Ken Mades, born and raised in Hampton Bays, New York, comes from a long line of baymen, with his family residing in Southampton town since 1657 and in Hampton Bays since 1740. His grandfather and father both worked on the bay, instilling in him the skills and knowledge necessary for a life tied to the water. Mades briefly pursued a career on Wall Street after high school, attending the New York Institute of Finance. However, he returned to Hampton Bays to raise his family, continuing the family tradition of bay work. Over his career, which spans several decades, Mades has been involved in various aspects of bay-related labor, including shellfishing and fishing using eel pots, fyke nets, and pound nets. His work has adapted over the years in response to environmental changes and regulatory requirements. Mades has witnessed significant changes in the bay’s ecology and the local fishing industry. Despite these challenges, he has managed to sustain his livelihood, drawing on his extensive experience and deep-rooted connection to the area.

Scope and Content Note
The interview with Ken Mades, conducted by Nancy Solomon on April 12, 2016, offers a detailed account of his life and work as a bayman in Hampton Bays, New York. Mades discusses his family history, detailing their long-standing presence in the region and their involvement in bay-related activities. He describes his early experiences on the bay, the transition from working in New York City back to bay work, and the skills and techniques he acquired over the years. The interview covers various methods of shellfishing and fishing, including the use of eel pots, fyke nets, and pound nets, and the types of marine life harvested. Mades provides insights into the historical abundance of marine resources and the subsequent decline due to environmental factors such as the loss of eelgrass and increased pollution. He reflects on the decrease in the number of baymen and the impact of regulatory changes on his work. The interview also addresses the challenges of maintaining sustainable practices in the face of ecological degradation. Mades shares his observations on the current state of the bay and the ongoing efforts to preserve its resources. The interview concludes with Mades expressing his hopes and concerns for the future of the bay.