Auberge - Edible Gold / The spiky jewel of the Santa Barbara Channel is sea urchin, pound-for-pound one of the priciest fruits de mer in the world. This part of California is uni’s haven, but the industry is very small and specialized, since urchin need to be harvested by hand. Divers like John Hoadley and Stephanie Hutz are driving the business. Urchin, not only delicious, are also a keystone part to the area’s kelp forests that is being impacted by warming ocean waters. Once pulled from the water, the uni don’t go far, getting devoured on the spot at the Santa Barbara Fish Market or at local restaurants like Bar Le Côte and Mattei’s Tavern in Los Olivos. This story takes the reader on a tour of the region’s vast universe, learning along the way from the folks that make it happen. An editorial story photographed for Auberge Resort’s first issue of Auberge. magazine.
Photography: Tim Aukshunas / Videography: WRKSHRT
