Скачать или смотреть Episode 2 – Urchins (Uni) | Eating the Problem to Save the Kelp Forest

There’s a quiet ecological battle happening beneath the surface of the Pacific Ocean — and at the center of it is one small, spiny creature: the purple sea urchin.

In Episode 2 of Deck to Dish, we explore the shocking impact urchins are having on the West Coast’s kelp forests… and the surprising role humans play in restoring balance.

With the collapse of natural predators and warming ocean temperatures, urchin populations have exploded, creating what scientists call “urchin barrens” — underwater wastelands where kelp is stripped to bare rock. Kelp forests, which support over 1,000 marine species and help protect coastlines while capturing carbon, are disappearing at an alarming rate.

But here’s the twist…
By harvesting and eating these urchins, we’re actually giving the ocean a chance to heal.

In this episode, we follow the journey of uni from reef to restaurant:
🌊 Diver – Captain Chris Hawk of the F/V Teresa Ann hand-harvesting urchins
📦 Processor – Catalina Offshore Products transforming spiny shells into golden delicacy
🍣 Restaurant – Himitsu Sushi in San Diego presenting uni at its best

You’ll learn:
🧬 What “zombie urchins” are and how they survive without food
🌱 Why kelp forests are one of the most important ecosystems on Earth
🍽️ How enjoying uni can support ecosystem recovery
📍 The science, sustainability, and surprising beauty behind this ocean ingredient

This episode challenges how we see food, conservation, and our role in the marine environment. By literally eating the problem, we help the ecosystem recover. Discover why uni is more than a delicacy — it’s a solution.

🎬 From the reef to your plate, this is Deck to Dish.

👉 Subscribe and follow along as we continue exploring the fish, the people, the flavors, and the stories shaping the West Coast.