It looks like we got about 2 inches of new snow overnight here on the coast, but I’m trying my best to ignore it – too much of a good thing is becoming an annoying thing. Above is an image of Naskeag Harbor on very sunny Thursday. That’s MAYDELIN with her international diving flag hoisted in the left corner of that image.
We’re at the peak of Maine’s green sea urchin season when the spiny little cousins of starfish are mostly hand-harvested by divers in wetsuits and underwater breathing gear. (A few harvesters reportedly use small “drags” [dredges] to scoop them up.) Judging from her flag, MAYDELIN apparently is a diving vessel that other vessels must give wide berth to.
The green sea urchin (Strongylocentrotus droebachiensis) is a cold-water delicacy that’s loved by many for its bright yellow/orange reproductive organs, known as uni, which reportedly have a sweet, creamy, and intensely briny "ocean butter" flavor. They’re apparently enjoyed raw by many as sushi/sashimi or cooked with pasta or eggs. (Images taken in Brooklin, Maine, on February 19, 2026.)