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Transcription: [00:07:12]
{SPEAKER name="Christina Gray"}
No, not really I guess I live closer to it than any, other than Velvet and Bunty.
[00:07:22]
{SPEAKER name="Christina Gray"}
Some new family loves me. And that's the farthest, than down, that's the farthest they can hold. Oh wait. Less of course. [[?]]
[00:07:28]
{SPEAKER name="Shelia Montague Parker"}
Okay, is there any type of union or trade association?

[00:07:36]
{SPEAKER name="Christine Gray"}
No.

[00:07:37]
{SPEAKER name="Shelia Montague Parker"}
What's your hours now?


[00:07:40]
{SPEAKER name="Christine Gray"}
Well, presently, I go in at 5 and I work until 8 and then come home and babysit.

[00:07:47]
{SPEAKER name="Shelia Montague Parker"}
Okay. Was 5 O'clock always your hour for going in or--

[00:07:53]
{SPEAKER name="Christine Gray"}
Yeah, he changed it about a month ago, I started going in at 7. But now that the its time for the business to pick up
we starting again at 5.

[00:08:06]
{SPEAKER name="Shelia Montague Parker"}
Okay. I think I asked you this before, but what do you like most about about your job?

[00:08:14]
{SPEAKER name="Christine Gray"}
Yeah, I told you before.

[00:08:15]
[[laughs]]

[00:08:16]
{SPEAKER name="Christine Gray"}
I like it because basically we're our own boss, and as long as we go in, do our work, and sometime we,
because most of the time we have no contact with the boss at all. We just go in and go to work and come on late. [[?]]
[00:08:32]
{SPEAKER name="Shelia Montague Parker"}
Okay. Who usually opens up or he just come in to open up and just?

[00:08:37]
{SPEAKER name="Christine Gray"}
Yeah, Norman opens up, he brings the boys down to get us started and then he go around and pick up all
the girls. And after that he in his office all day long on the telephone most of the time.

[00:08:48]
{SPEAKER name="Shelia Montague Parker"}
Okay. How has oyst-- clam shucking changed over the years? What changes have you seen?

[00:08:59]
{SPEAKER name="Christine Gray"}
Money, we are making more money now than we used to for Pam.

[00:09:06]
[[background noise, shushing]]

[00:09:12]
{SPEAKER name="Shelia Montague Parker"}
Okay. Has anything changed in the last few years that, that makes your job a little easier? Any changes to the way
you get your clams or anything?

[00:09:23]
{SPEAKER name="Christine Gray"}
Yes, since we been doing it at Denton, they are allowed to dip the clams in hot water and they dip them in the hot water and that'll loosen that skin up.
But that's the hardest thing about shucking clams you got to get the skin off.

[00:09:39]
{SPEAKER name="Christine Gray"}
Once they dip them in the hot water then they dip it in ice water, some pound it, its alright with the health department that they can do that and that make it much easier to shuck, much faster.

[00:09:53]
{SPEAKER name="Shelia Montague Parker"}
Are the oysters and clams usually packed right there on sight?

[00:09:57]
{SPEAKER name="Christine Gray"}
Yes

[00:10:01]
{SPEAKER name="Shelia Montague Parker"}
Okay, how has the management procedures changed over the years?