Janice Richards was born in Eastpoint in 1945 and has been shucking oysters since 1960. Her mother taught her the trade when she was a girl. Early on she learned to take her time to shuck a clean oyster. Janice married her husband, Johnny Richards, an oysterman, at the age of fourteen. They've worked at a handful of seafood houses over the years, and today they work together at Tommy Ward's oyster house, 13 Mile. Johnny gets the oysters, and Janice shucks his catch. But these years of shucking have taken their toll. Janice's legs are weak from the years of standing at the stalls, and the whirring blade on the shucking machine is a danger she faces every day. She loves it, though. Janice says she'll be shucking until she dies.

Scope and Content Note
In this interview conducted on March 23, 2006, Janice Richards, a shucker at Thirteen Mile Oyster House near Apalachicola, Florida, shares her experiences and insights into the oyster industry. Janice, who has been shucking oysters for over forty-six years, discusses her family's history in the area and their involvement in the seafood industry. She talks about her mother's work as an oyster shucker and the challenges of supporting a large family. Janice provides details about the different oyster houses she has worked at and highlights the variations in prices and shucking techniques. She mentions the transition from manual tools like knives and hammers to using oyster opening machines, explaining the advantages and disadvantages associated with the machines. The interview delves into Janice's typical workday, starting early in the morning and aiming to finish by early afternoon. She discusses the productivity of other shuckers and emphasizes the importance of maintaining their own shucking machines. Janice also addresses the financial aspects of shucking, mentioning the expenses shuckers incur, such as purchasing their own machines, aprons, and gloves. Janice expresses concern about the declining number of younger people involved in oystering and shucking. She suggests that the future of the industry may rely on Mexican workers, as there is a shortage of younger workers. She discusses the quality of oysters and highlights the skill differences among shuckers. Janice recommends specific shuckers whose oysters are known for their good quality. She recalls an incident where she advised against purchasing Louisiana oysters due to their poor quality and shares her preference for shucking bay oysters over Louisiana oysters. The interview covers various topics related to oystering and shucking, including meal breaks, personal preferences for eating oysters, the use of shucking stalls and tools, the history of oyster houses, and the transportation of oysters using chutes and tractors. Janice emphasizes the importance of higher stalls to avoid standing in water and discusses the lack of formal education among many oystermen, highlighting the need for alternative job opportunities. Janice expresses her love for her work and dedication to shucking.