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DUK10150211_011
FEATURE - Das erste Unterwasserrestaurant Europas in Norwegen wird von der Natur einverleibt
A series of new photos shows how Europe’s first ever underwater restaurant, Under, is becoming one with life beneath the waves off the south coast of Norway
Three years after completion, architects Snøhetta’s watery passion project has fully integrated into its setting - as these pictures by photographer Timon Koch show.
The restaurant was designed to fully integrate into its marine environment over time, as the roughness of the submerged concrete shell was aimed to function as an artificial reef, welcoming limpets and kelp to inhabit it and supporting the rich biodiversity of the surrounding area. So much so that sea life now looks like they are perusing the menu - even though they may end up on it!
Nature has now entirely inhabited the outside of the building,as illustrated in these stunning new photographs by Timon Koch. Under, Europe's first underwater restaurant, was developed in close collaboration with the owners and marine biologists, resulting in a building where the chef can harvest dinner from the roof.
After the initial building process, stones have also been added to the site's seabed. This supports an even better breeding ground for adhering organisms, providing food and shelter for many other species. Mussels have become an important part of the menu in the restaurant, and the kitchen continues its meticulous focus on using every ingredient possible, also items not normally used for food.
As well as creating unique experiences for the visitors, Under was designed to give people greater insight into life in the sea. Situated in Lindesnes, where the less salty water from the Baltic Sea meets the very salty Atlantic Ocean, the location is ideal in a marine biological context. This diverse ocean creates an accumulation of both the species that thrive best in partly brackish water and those that thrive best in salty sea, creating a peak of species diversity.
Over the last few years, the marine biologists have been able to study underwater life
(c) Dukas -
DUK10150211_010
FEATURE - Das erste Unterwasserrestaurant Europas in Norwegen wird von der Natur einverleibt
A series of new photos shows how Europe’s first ever underwater restaurant, Under, is becoming one with life beneath the waves off the south coast of Norway
Three years after completion, architects Snøhetta’s watery passion project has fully integrated into its setting - as these pictures by photographer Timon Koch show.
The restaurant was designed to fully integrate into its marine environment over time, as the roughness of the submerged concrete shell was aimed to function as an artificial reef, welcoming limpets and kelp to inhabit it and supporting the rich biodiversity of the surrounding area. So much so that sea life now looks like they are perusing the menu - even though they may end up on it!
Nature has now entirely inhabited the outside of the building,as illustrated in these stunning new photographs by Timon Koch. Under, Europe's first underwater restaurant, was developed in close collaboration with the owners and marine biologists, resulting in a building where the chef can harvest dinner from the roof.
After the initial building process, stones have also been added to the site's seabed. This supports an even better breeding ground for adhering organisms, providing food and shelter for many other species. Mussels have become an important part of the menu in the restaurant, and the kitchen continues its meticulous focus on using every ingredient possible, also items not normally used for food.
As well as creating unique experiences for the visitors, Under was designed to give people greater insight into life in the sea. Situated in Lindesnes, where the less salty water from the Baltic Sea meets the very salty Atlantic Ocean, the location is ideal in a marine biological context. This diverse ocean creates an accumulation of both the species that thrive best in partly brackish water and those that thrive best in salty sea, creating a peak of species diversity.
Over the last few years, the marine biologists have been able to study underwater life
(c) Dukas -
DUK10150211_009
FEATURE - Das erste Unterwasserrestaurant Europas in Norwegen wird von der Natur einverleibt
A series of new photos shows how Europe’s first ever underwater restaurant, Under, is becoming one with life beneath the waves off the south coast of Norway
Three years after completion, architects Snøhetta’s watery passion project has fully integrated into its setting - as these pictures by photographer Timon Koch show.
The restaurant was designed to fully integrate into its marine environment over time, as the roughness of the submerged concrete shell was aimed to function as an artificial reef, welcoming limpets and kelp to inhabit it and supporting the rich biodiversity of the surrounding area. So much so that sea life now looks like they are perusing the menu - even though they may end up on it!
Nature has now entirely inhabited the outside of the building,as illustrated in these stunning new photographs by Timon Koch. Under, Europe's first underwater restaurant, was developed in close collaboration with the owners and marine biologists, resulting in a building where the chef can harvest dinner from the roof.
After the initial building process, stones have also been added to the site's seabed. This supports an even better breeding ground for adhering organisms, providing food and shelter for many other species. Mussels have become an important part of the menu in the restaurant, and the kitchen continues its meticulous focus on using every ingredient possible, also items not normally used for food.
As well as creating unique experiences for the visitors, Under was designed to give people greater insight into life in the sea. Situated in Lindesnes, where the less salty water from the Baltic Sea meets the very salty Atlantic Ocean, the location is ideal in a marine biological context. This diverse ocean creates an accumulation of both the species that thrive best in partly brackish water and those that thrive best in salty sea, creating a peak of species diversity.
Over the last few years, the marine biologists have been able to study underwater life
(c) Dukas -
DUK10150211_008
FEATURE - Das erste Unterwasserrestaurant Europas in Norwegen wird von der Natur einverleibt
A series of new photos shows how Europe’s first ever underwater restaurant, Under, is becoming one with life beneath the waves off the south coast of Norway
Three years after completion, architects Snøhetta’s watery passion project has fully integrated into its setting - as these pictures by photographer Timon Koch show.
The restaurant was designed to fully integrate into its marine environment over time, as the roughness of the submerged concrete shell was aimed to function as an artificial reef, welcoming limpets and kelp to inhabit it and supporting the rich biodiversity of the surrounding area. So much so that sea life now looks like they are perusing the menu - even though they may end up on it!
Nature has now entirely inhabited the outside of the building,as illustrated in these stunning new photographs by Timon Koch. Under, Europe's first underwater restaurant, was developed in close collaboration with the owners and marine biologists, resulting in a building where the chef can harvest dinner from the roof.
After the initial building process, stones have also been added to the site's seabed. This supports an even better breeding ground for adhering organisms, providing food and shelter for many other species. Mussels have become an important part of the menu in the restaurant, and the kitchen continues its meticulous focus on using every ingredient possible, also items not normally used for food.
As well as creating unique experiences for the visitors, Under was designed to give people greater insight into life in the sea. Situated in Lindesnes, where the less salty water from the Baltic Sea meets the very salty Atlantic Ocean, the location is ideal in a marine biological context. This diverse ocean creates an accumulation of both the species that thrive best in partly brackish water and those that thrive best in salty sea, creating a peak of species diversity.
Over the last few years, the marine biologists have been able to study underwater life
(c) Dukas -
DUK10150211_007
FEATURE - Das erste Unterwasserrestaurant Europas in Norwegen wird von der Natur einverleibt
A series of new photos shows how Europe’s first ever underwater restaurant, Under, is becoming one with life beneath the waves off the south coast of Norway
Three years after completion, architects Snøhetta’s watery passion project has fully integrated into its setting - as these pictures by photographer Timon Koch show.
The restaurant was designed to fully integrate into its marine environment over time, as the roughness of the submerged concrete shell was aimed to function as an artificial reef, welcoming limpets and kelp to inhabit it and supporting the rich biodiversity of the surrounding area. So much so that sea life now looks like they are perusing the menu - even though they may end up on it!
Nature has now entirely inhabited the outside of the building,as illustrated in these stunning new photographs by Timon Koch. Under, Europe's first underwater restaurant, was developed in close collaboration with the owners and marine biologists, resulting in a building where the chef can harvest dinner from the roof.
After the initial building process, stones have also been added to the site's seabed. This supports an even better breeding ground for adhering organisms, providing food and shelter for many other species. Mussels have become an important part of the menu in the restaurant, and the kitchen continues its meticulous focus on using every ingredient possible, also items not normally used for food.
As well as creating unique experiences for the visitors, Under was designed to give people greater insight into life in the sea. Situated in Lindesnes, where the less salty water from the Baltic Sea meets the very salty Atlantic Ocean, the location is ideal in a marine biological context. This diverse ocean creates an accumulation of both the species that thrive best in partly brackish water and those that thrive best in salty sea, creating a peak of species diversity.
Over the last few years, the marine biologists have been able to study underwater life
(c) Dukas -
DUK10150211_006
FEATURE - Das erste Unterwasserrestaurant Europas in Norwegen wird von der Natur einverleibt
A series of new photos shows how Europe’s first ever underwater restaurant, Under, is becoming one with life beneath the waves off the south coast of Norway
Three years after completion, architects Snøhetta’s watery passion project has fully integrated into its setting - as these pictures by photographer Timon Koch show.
The restaurant was designed to fully integrate into its marine environment over time, as the roughness of the submerged concrete shell was aimed to function as an artificial reef, welcoming limpets and kelp to inhabit it and supporting the rich biodiversity of the surrounding area. So much so that sea life now looks like they are perusing the menu - even though they may end up on it!
Nature has now entirely inhabited the outside of the building,as illustrated in these stunning new photographs by Timon Koch. Under, Europe's first underwater restaurant, was developed in close collaboration with the owners and marine biologists, resulting in a building where the chef can harvest dinner from the roof.
After the initial building process, stones have also been added to the site's seabed. This supports an even better breeding ground for adhering organisms, providing food and shelter for many other species. Mussels have become an important part of the menu in the restaurant, and the kitchen continues its meticulous focus on using every ingredient possible, also items not normally used for food.
As well as creating unique experiences for the visitors, Under was designed to give people greater insight into life in the sea. Situated in Lindesnes, where the less salty water from the Baltic Sea meets the very salty Atlantic Ocean, the location is ideal in a marine biological context. This diverse ocean creates an accumulation of both the species that thrive best in partly brackish water and those that thrive best in salty sea, creating a peak of species diversity.
Over the last few years, the marine biologists have been able to study underwater life
(c) Dukas -
DUK10150211_005
FEATURE - Das erste Unterwasserrestaurant Europas in Norwegen wird von der Natur einverleibt
A series of new photos shows how Europe’s first ever underwater restaurant, Under, is becoming one with life beneath the waves off the south coast of Norway
Three years after completion, architects Snøhetta’s watery passion project has fully integrated into its setting - as these pictures by photographer Timon Koch show.
The restaurant was designed to fully integrate into its marine environment over time, as the roughness of the submerged concrete shell was aimed to function as an artificial reef, welcoming limpets and kelp to inhabit it and supporting the rich biodiversity of the surrounding area. So much so that sea life now looks like they are perusing the menu - even though they may end up on it!
Nature has now entirely inhabited the outside of the building,as illustrated in these stunning new photographs by Timon Koch. Under, Europe's first underwater restaurant, was developed in close collaboration with the owners and marine biologists, resulting in a building where the chef can harvest dinner from the roof.
After the initial building process, stones have also been added to the site's seabed. This supports an even better breeding ground for adhering organisms, providing food and shelter for many other species. Mussels have become an important part of the menu in the restaurant, and the kitchen continues its meticulous focus on using every ingredient possible, also items not normally used for food.
As well as creating unique experiences for the visitors, Under was designed to give people greater insight into life in the sea. Situated in Lindesnes, where the less salty water from the Baltic Sea meets the very salty Atlantic Ocean, the location is ideal in a marine biological context. This diverse ocean creates an accumulation of both the species that thrive best in partly brackish water and those that thrive best in salty sea, creating a peak of species diversity.
Over the last few years, the marine biologists have been able to study underwater life
(c) Dukas -
DUK10150211_004
FEATURE - Das erste Unterwasserrestaurant Europas in Norwegen wird von der Natur einverleibt
A series of new photos shows how Europe’s first ever underwater restaurant, Under, is becoming one with life beneath the waves off the south coast of Norway
Three years after completion, architects Snøhetta’s watery passion project has fully integrated into its setting - as these pictures by photographer Timon Koch show.
The restaurant was designed to fully integrate into its marine environment over time, as the roughness of the submerged concrete shell was aimed to function as an artificial reef, welcoming limpets and kelp to inhabit it and supporting the rich biodiversity of the surrounding area. So much so that sea life now looks like they are perusing the menu - even though they may end up on it!
Nature has now entirely inhabited the outside of the building,as illustrated in these stunning new photographs by Timon Koch. Under, Europe's first underwater restaurant, was developed in close collaboration with the owners and marine biologists, resulting in a building where the chef can harvest dinner from the roof.
After the initial building process, stones have also been added to the site's seabed. This supports an even better breeding ground for adhering organisms, providing food and shelter for many other species. Mussels have become an important part of the menu in the restaurant, and the kitchen continues its meticulous focus on using every ingredient possible, also items not normally used for food.
As well as creating unique experiences for the visitors, Under was designed to give people greater insight into life in the sea. Situated in Lindesnes, where the less salty water from the Baltic Sea meets the very salty Atlantic Ocean, the location is ideal in a marine biological context. This diverse ocean creates an accumulation of both the species that thrive best in partly brackish water and those that thrive best in salty sea, creating a peak of species diversity.
Over the last few years, the marine biologists have been able to study underwater life
(c) Dukas -
DUK10150211_003
FEATURE - Das erste Unterwasserrestaurant Europas in Norwegen wird von der Natur einverleibt
A series of new photos shows how Europe’s first ever underwater restaurant, Under, is becoming one with life beneath the waves off the south coast of Norway
Three years after completion, architects Snøhetta’s watery passion project has fully integrated into its setting - as these pictures by photographer Timon Koch show.
The restaurant was designed to fully integrate into its marine environment over time, as the roughness of the submerged concrete shell was aimed to function as an artificial reef, welcoming limpets and kelp to inhabit it and supporting the rich biodiversity of the surrounding area. So much so that sea life now looks like they are perusing the menu - even though they may end up on it!
Nature has now entirely inhabited the outside of the building,as illustrated in these stunning new photographs by Timon Koch. Under, Europe's first underwater restaurant, was developed in close collaboration with the owners and marine biologists, resulting in a building where the chef can harvest dinner from the roof.
After the initial building process, stones have also been added to the site's seabed. This supports an even better breeding ground for adhering organisms, providing food and shelter for many other species. Mussels have become an important part of the menu in the restaurant, and the kitchen continues its meticulous focus on using every ingredient possible, also items not normally used for food.
As well as creating unique experiences for the visitors, Under was designed to give people greater insight into life in the sea. Situated in Lindesnes, where the less salty water from the Baltic Sea meets the very salty Atlantic Ocean, the location is ideal in a marine biological context. This diverse ocean creates an accumulation of both the species that thrive best in partly brackish water and those that thrive best in salty sea, creating a peak of species diversity.
Over the last few years, the marine biologists have been able to study underwater life
(c) Dukas -
DUK10150211_002
FEATURE - Das erste Unterwasserrestaurant Europas in Norwegen wird von der Natur einverleibt
A series of new photos shows how Europe’s first ever underwater restaurant, Under, is becoming one with life beneath the waves off the south coast of Norway
Three years after completion, architects Snøhetta’s watery passion project has fully integrated into its setting - as these pictures by photographer Timon Koch show.
The restaurant was designed to fully integrate into its marine environment over time, as the roughness of the submerged concrete shell was aimed to function as an artificial reef, welcoming limpets and kelp to inhabit it and supporting the rich biodiversity of the surrounding area. So much so that sea life now looks like they are perusing the menu - even though they may end up on it!
Nature has now entirely inhabited the outside of the building,as illustrated in these stunning new photographs by Timon Koch. Under, Europe's first underwater restaurant, was developed in close collaboration with the owners and marine biologists, resulting in a building where the chef can harvest dinner from the roof.
After the initial building process, stones have also been added to the site's seabed. This supports an even better breeding ground for adhering organisms, providing food and shelter for many other species. Mussels have become an important part of the menu in the restaurant, and the kitchen continues its meticulous focus on using every ingredient possible, also items not normally used for food.
As well as creating unique experiences for the visitors, Under was designed to give people greater insight into life in the sea. Situated in Lindesnes, where the less salty water from the Baltic Sea meets the very salty Atlantic Ocean, the location is ideal in a marine biological context. This diverse ocean creates an accumulation of both the species that thrive best in partly brackish water and those that thrive best in salty sea, creating a peak of species diversity.
Over the last few years, the marine biologists have been able to study underwater life
(c) Dukas -
DUK10150211_001
FEATURE - Das erste Unterwasserrestaurant Europas in Norwegen wird von der Natur einverleibt
A series of new photos shows how Europe’s first ever underwater restaurant, Under, is becoming one with life beneath the waves off the south coast of Norway
Three years after completion, architects Snøhetta’s watery passion project has fully integrated into its setting - as these pictures by photographer Timon Koch show.
The restaurant was designed to fully integrate into its marine environment over time, as the roughness of the submerged concrete shell was aimed to function as an artificial reef, welcoming limpets and kelp to inhabit it and supporting the rich biodiversity of the surrounding area. So much so that sea life now looks like they are perusing the menu - even though they may end up on it!
Nature has now entirely inhabited the outside of the building,as illustrated in these stunning new photographs by Timon Koch. Under, Europe's first underwater restaurant, was developed in close collaboration with the owners and marine biologists, resulting in a building where the chef can harvest dinner from the roof.
After the initial building process, stones have also been added to the site's seabed. This supports an even better breeding ground for adhering organisms, providing food and shelter for many other species. Mussels have become an important part of the menu in the restaurant, and the kitchen continues its meticulous focus on using every ingredient possible, also items not normally used for food.
As well as creating unique experiences for the visitors, Under was designed to give people greater insight into life in the sea. Situated in Lindesnes, where the less salty water from the Baltic Sea meets the very salty Atlantic Ocean, the location is ideal in a marine biological context. This diverse ocean creates an accumulation of both the species that thrive best in partly brackish water and those that thrive best in salty sea, creating a peak of species diversity.
Over the last few years, the marine biologists have been able to study underwater life
(c) Dukas -
DUKAS_123772112_EYE
The solution to California’s rampant sea urchin problem is to eat them. I gave it a try Biologists and chefs are urging people to chow down on the purple sea urchins that are destroying California’s vital kelp forests. Could I catch and cook my own?
The Pacific Coast, California, March 27th, 2021.
With the loss of natural predators sea urchin population has grown unchecked along the Pacific Northwest, contributing to the decimation of the kelp forests. Chef Ali Bouzari wants to promote people eating sea urchin roe, (or uni) as a way to reduce their population.“Babe! I sprayed mouth everywhere!”
I never thought I’d find myself screaming these words on a tranquil Sunday morning in my tiny San Francisco kitchen. Then again, I never thought I’d find myself staring at a sink full of spiky, purple aliens with a knife murderously clutched in one hand, the ethereal voice of Phoebe Bridgers softly crooning in the background. But these vibrant little aliens – purple sea urchins, in actuality – have become a major headache for the Pacific west coast. Their population has exploded by 10,000% since 2014, with scientists blaming the decline of sea otter and starfish populations – two of the urchin’s natural predators.
Hundreds of millions of purple sea urchins now blanket the coast from Baja to Alaska, where they have been devouring the region’s vital kelp forests, doing untold damage to the marine ecosystem in the process. In California, it is estimated that 95% of the kelp forests, which serve as both shelter and food to a wide range of marine life, has been decimated and replaced by so-called “urchin barrens” – vast carpets of spiked purple orbs along the ocean floor.
That’s why marine biologists and chefs have teamed up to release a new predator into their natural environment: me.
© Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_123772113_EYE
The solution to California’s rampant sea urchin problem is to eat them. I gave it a try Biologists and chefs are urging people to chow down on the purple sea urchins that are destroying California’s vital kelp forests. Could I catch and cook my own?
The Pacific Coast at the mouth of the Russian River, Jenner, California, March 27th, 2021.
With the loss of natural predators sea urchin population has grown unchecked along the Pacific Northwest, contributing to the decimation of the kelp forests. Chef Ali Bouzari wants to promote people eating sea urchin roe, (or uni) as a way to reduce their population.“Babe! I sprayed mouth everywhere!”
I never thought I’d find myself screaming these words on a tranquil Sunday morning in my tiny San Francisco kitchen. Then again, I never thought I’d find myself staring at a sink full of spiky, purple aliens with a knife murderously clutched in one hand, the ethereal voice of Phoebe Bridgers softly crooning in the background. But these vibrant little aliens – purple sea urchins, in actuality – have become a major headache for the Pacific west coast. Their population has exploded by 10,000% since 2014, with scientists blaming the decline of sea otter and starfish populations – two of the urchin’s natural predators.
Hundreds of millions of purple sea urchins now blanket the coast from Baja to Alaska, where they have been devouring the region’s vital kelp forests, doing untold damage to the marine ecosystem in the process. In California, it is estimated that 95% of the kelp forests, which serve as both shelter and food to a wide range of marine life, has been decimated and replaced by so-called “urchin barrens” – vast carpets of spiked purple orbs along the ocean floor.
That’s why marine biologists and chefs have teamed up to release a new predator into their natural environment: me.
© Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_123772110_EYE
The solution to California’s rampant sea urchin problem is to eat them. I gave it a try Biologists and chefs are urging people to chow down on the purple sea urchins that are destroying California’s vital kelp forests. Could I catch and cook my own?
The Pacific Coast, Jenner, California, March 27th, 2021.
With the loss of natural predators sea urchin population has grown unchecked along the Pacific Northwest, contributing to the decimation of the kelp forests. Chef Ali Bouzari wants to promote people eating sea urchin roe, (or uni) as a way to reduce their population.“Babe! I sprayed mouth everywhere!”
I never thought I’d find myself screaming these words on a tranquil Sunday morning in my tiny San Francisco kitchen. Then again, I never thought I’d find myself staring at a sink full of spiky, purple aliens with a knife murderously clutched in one hand, the ethereal voice of Phoebe Bridgers softly crooning in the background. But these vibrant little aliens – purple sea urchins, in actuality – have become a major headache for the Pacific west coast. Their population has exploded by 10,000% since 2014, with scientists blaming the decline of sea otter and starfish populations – two of the urchin’s natural predators.
Hundreds of millions of purple sea urchins now blanket the coast from Baja to Alaska, where they have been devouring the region’s vital kelp forests, doing untold damage to the marine ecosystem in the process. In California, it is estimated that 95% of the kelp forests, which serve as both shelter and food to a wide range of marine life, has been decimated and replaced by so-called “urchin barrens” – vast carpets of spiked purple orbs along the ocean floor.
That’s why marine biologists and chefs have teamed up to release a new predator into their natural environment: me.
© Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_123772118_EYE
The solution to California’s rampant sea urchin problem is to eat them. I gave it a try Biologists and chefs are urging people to chow down on the purple sea urchins that are destroying California’s vital kelp forests. Could I catch and cook my own?
Russian Gulch State Beach, Jenner, California, March 27th, 2021.
With the loss of natural predators sea urchin population has grown unchecked along the Pacific Northwest, contributing to the decimation of the kelp forests. Chef Ali Bouzari wants to promote people eating sea urchin roe, (or uni) as a way to reduce their population.“Babe! I sprayed mouth everywhere!”
I never thought I’d find myself screaming these words on a tranquil Sunday morning in my tiny San Francisco kitchen. Then again, I never thought I’d find myself staring at a sink full of spiky, purple aliens with a knife murderously clutched in one hand, the ethereal voice of Phoebe Bridgers softly crooning in the background. But these vibrant little aliens – purple sea urchins, in actuality – have become a major headache for the Pacific west coast. Their population has exploded by 10,000% since 2014, with scientists blaming the decline of sea otter and starfish populations – two of the urchin’s natural predators.
Hundreds of millions of purple sea urchins now blanket the coast from Baja to Alaska, where they have been devouring the region’s vital kelp forests, doing untold damage to the marine ecosystem in the process. In California, it is estimated that 95% of the kelp forests, which serve as both shelter and food to a wide range of marine life, has been decimated and replaced by so-called “urchin barrens” – vast carpets of spiked purple orbs along the ocean floor.
That’s why marine biologists and chefs have teamed up to release a new predator into their natural environment: me.
© Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_123772121_EYE
The solution to California’s rampant sea urchin problem is to eat them. I gave it a try Biologists and chefs are urging people to chow down on the purple sea urchins that are destroying California’s vital kelp forests. Could I catch and cook my own?
Purple sea urchins in a tide pool, Timber Cove Boat Landing, Jenner, California, March 27th, 2021.
With the loss of natural predators sea urchin population has grown unchecked along the Pacific Northwest, contributing to the decimation of the kelp forests. Chef Ali Bouzari wants to promote people eating sea urchin roe, (or uni) as a way to reduce their population.“Babe! I sprayed mouth everywhere!”
I never thought I’d find myself screaming these words on a tranquil Sunday morning in my tiny San Francisco kitchen. Then again, I never thought I’d find myself staring at a sink full of spiky, purple aliens with a knife murderously clutched in one hand, the ethereal voice of Phoebe Bridgers softly crooning in the background. But these vibrant little aliens – purple sea urchins, in actuality – have become a major headache for the Pacific west coast. Their population has exploded by 10,000% since 2014, with scientists blaming the decline of sea otter and starfish populations – two of the urchin’s natural predators.
Hundreds of millions of purple sea urchins now blanket the coast from Baja to Alaska, where they have been devouring the region’s vital kelp forests, doing untold damage to the marine ecosystem in the process. In California, it is estimated that 95% of the kelp forests, which serve as both shelter and food to a wide range of marine life, has been decimated and replaced by so-called “urchin barrens” – vast carpets of spiked purple orbs along the ocean floor.
That’s why marine biologists and chefs have teamed up to release a new predator into their natural environment: me.
© Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_123772119_EYE
The solution to California’s rampant sea urchin problem is to eat them. I gave it a try Biologists and chefs are urging people to chow down on the purple sea urchins that are destroying California’s vital kelp forests. Could I catch and cook my own?
A purple sea urchin in a tide pool, Timber Cove Boat Landing, Jenner, California, March 27th, 2021.
With the loss of natural predators sea urchin population has grown unchecked along the Pacific Northwest, contributing to the decimation of the kelp forests. Chef Ali Bouzari wants to promote people eating sea urchin roe, (or uni) as a way to reduce their population.“Babe! I sprayed mouth everywhere!”
I never thought I’d find myself screaming these words on a tranquil Sunday morning in my tiny San Francisco kitchen. Then again, I never thought I’d find myself staring at a sink full of spiky, purple aliens with a knife murderously clutched in one hand, the ethereal voice of Phoebe Bridgers softly crooning in the background. But these vibrant little aliens – purple sea urchins, in actuality – have become a major headache for the Pacific west coast. Their population has exploded by 10,000% since 2014, with scientists blaming the decline of sea otter and starfish populations – two of the urchin’s natural predators.
Hundreds of millions of purple sea urchins now blanket the coast from Baja to Alaska, where they have been devouring the region’s vital kelp forests, doing untold damage to the marine ecosystem in the process. In California, it is estimated that 95% of the kelp forests, which serve as both shelter and food to a wide range of marine life, has been decimated and replaced by so-called “urchin barrens” – vast carpets of spiked purple orbs along the ocean floor.
That’s why marine biologists and chefs have teamed up to release a new predator into their natural environment: me.
© Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_123772117_EYE
The solution to California’s rampant sea urchin problem is to eat them. I gave it a try Biologists and chefs are urging people to chow down on the purple sea urchins that are destroying California’s vital kelp forests. Could I catch and cook my own?
Culinary Scientist, Author, and chief, Ali Bouzari holding a sea urchin he found in a tide pool, Timber Cove Boat Landing, Jenner, California, March 27th, 2021.
With the loss of natural predators sea urchin population has grown unchecked along the Pacific Northwest, contributing to the decimation of the kelp forests. Chef Ali Bouzari wants to promote people eating sea urchin roe, (or uni) as a way to reduce their population.“Babe! I sprayed mouth everywhere!”
I never thought I’d find myself screaming these words on a tranquil Sunday morning in my tiny San Francisco kitchen. Then again, I never thought I’d find myself staring at a sink full of spiky, purple aliens with a knife murderously clutched in one hand, the ethereal voice of Phoebe Bridgers softly crooning in the background. But these vibrant little aliens – purple sea urchins, in actuality – have become a major headache for the Pacific west coast. Their population has exploded by 10,000% since 2014, with scientists blaming the decline of sea otter and starfish populations – two of the urchin’s natural predators.
Hundreds of millions of purple sea urchins now blanket the coast from Baja to Alaska, where they have been devouring the region’s vital kelp forests, doing untold damage to the marine ecosystem in the process. In California, it is estimated that 95% of the kelp forests, which serve as both shelter and food to a wide range of marine life, has been decimated and replaced by so-called “urchin barrens” – vast carpets of spiked purple orbs along the ocean floor.
That’s why marine biologists and chefs have teamed up to release a new predator into their natural environment: me.
© Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_123772120_EYE
The solution to California’s rampant sea urchin problem is to eat them. I gave it a try Biologists and chefs are urging people to chow down on the purple sea urchins that are destroying California’s vital kelp forests. Could I catch and cook my own?
Culinary Scientist, Author, and chief, Ali Bouzari opening up a sea urchins he found in a tide pool, Timber Cove Boat Landing, Jenner, California, March 27th, 2021.
With the loss of natural predators sea urchin population has grown unchecked along the Pacific Northwest, contributing to the decimation of the kelp forests. Chef Ali Bouzari wants to promote people eating sea urchin roe, (or uni) as a way to reduce their population.“Babe! I sprayed mouth everywhere!”
I never thought I’d find myself screaming these words on a tranquil Sunday morning in my tiny San Francisco kitchen. Then again, I never thought I’d find myself staring at a sink full of spiky, purple aliens with a knife murderously clutched in one hand, the ethereal voice of Phoebe Bridgers softly crooning in the background. But these vibrant little aliens – purple sea urchins, in actuality – have become a major headache for the Pacific west coast. Their population has exploded by 10,000% since 2014, with scientists blaming the decline of sea otter and starfish populations – two of the urchin’s natural predators.
Hundreds of millions of purple sea urchins now blanket the coast from Baja to Alaska, where they have been devouring the region’s vital kelp forests, doing untold damage to the marine ecosystem in the process. In California, it is estimated that 95% of the kelp forests, which serve as both shelter and food to a wide range of marine life, has been decimated and replaced by so-called “urchin barrens” – vast carpets of spiked purple orbs along the ocean floor.
That’s why marine biologists and chefs have teamed up to release a new predator into their natural environment: me.
© Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_123772111_EYE
The solution to California’s rampant sea urchin problem is to eat them. I gave it a try Biologists and chefs are urging people to chow down on the purple sea urchins that are destroying California’s vital kelp forests. Could I catch and cook my own?
Culinary Scientist, Author, and chief, Ali Bouzari looking for sea urchins in tide pools, Timber Cove Boat Landing, Jenner, California, March 27th, 2021.
With the loss of natural predators sea urchin population has grown unchecked along the Pacific Northwest, contributing to the decimation of the kelp forests. Chef Ali Bouzari wants to promote people eating sea urchin roe, (or uni) as a way to reduce their population.“Babe! I sprayed mouth everywhere!”
I never thought I’d find myself screaming these words on a tranquil Sunday morning in my tiny San Francisco kitchen. Then again, I never thought I’d find myself staring at a sink full of spiky, purple aliens with a knife murderously clutched in one hand, the ethereal voice of Phoebe Bridgers softly crooning in the background. But these vibrant little aliens – purple sea urchins, in actuality – have become a major headache for the Pacific west coast. Their population has exploded by 10,000% since 2014, with scientists blaming the decline of sea otter and starfish populations – two of the urchin’s natural predators.
Hundreds of millions of purple sea urchins now blanket the coast from Baja to Alaska, where they have been devouring the region’s vital kelp forests, doing untold damage to the marine ecosystem in the process. In California, it is estimated that 95% of the kelp forests, which serve as both shelter and food to a wide range of marine life, has been decimated and replaced by so-called “urchin barrens” – vast carpets of spiked purple orbs along the ocean floor.
That’s why marine biologists and chefs have teamed up to release a new predator into their natural environment: me.
© Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_123772109_EYE
The solution to California’s rampant sea urchin problem is to eat them. I gave it a try Biologists and chefs are urging people to chow down on the purple sea urchins that are destroying California’s vital kelp forests. Could I catch and cook my own?
Culinary Scientist, Author, and chief, Ali Bouzari looking for sea urchins in tide pools, Timber Cove Boat Landing, Jenner, California, March 27th, 2021.
With the loss of natural predators sea urchin population has grown unchecked along the Pacific Northwest, contributing to the decimation of the kelp forests. Chef Ali Bouzari wants to promote people eating sea urchin roe, (or uni) as a way to reduce their population.“Babe! I sprayed mouth everywhere!”
I never thought I’d find myself screaming these words on a tranquil Sunday morning in my tiny San Francisco kitchen. Then again, I never thought I’d find myself staring at a sink full of spiky, purple aliens with a knife murderously clutched in one hand, the ethereal voice of Phoebe Bridgers softly crooning in the background. But these vibrant little aliens – purple sea urchins, in actuality – have become a major headache for the Pacific west coast. Their population has exploded by 10,000% since 2014, with scientists blaming the decline of sea otter and starfish populations – two of the urchin’s natural predators.
Hundreds of millions of purple sea urchins now blanket the coast from Baja to Alaska, where they have been devouring the region’s vital kelp forests, doing untold damage to the marine ecosystem in the process. In California, it is estimated that 95% of the kelp forests, which serve as both shelter and food to a wide range of marine life, has been decimated and replaced by so-called “urchin barrens” – vast carpets of spiked purple orbs along the ocean floor.
That’s why marine biologists and chefs have teamed up to release a new predator into their natural environment: me.
© Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_123772108_EYE
The solution to California’s rampant sea urchin problem is to eat them. I gave it a try Biologists and chefs are urging people to chow down on the purple sea urchins that are destroying California’s vital kelp forests. Could I catch and cook my own?
Guardian journalist Vivian Ho eating sea urchin, Timber Cove Boat Landing, Jenner, California, March 27th, 2021.
With the loss of natural predators sea urchin population has grown unchecked along the Pacific Northwest, contributing to the decimation of the kelp forests. Chef Ali Bouzari wants to promote people eating sea urchin roe, (or uni) as a way to reduce their population.“Babe! I sprayed mouth everywhere!”
I never thought I’d find myself screaming these words on a tranquil Sunday morning in my tiny San Francisco kitchen. Then again, I never thought I’d find myself staring at a sink full of spiky, purple aliens with a knife murderously clutched in one hand, the ethereal voice of Phoebe Bridgers softly crooning in the background. But these vibrant little aliens – purple sea urchins, in actuality – have become a major headache for the Pacific west coast. Their population has exploded by 10,000% since 2014, with scientists blaming the decline of sea otter and starfish populations – two of the urchin’s natural predators.
Hundreds of millions of purple sea urchins now blanket the coast from Baja to Alaska, where they have been devouring the region’s vital kelp forests, doing untold damage to the marine ecosystem in the process. In California, it is estimated that 95% of the kelp forests, which serve as both shelter and food to a wide range of marine life, has been decimated and replaced by so-called “urchin barrens” – vast carpets of spiked purple orbs along the ocean floor.
That’s why marine biologists and chefs have teamed up to release a new predator into their natural environment: me.
© Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_123772116_EYE
The solution to California’s rampant sea urchin problem is to eat them. I gave it a try Biologists and chefs are urging people to chow down on the purple sea urchins that are destroying California’s vital kelp forests. Could I catch and cook my own?
Guardian journalist Vivian Ho eating sea urchin, Timber Cove Boat Landing, Jenner, California, March 27th, 2021.
With the loss of natural predators sea urchin population has grown unchecked along the Pacific Northwest, contributing to the decimation of the kelp forests. Chef Ali Bouzari wants to promote people eating sea urchin roe, (or uni) as a way to reduce their population.“Babe! I sprayed mouth everywhere!”
I never thought I’d find myself screaming these words on a tranquil Sunday morning in my tiny San Francisco kitchen. Then again, I never thought I’d find myself staring at a sink full of spiky, purple aliens with a knife murderously clutched in one hand, the ethereal voice of Phoebe Bridgers softly crooning in the background. But these vibrant little aliens – purple sea urchins, in actuality – have become a major headache for the Pacific west coast. Their population has exploded by 10,000% since 2014, with scientists blaming the decline of sea otter and starfish populations – two of the urchin’s natural predators.
Hundreds of millions of purple sea urchins now blanket the coast from Baja to Alaska, where they have been devouring the region’s vital kelp forests, doing untold damage to the marine ecosystem in the process. In California, it is estimated that 95% of the kelp forests, which serve as both shelter and food to a wide range of marine life, has been decimated and replaced by so-called “urchin barrens” – vast carpets of spiked purple orbs along the ocean floor.
That’s why marine biologists and chefs have teamed up to release a new predator into their natural environment: me.
© Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_123772132_EYE
The solution to California’s rampant sea urchin problem is to eat them. I gave it a try Biologists and chefs are urging people to chow down on the purple sea urchins that are destroying California’s vital kelp forests. Could I catch and cook my own?
Culinary Scientist, Author, and chief, Ali Bouzari scooping out sea urchin row (or uni) to eat, Timber Cove Boat Landing, Jenner, California, March 27th, 2021.
With the loss of natural predators sea urchin population has grown unchecked along the Pacific Northwest, contributing to the decimation of the kelp forests. Chef Ali Bouzari wants to promote people eating sea urchin roe, (or uni) as a way to reduce their population.“Babe! I sprayed mouth everywhere!”
I never thought I’d find myself screaming these words on a tranquil Sunday morning in my tiny San Francisco kitchen. Then again, I never thought I’d find myself staring at a sink full of spiky, purple aliens with a knife murderously clutched in one hand, the ethereal voice of Phoebe Bridgers softly crooning in the background. But these vibrant little aliens – purple sea urchins, in actuality – have become a major headache for the Pacific west coast. Their population has exploded by 10,000% since 2014, with scientists blaming the decline of sea otter and starfish populations – two of the urchin’s natural predators.
Hundreds of millions of purple sea urchins now blanket the coast from Baja to Alaska, where they have been devouring the region’s vital kelp forests, doing untold damage to the marine ecosystem in the process. In California, it is estimated that 95% of the kelp forests, which serve as both shelter and food to a wide range of marine life, has been decimated and replaced by so-called “urchin barrens” – vast carpets of spiked purple orbs along the ocean floor.
That’s why marine biologists and chefs have teamed up to release a new predator into their natural environment: me.
© Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_123772106_EYE
The solution to California’s rampant sea urchin problem is to eat them. I gave it a try Biologists and chefs are urging people to chow down on the purple sea urchins that are destroying California’s vital kelp forests. Could I catch and cook my own?
Culinary Scientist, Author, and chief, Ali Bouzari showing sea urchin row (or uni), Timber Cove Boat Landing, Jenner, California, March 27th, 2021.
With the loss of natural predators sea urchin population has grown unchecked along the Pacific Northwest, contributing to the decimation of the kelp forests. Chef Ali Bouzari wants to promote people eating sea urchin roe, (or uni) as a way to reduce their population.“Babe! I sprayed mouth everywhere!”
I never thought I’d find myself screaming these words on a tranquil Sunday morning in my tiny San Francisco kitchen. Then again, I never thought I’d find myself staring at a sink full of spiky, purple aliens with a knife murderously clutched in one hand, the ethereal voice of Phoebe Bridgers softly crooning in the background. But these vibrant little aliens – purple sea urchins, in actuality – have become a major headache for the Pacific west coast. Their population has exploded by 10,000% since 2014, with scientists blaming the decline of sea otter and starfish populations – two of the urchin’s natural predators.
Hundreds of millions of purple sea urchins now blanket the coast from Baja to Alaska, where they have been devouring the region’s vital kelp forests, doing untold damage to the marine ecosystem in the process. In California, it is estimated that 95% of the kelp forests, which serve as both shelter and food to a wide range of marine life, has been decimated and replaced by so-called “urchin barrens” – vast carpets of spiked purple orbs along the ocean floor.
That’s why marine biologists and chefs have teamed up to release a new predator into their natural environment: me.
© Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_123772129_EYE
The solution to California’s rampant sea urchin problem is to eat them. I gave it a try Biologists and chefs are urging people to chow down on the purple sea urchins that are destroying California’s vital kelp forests. Could I catch and cook my own?
Culinary Scientist, Author, and chief, Ali Bouzari scooping out sea urchin row (or uni) to eat, Timber Cove Boat Landing, Jenner, California, March 27th, 2021.
With the loss of natural predators sea urchin population has grown unchecked along the Pacific Northwest, contributing to the decimation of the kelp forests. Chef Ali Bouzari wants to promote people eating sea urchin roe, (or uni) as a way to reduce their population.“Babe! I sprayed mouth everywhere!”
I never thought I’d find myself screaming these words on a tranquil Sunday morning in my tiny San Francisco kitchen. Then again, I never thought I’d find myself staring at a sink full of spiky, purple aliens with a knife murderously clutched in one hand, the ethereal voice of Phoebe Bridgers softly crooning in the background. But these vibrant little aliens – purple sea urchins, in actuality – have become a major headache for the Pacific west coast. Their population has exploded by 10,000% since 2014, with scientists blaming the decline of sea otter and starfish populations – two of the urchin’s natural predators.
Hundreds of millions of purple sea urchins now blanket the coast from Baja to Alaska, where they have been devouring the region’s vital kelp forests, doing untold damage to the marine ecosystem in the process. In California, it is estimated that 95% of the kelp forests, which serve as both shelter and food to a wide range of marine life, has been decimated and replaced by so-called “urchin barrens” – vast carpets of spiked purple orbs along the ocean floor.
That’s why marine biologists and chefs have teamed up to release a new predator into their natural environment: me.
© Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_123772114_EYE
The solution to California’s rampant sea urchin problem is to eat them. I gave it a try Biologists and chefs are urging people to chow down on the purple sea urchins that are destroying California’s vital kelp forests. Could I catch and cook my own?
Guardian journalist Vivian Ho eating sea urchin, Timber Cove Boat Landing, Jenner, California, March 27th, 2021.
With the loss of natural predators sea urchin population has grown unchecked along the Pacific Northwest, contributing to the decimation of the kelp forests. Chef Ali Bouzari wants to promote people eating sea urchin roe, (or uni) as a way to reduce their population.“Babe! I sprayed mouth everywhere!”
I never thought I’d find myself screaming these words on a tranquil Sunday morning in my tiny San Francisco kitchen. Then again, I never thought I’d find myself staring at a sink full of spiky, purple aliens with a knife murderously clutched in one hand, the ethereal voice of Phoebe Bridgers softly crooning in the background. But these vibrant little aliens – purple sea urchins, in actuality – have become a major headache for the Pacific west coast. Their population has exploded by 10,000% since 2014, with scientists blaming the decline of sea otter and starfish populations – two of the urchin’s natural predators.
Hundreds of millions of purple sea urchins now blanket the coast from Baja to Alaska, where they have been devouring the region’s vital kelp forests, doing untold damage to the marine ecosystem in the process. In California, it is estimated that 95% of the kelp forests, which serve as both shelter and food to a wide range of marine life, has been decimated and replaced by so-called “urchin barrens” – vast carpets of spiked purple orbs along the ocean floor.
That’s why marine biologists and chefs have teamed up to release a new predator into their natural environment: me.
© Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_123772130_EYE
The solution to California’s rampant sea urchin problem is to eat them. I gave it a try Biologists and chefs are urging people to chow down on the purple sea urchins that are destroying California’s vital kelp forests. Could I catch and cook my own?
Culinary Scientist, Author, and chief, Ali Bouzari showing the yellow sea urchin row (or uni) still inside the sea urchin Timber Cove Boat Landing, Jenner, California, March 27th, 2021.
With the loss of natural predators sea urchin population has grown unchecked along the Pacific Northwest, contributing to the decimation of the kelp forests. Chef Ali Bouzari wants to promote people eating sea urchin roe, (or uni) as a way to reduce their population.“Babe! I sprayed mouth everywhere!”
I never thought I’d find myself screaming these words on a tranquil Sunday morning in my tiny San Francisco kitchen. Then again, I never thought I’d find myself staring at a sink full of spiky, purple aliens with a knife murderously clutched in one hand, the ethereal voice of Phoebe Bridgers softly crooning in the background. But these vibrant little aliens – purple sea urchins, in actuality – have become a major headache for the Pacific west coast. Their population has exploded by 10,000% since 2014, with scientists blaming the decline of sea otter and starfish populations – two of the urchin’s natural predators.
Hundreds of millions of purple sea urchins now blanket the coast from Baja to Alaska, where they have been devouring the region’s vital kelp forests, doing untold damage to the marine ecosystem in the process. In California, it is estimated that 95% of the kelp forests, which serve as both shelter and food to a wide range of marine life, has been decimated and replaced by so-called “urchin barrens” – vast carpets of spiked purple orbs along the ocean floor.
That’s why marine biologists and chefs have teamed up to release a new predator into their natural environment: me.
© Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_123772107_EYE
The solution to California’s rampant sea urchin problem is to eat them. I gave it a try Biologists and chefs are urging people to chow down on the purple sea urchins that are destroying California’s vital kelp forests. Could I catch and cook my own?
Sea urchins that Culinary Scientist, Author, and chief, Ali Bouzari harvested in the bay just off of Timber Cove Boat Landing, Jenner, California, March 27th, 2021.
With the loss of natural predators sea urchin population has grown unchecked along the Pacific Northwest, contributing to the decimation of the kelp forests. Chef Ali Bouzari wants to promote people eating sea urchin roe, (or uni) as a way to reduce their population.“Babe! I sprayed mouth everywhere!”
I never thought I’d find myself screaming these words on a tranquil Sunday morning in my tiny San Francisco kitchen. Then again, I never thought I’d find myself staring at a sink full of spiky, purple aliens with a knife murderously clutched in one hand, the ethereal voice of Phoebe Bridgers softly crooning in the background. But these vibrant little aliens – purple sea urchins, in actuality – have become a major headache for the Pacific west coast. Their population has exploded by 10,000% since 2014, with scientists blaming the decline of sea otter and starfish populations – two of the urchin’s natural predators.
Hundreds of millions of purple sea urchins now blanket the coast from Baja to Alaska, where they have been devouring the region’s vital kelp forests, doing untold damage to the marine ecosystem in the process. In California, it is estimated that 95% of the kelp forests, which serve as both shelter and food to a wide range of marine life, has been decimated and replaced by so-called “urchin barrens” – vast carpets of spiked purple orbs along the ocean floor.
That’s why marine biologists and chefs have teamed up to release a new predator into their natural environment: me.
© Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_123772128_EYE
The solution to California’s rampant sea urchin problem is to eat them. I gave it a try Biologists and chefs are urging people to chow down on the purple sea urchins that are destroying California’s vital kelp forests. Could I catch and cook my own?
Culinary Scientist, Author, and chief, Ali Bouzari cleaning out the insides of a sea urchin, Timber Cove Boat Landing, Jenner, California, March 27th, 2021.
With the loss of natural predators sea urchin population has grown unchecked along the Pacific Northwest, contributing to the decimation of the kelp forests. Chef Ali Bouzari wants to promote people eating sea urchin roe, (or uni) as a way to reduce their population.“Babe! I sprayed mouth everywhere!”
I never thought I’d find myself screaming these words on a tranquil Sunday morning in my tiny San Francisco kitchen. Then again, I never thought I’d find myself staring at a sink full of spiky, purple aliens with a knife murderously clutched in one hand, the ethereal voice of Phoebe Bridgers softly crooning in the background. But these vibrant little aliens – purple sea urchins, in actuality – have become a major headache for the Pacific west coast. Their population has exploded by 10,000% since 2014, with scientists blaming the decline of sea otter and starfish populations – two of the urchin’s natural predators.
Hundreds of millions of purple sea urchins now blanket the coast from Baja to Alaska, where they have been devouring the region’s vital kelp forests, doing untold damage to the marine ecosystem in the process. In California, it is estimated that 95% of the kelp forests, which serve as both shelter and food to a wide range of marine life, has been decimated and replaced by so-called “urchin barrens” – vast carpets of spiked purple orbs along the ocean floor.
That’s why marine biologists and chefs have teamed up to release a new predator into their natural environment: me.
© Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_123772115_EYE
The solution to California’s rampant sea urchin problem is to eat them. I gave it a try Biologists and chefs are urging people to chow down on the purple sea urchins that are destroying California’s vital kelp forests. Could I catch and cook my own?
The ocean as seen from Timber Cove Boat Landing, Jenner, California, March 27th, 2021.
With the loss of natural predators sea urchin population has grown unchecked along the Pacific Northwest, contributing to the decimation of the kelp forests. Chef Ali Bouzari wants to promote people eating sea urchin roe, (or uni) as a way to reduce their population.“Babe! I sprayed mouth everywhere!”
I never thought I’d find myself screaming these words on a tranquil Sunday morning in my tiny San Francisco kitchen. Then again, I never thought I’d find myself staring at a sink full of spiky, purple aliens with a knife murderously clutched in one hand, the ethereal voice of Phoebe Bridgers softly crooning in the background. But these vibrant little aliens – purple sea urchins, in actuality – have become a major headache for the Pacific west coast. Their population has exploded by 10,000% since 2014, with scientists blaming the decline of sea otter and starfish populations – two of the urchin’s natural predators.
Hundreds of millions of purple sea urchins now blanket the coast from Baja to Alaska, where they have been devouring the region’s vital kelp forests, doing untold damage to the marine ecosystem in the process. In California, it is estimated that 95% of the kelp forests, which serve as both shelter and food to a wide range of marine life, has been decimated and replaced by so-called “urchin barrens” – vast carpets of spiked purple orbs along the ocean floor.
That’s why marine biologists and chefs have teamed up to release a new predator into their natural environment: me.
© Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_123772131_EYE
The solution to California’s rampant sea urchin problem is to eat them. I gave it a try Biologists and chefs are urging people to chow down on the purple sea urchins that are destroying California’s vital kelp forests. Could I catch and cook my own?
The ocean as seen from Timber Cove Boat Landing, Jenner, California, March 27th, 2021.
With the loss of natural predators sea urchin population has grown unchecked along the Pacific Northwest, contributing to the decimation of the kelp forests. Chef Ali Bouzari wants to promote people eating sea urchin roe, (or uni) as a way to reduce their population.“Babe! I sprayed mouth everywhere!”
I never thought I’d find myself screaming these words on a tranquil Sunday morning in my tiny San Francisco kitchen. Then again, I never thought I’d find myself staring at a sink full of spiky, purple aliens with a knife murderously clutched in one hand, the ethereal voice of Phoebe Bridgers softly crooning in the background. But these vibrant little aliens – purple sea urchins, in actuality – have become a major headache for the Pacific west coast. Their population has exploded by 10,000% since 2014, with scientists blaming the decline of sea otter and starfish populations – two of the urchin’s natural predators.
Hundreds of millions of purple sea urchins now blanket the coast from Baja to Alaska, where they have been devouring the region’s vital kelp forests, doing untold damage to the marine ecosystem in the process. In California, it is estimated that 95% of the kelp forests, which serve as both shelter and food to a wide range of marine life, has been decimated and replaced by so-called “urchin barrens” – vast carpets of spiked purple orbs along the ocean floor.
That’s why marine biologists and chefs have teamed up to release a new predator into their natural environment: me.
© Guardian / eyevine
Contact eyevine for more information about using this image:
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FEATURE - Best of - Bilder des Tages
(180315) -- NEW YORK, March 15, 2018 (Xinhua) -- Children play in a model undersea submersible at the Unseen Oceans exhibition held in the American Museum of Natural History in New York, the United States, March 14, 2018. The exhibition highlights the latest advances in ocean exploration, the researchers and technologies behind them and the mysteries that remain. Visitors can join scientists on their high-tech, high-adventure, and high-impact fieldwork to see and discover beautiful, diverse, and important creatures living at previously unseen ocean layers. (Xinhua/Wang Ying) (djj)
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 02086671
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FEATURE - Best of - Bilder des Tages
(180315) -- NEW YORK, March 15, 2018 (Xinhua) -- Visitors look at models of undersea creatures at the Unseen Oceans exhibition held in the American Museum of Natural History in New York, the United States, March 14, 2018. The exhibition highlights the latest advances in ocean exploration, the researchers and technologies behind them and the mysteries that remain. Visitors can join scientists on their high-tech, high-adventure, and high-impact fieldwork to see and discover beautiful, diverse, and important creatures living at previously unseen ocean layers. (Xinhua/Wang Ying) (djj)
Xinhua News Agency / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 02086670
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Government Creates Ascension Island Marine Reserve
GREEN TURTLE Chelonius mydas female in morning light Ascension Island, Atlantic Ocean.
The British government and conservation groups have announced the creation of a marine wildlife reserve almost the size of the UK near the tiny Ascension Island in the Atlantic Ocean.
The island, which is a British Overseas Territory with a population of around 900, is surrounded by ocean teeming with wildlife - as the BBC reports, the new reserve is home to some of the world's largest marlin, as well as one of the biggest populations of green turtles and a host of tropical bird colonies.
The introduction of the new reserve will mean around 2 per cent of the world's oceans will be covered by conservation zones - that's a long way from the 20 to 30 per ent recommended by scientists in the 2003 Durban Action Plan, but it's a large increase compared to just a few years ago.
The total area of the reserve is around 90,460 square miles - slightly less than that of the UK, which is around 94,000 square miles. (FOTO: DUKAS/PHOTOSHOT)
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FEATURE: Beeindruckende Unterwasser-Welt in Palau
PINK ANEMONEFISH on anemone Amphiprion perideraion Palau, South Pacific
The Pacific island nation of Palau has become home to the sixth largest marine sanctuary in the world.
The Micronesian reserve, now the largest in the Pacific, will permit no fishing or mining. Palau also established the world's first shark sanctuary in 2009.
The tiny island nation has set aside 500,000 square kilometres -- 80 percent -- of its maritime territory, for full protection. That's the highest percentage of an exclusive economic zone devoted to marine conservation by any country in the world. (FOTO: DUKAS/PHOTOSHOT)
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Sonderausstellung - Abenteuer Schildkroete (mit Natascha Ochsenknecht)
Eroeffnung der neuen Sonderausstellung -Abenteuer Schildkroete- mit Natascha Ochsenknecht im Berliner Sea Life / 100315 (FOTO: DUKAS/ACTIONPRESS)
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Sonderausstellung - Abenteuer Schildkroete (mit Natascha Ochsenknecht)
Eroeffnung der neuen Sonderausstellung -Abenteuer Schildkroete- mit Natascha Ochsenknecht im Berliner Sea Life / 100315 (FOTO: DUKAS/ACTIONPRESS)
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Sonderausstellung - Abenteuer Schildkroete (mit Natascha Ochsenknecht)
Eroeffnung der neuen Sonderausstellung -Abenteuer Schildkroete- mit Natascha Ochsenknecht im Berliner Sea Life / 100315 (FOTO: DUKAS/ACTIONPRESS)
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Sonderausstellung - Abenteuer Schildkroete (mit Natascha Ochsenknecht)
Eroeffnung der neuen Sonderausstellung -Abenteuer Schildkroete- mit Natascha Ochsenknecht im Berliner Sea Life / 100315 (FOTO: DUKAS/ACTIONPRESS)
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Santa Claus is coming - tauchender Weihnachtsmann
Ein tauchender Weihnachtsmann beschenkt die Haie und Rochen im Berliner Sea Life / 031213
***Santa Claus at Sea Life Aquarium in Berlin, Germany, Dec. 3rd, 2013.*** (FOTO: DUKAS/ACTIONPRESS)
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Santa Claus is coming - tauchender Weihnachtsmann
Ein tauchender Weihnachtsmann beschenkt die Haie und Rochen im Berliner Sea Life / 031213
***Santa Claus at Sea Life Aquarium in Berlin, Germany, Dec. 3rd, 2013.*** (FOTO: DUKAS/ACTIONPRESS)
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Santa Claus is coming - tauchender Weihnachtsmann
Ein tauchender Weihnachtsmann beschenkt die Haie und Rochen im Berliner Sea Life / 031213
***Santa Claus at Sea Life Aquarium in Berlin, Germany, Dec. 3rd, 2013.*** (FOTO: DUKAS/ACTIONPRESS)
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Santa Claus is coming - tauchender Weihnachtsmann
Ein tauchender Weihnachtsmann beschenkt die Haie und Rochen im Berliner Sea Life / 031213
***Santa Claus at Sea Life Aquarium in Berlin, Germany, Dec. 3rd, 2013.*** (FOTO: DUKAS/ACTIONPRESS)
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Santa Claus is coming - tauchender Weihnachtsmann
Ein tauchender Weihnachtsmann beschenkt die Haie und Rochen im Berliner Sea Life / 031213
***Santa Claus at Sea Life Aquarium in Berlin, Germany, Dec. 3rd, 2013.*** (FOTO: DUKAS/ACTIONPRESS)
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Santa Claus is coming - tauchender Weihnachtsmann
Ein tauchender Weihnachtsmann beschenkt die Haie und Rochen im Berliner Sea Life / 031213
***Santa Claus at Sea Life Aquarium in Berlin, Germany, Dec. 3rd, 2013.*** (FOTO: DUKAS/ACTIONPRESS)
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Santa Claus is coming - tauchender Weihnachtsmann
Ein tauchender Weihnachtsmann beschenkt die Haie und Rochen im Berliner Sea Life / 031213
***Santa Claus at Sea Life Aquarium in Berlin, Germany, Dec. 3rd, 2013.*** (FOTO: DUKAS/ACTIONPRESS)
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Santa Claus is coming - tauchender Weihnachtsmann
Ein tauchender Weihnachtsmann beschenkt die Haie und Rochen im Berliner Sea Life / 031213
***Santa Claus at Sea Life Aquarium in Berlin, Germany, Dec. 3rd, 2013.*** (FOTO: DUKAS/ACTIONPRESS)
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Santa Claus is coming - tauchender Weihnachtsmann
Ein tauchender Weihnachtsmann beschenkt die Haie und Rochen im Berliner Sea Life / 031213
***Santa Claus at Sea Life Aquarium in Berlin, Germany, Dec. 3rd, 2013.*** (FOTO: DUKAS/ACTIONPRESS)
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Santa Claus is coming - tauchender Weihnachtsmann
Ein tauchender Weihnachtsmann beschenkt die Haie und Rochen im Berliner Sea Life / 031213
***Santa Claus at Sea Life Aquarium in Berlin, Germany, Dec. 3rd, 2013.*** (FOTO: DUKAS/ACTIONPRESS)
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