The Oyster Shuckers, a group of individuals from the Bayshore area, share a rich heritage rooted in the maritime traditions of Port Norris, New Jersey. Their lives are interwoven with the rhythms of the Delaware Bay, where generations have toiled in the pursuit of harvesting and processing oysters. These men and women come from diverse backgrounds, each carrying personal histories that reflect the broader narrative of the oyster industry. Their work began in the early 20th century, with some starting as young as their teenage years, learning the intricate skill of shucking oysters from seasoned veterans. The shuckers' days were long and arduous, spent at the shucking houses where they meticulously opened shell after shell, often singing to maintain morale and camaraderie amidst the demanding work. Their hands, marked by scars and calluses, are a testament to the physical nature of their occupation. Despite the challenges, there was a sense of pride and community among the shuckers, who shared not only the workspace but also the daily experiences of life in a bustling industry that was once the economic heartbeat of their coastal towns.

Scope and Content Note
Seven local citizens of Port Norris, New Jersey, shared their stories about their lives and jobs as shuckers in the various packing houses in Maurice River, Bivalve, Shellpile, Port Norris, and Mauricetown, New Jersey. The panelists include Georgia Robinson, Florence Robinson, Freddie Smith, Beryl Whittington, Margaret Towner, Anna Young, and Sandra King. They describe how they shucked oysters using either the stabbing or cracking methods, what they were paid, and their living and working conditions. The program includes audience participation with questions and answers from the panel. The location was the John Wesley Methodist Church, Port Norris, New Jersey. Their conversation provides a comprehensive account of the oyster shucking industry as remembered by those who experienced it firsthand. The interviewees, a group of former oyster shuckers, recount their personal journeys within the industry, detailing the process of shucking oysters, the working conditions they endured, and the community they formed. They discuss the various sizes of oysters, the origins, and the relationships between shucking houses, as well as the familial ties that often brought them into the industry. The conversation delves into the seasonal nature of the work, the living conditions, and the transportation methods to and from the shucking houses. The shuckers also reflect on the camaraderie and the role of singing in lifting spirits during long workdays. The content further explores the technical aspects of the job, including the tools and techniques used, the payment systems, and the role of the union in negotiating working hours and pay scales. The shuckers share anecdotes about finding pearls, the competition among workers, and the sorting of oysters by size. The narrative captures the multicultural environment of the shucking houses, where diverse races and ethnicities worked side by side. The collection also touches on the decline of the industry and its impact on the workers and their communities.