The National Museum of the Pacific War presents an oral interview with Al Jowdy. Jowdy enlisted in the Navy in July 1942 at the age of 15, with his parents’ consent. His first assignment was pulling bodies out of sunken ships in Pearl Harbor. At Guadalcanal, his ship was torpedoed. Due to the presence of enemy subs, he could not be rescued initially and spent two weeks floating in a raft. Then he joined a rescue effort to aid the USS Wasp (CV-7), only to be torpedoed again, spending another four days in the water. Jowdy was then assigned to the USS Salt Lake City (CA-25), patrolling the Bering Sea and participating in the Battle of the Komandorski Islands as a second loader on a 40-millimeter. After witnessing the Marianas Turkey Shoot and also seeing MacArthur film his famous return, Jowdy participated in the bombardment of Iwo Jima, amidst kamikazes and suicide boats. After the war, he survived a typhoon and served occupation duty in Japan, later transporting troops as part of the demobilization effort before being discharged in January 1946.

The National Museum of the Pacific War presents an oral interview with Al D’Agostino. D’Agostino joined the Merchant Marine in 1945 and received training in Brooklyn. Upon completion, he was assigned to the SS Monterey where he worked as a butcher. His first trip to the Pacific was transporting European troops, who were unhappy about the looming invasion of Japan. The war ended while the Monterey was in transit, and the soldiers returning home were a much happier bunch. Even more joyful was the reunion of families when the Monterey picked up war brides and their babies from all over the Pacific and brought them back to the States. He transferred to a Liberty ship that brought German war criminals back to the States from South America, although he believes that the majority of the passengers were actually concentration camp survivors. D’Agostino was discharged but was drafted again during the Korean War and served as a radio relay operator atop a mountain in dangerous and harsh winter conditions. When he was discharged a second time, he applied his kitchen experience and attended Cornell’s hotel school. D’Agostino became the director of food service for Trans World Airlines. Before retiring, he moved …