Richard Pasquill
The Working Waterfront Festival Community Documentation Project
The Working Waterfront Festival Community Documentation Project is an ongoing oral history project documenting the history and culture of the commercial fishing industry and other port trades. The project was begun in 2004 in conjunction with the Working Waterfront Festival, an annual, education celebration of commercial fishing culture which takes place in New Bedford, MA. Interviewees have included a wide range of individuals connected to the commercial fishing industry and/or other aspects of the port through work or familial ties. While the majority of interviewees are from the port of New Bedford, the project has also documented numerous individuals from other ports around the country. Folklorist and Festival Director Laura Orleans and Community Scholar/Associate Director Kirsten Bendiksen are Project Leaders. The original recordings reside at the National Council for the Traditional Arts in Maryland with listening copies housed at the Festival's New Bedford office.
Azure Dee Westwood
Richard Pasquill is a successful seafood restaurant owner and manager based in Mattapoisett, Massachusetts. Born in Fairhaven, Pasquill comes from a Canadian (Newfoundland) background. His family has a long history in the fishing industry, with his father being a well-known figure in the New Bedford fishing community. Pasquill's restaurant, known for its fresh seafood and sushi, is a popular spot for locals and tourists alike, earning the reputation as "Where the Fishermen Eat." Despite the demanding nature of his work, Pasquill takes pride in his hands-on approach to running his business, from sourcing the freshest seafood to ensuring the highest quality of service for his customers.
Scope and Content Note:
This interview with Richard Pasquill, conducted by Janice Fleuriel on September 24, 2006, offers a comprehensive look into the life and work of a seafood restaurant owner in a fishing community. Pasquill discusses his family's history in the fishing industry, his daily routine, and the challenges and rewards of running a seafood restaurant. He provides insights into the seafood market, the process of sourcing fish, and the importance of community in his line of work. Pasquill also talks about the introduction of sushi in his restaurant, the process of hiring a Japanese sushi chef, and the cultural nuances involved in this aspect of his business. He shares his thoughts on the future of the fishing industry and his hopes for its improvement. The interview concludes with Pasquill reflecting on his work and the satisfaction he derives from it.
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