I question Charle's decision to include a refrigerated lunch compartment (4 degrees C) on an open winter vehicle that travels on snow?      Admittedly, the syrup run happens when it gets warmer (but still freezing at night) - but is it really necessary to waste energy, space, and add to the cost with a refrigerated lunch compartment?      I mean, with the limited range - how far will the "gentleman farmer" be able to travel from the kitchen of his gentleman farmhouse?