That may not seem like big news, but Cabot and its Hanover, Mass.-based engineering and construction firm Food Tech Structures, have overcome a few hurdles since breaking ground in October 2003, most of them having to do with a severe winter, even by New England standards. Montpelier experienced single-digit and subzero weather throughout January and most of February 2004.

In January, temperatures dropped for several days, with -20°F temperatures with wind chill as low as -40°F to -50°F. If the finish goes as planned, the 62,000 sq ft DC will have been built in just 8 months despite all that nasty weather.