25 Years of Pangea: A Look Back at Where It All Began
Pangea’s story began long before the business officially opened its doors in 2001. Back in 1997 and 1998, Ben started working on an oyster farm in Rhode Island and quickly fell in love with oyster farming. He originally considered starting an oyster farm in Rhode Island, but he and his wife, Victoria, ultimately decided to move to Boston.
Before taking the leap and starting his own business, Ben wanted to get a better feel for the seafood industry. He took a sales position at Captain Marden’s seafood in Wellesley, MA, where he spent a few years learning the ins and outs of the business. On October 17, 2001 Ben finally took the plunge and officially launched Pangea.
The first year came with its fair share of challenges. Shortly after opening, Pangea lost the lease on the facility it was operating out of, leaving Ben searching for a new home for the business. Eventually he found a small room in a fish processing facility, where Pangea would spend the next six years growing and finding its footing.
Here’s a fun fact that might surprise you: from 2002 to2006, Pangea actually sold more finfish than shellfish! In those early years, the focus was on building relationships with local restaurants and making deliveries to get the business off the ground. A special shoutout to SummerShack and McCormick and Schmick’s for being part of that journey!
Growing Together from the Beginning
Pangea’s growth has always been a team effort, and one of the people who has been there since the early days is our current Vice President, Dan Light.
Ben and Dan first met in college when they were roommates. In 2003, about 18 months after Pangea opened, Dan joined the business. At the time, Ben was doing what became known as the “Cape Run,” a trip that remains an important part of how we source our Massachusetts oysters today.
The Cape Run involves driving from the Seaport down Cape Cod, making stops along the way to pick up oysters directly from local farmers. While Ben was out making those deliveries and building relationships with growers, Dan held things down at the facility.
Since joining Pangea, Dan has worked in just about every position in the business. His journey from those early days to becoming Vice President is a great example of how much Pangea has grown over the years and the people who have helped make it happen.
From Oyster Distributor to Oyster Farmer
Although Pangea opened in 2001, Ben didn’t start his own oyster farm until 2010. By then, the business was well established, giving him the opportunity to return to the passion that started it all.
That year, Ben opened Standish Shore Oyster Farm in Duxbury, Massachusetts. It was an exciting next step that allowed him to bring his experience in seafood distribution and his love of oyster farming together.
Pangea continued to grow its connections to local oyster farms too. In 2015, we partnered with Blish Point Oyster Farm in Barnstable, Massachusetts further strengthening our relationships with local growers and our commitment to sourcing quality Massachusetts oysters.
Investing in Better Wet Storage
One thing we’re especially proud of at Pangea is our wet storage facility. For those unfamiliar with the process, wet storage is where live oysters and clams are held in filtered, temperature-controlled seawater tanks after harvest and before shipping. This allows the shellfish to continue filtering the water, helping them purge naturally while remaining in a carefully controlled environment.
Our first wet storage facility opened in 2008, marking an important milestone for the business. In 2012 we redeveloped the tanks to improve the facility and support our growing operations. That setup served us well for more than a decade.
As Pangea continued to grow, we knew it was time to take the next step. In 2025, we purchased the unit next door, to expand our operations and make room for a new, state of the art wet storage facility. Opening in mid 2025, the new system has its own dedicated room and represents another major investment in the quality of our shellfish and the future of the business.
Looking Ahead
Looking back, it’s incredible to see how far Pangea has come. From a small operation delivering seafood to local restaurants, to a growing business with its own oyster farm and an expanded wet storage facility, the last 25 years have been full of learning, hard work and exciting milestones.
We’re grateful to the farmers, team members and customers who have been part of our journey along the way. And while we’re proud of everything we’ve accomplished so far, we’re just as excited about what comes next.
Here’s to the next chapter of Pangea!
