Pete Halmay has been diving for sea urchins off the coast of San Diego for over 30 years. He’s 73, and has had his share of health problems, but he wouldn’t think of quitting any time soon. He jokes that he only has another 30 years left to fish until his wife won’t let him do it anymore.

Halmay loves his daily hunt for urchins — and wants the ecosystem to stay healthy. He takes only the finest urchins to sell to local restaurants. Sustainability, to Halmay, means “instead of going out there, and getting more and more, you get just the right amount.”

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Halmay’s story is brought to life in the 13th episode of The Victory Garden’s Edible Feast, where the Perennial Plate’s Daniel Klein explores San Diego’s food scene. Watch the episode to meet Thom Curry, an olive farm owner who explains how to make pure extra virgin olive oil; restaurant owner Trish Watlington, who gives tips on how to grow healthy peas and beans; and, finally, chef Javier Plascencia, who artfully cooks with quail, farro, and fresh roasted vegetables.

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