Andrea O’Neal is a Cordon Bleu trained chef from Sacramento. She’s working on the slime line at PFI this summer
Every year hundreds of people come to Petersburg from all over the world for a summer job. They’re here to work in Petersburg’s seafood processing plants where millions of tons of salmon and other seafood are packaged up and sent to far flung parts of the planet. The canning factories are a crucial part of the industry which drives Petersburg’s and Southeast’s economy. But what about the people who can the fish? What are their stories?
This summer KFSK would like to present a few of the life stories of the people who work those long, hard hours on the slime line.
Today we meet Andrea O’Neal. She’s a 47-year-old, Cordon Bleu trained chef from Sacramento, California. She sat down and talked to KFSK’s Joe Sykes about food, fresh fish and her father. But first she explained why she’d ended up in Petersburg.
