EditorialA red urchin, right, with purple urchins during a removal event in Albion Cove in Little River, Calif., July 21, 2018. (Gabriella Angotti-Jones/The New York Times)
EditorialMichael Doall, shellfish specialist at the School of Marine and Atmospheric Sciences at Stony Brook University, after harvesting kelp at the SUNY Maritime campus in the Bronx, May 2, 2022. (Johnny Milano/The New York Times)
EditorialFrom Conception To Communication: The Argument For Being Distinct, The Innovation Factory Stage, Advertising Week Europe, Picturehouse Central, London, UK - 17 May 2022
EditorialA portion of the purple sea urchins gathered by the commercial divers Byron Koehler and Gary Trumper off the coast of Albion, Calif., Aug. 24, 2021. (Dexter Hake/The New York Times)
EditorialBlack kelp flies as seen under a microscope. (Maine Department of Environmental Protection, Maine Healthy Beaches Program via The New York Times)
EditorialDasima (dried kelp) and gim (roasted seaweed) add seaside nuance to a creamy asparagus pasta in New York on March 17, 2021. Food Stylist: Monica Pierini. (Linda Xiao/The New York Times)