Snow Shoveling

I went out on Tuesday night to shovel snow in the dark, right before the end of the storm, while the temperature was still above freezing, knowing that if I waited until morning it would be a frozen mess. As I went about my rounds of uncovering all of our vehicles, cleaning off the front stairs, shoveling a path to the chicken house, and stopping for a minute to play with the dogs, I harkened back through all the years of shoveling. As hard as I tried, I could not remember shoveling as a kid. I guess there were a lot of bigger people who took that on, but I had strong memories of our 7 years in Dorchester, and especially the blizzard of 78, where we had no place to put the mountains of snow.

In Barre, we had snow shovels for all 6 of us, and though our driveway isn’t that long, it seemed long enough when back in the 80’s we could expect a big storm every 2 weeks or so, and many of them would be more than a foot. Back in those days we took care of it all by hand, and just like gathering firewood from the woods and cutting and splitting and stacking the 12 or so cords, the snow shoveling was a big family event.

I have always loved shoveling snow, especially when it is still coming down, and as we live where it takes a very long time to get dirty (unlike in Dorchester), it is a welcome blanket on our earth and a reminder that the growing season is truly over. At this time of year, my body craves strenuous exercise, and this wonderful sport is so purposeful, so quiet and so calming. Luckily there is a tractor or a plow truck to take care of the major shoveling on the farm now, but I still enjoy the edge parts that are my job. I now do it solo, and that is nice too – a time for reflection back over all the decades of this unique sport. Let winter come!

Gary has been coming to the farm for the four years that he has worked at Stetson School as a job coach. Gary is a quiet guy with a calm and positive demeanor. Although sometimes some of the more raucous Stetson kids tease him, I appreciate the steadiness of his personality and the willingness that he always has to go the extra mile for the kids, like picking up people like Justin who needs a ride home after work each day, or to take a Stetson student back to the school in an emergency. I am grateful for Gary, who guides the kids through any task that we ask of them all on their weekly visits on Mondays, and enjoy his wry humor and quiet wit.

It is all online and available for you to reserve your share for 2026. We are presently looking for a location and coordinator for a Shrewsbury site, but the others are all in place. Let’s hear it for Deidre and Michael, our first folks to sign up for 2026.

How We Pay is How We Live

by Jack Kittredge

A few years ago Julie and I were visiting Hawaii and stopped by to see the cauldron of the Mauna Loa volcano. I tried to pay cash for the overlook site admission fee, but the attendant said I had to use a credit or debit card. I was a little surprised that I could not use US cash at a US government facility, but whipped out my plastic and got in. The cauldron was quite memorable.

I recall that trip because I just read about a woman, Toby Stover, who tried to visit the national FDR site in Hyde Park in January 2024. She was denied because she insisted on paying with a $10 bill. The park uses a cashless fee collection service and states that it accepts only credit, debit and other electronic forms of payment, such as Apple Pay.

Stover sued. A federal court just turned her down on the basis that she lacked standing – she hadn’t been hurt and wasn’t suffering because of the denial of admission. Judge Timothy Kelly said her injury was self-inflicted.

I was curious enough to do some research about the denial of cash, which I grew up believing is legal tender, by a US agency. What I found, however, was somewhat upsetting.

First, although cash is currently legal tender for the payment of debts, it can be denied for purchases. Thus although you can pay your taxes or mortgage by offering cash, stores can refuse it at the register (and sellers could refuse you the right to pay cash on new contract debt for purchases.)

Second, there is a movement in this country, supported by most large commercial banks and corporations, to move towards a Central Bank Digital Currency (CBDC). It would just take a law making the CBDC legal tender instead of coins and dollar bills. Essentially, we would each have an account with the Federal Reserve as our bank.

The benefits of a CBDC are several:

• Each transaction would leave a traceable electronic record for law enforcement purposes,

• All transactions by any person could be instantly frozen, leaving terrorists without any services,

• All purchases could be rationed by authorities to encourage good and discourage negative behavior,

• Taxation and wealth redistribution could be automatically implemented.

Of course, if you don’t trust the government, these powers could be abused to:

• inhibit dissidence,

• prevent organized opposition,

• reward cronies, and

• penalize critics.

This was evident in the 2022 shut-down of the Canadian truckers’ protest, preventing them from buying fuel and assembling into a caravan.

Given Lord Acton’s observation that “power corrupts, and absolute power corrupts absolutely” I’m for keeping the power of cash in my pocket. Controlling what we buy is too basic to our freedom.

Another fun breakfast creation that could be eaten for lunch or dinner as well:  

In Ayurveda, this dish is beautifully suited for morning nourishment and for the late fall and winter seasons when the body craves warmth, moisture, and grounding energy. Butternut squash and apple provide sweet, stabilizing qualities that calm Vata and gently nourish the tissues. Fennel and fresh ginger awaken digestive fire without excess heat, supporting proper assimilation and reducing gas and bloating. Ghee enhances digestion, supports ojas, and carries the spices deep into the tissues, while cinnamon gently warms circulation and metabolism. Fresh spinach adds lightness and mineral richness, and the bright touch of lemon at the finish awakens the senses and digestion for the day ahead.

From a Western nutritional perspective, this breakfast bowl delivers a powerful combination of complex carbohydrates, fiber, healthy fats, plant-based protein, and a wide spectrum of vitamins and minerals. Butternut squash supplies beta-carotene for immune and skin health, apples contribute pectin for gut and metabolic support, fennel aids digestion, almonds and sesame seeds provide vitamin E, magnesium, protein, and healthy fats, and spinach offers iron, folate, and magnesium. Together, these ingredients support digestive health, hormonal balance, brain function, and steady morning energy without heaviness — making this dish both indulgent and deeply nourishing.

This winter, I’m offering an 8-week program called Living Aligned: Ayurvedic Rhythm & Renewal, and it feels a little like a natural continuation of the work I’ve always loved doing here — just in a new form for the cold months ahead.

— Jennifer

Oh, it is going to be good, At the River, O Magnum Mysterium, Black is the Color of My True Love’s Hair, Seal Lullaby, Mary Did You Know?, Java Jive, Regina Coeli, White Christmas, and Irish Prayer. Some of the best composers are represented in this docket – Aaron Copland, Morten Lauridson, Eric Whitacre, The Pentatonix, The Manhattan Transfer, Wolfgang Mozart, and Irving Berlin, to name a few.

Don’t miss it! Want to join in January for the Spring season, give me a call at 978-257-1192.

• Lard (1qt) – last year’s for a discounted price of $15
• Pork stock (1qt) – discounted to $5
• Frozen peaches (2lbs) – $12  – cut and sliced
• Cuts of organic pork  – 
  • Ground breakfast sausage, roasts, country style ribs, regular style ribs, pork chops – all $16/lb.
  • Hams – around 4 lbs. each at $21/lb.
  • Bacon – $23/lb
• 1 discounted Turkey from 2024 – 23 lbs. for $100
• Stocking Stuffers
  • Comfrey, calendula and hemp salve (2oz) – $10
  • Bitters tincture (4oz) – $20
  • Holy basil tincture (2oz) – $12
  • Dried grape seed and skin (2oz) – $10

Thursday Jack and I took a field trip to Savoy to pick up our smoked meat from Mountain Top meats, and met this very enterprising butcher. It is always heartening to meet the many folks out there who do specialty work with farm food. Meanwhile Matt was back at the farm plowing out to receive wood chips and prepping to add a new heater cord to the tractor.

Julie