With the sun setting over Katama Bay, waders on, waist-high in water, and camera in hand I had the most delicious conversation about harvesting quahogs with this wonderful salty man – Paul Bangs. Our conversation kept flowing as I felt the true sense of what I was seeing, smelling, hearing, and documenting. Mr. Bangs, a Martha’s Vineyard local, harvests bivalves and other watery edibles year-round from the waters of his home shore. He is also the author of the most delicious savory Quahog pie I’ve ever tasted. Paul’s long-time friend and chef Dee Geiger from Tea Lane Caterers has deftly created a savory pie with delectable results from Paul recipes, AKA: Quahog Pie”. I love that Dee decorates the pie with a Quahog shell, center stage, bringing the sea into the grocery store and shopper.
With the sky turning crimson red and chimney orange our conversation continued until we reached the shore and downed some of the stray oysters Paul picked up while quahogging.
These photos about Mr. Bangs accompanied an article written by Ali Berlow for Cape Cod Life, published for the summer issue 2009.
