Biofuels Panel Takes Testimony in Lenox

By Tammy DanielsPrint Story | Email Story
Sen. Benjamin B. Downing and Assistant Secretary of Energy David Cash.
LENOX - Policymakers were urged to take hard looks at fragile ecosystems, rail use and emerging biological energy alternatives as they explore ways to aid the development of a biofuel industry in the state.

"We support biofuels and alternatives to oil but want the commonwealth to develop a framework that prioritizes sustainability," said Tina Clark, representing Clean Water Action and the Massachusetts Climate Coalition. But, she added, "[The state] must protect land and protect habitat of wildlife and genuinely reduce emissions."

While sparsely attended compared to last week's 4 1/2-hour hearing in Boston, the Advanced Biofuels Task Force's public session Monday night at Lenox High School included testimony from area environmental, science and industry leaders.

"This is an extremely important endeavor that we're doing," said David Cash, assistant secretary of the Executive Office of Environmental Affairs. Cash, the state's air policy director, and Sen. Benjamin B. Downing, D-Pittsfield, were the only members of the panel in attendance along with aide Steven Clark and several others from the state department. "This is a very complex set of issues and many questions have been raised about biodiesel and bioheat mandates because research is going so quickly."

The task force was jointly created last fall by House Speaker Salvatore Dimasi, Senate President Therese Murray and Gov. Deval Patrick to explore the use of biofuels and provide recommendations for legislation, regulations and programs to develop an advanced biofuels industry in the state. Its establishment coincided with the filing of a bill that included some incentives for biofuel production.

Energy Secretary Ian Bowles is chairman; Cash is his designee to the task force. The task force will hold two more hearings in the eastern part of the state. All the testimony will available online in the coming weeks.

Biofuels are derivatives of plant matter - often in the form of ethanol - that can be mixed with or replace gasoline. Biodiesel mixes ethanol with vegetable oil, animal fat, or recycled cooking grease; it commonly is used as a 20 percent additive with gasoline. Mixed fuels such as B-20 cut down on carbon dioxide emissions. Pure biofuel such as recycled or processed vegetable oil, is referred to B-100.

<L2>It's not only climate change - for this part of the state, biofuels and their production are "huge economic issues," said Cash. Instead of being at the end of the pike when it comes to oil and gas, Massachusetts could become a leader in the development of biofuel, he said, particularly Western Mass.

That can't come at the expense of local habitat, said well-known outdoorsman Gene Chague, president of the Taconic Chapter of Trout Unlimited. The national organization is partnered with a number of state and nonprofit agencies dedicated to restoring brook trout to the region.

"We are deeply concerned with any removal of the tree canopy that keeps our streams cold and clear. We're also worried about emissions from these biofuel facilities and withdrawal of water for use at facilities," said the Lenox resident. "We ask the task force to keep these concerns at the forefront."

J. Dicken Crane, president of the Massachusetts Forestry Association, said his group was supportive of going forward with biofuels, including using biomass - forest residue and wood waste. However, "we need to have confidence that the way the biomass is going to be harvested is going to be ecologically sound."

Officials from the Pioneer Valley Railroad told the panel that rail cannot be overlooked. Unlike oil, biofuels are distributed primarily by rail since delivering the product through the current pipeline system would contaminate it.

Several facilities are being developed to produce B-20, including the $50 million project at the former Beloit-Jones industrial site in Pittsfield. (See Berkshire Biofuels Vice President Lee Harrison's testimony below.)

But the task force should not disregard the use of B-100, said the railway officials and Thomas Leue, owner of Homestead Inc., which has been distributing B-100 for five years.

Made from recycled vegetable oils, Leue said he has sold 5,000 5-gallon containers since opening. The company is a wholesaler, distributing to some 25 stores in Western Massachusetts.

While the fuel freezes during the winter, it offers an alternative for use in the summer months, he said. "Farmers like to use it to cut hay because they don't feel ill at the end of the day."

He expects to future growth into the eastern part of the state. "I'm hoping any incentives could take into consideration that there's a rapidly growing market for B-100."

University of Massachusetts professor Richard Stein said he is working with a group researching the use of biomass and cellulose (woody) products. He estimated that biomass could supply up to one-third of the area's energy needs.

But there may have to be trade-offs as the state moves toward a sustainable biofuels industry, said Clark, and there's concern over how to do that. There may be unforeseen environmental effects and that's an issue the panel is struggling with, he said.

Clark said the groups she represents are behind the effort, but warned "We don't want to put a lot of money and time into a fuel that ultimately turns out to be almost as bad as burning the oil itself."

"We see biofuels not as the silver bullet to all our problems, rather as a key part of a sustainable development policy for Massachusetts," said Downing. "One that doesn't sacrifice the resources that we so value here in the Berkshires."




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A Boutique Hotel is Bringing Guests a Luxury Stay in Lenox

By Breanna SteeleiBerkshires Staff

LENOX, Mass. — A new Inn is bringing a boutique-style stay for visitors and locals to enjoy.

Owners, Sullivan Capital LLC, purchased the property, located on 135 Main Street, in 2024. After a year or renovations, Garden Gables Inn is open for business. 

"Garden Gables started off as one of the many Berkshire cottages, 1790 was the date on that, and it's always operated as an inn," said Hospitality Manager Yvonne Walton. "It's just a great gathering place and relaxation spot for people to come and get the feel of Lenox, and just slow down and enjoy the nature and the surrounding area...get culture and art and see some great concerts. I think it'll be a wonderful place, definitely does more of the upper-scale hospitality." 

Owners Niko Giallouis and Eric Sullivan bought the property from the former owner. Sullivan had his eye on Lenox since attending a wedding almost 10 years ago.

"I came to a wedding in Lenox, probably six or seven years ago. Personally, just kind of fell in love with the area, and I guess that's kind of how it got on my radar. So you know from that perspective, as we got into the hotel business out towards an area, it was a place I was kind of monitoring and waiting for the right property to show up."

After purchasing the two underwent a full renovation, a project that cost around $1.5 million. The building, first built in 1780, required some TLC. Sullivan's wife, Jessica, who owns Jessica Sullivan Design, designed the inn.

Sullivan said they installed a new roof, repainted everything, renovated the bathrooms, installed new floors, a new HVAC system, and new plumbing.

"We really touched everything from the outside...I mean, all the aesthetics and layouts changed a bit," he said. "As I said, put about a million and a half into it. All new furniture, fixtures, everything. The design's completely different. It wasn't a full gut, but it was a heavy, heavy renovation."

The two like to collaborate with local businesses, and they make a point to direct visitors to local restaurants, businesses, and attractions.

"If guests are asking for recommendations, our customer service team, our guest services team, will relay that kind of information. Even if we can call and make a reservation for somebody, happy to do it," he said. "We aren't doing breakfast, but what we do is we have partnerships with a lot of the breakfast places downtown. We actually purchase a gift certificates for each person each day, so that they can use that to go downtown."

Sullivan hopes that guests don't see their inn as just a place to sleep and dump their bags, but make it an experience for anyone who stays.

"We really focus on kind of the experience side of things, so again, we want to give you the best experience you can have here...and we want that not just to be the place you put your bag and go do things. It's important to think of everything," he said.

Sullivan said partnerships are important to their business and are a way to connect with locals.

"The local partnerships, I can't stress that enough, because no matter how much and how great the room is, people are still going to want to go do other things," he said. "So, I think it just benefits everybody if we're all working together and so forth, and supporting the community, being neighborly too, because we are surrounded by residential homes...But we really try to put a lot of blood, sweat, and tears, a lot of love into the building, all the details, really care about the senses," Sullivan said.

The Inn's check-in and reservations are completely online. When guests arrive, all they have to do is check in online and receive their code that they will use to enter their room. Sullivan hopes this helps create less stress for guests and gets them to their room as fast as possible, especially after a long trip.

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