Interview with Tom Jefferies

Charles Brower is a seasoned fisherman and bayman, hailing from a long line of individuals who have made their living off the waters. Born and raised in Baldwin Harbor, he began his fishing journey at the young age of 15 under the tutelage of his father, who taught him the art of cod fishing. Brower Avenue itself is named after his great-grandfather, showcasing the family's deep connection to the fishing industry. Throughout his career, Charles Brower primarily engaged in net fishing, specifically using a gillnet.

Cory Weyant is a seasoned bayman and dragger fisherman with over forty-five years of experience in the industry. He has witnessed significant changes in his line of work, particularly in the Freeport area where he has lived since he was two years old. Weyant's career has spanned several decades, during which he has seen a decline in the number of small trawlers in his area and a dramatic decrease in the abundance of fish. He attributes these changes to overfishing and the advancement of fishing technology. Despite the challenges, Weyant has managed to adapt to the changing circumstances.

Mr. Combs comes from a long line of baymen. He speaks about being a captain, shipbuilding, and other experiences in the fishing industry.

Edward (Lowell) Ockers is a lifelong resident of West Sayville. Lowell was born and raised in the area and started working on the bay after returning from the Navy in 1957. He began his career by catching eels using traps purchased from his father, a bayman. In addition to his fishing endeavors, Lowell engaged in other activities to support himself. During the winter, he found work bulkheading, cutting ice, and digging clams to earn some grocery money. He also participated in scalloping, crabbing, and even sailing on the ice when the bay froze over.

Tony Sougstad is a seasoned fisherman and the captain of the boat E.T. He is also the owner, chief cook, and bottle washer of the boat. His fishing activities are strictly ocean-based and vary by the seasons. He mainly fishes for whiting and fluke. Sougstad is also skilled in making nets and other necessary fishing gear. He is a dedicated worker, emphasizing the importance of perseverance even during tough times. Sougstad is also involved in the marketing side of his business, selling his catch to various markets, including the New York Fulton Fish Market.

Jack Combs was born on May 1, 1988, and grew up in Freeport and Massapequa, Long Island. He spent his childhood surrounded by the bay and developed a deep connection to the marine environment. Jack's family owned a bay house and a houseboat on Goose Creek. His father and grandfather played significant roles in shaping his love for the bay, with fishing trips in Greenport and oyster shucking being regular activities. He later took over Captain Jack's Bait Station, where he continued the family tradition of stunts and tricks to entertain customers.

In this interview fisherman Bill Reed of Hampton Bays, Long Island, talks about warning signs of hurricanes and storms, close calls on the water, and how his life as a fisherman has changed over time.  Topics include regulations, occupational culture and Superstorm Sandy.

John Remsen, Sr. is a skilled boat builder who has dedicated his life to constructing garveys and other types of boats. During his lifetime, John has built approximately 100 garveys at an average rate of 5 per year. Throughout his career, John Remsen Sr. built boats for various individuals, including fishers such as Fred and Dott Verity, Elwood Verity, Jacki, the Millers, and clammers like Billy in Oceanside, among others.

Frank Cona, a fifth-generation fisherman from Macata, a small town in southern Sicily, Italy, was born on June 7, 1987.  Cona grew up in a fishing family.  At six, Frank began assisting his father and older brother on their family’s dragger boats, primarily cleaning fish and eventually becoming a captain.  In his hometown of Macata, shellfishing was not practiced; instead, Frank's fishing endeavors revolved around haul seining for sardines and anchovies.