James Hicks

Location of Interview
Collection Name

Florida's Forgotten Coast

Description

Florida's Forgotten Coast oral history collection includes twenty-one interviews documenting the seafood industry in Franklin County, Florida, with an emphasis on Apalachicola, plus two interviews relating to tupelo honey. Original Collection Housed at Archives & Special Collections at the University of Mississippi and online at www.southernfoodways.com.

Interviewer
Date of Interview
12-04-2005
03-24-2006
Transcribers

Shelley Chance

Principal Investigator
Audio
Transcript
Abstract

In 1942, the year James Hicks was born, dozens of families lived and worked thirteen miles west of Apalachicola. Their lives revolved around Miller's Fish & Oyster Company on the west end of the Apalachicola Bay, with a clear view of Indian Pass and St. Vincent Island. The Hicks family was one of those families. James's father, Henry Harrison Hicks, worked for the Millers. James followed suit, working on the bay by the time he was twelve years old. He oystered for near thirty-five years before he decided to hang his hat and get a more reliable job. Today, 13 Mile is the name of the seafood house that was once Miller's. James is still very much connected to the place and to oysters. His wife, Oddys, is a shucker out at 13 Mile, and James opens oysters from 13 Mile for his loyal customers at Papa Joe's Oyster Bar & Grill in downtown Apalachicola.

Scope and Content Note
December 4, 2005: James Hicks, a native of Apalachicola, Florida, discusses his family's involvement in the seafood industry and their work as commercial fishermen, focusing on oyster, shrimp, crab, and flounder fishing. He shares his experiences of starting work on the bay at a young age and describes the challenges faced, such as cold and wet conditions. Hicks explains the techniques used in oystering, including the use of tongs to locate oysters and shells on the bay's bottom. He also mentions incidents of losing tongs and falling overboard while oystering. The interview covers the layout of oyster boats, different locations for oystering, and the changes in the industry due to storms, bay closures, and red tide. Hicks expresses his love for oysters and mentions his current job at Papa Joe's Oyster Bar, where he shucks oysters and occasionally cooks. He discusses the history of oyster prices, taste preferences for oysters, and the use of various toppings. Hicks keeps a collection of hot sauces at the bar, which he shares with customers. The interview briefly touches on the Seafood Festival, including the nomination of a King Retsyo and Seafood Festival Queen, as well as the claim of oysters as an aphrodisiac. Hicks reflects on the changes happening in Apalachicola, both positive and negative, and emphasizes the need to adapt. He also talks about the beauty of the area and the friendly nature of the people. The conversation briefly mentions hunting and concludes with Hicks acknowledging the unpredictable nature of the water and tides.

March 24, 2006: Amy Evans interviews James Hicks at Papa Joe's Oyster Bar in Apalachicola, Florida.  They examine photographs from the past, including one featuring oyster unloading, where Hicks identifies his father and brother. James traces his family's history in the area, with his father initially oystering on state-owned bottomlands before moving to Thirteen Mile. The transition of ownership from Miller Fish & Oyster Company to Buddy Ward and Sons is discussed, with Buddy Ward marrying Martha Pearl Ward, the original owner's niece. Hicks recalls the close-knit community at Thirteen Mile, the housing provided for families, and the disappearance of those houses over time. He shares his personal experiences growing up working at Thirteen Mile, briefly mentioning a two-year stint in Panama City before returning. The interview also delves into Hicks' relationship with his wife, Oddys, who excels as an oyster shucker. The dynamics of payment for shuckers and the potential obsolescence of oystering in the area due to a lack of interest from the younger generation are explored. The interview concludes with a discussion on preserving the history of Thirteen Mile and Hicks' involvement in an upcoming event at the location. Overall, the interview provides insights into the history of Thirteen Mile, the community dynamics, and Hicks' personal experiences in the oyster industry.


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