At Larsen Bay, a cannery where the tenacious rhythm of salmon season holds sway

The steam whistle exudes a pink cloud as it announces break time. A forklift loaded with cookies and hash browns zips from the mess hall across the wooden planks on which the Larsen Bay salmon cannery is built. The forklift stops in a corridor within a corrugated metal warehouse. “Form Two-Lines,” a hand-stenciled sign instructs, pointing to either side of the table. The staff places the food on the table, alongside oversized coffee thermoses. It’s time for mug-up. Icicle Seafoods employees rush past other handmade signs on their way to the cookies. Slime line workers with rubber-soled shoes and hairnets pass signs warning “Do not enter, hot cans!” at the juncture where golden tins are transferred from the cavernous pressure cookers, called retorts, into the building where the cans cool. click here to read the story 10:26