Alexander Chavis, a twenty-seven-year-old male, is a dedicated worker at Bergie’s Seafood in New Bedford. Originally from El Salvador, Chavis moved to the United States when he was sixteen years old in search of better opportunities. Prior to his move, he assisted his mother in her small restaurant business and had aspirations of becoming a teacher. However, the high cost of university education in El Salvador led him to seek opportunities elsewhere. Upon his arrival in the U.S., Chavis was helped by friends and family in New Bedford to secure his first job in fish packing. He quickly developed a liking for the work and has since learned all the tasks involved in fish processing and preparing orders for customers. Chavis has been with Bergie’s Seafood for over eleven years and considers it his second home. He enjoys his job and takes pride in teaching new workers how to cut and pack fish.

Scope and Content Note
The interview with Alexander Chavis, conducted by Corinn Williams on March 25, 2017, provides an in-depth look into the life and work of a seafood processor in New Bedford. Chavis shares his journey from El Salvador to the United States, his initial experiences in the seafood processing industry, and his growth within Bergie’s Seafood. Chavis discusses his daily responsibilities, which include supplying fish cutters with the necessary amount of fish to fill orders, coordinating the processing, and ensuring the completion of orders for shipping. He also talks about the equipment used, the process of preparing fish for cutting, and the challenges of the job, such as learning the different types of fish and dealing with the smell. The interview also touches on the dynamics of the workplace, including the diversity of the workforce and the division of labor between men and women. Chavis also discusses the changes he has observed in the industry, such as the decrease in fish supply and the introduction of cutting machines. Chavis's narrative provides valuable insights into the experiences of immigrant workers in the seafood processing industry, the operations of a seafood processing plant, and the changes in the industry over time.