PLAINFIELD — On Sept. 24, the Plainfield Select Board appointed David Alvord as the department’s new fire chief following the death of former Fire Chief Dennis Thatcher in August.
Alvord, who also works in advertising at the Daily Hampshire Gazette, has been a member of the fire department since 1976 and was appointed deputy fire chief in 1986, when Thatcher was made chief. In the mid-2000s, Alvord became the department’s assistant chief.
The town must now seek special legislation to allow Alvord, 69, to continue to serve as chief, as he is past the age cap of 65.
“At our next meeting, we have to set a time for a special town meeting so that the legislature can affirm the fact that he can serve,” Select Board Chairman Howard Bronstien said.
Bronstein says this process is very common in rural areas like the Hilltowns.
“The legislature realizes that in a small town we have to have some flexibility because there are only so many of us to go around,” Bronstein said.
Alvord says that he will soon be appointing a new deputy chief and an officer from among the ranks of 19 people serving on the Fire Department.
“Once I have done that, we will have a full meeting of the department to let everyone know where we are going,” he said. “Fortunately, I have a strong group here — the strongest it has ever been since 1976.”
Alvord said another responsibility he has is now to prepare the department for the future.
“I see myself as the bridge person who will move the department forward to the next generation,” he said. “I won’t be here long term, maybe a few years, I don’t know — but firefighting is a young man’s and young woman’s business.”
While cities and towns in the Valley are well-known for their culinary offerings, Chef Huntington Chase is now bringing his love for local foods, ferments and craft beers to the Hilltowns.
In June, the 36-year-old single dad and chef opened the Fiddlehead Inn, at 144 Huntington Road, which features the Rabbit Hole Restaurant. Formerly known as the Blackburn Inn, the restaurant has a large dining/banquet room and a decent-sized tavern.
Here, Chase butchers and serves up meats sourced from neighboring farms, preparing a variety of lamb, beef and pork dishes.
“I get my beef right here in Worthington from my neighbor who is just two houses down,” Chase said. “We are trying to work strictly in the Hilltowns, but we do use some farms in Hampshire and Berkshire counties.”
While the menu is constantly changing, diners will frequently see hamburgers, veggie burgers, barbeque, pulled pork, sandwiches and nachos on the menu, as well as ramen, homemade kimchi and pickled vegetables.
Those who fancy a beer can enjoy a pint from local breweries such as the Sena Farm Brewery in Worthington.
In addition to specializing in fresh local meats, produce and libations, Chase also has an eye towards making a small environmental impact by running a sustainable establishment with low-waste production, on-site composting and no large truck deliveries.
“We only produce half a bag of trash a day; we compost all we can and work with local pig farmers to utilize every piece of vegetable that we get,” he said. “As we get going, we expect to do more, like setting up our own gardens with lasagna composting.”
Chase said that this layered compost style will be a good way to deal with all of the cardboard boxes in which his supplies arrive.
Since opening, Chase said that the large dining room has been full-on most weekends, and he has also hosted banquets and group events.
When he is not busy in the kitchen, Chase said that he solicits ideas from community members about events they would like to see at the Rabbit Hole, such as game nights, movie nights and different types of musical entertainment.
Originally from Dennis Port, Chase has spent his career working in and overseeing kitchens across the country. After settling in Worthington six years ago, he decided this was the place to put down roots with his 10-year-old son, Emil.
“This is a beautiful community, where there is art and farming and neighbors help neighbors — and that is important,” he said. “I haven’t found that in too many places.”
The Williamsburg Rod and Gun Club will host its annual turkey shoot beginning on Oct. 6 and running every Sunday at noon through Nov. 24.
For $2.50 a shot, individuals are invited to try their luck at hitting paper targets using a shotgun. The closest shot to the bull’s-eye wins a 16-to-18-pound turkey, roast beef, roast pork or ham.
People who wish to participate but do not own their own shotgun will be provided with one from the club.
The Williamsburg Rod and Gun Club is located on Petticoat Hill Road.
Ideas for this column on life in the Hilltowns can be sent to Fran Ryan at fryan.gazette@gmail.com.