Posts in Industry News
Zagat: How to Open & Eat Sea Urchin

A sure sign you're a foodie: you can't get enough of the mind-blowing (and totally unique) flavor of sea urchin. It's thought of as a delicacy and can be pricey, and it's no wonder because those urchins are hard to crack into. We got chef Mark Dommen of One Market in San Francisco to show us the magic method to get those tasty bites out of this spiny creature. Bet you didn't know you were eating reproductive organs when you order this.

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Parts Unknown: Newfoundland

Anthony Bourdain explores the rocky, east-coast Canadian island of Newfoundland, a place abundant in fish and wild game and steeped in distinctive traditions; Anthony's guides include prominent chefs Frederic Moran, Jeremy Charles and David McMillan.

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PHYS.ORG: New study examines role of sea urchins on California kelp

California sheephead and spiny lobsters may be helping control sea urchin populations in Southern California kelp forests, where sea otters—a top urchin predator—have long been missing, according to a new San Diego State University (SDSU) study published in the journal Ecology. The research provides new insight into the complex predator-prey relationships in kelp forests that can be seen in the absence of sea otters.

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