Where exactly is the God’s Acre rock? Is it on a trail? How difficult is it to locate?

Colin: The Deed Rock at God’s Acre is not at all far off of the cart road spur from Swan Ave, and can also be reached by hiking in from a number of locations. The spot is marked on the Tetasset Hills Trail Map.

Deed Rock

Deed Rock

Immediately to the west of the two farm gates, and along the Red Rectangle Trail, you will find a slab of granite set in the ground with the deed of the land to God carved by hand into the surface (when the granite isn’t covered in ice and snow that is!)

The Deed Rock that records Solomon Parsons (1800-1893) purchase of the land and dedication unto God as part of the Second Great Awakening religious movement reads:

“Know all men by these presents that I William G. Hall of Worcester in the County of Worcester and Commonwealth of Mass in consideration of 125 dols. paid by the hand of Solomon Parsons of the same Worcester the receipt of which I hereby acknowledge, do hereby grant sell and convey unto God, through the laws of Jesus Christ, which are made known to man by the record of the New Testament recorded by Matthew, Mark, Luke and John the evangelist, this land to be governed by the above mentioned laws and together with the spirit of God.”

(We fixed the spelling errors from the rock.)

The land was designated as a conservation area in modern history when the God’s Acre original land and leftovers from the office park on Goddard Memorial Drive were bound together and designated by the City as a Conservation Restriction that provided protection for the local wildlife habitat.


So what is the optimum temperature for baking pizza?

Colin: The underlying objective in cooking pizza at home is working to avoid limp and soggy pizza. Temperature is absolutely key!

There are three ways to get less soggy pizza. First, turn up the temperature, and I tend to cook at 500 degrees or pretty much as high as the oven will go. Don’t worry, commercial pizza ovens tend to cook at 700-800 degrees, so the pizza dough can handle it.  Second, if you can, use a pizza stone that will absorb and radiate the oven’s heat while also absorbing any excess moisture. Third, roll out the pizza dough thinly to help cook all the way through. Finally, don’t overdo applying sauce, as you are making baking the crust through that much harder.  


Colin Novick, GWLT Executive Director


Have your own conservation (or culinary) question for Colin? Email them to gwlt@gwlt.org with the subject line: “Ask Colin Question”!