Fourth of July in Woods Hole is like marine biology Halloween — students from all the local laboratories pour into the streets dressed in patriotic costumes with a science theme. This is your chance to see PhD graduate students clad in balloons, clustered like sporozites or bearded like “G-nomes.”
I love this parade with all it’s quirky glory. Where else would you see blow-up Santa’s with “Year Round Jobs Wanted” signs walking next to the buxom “Brazen Belles,” a local burlesque show.
Or the Ward family in an Italian surrey celebrating 55-years in Woods Hole?
Even the sidelines are a visual treat, with freckle-faced little boys sucking bright red lobster barley pops and grandmothers sporting red, white and blue t-shirts and vigorously waving their flags?
Here are the photos that tell the whole tale, from the dancing lobsters to the vintage American flags. All I missed was the water balloon fight at the end, where as I heard it told, a near-riot broke out and a local police officer called for backup after the science students continued peppering him with balloons and laughter.
The not-so-sleepy town of Woods Hole kicks off the Fourth of July every year with a town parade sponsored by the Woods Hole Marine Biological Laboratory. The event showcases the summer lab students who convert their knowledge of the local marine life into festive water-themed floats.
Quicks Hole, an eco-friendly newbie to the Hole, joined in on the fun and passed out 300 Melville’s Olde Tyme handmade lobster pops to the crowd along Water Street on Sunday that included a coupon for a free bruschetta bite.
“We’re a restaurant that’s all about our community,” said Beth Colt, owner of the restaurant and Woods Hole Inn. “We are a Cape Cod loving establishment that only sources local seafood and produce. We love the locals and we jump at any chance to interact with them.”
Quicks Hole is a casual dining experience that offers Baja themed cuisine located at 6 Luscombe Ave., just a block away from the ferry to Martha’s Vineyard.
Everything is genuinely wicked fresh and prepared daily by a chef who knows the water. Raised by a commercial fishing family, Stephanie Mikolazyk from Rhode Island can attest to the positive influence that Quicks is having on the community.
“The demand is fresh and we are ready and able to provide that,” she said. “That being said, we’ve got to give back to our oceans. People notice what we’re doing: most of our dishware is compostable, we recycle everything we can and support efforts to keep everything local. It’s a great feeling to be giving back everyday.”
The restaurant has only been in business since the summer of 2007 but is quickly becoming a staple stop in Woods Hole. It now includes a fresh market that is restocked daily with local eggs, free-range organic honey, produce, grab-and-go lunch items, milk and specialty cheeses. Quick and convenient are at the top of their list at Quicks, but above all, they strive for providing a unique dining experience with friendly service and of course, wicked fresh seafood.