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Ark of TAsTecolombiaevery year, hordes oF black crabs (gecarcinus ruricola) undertake the long journey From the sea to the interior oF providencia, a small caribbean island 750 kilometers north oF the colombian mainlandthe crabthat liveson the mountainsilvia ceRiani and andRea amato100 almanaCFrom San Andrés it takes just 20 minutes by plane to reach Providencia, the larger island that gives its name to the Colom- bian department, which also includes the island of Santa Catalina. Here, every year, the undertow pulls the eggs of the black crab (Gecarcinus ruricola) into the sea, where they hatch. After the young crabs return to the beach, they begin their long journey towards the island’s interior, into the bosque seco zone, and up a promontory that rises 360 meters above sea level. They scurry relentlessly towards their destination, their claws frenetically clicking as they cross as- phalt, dodging motorbikes whose driv- ers are forced to brush them away from the road. At the height of their migration, they can bring traffic to a complete halt. The crabs spend much of their life away from the sea, returning once a year, as adults, for the mating season.harveSterSand proceSSorSBecause of this peculiarity, the black crabs of Providencia, marine animals who live on land, are not fished, but harvested. They come out of their bur- rows as the sun goes down, the ideal time for finding them as they move through the forest undergrowth. The harvesters need only a few rudimenta- ry tools – a rechargeable lantern to light up the darkness, a pair of rubber boots to avoid being nipped, a machete to cut through the bushes and low branches, and canvas or plastic bags to transport the crabs. Some harvesters also need a means of transport, often a motor- bike, sometimes a horse.The local community not only harvests the crabs, they also process them too. Whole families of Raizals (the name for the island’s inhabitants, descendants of a mix of African slaves and British sailors) are involved in the processing,© arChIVIo Slow Food