The Urchin Diver

Mathew Pressly, 59, has worked as a sea urchin diver his whole life. He makes a living off the coast of Southern California, diving to the sea floor to collect sea urchins, which can later be sold to sushi restaurants as a delicacy called "uni." 

​

Recently, climate change has made his work increasingly difficult, causing adverse effects on the size and quality of the sea urchins he can collect. As changing water temperatures affect the kelp forests of off Southern California's coast, sea urchins lose their primary food source. 

​

Without a proper meal, the sea urchin's uni is not able to grow as big and fatty, affecting Pressly's bottom line.