One day we anchored in Nonsuch Bay to the South-West of Green Island, an uninhabited island just off the east coast of Antigua. We drove our dinghy over to this beautiful island to explore. I was all over the moon as soon as I set foot in it, and discovered piles of sea urchin shells (tests) lying on the pristine white sand secluded beaches.
The sea urchin, so dangerous yet beautiful, so odd and interesting, serves as an explicit message of paradox and surprise.
As a designer, I admire its alluring form presenting aspects of sharp and smooth for tactile and aesthetic experiences. Many of my designer fellows have came up with witty design objects inspired by the sea urchin such as the interior accessories, jewelry, perfume bottles, etc.
As a food lover, I love the sea urchin's buttery texture, rich and briny with a sweet, mildly fruity finish, and I like to eat it raw with lemon, or soy sauce and wasabi. In the hot summer time in New York, I often treat myself a cool, delicious Uni Soba (sea urchin buckwheat noodles in Japanese) at Soba-Ya.
Just before leaving Green Island, I bent down and picked up a few sea urchin shells, which I can display on the bookshelf of my home to remind myself of the sensation of the Caribbeans.
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