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Jeffrey Simon, director of the state's Recovery and Reinvestment Agency, was surprised to see the size of the city's solar array at the wastewater treatment plant – and that was before he was told there are 675 more panels to be installed.

Stimulus Officials Happy With Pittsfield's Solar Project

By Andy McKeeveriBerkshires Staff
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Mayor James Ruberto said the city has been aggressively persuing renewable energy projects.
PITTSFIELD, Mass. — When the city was granted about $8 million in stimulus money for a solar project, Jeffrey Simon, director of the state's Recovery and Reinvestment Agency,  did not realize it would be so large.

Simon returned to Pittsfield's wastewater treatment plant Wednesday to check on the state's investment and expressed amazement about the size and the city's push for renewable energy.

"This is magnificent. I didn't know it would be this large," Simon said while looking at the array. "It's great to see that you have something this impressive. It's just row after row after row."

The project includes 7,545 solar panels producing 1.5 megawatts, which accounts for 75 to 90 percent of the plant's energy consumption.

The city's solar array is the biggest one in the state funded with stimulus money and is only behind Western Massachusetts Electric's massive array on former General Electric land for largest overall.

However, those plants will soon be dwarfed by other projects in the state, according to Eric Aubry, who is a project manager with NextAmp — the company that landed the statewide stimulus contract.

"We know the goal of the governor is to create as much renewable energy as we can," Mayor James Ruberto said. "People who say the stimulus doesn't work, they're crazy."

Bruce Collingwood, the city's commissioner of utilities, said the stimulus allowed the city to build a project it would otherwise not have afforded. The money saved can now go to other projects without affecting the tax rates, he said.

The city has made a tremendous push to invest grant money into energy efficiency and is embarking on all three models of solar panel projects, Collingwood said. The wastewater plant is municipal-owned, the General Electric site is privately owned by WMECo, and the city is working out an agreement for an array to go on leased land, he said.


Of 12 solar projects at wastewater treatment plants to received stimulus funding, the city's is the largest.
The city has also improved energy efficiency in nonsolar ways, including installing a turbine in the water system to generate hydroelectricity, he added.

"You really got out in front of it tremendously," Simon said. "We can't continue to rely on oil even if we could afford the high prices."

Compared to other wastewater projects Simon has visited, the city's array is less noticeable, he said.

"I'm really impressed that it fits right into the landscape. With others you kind of just come upon them," Simon said. "I think it is well-engineered and well-executed."

Simon said that a similar project in Milton is linked up to a website that schools use to teach about green energy; Collingwood said he aims to do that here, too.

"This will have the capability," Collingwood said. "I want to go there."

The city's project is expected to be online at the end of the summer or early fall, Aubry said. There are still 675 panels to be installed as well as some transformer and relay work left, he said.

In part of the American Recovery and Reinvestment act the state awarded a contract of about $20 million to NextAmp to install solar panel arrays at wastewater treatment plants. That company more than doubled its staff because of it and even started a whole new division to manage the sites, Aubry 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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