) on head. Underside fins had been ‘filleted’ off and were found nearby.”

Great White meat ain’t on many menus.

In NZ, you get caught processing a White and you’ll be hit with prison, up to two years, and a fine of 250k, NZ, around 180k US. 

Still, diners who’ve enjoyed White flesh say it’s not unlike alligator, although it must be soaked well before eating ‘cause sharks piss through their skin. A better meat, if you like shark, is Mako, which is like a less oily swordfish. Marinate for twenty-four hours in a bowl filled with a mixture of chopped garlic, lemon juice, soy sauce and ginger.

Mercury isn’t too much of a concern unless y’eat it every day.