State Working to Become 'Model Employer' for Disabled

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$2.5 million will fund regional employment collaboratives


Eugena Ossi/Governor's Office
Gov. Deval Patrick announces the state's 'Strategic Plan to Make Massachusetts a Model Employer for People with Disabilities.'
BOSTON – Gov. Deval Patrick on Thursday unveiled the state's 'Strategic Plan to Make Massachusetts a Model Employer for People with Disabilities.'

Based on a framework laid out by the federal Equal Opportunity and Employment Commission, the plan sets out a road map for improving the recruitment and retention of state workers with disabilities, including workers who age into disability.

Focused on the 45,000-person work force in the executive branch, the plan provides an implementation strategy for the disability portion of the governor's executive order on diversity and affirmative action issued two years ago.

"As someone who oversaw the implementation of the Americans with Disabilities Act at the federal level, I know how challenging it has been to realize the promise of anti-discrimination in employment of people with disabilities," said Patrick. "With this plan, our state government – and my office – will move Massachusetts one step forward in achieving that goal."

Patrick also announced that the commonwealth, in collaboration with the University of Massachusetts Medical School, will make available $2.5 million in Centers for Medicare and Medicaid funding for five regional employment collaboratives intended to support more private sector employment of people with disabilities. The regional collaboratives will allow the state to work with private industry to become model employers as well.

"Addressing the economic security of people with disabilities is an important part of our Community First Olmstead Plan," said Health and Human Services Secretary Dr. JudyAnn Bigby. "These initiatives hold out real hope for changing opportunities even in a difficult fiscal time."

Under development for a year, the plan envisions changes in the practices of the state's Human Resource Division regarding the outreach, recruitment, hiring, retention and promotion of people with disabilities. It also puts in place a centralized process and fund for supporting reasonable accommodations people may need.

A number of innovations are already under way, including a new internship program this summer focused on youth with disabilities. Eighteen college and high school students have been placed in state agencies, including the governor's office, and will be receiving training and support to assure their success. Additionally, focus groups with employees with disabilities across the commonwealth are informing the new outreach and other practice changes.

Community-based groups have been endorsing a Model Employer strategy for some time. "We look forward to supporting the state in making this a successful initiative," said Bill Henning, director of the Boston Center for Independent Living.

The announcement comes during the 10th anniversary week of the Supreme Court’s decision assuring the right of people with disabilities to live in the community.
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Texas-Style Barbecue Opens for Lunch, Takeout in Downtown Pittsfield

By Breanna SteeleiBerkshires Staff

PITTSFIELD, Mass. — FireKing BBQ is making it easier to find its smoked ribs — they're in the Clocktower Building in downtown Pittsfield.

Owner Ethan Sumner has been operating as a catering service for more than a decade, with a mobile smoker for his award-winning barbecue.

"We specialize in low and slow cooking as well as grilling over charcoal and hardwoods," he said. "We love using cherry wood, apple wood, and a little kiss of hickory wood in all of our cooking. Most of our cooking, I should say. And we don't use any propane. I'm a purist in that sense. I love cooking over open flame and hot coals."

He works alongside Robear Robespierre, who helps with Sumner's sales and distribution.

Sumner said he spends hours cooking his meat, like his baby back ribs that won him first place in the 2019 Grillsdale competition in New York State. It takes him about six hours, two of them smoking at 250 degrees, to cook the ribs.

He said he wanted a space to be able to keep up with demand. Business dropped off every winter because people think of barbecue as outdoor food, and while he will cook outside even in negative temperatures, an indoor space lets him serve year-round, including football season and the Super Bowl.

He is now located at 75 South Church St. and he is no stranger to the building. Sumner had run the publication Berkshire's Best: Buys, Business, and Beyond out of the building so he knew its possibilities.

"It's funny how I've come full circle here back into the building. So I've always kind of seen this space. But I was never into culinary then. I was into publishing. So this is 13 years in the making, and I had my paper for 13 years, which again, is coincidental," he said. "So I just really like this space. It's modern. It's nice. It's clean, and that's how my food is. It's clean. It's fresh, and it's local, just like me." 

Sumner is originally from New York City and made his way to Great Barrington with his family. One of the inspirations behind his business was his father, who loved to grill outside.

"Even when we lived in New York City, he would go on the terrace of our 36-story apartment building on the third floor there was a terrace, and he would always cook on a Weber charcoal grill with charcoal, and I always was fascinated by that. And he always loved cooking outside, and he loved cooking over charcoal. And he would always make this mustard and tea leaf steak," he said. "That was a standout. It was a family favorite of ours and I could always taste the difference between something that was cooked [with charcoal]. Even when I was 7 years old I could, I always craved that certain taste that you could only get from charcoal." 

He wants customers to know he cares about his food and its quality, making sure he gets the best ingredients for his dishes.

"I want them to know that. I'm a barbecue guy, but I also offer so much more. I consider myself somebody who loves cooking over open flame, smoking meats, but I also love using fresh ingredients to create deli sandwiches and fresh salads," Sumner said. "So I want people to associate FireKing with quality. I also want to point out that I get a lot of my meat from Mazzeo's meat market. So I don't sacrifice quality, which I think is half the battle in doing what I do is getting quality meats and produce."

He hopes customer will find the eatery a comfortable atmosphere to enjoy their lunch and hangout, or grab a sandwich and go. 

"They could grab a pulled pork sandwich in about a minute and a half flat and be out of here if they want to. So there's no pressure," he said. "I love the community. I love talking to people here. Everyone in this community has been super kind and gracious, and I appreciate them. And I want to give back what they've given me."

He also plans to have DoorDash and barbecue pickup packages for families, and to have vacuum-sealed, pre-cooked smoked ribs with reheating instructions, also available for local pickup.

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