Of that sum, the state received $700,000 in federal grant money and an additional $200,000 was contributed by Massachusetts. The state has planned a million dollars worth of restoration work to the lodge and to the adjacent magnificent Veterans War Memorial Tower, built in 1932. The lodge has a total of nine rooms that can accommodate approximately 34 guests, including the ADA compliant rooms, which also double as a separate wedding suite. They have also installed a suite in the original portion of the structure that complies with the Americans With Disabilities Act (ADA). In the case of Bascom Lodge, that meant replacing a leaking roof, installing hardwood floors in the restaurant, along with new exterior windows, replacing metal doors with period-appropriate wooden ones, and returning the interior to its original CCC décor. So they try to find private interests who, in return for a long-term lease, are willing to invest in the infrastructure.” “The state can no longer operate, maintain or restore buildings like this. “ pinpoints historic buildings that are right on the verge of being lost,” John Dudek said. The state had an engineer inspect the building to determine its structural deficits, and the lease agreement was based on the amount of work to be done, the partners said. Dudek and his partners agreed to maintain the aging structure and to remove non-historical elements that marred its design in return for free rent.
Through the program, state-owned historic properties such as Bascom Lodge are rehabilitated, maintained and reused by outside parties in return for a long-term lease. Parsons, and his brother, program director Peter Dudek-have operated the lodge in partnership with the Massachusetts Department of Conservation and Recreation’s Historic Curatorship Program. This is the fourth year that the Bascom Lodge Group-Mr. Fortunately, we had enough food and we never lost power.” John and I were the only staff on the mountain. “Some of the party was stranded here for three days,” said Mr. Getting more provisions proved impossible last year in August when he had to cope with a wedding in the midst of a hurricane. He and co-workers must pick up food and beverages on trips off the mountain and carry them back to the lodge. He noted that no commercial food deliveries are made to his restaurant, which sits at the end of a twisting, turning, nine-mile ascent. But operating his business is an adventure at any time of the year. Dudek said the last two weeks of the year are always among his busiest. It was a disappointing early end to the season, as Mr. It was a little scary, sliding around corners as we went down the hill.” “Last year, we barely got off the mountain. Dudek, who had reservations for Halloween weekend last year when a freak snowstorm swept through the region. “For the last three years, the first major storm has closed us down,” said Mr.
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