We often think of professional athletes, especially freeride athletes as having no fear and being comfortable in extremely uncomfortable situations. For the most part, that’s pretty true, but it sure does have its limits. Take, for example, freeride mountain bikers Clemens Kaudela and Szymon Godziek. They might be plenty comfortable going upside down over the biggest jumps in the world at Dark Fest, but what happens when they strap into a aerobatics stunt plane and get flown high above Cape Town? Let’s put it this way: the washing machine ride at 20,000 feet is nothing like mountain biking. To a seasoned stunt pilot? Pulling 6Gs is just another day at work. To Clemens and Szymon? It’s hard to keep your lunch down.
Standing in the start gate waiting for the air horn to blast is how former MTB Olympian Sam Schultz spent most of his youth. These days, however, Schultz is doing the exact opposite. He’s on the other side of the race tape, giving a mob of preteens the cue to start pedaling. After competing in the 2012 London Olympics, Schultz decided to transition out of racing to pursue something completely different altogether. He’s been hard at work developing Montana’s blossoming NICA league, with hopes
Ripping around on downhill bikes doesn’t always need to happen between the race tape while the clock is running – in fact, it’s usually way more fun when you’re just out there tearing up loamy singletrack in the woods. Vancouver Island’s Kendall McLean knows that feeling all too well – turns out he’s a bit of a loam connoisseur himself. Basically, all we’re trying to say is that his riding makes us want to fire up the shuttle rig and get a few laps in
When Innsbruck debuted its slopestyle competition in 2017, it felt like a showcase of the most progressive riding in mountain biking. And then came the following year, where the riding only got bigger and better. This pattern has repeated itself year after year, with the riders constantly pushing the boundaries of what’s possible on two wheels. We don’t know exactly what happens in Innsbruck that gets the competitors so fired up. Maybe it’s the extra-strong espresso and schnitzel? Regardless,