Perhaps you have felt the soft sand between your toes here at Post Island Beach. This isn’t just a beach. It is a place steeped in history and community spirit.
Post Island itself is part of Quincy. It sits about eight miles south of downtown Boston. Once upon a time around 1850, this land was part of John Quincy Adams’ estate. Imagine that.
Later, the land was divided. These small parcels were sold to people from South Boston and Dorchester. Post Island became part of the “Irish Riviera”.
Around 1900, a man named Robert Henry Hunter built a family cottage here. He was the storyteller’s grandfather. This cottage saw many summers and many storms.
Post Island was a self-contained world. It consisted of only 40 private houses. They were nestled between middle-class neighborhoods. These neighborhoods were Hough’s Neck and Adams Shore. Although not posh, Post Island felt exclusive because of its salt marsh surroundings. For children, the streets and the beach defined their world.
Occasionally, they would venture out. They visited Perry’s Store across from Hunter’s Sea Foods. Evenings meant a stroll to Dairy Queen. Ten or fifteen cents could buy you a mountain of ice cream.
The family of Robert Hunter was very innovative. His son Bob developed a machine. It cleaned and recycled fats used in deep frying. This company, R.F. Hunter Company, is still running after 75 years. It played a significant role for Howard Johnson’s and Dunkin’ Donuts.
Bob was the inspiration for “Bull Gordon”. He was the character in the book “Stripah Love”. Bull Gordon knew fat. He realized clean oil made food taste best. So he invented a simple pump and filter. It cleaned the fat and extended its life. He called it the Gordon Filtron.
Howard Johnson wanted to serve golden fried clams. He asked Bull about his grease secrets. Johnson’s plan was to open restaurants. These restaurants would have recognizable orange roofs all over the country. Bull agreed to outfit his fryers with Gordon Filtrons. Dunkin’ Donuts also used the Gordon Filtron to improve donuts. The restaurant closed to focus on manufacturing the Gordon Filtron.
The cottage at Post Island was a constant. It stood for over a hundred years. It survived Nor’easters and hurricanes. However, in March 2017, a storm destroyed the cottage. The storm also devastated much of Post Island. Because of the damage, the seawall was raised for the third time.
Life cycles back to Post Island. For many, it’s a connective tissue. Baseball is, too.
There were annual trips. These trips to Fenway Park and Nantasket Beach were part of summer. Taking a boat from Post Island offered a unique experience.
Nantasket Beach is a two-mile stretch of sand. It was once the last stop on the trolley for Bostonians. They sought relief from summer heat. The water is colder and the waves are higher here.
Post Island Beach is more than sand and water. It is a place of memories. It is a place of community. Take a moment to appreciate the history beneath your feet.