Sea urchins — which contain the prized meat the Japanese call uni — are the subject of the new documentary which explores the complex relationship between humans and these porcupines of the sea. Try the HVO publications page, Operator, staff of Nani Mau Gardens, Coconut Grill to serve 500 free meals to those in need, House speaker calls for replacement of University of Hawaii as Maunakea’s manager, Fundraising floods in for Pua Wong, hurt snowboarding at Maunakea, Hilo Sears closing after 36 years in Hilo mall, Kanno feels at home at Hapuna, cards 67 at Amer Ari. Chasing Corals. The sea urchin gonads can be cooked and are sometimes puréed into a velvety-rich sauce but they are most often served raw. We’re not a staple item. The name "urchin" is an old word for hedgehog, which sea urchins resemble; they have archaically been called sea … “I don’t see it subsiding anytime soon. “The Delicacy” features chefs who prize the sea urchin for its delicate, luxurious flesh and the fishermen who catch it by hand. "Like kissing a mermaid," is how chef Andrew Zimmern describes eating sea urchin in the new documentary The Delicacy, a film seven years in the making from Jason Wise, the director behind the Somm trilogy. All rights reserved. This time, Wise dove with the sea urchin divers off the coast of California, but initially faced some difficulties convincing them to be filmed. The film, directed by Jason Wise, premiered at the Santa Barbara International Film Festival in January 2020.. Director Wise says regarding the genesis of the movie, “To me, the idea of a delicacy was a great lens to use to speak about all the strange behaviors humans have in terms of eating food. But we can’t catch enough right now.”, Mutz, who with a partner has built a retail arm to sell her urchin directly, has a theory for why customers crave the delicacy these days: “I think they want some kind of treat or normality in their lives at the moment.”. Following these divers through the days and seasons in the movie is a gripping, fascinating experience, helped along by the fact that the underwater world they work in (and the movie’s cinematography) is gorgeous, too. A slow cooker can can take your comfort food to the next level. “They don’t stand to gain much from being on camera,” he said. By MARK KENNEDY Associated Press | Tuesday, May 5, 2020, 12:05 a.m. This documentary follows a team of scientists and divers as they explore the problem of coral bleaching. Volcano Watch: Looking for maps? | 71.501°, This image released by SOMM TV shows a sea urchin just harvested off the Channel Islands from the documentary “The Delicacy.” Sea urchins — which contain the prized meat the Japanese call uni — are the subject of the new documentary which explores the complex relationship between humans and these porcupines of the sea. “The urchin divers are these grumpy, swearing-all-the-time, wonderful old fishermen, full of street smarts. “I always find my favorite kinds of stories are ones that are a lot of things about one thing,” said Wise, whose other films include the wine documentary “SOMM” and a doc about showbiz performer Rose Marie. Americans commonly savor uni as sashimi or sushi. I thought that with this pandemic and everyone hoarding toilet paper, they would lose interest,” she said. This image released by SOMM TV shows a sea urchin just harvested off the Channel Islands from the documentary "The Delicacy." One diver who helped is Stephanie Mutz, the rare full-time female sea urchin diver in California. “We’re a delicacy. /**/. “I’ve had conversations with customers where they didn’t know that we went into the water and picked them one by one.”. My dad’s favorite food was like marshmallow fluff and baloney or something.” (Some people might find that sandwich more alarming than sea urchin roe; but hey, to each his own.) Sea urchins — which contain the prized meat the Japanese call uni — are the subject of the new documentary which explores the complex relationship between humans and these porcupines of the sea. The Delicacy was scheduled for theatrical release this month, until the coronavirus effectively canceled movie theaters. The documentary arrives at a time when the nation is grappling with a pandemic that has closed restaurants and triggered some people to hoard staples, but Mutz says demand for sea urchin … Delicacies are food that aren’t essentially there for nourishment, and come with all sorts of other interesting points—they’re dangerous to get, or odd-looking, or you eat a weird part of whatever animal it is.”. When he asked Mutz to come and help record the feature commentary for the documentary, he also asked her to bring sea urchins to munch on. The movie is the first major feature film available on SOMM TV, a subscription video-on-demand streaming platform dedicated to wine, food and travel. Sea urchins — which contain the prized meat the Japanese call uni — are the subject of the new documentary … "And people are still out there diving for sea urchin—it’s a solitary pursuit. The Delicacy is a 2020 documentary film about sea urchins and the divers who harvest them off the coast of Santa Barbara, California in the US. It premieres on Thursday, May 7. One reason it took so long was simply because of the dangers of shooting urchin divers underwater. The Delicacy follows several Santa Barbara-area sea urchin divers through the dangers and joys of their work, with on-screen commentary from nationally known … Urchins typically range in size from 3 to 10 cm (1 to 4 in), although the largest species can reach up to 36 cm (14 in). “All this has done has made me appreciate sea urchin even more,” he said. Sea urchins — which contain the prized meat the Japanese call uni — are the subject of the new documentary which explores the complex relationship between humans and these porcupines of the sea. It's not very easy to get hold of sea urchins. Sea urchin diving—but also the entire question of what we think of as a “delicacy,” those foods we consider rare and delectable but often, in truth, very strange indeed. And it’s never a bad time to see and hear stories about what we eat, and why.”, Credit: GIS data? “Making this was like stepping back in time in more ways than one,” Wise says. Wise decided against using digital video to capture his film, choosing instead 16 mm film, which gives “The Delicacy” a lushness evident in glorious shots of divers among the dense, swaying kelp forests, “I wanted it to look like the nature documentaries I grew up with that made me want to make films,” he said. Mutz grills them in the shell, a trick she learned from a Vietnamese customer. Sea Urchin Movie, Sea Urchin Documentary, Uni Movie, Uni Documentary, Channel Islands Shark Attack, Delicacy The Delicacy is the story of a rare and exotic food, the sea urchin, and how it’s harvested, how it’s eaten, and the role it plays in nature and the lives of … NEW YORK — They are briny and sweet — once you get past those formidable spines. Originally made as an IMAX film, Deep Sea takes a swim through the oceans and features a huge array of sea life including jellyfish, turtles, sharks, and whales. But then there’s also someone like Stephanie Mutz, who’s a diver but also has a masters in biology—though she’s just as much of a bad ass. Copyright © 2021 Hawaii Tribune-Herald. SommTV, New Documentary Explores the Dangerous World of Sea Urchin Diving. 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