A cannery worker’s day began and ended with the welcomed smells of the messhall.A monotonous, usually wet, and strenuous day of cleaning guts and canning salmon commenced with a 7 am breakfast, at which workers gobbled down eggs, bacon, sausage, toast, pancakes, coffee.The blue room was reserved for the superintendent, the office workers, crew supervisors, and the occasional fish buyer or other VIPs.But, I remember wandering beyond the blue room and into the main hall where the cannery crew ate.
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These are the days I worry I’m still a drifting, unproductive hippie, just like when I first moved to Northern California in 2004 at 22.
I’d once worked in an Alaskan cannery — a processing plant where fish are gutted, cleaned, and fitted into cans — just prior to that migration to the Bay Area.