An ongoing collaboration, transforming the challenge of overabundant and invasive species into regenerative opportunities that move from wild to table.
Rebalance, Reframe, Reset
First Taste is with The Eyes
Illuminating the Boundless Potential of Unexpected Ingredients
A forest reborn at the edge of a plate. A kelp bed rebuilt by the touch of uni butter. The most rarefied meals becoming the most regenerative acts.
A collaborative activation of Biodiversity+ Design — where cuisine meets conservation. Each bite becomes part of a culinary adventure that reimagines how we nourish the planet, together.
Uni Butter Pasta
Handmade pasta with uni butter sauce. A dish packed with uni's natural umami punch, balanced with tart tomatillos and chilis.
Chef Robin Kort
Weed Goddess Salad
Nettle & dandelions with European Mustard Leaf Goddess Dressing.
Chef Paul Rogalski
Uni Gelato
A savory, sweet dessert made from Pacific Giant Red Sea Urchin roe, braised burdock root, fig, candied almonds, and olive oil.
Chef Andrea Carlson
Fried Idli with Uni Butter & Curry Leaf
Idli (fermented rice and lentil cake) fried in uni butter seasoned with podi masala and topped with fresh uni and crispy curry leaf.
Chef Tushar Tondvalkar
Introduced by Humans. Thriving in Imbalance.
Overabundant and invasive species aren’t the enemy.
They’re symptoms of a deeper imbalance — set in motion by global trade, climate change, and centuries of human disturbance.
Ocean Wise research shows that an overabundance of urchins has contributed to the decline of kelp forests in the Pacific Northwest. With every seafood choice, you can help tip the scales back towards a balanced ecosystem.
