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DPW Commissioner Bruce Collingwood, Mass Recovery Director Jeffrey Simon and Plant Superintendent Tom Landry at the aeration tanks.

Stimulus Funds Will Help Pittsfield Plant Cut Energy Costs

By Tammy DanielsiBerkshires Staff
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Commissioner of Public Works Bruce Collingwood, left, and Jeffrey Simon, director of Mass Recovery, in front 'The Tower' at waste-water treatment plant.
PITTSFIELD, Mass. — The city's massive waste-water treatment plant on Holmes Road is using some $13.8 million in stimulus funding for its first significant upgrade in nearly 40 years, one that will include new energy systems.

The plant uses about 1,000 kilowatts a day to process 28.7 million gallons. An $8 million photovoltaic array to be constructed this summer and a $2.5 million combined heat and power system (using methane produced through the facility's natural processes) could cut the energy costs by 75 to 90 percent.

"It will make us very unique when we're done," said Bruce Collingwood, commissioner of public works, of the methane-powered generator on Thursday.

The construction of the CHP system is particularly noteworthy, agree Jeffrey Simons, director of the state's Recovery and Reinvestment Agency, who was on hand for a closeup look at the plant. Simon said treatment and water plants are the biggest energy costs for cities.

"I don't expect to put much back into the grid," said Bruce Collingwood, commissioner of public works, of the energy to be produced on site. "It will make this very energy efficient. I think we'll see a savings of 75 percent."

New systems will also include a $3 million aeration system to replace the old mechanical paddles being used to oxygenate the influent water and juvenate the bacteria that breaks down the sludge.

The final piece is a replacement of the 1960s bar racks that filter out the large solids and which Collingwood described as "vintage." Stimulus funds will pay nearly 12 percent of the $2.3 million cost.

Fast Facts
• A treatment facility has been on the current 120-acre site since 1902.

• The modern facility was built in the 1960s and upgraded in the 1970s to handle a then projected population of 81,000


• Everything from toys to money to pieces of telephone pole have been flushed to the plant.
The city's seen nearly $20 million in American Recovery and Reinvestment Act funds pour in with more pending; millions more are being spent on projects in the surrounding area.


With that much investment, Simon, whose agency is coordinating between the many entities involved, has been on the road to see how it's being used.

"There's no way quite frankly that sitting at my desk in my office that I'm going to get a good feel of what's working unless I'm out talking to the people who are actually making it all work," said Simon, before getting a brief tour of the treatment plant Thursday. "The governor is interested in getting us to see as much as we can."

He spent two days in the Berkshires, looking at social service agencies on Wednesday and talking with officials Thursday involved with the Berkshire Mall Road reconstruction, Lenox's West Street project and brownfields cleanup in Great Barrington.

"I don't want go and to spend 5 minutes on 20 projects," said Simon, an Ipswich real estate developer who oversaw the redevelopment of Fort Devens. "What's really important to me that we spend enough time talking with the people who are doing the projects so I can make sure that there's nothing that we in state government, particularly bureaucracy, that is impeding any project from moving forward."

The city also received $715,000, or 20 percent, toward a $3.5 million project to replace the Coltsville flow station; $189,000, or 20 percent, toward a $1.3 million water and sewer project; $2.4 million toward street improvements to Valentine Road and Barker Road; $69,000 for water quality assessments of Windsor and Cady brooks; $107,000 for five brownfields sites; $70,000 toward a lead paint program; $401,000 toward demolition of a dozen blighted structures; $613,000 homeless prevention; and $189,000 for lighting, energy management and heaters in several public buildings.

The funding is being filtered through a number of state and federal programs.

Simon said there's a misconception that the governor can write a check when he feels like it, but ARRA projects have to be funded through specific categories. In other words, you can't use paving money for solar projects.

"It's doing a tremendous amount of good but sometimes it's frustrating because you have to meet the priorities within that category," he said.
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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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