For this project, we partnered with marine biologists, aquaculture production specialists, shellfish aquaculture farmers, and local restaurants. Following circular economy principles, our design research began by imagining an urchin integrated multi-trophic aquaculture farming model with the potential for remediating the ocean, designing from urchin waste, and promoting new ways of introducing urchin into our diets through close collaboration with local restaurants.

In the first phase of the project, we utilized the RISD Nature Lab to explore the urchin's physiology and morphology. We used a Scanning Electron Microscope (SEM) to take 216 images of an Atlantic green sea urchin’s shell and spine fragments on a rotational stand from six different angles. 

The second phase of the research focused on designing a biomaterial made from urchin shells and urchin's spines.

Echino Clay—originated from the chunks of calcium citrate precipitate was heated to around 1000 degrees Fahrenheit (538 degrees Celsius) to remove impurities. The resulting urchin powder is then mixed with mineral and natural binders to maximize the material’s texture and hardness. 

Echino Glaze—Urchin shells consist of magnesium-rich calcium carbonate. Calcium carbonate is commonly mined, but the mining process greatly contributes to the  environmental issues and climate crisis, and that led us to think about urchin skeleton as an alternative to dolomite. Urhin powder is combined with Custer Feldspar and Edgar Plastic Kaolin (EPK) to create a functional glaze. 

Echino Dye—we developed a proprietary dye extraction process that separated urchin pigment from the urchin shell, resulting in a palette of water-soluble colorants that range from pinks and blues to purples that can be used as a more sustainable alternative to the chemical processes used in the textile dying industry. 

The third stage of this project united the research, images, artifacts, and textiles created with the Echino Dye, Echino Clay, and Echino Glaze to create a dining experience.

The Urchin Futures dinner menu featured uni donuts—small brioche donuts filled with a seasoned sea urchin mousse and rolled in seaweed powder and spices. Raw sea urchin with Rhode Island fish crudo kohlrabi and apple dressing highlighted other local underutilized and less-appreciated species. Sea urchin custard with oysters was a set custard made with sea urchin, seafood stock, and local eggs. It was then topped with crunchy sesame seeds, oysters, hibiscus pickled carrots, and kelp from Winnegance Farm. The dinner functioned as an edible representation of urchin integrated multi-trophic aquaculture model that was created through conversations with marine biologists and local farmers in the first stage of our research.