A MODEL OF CULTURAL AND ECONOMIC AID
The following proposal has a clear goal and mission in it's execution.
-
To develop a model program to aid Oyster Harvesters to extend their harvesting hours by having shoreline access to quickly and efficiently cool their product to FDA standards and time limits by intermediate holding and cooling. This intermediate shoreline holding and cooling will extend the harvesters ability to increase harvesting hours and hold their product in safety standard conditions while being able to continue harvesting.
-
Provide a central place for gatherings, meetings, or other activities in an atmosphere open and geared to the unique culture and heritage of the Oystering Community. To provide a place where the culture and heritage of the Oystering Community can be displayed and shared as a unique industry vital to the community and economy.
-
While providing a greater sense of identity and place promoting a greater influence over the marketing of their product and control of product demand and supply. To this end exploring the possibilities of Open Market and public sales.
-
The economic struggles of Oysterman
-
The History of Sportsman's Lodge and Marina as historically central to the Oyster Industry
-
Proposal of a model Cultural and Economic Aid
To the Eastpoint Oystering Community
THE ECONOMIC STRUGGLES OF OYSTERMAN
Currently 1.6 million BP dollars are being spent on the Franklin County, “We're Salty” campaign to attract tourist. Millions have been spent to assure Florida and the Country our waters are clean and our Seafood is safe. Currently Business Revitalization and the restoration of resources is a main priority. Environmental standards are being rewritten to aid those who would add to jobs and tourism.
The Oyster tongers are a cultural icon in Florida's maritime history and perhaps one of the most neglected industries. They are an independent loosely organized business with work values and ethics passed down from generations. The workers who harvest Apalachicola oysters are a unique culture producing 90 percent of Florida's oysters and 10 percent nationally. The monetary value produced equals any large industry in the State of Florida. Yet there is no corporate structure or support system for employees. Oysterman have no guaranteed pay check, they have no insurance program for them or their family. The oysterman has no sick leave pay or retirement benefits. Yet, when local politics speaks of the monetary value of that industry it is 20 million plus per year and thousands of dollars per day. Out of that thousands of dollars the normal oysterman who fully supply’s all his own resources such as boat, motor, fuel, and tongs does well to profit 100 dollars per day after expenses. Currently, with the FDA regulations and the sometimes unscrupulous control of seafood processors claiming a lack of orders harvesting is limited sometimes to two days a week. Seafood Processors have long used the supply and demand of orders to control the market price given to the Oysterman.
The extreme challenges of the Oystering culture are more rigorous than any occupation in the Apalachicola Bay seafood industry. Besides personal economic struggles the list of threats and challenges to both their culture and production are tremendous. Their harvest and livelihood are subject to the unpredictability of weather which can fully destroy their ability to harvest. Such was the case during the Kate and Elena event of 1985. Economically it took years to bring back oyster beds the storms destroyed. Catastrophic storms, year long droughts, and changes in water flow are an ever present uncertainty. The Oyster Industry faces the effects of water pollution, population growth, and it's outcome of condominiums, gated communities, retail shopping centers, and a declining interest in the hard work of oystering as a livelihood. Yet for all this there is no concerted effort by any organization of County, State, or Nation to support or preserve this unique culture and multi-million dollar industry.
The normal oysterman is up at daybreak and stands in harsh heat or cold for hours doing pure muscular labor. They lift and handle hundreds of pounds of oysters manually into their small boats. Raking five pounds at a time from the Bay floor with 10 ft oyster tongs they bring the oysters to a culling board where they sort and handle every oyster. They then bag them into 60 to 100 pound bags and load them off the boat and then have to unload them at the processing house. With all their expense of boat, motor, fuel, tongs, boots, culling irons and hard labor they receive at most 15 to 18 dollars per 60 pound bag.
IS IT WORTH THE STATE'S EFFORT TO SUSTAIN AND SUPPORT THIS CULTURE AND INDUSTRY?
With all these personal challenges the U. S. Department of Agriculture considers raw oysters a challenge to Public Health because raw oysters can convey bacterial disease to consumers. The State regulation of this cultural industry is the greatest current threat to sustaining the working tradition of Eastpoint and Apalachicola oyster workers. These regulations impact the whole economy of Eastpoint where 90 percent of the community is dependent on the health of the Bay and industry. These regulations affect families and children directly in their ability to sustain themselves. But again there has been no effort of DCA or Department of Families and Children to compensate for the loss these regulations cause. Families, shuckers, packers, distributors, and business representatives are all adversely impacted. But none are more impacted than those who are actually doing the labor and producing the product. The impact to the families brings to question the simple ability to pay rent, electric, and feed their children. That imposed by the State should also be in some way compensated by the State in support of both culture and industry. FDA, the Department of Agriculture and Aquaculture, and the Fish and Wildlife Commission all impose and enforce these regulations for the health and well-being of society. Unfortunately the health and well- being of the producer is being by-passed.
In 2010 the Deepwater Horizon oil spill disrupted the industry in every way. But having injured the livelihood of oysterman they realized their responsibility for compensation.Though compensation was made by BP the compensation did not equal the disruption. Two events scarred the industry: The opening of beds to harvest before oil reached the Bay and the subsequent pay-offs which motivated oysterman not to harvest. The impact was an economic outfall which was a short-lived boom of instant cash. But now that boom has turned to bust as the FDA has imposed new cooling rules for oyster harvesting. Coupled with a first time outbreak of Cholera in April and May of this year the Oystering community is now in a recession not of their own making. Rent, electric, groceries, and the expenses such as 300 dollar tongs are needs that are now hard to meet. With all the other challenges and now regulations limiting ability to harvest the agency which should support and sustain the industry may deal a death blow if mediation does not occur.
Vibrio vulnificus can be life-threatening to people with serious underlying health problems such as liver disease, diabetes, cancer, or immune disorders. Florida’s proposed rules, which require oysters be delivered to dealers no later than 1 p.m. in April, May, October and November; noon in June and September; and 11 a.m. in July and August, has
drawn scattered criticism from harvesters. Certified seafood dealers would also be impacted by the new rules, which require them to place harvested oysters in refrigerated storage by 2 p.m. in April, May, October and November; by 1 p.m. in June and September; and by noon in July and August.
The Interstate Shellfish Sanitation Conference plan calls for states whose waters have been confirmed as the original source of oysters associated with two or more Vibrio vulnificus illnesses to require that oysters be refrigerated within a specified time after harvest to slow the bacterium's growth. The higher the water temperature, the sooner the oysters would have to be refrigerated.
For example, oysters taken from an affected site during a month with an average monthly maximum water temperature of more than 84 degrees Fahrenheit (29 degrees Celsius) would have to be chilled within six hours of harvesting. Oysters from cooler waters could be kept unchilled correspondingly longer. The times between harvest and cooling result from FDA research on how rapidly Vibrio vulnificus multiplies in unrefrigerated oysters after harvest.
Currently this limits the time of potential harvesting to five hours per day from start to finish. The economic impact on the individual oysterman amounts to thousands of dollars of lost income. It should be understood that the income of the normal oysterman is marginal even in the best of times. This added burden creates a near poverty situation. Also the exact effectiveness of this plan for the reduction of Vibrio bacteria has not been established in practice but only in theory. The proposed rules could contribute to the vibrio problem, since oystermen, returning at basically the same hour of the day will create long waiting lines that will increase the time to unloading. So, even if the Oyster Harvesters overcome the economic hardship of less harvesting hours it may be found the measure as proposed will not be effective. No sound solution has to date been forwarded by anyone that is viable and beneficial to either aid or compensate the individual oysterman.
THE HISTORY OF THE SPORTSMAN'S LODGE PROPERTY AS CENTRAL TO THE OYSTER INDUSTRY.
Since the turn of the century oysters have compromised the principal Industry of Franklin County. Records dating back to 1907 show that the Sportsman's Lodge and Marina property have always been central to the Seafood Industry in Franklin County. Many original families owned the property at one time or another and sold it as economics dictated. The Dodds, Hoffmans, and Vroomans were among early original owners. In 1934 a Grant of Riparian Priviledge was given to the State of Florida by the owners so they could remove dredge and fill for the new Apalachicola Bridge. The property changed ownership seven times from 1907 to 1944. Another note of interest is that on December 9th 1960 the owners granted a Right of Way in Perpetuity to Franklin County. This established the Sportsman's Lodge and Marina as a refuge for use of the public in times of crisis and emergency and mentions boat basin facilities and any docking facilities connected to the property.
Robert D. and Edda Allen received the property by deed in 1974. The property which had been purchased by a religious group from New york had fell into a State of disrepair. The Allens in true pioneer spirit began to take the various structures and rebuild them into a viable business. Their primary goal was to serve the fishing community and to have a place anyone could call “home.” The Allen's worked with the State Agencies, local County Commission and Health Department in permitting and building. Locals as well as people from every nation were attracted to the Lodge. Mr. Allen always made sure any Oysterman or fisherman had access via Indian Creek to the Bay. After 11 years hard work disaster struck from two hurricane events, “Kate and Elena.” Not only was the Lodge and Marina destroyed but the whole economy and especially the Oyster Industry was damaged to such extent speculation was it could not be rebuilt.
The work the Allen's did during that time is best expressed in a letter of commendation given the Allen's from the Franklin County Seafood Workers.
Instead of immediately rebuilding their own ruins in 1985 the Allen's reached out to the community at large and provided their land and energy to aid and support the Oyster Industry. But slowly they did rebuild and again with the community and it's primary industry in mind. Mr. Allen in the late 80's began rebuilding a structure with a fishing dock with his daughter's wedding in mind. Acquiring building permits from the County he began to renovate the structure. By the year 2000 he determined it would make a great place for local people to come and meet. Also many Oyster workers who did not have the means for a large wedding were given the wedding of a lifetime in the restaurant building. To farther provide public service and local employment Mr. Allen opened a working State Permitted and State approved Restaurant. It was made clear it was a place Oysterman were welcomed. They were given discounts and full plates. Also the Franklin County Seafood Workers held their monthly meetings there.
Whether by jealousy or politics in 2002 a barrage of attacks began against the building. It began with allegations of illegal water and sewer connections and ended with a “Consent Order” from DEP that basically meant tearing down the structure. Mr. Allen had no choice but to close the building to the public. Although thousands of dollars were spent in defense and every agency petitioned it seemed no defense was acceptable.
During the months when the oyster “summer bars” are opened the lodge is the closest launching place on the Bay. A large portion of the Oysterman launch and unload in the Indian Creek channel. This building and land with it's heritage of support of the industry is an ideal location to begin to revitalize and restore the largest and oldest industry in Franklin County.
PROPOSAL FOR A MODEL OF CULTURAL AND ECONOMIC AID TO THE EASTPOINT OYSTERING COMMUNITY
As the Oystering Community of Eastpoint has been economically challenged, by storms, oil spills and multiple regulations we propose to offer aid in the form of an intermediate cooling and holding facility. The White Eagle Restaurant building is centrally located where Oysterman launch and unload for summer bar harvesting and already is equipped with a walk-in cooling unit. Oyster harvesters can cool their product to FDA standards and then resume harvesting.
This will assure the fastest possible time from harvest to cooling as the product will only be delivered to the shoreline and immediately stored and held at FDA standard temperatures. This will also relieve to a degree the amount of product delivered at any one time to the processing houses and reduce waiting time for delivery.
As the Oystering Community of Eastpoint has been culturally neglected as a main part of the heritage of Franklin County and the State of Florida. We propose the White Eagle Restaurant Building be dedicated as a central gathering place for any events desired and agreed on by the Franklin County Seafood Workers. Equally we propose this building be dedicated to the education of the public as to the importance and ways of the unique Oystering Culture. We believe this can be achieved through displays to locals and tourist of Oyster Heritage and the it's importance to the economy. Also educational speakers from different areas of Government and Science will have ample space and resources to share their knowledge of Oystering Culture.
As the Oystering Community of Eastpoint has been loosely organized and is an independent business we propose that focus be given to the past, present and future state of the industry. We believe this can be accomplished with mediation and improved communication with State and Federal agencies. We propose the goal of developing guidelines over time where the everyday Oyster harvester has some autonomous control and voice in both supply and demand. We believe these aims and goals are vital to the support and continued vitality of an important industry. Therefore we ask the aid and assistance of all State Agencies and all who desire to support the oldest and largest industry in Franklin County. The Allen family and Sportsman's Lodge Motel and Marina have dedicated nearly 4 decades to the economy and well being of this area. It is their desire to do all that is possible to aid and support their community and the Oyster Industry of Eastpoint.