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 those who bring it to the table. With commentary from some of the most influential and prolific voices in the culinary world, the film follows a group of sea urchin divers in Santa Barbara as they deal with the hazards of their vocation.
Wilma Stephenson teaches Culinary Arts at Frankford High School in Philadelphia. Infamously blunt, Mrs. Stephenson runs a “boot camp,” disciplining her students into capable chefs and responsible students.
