Plan to Remove Pittsfield's Mill Street Dam Moving Forward

By Andy McKeeveriBerkshires Staff
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The dam on Mill Street, next to the Hawthorne Mill, is slated to be removed next year.
PITTSFIELD, Mass. — Plans to finally remove the Tel-Electric dam on Mill Street are being crafted.
 
The city and the state have been looking to remove the century-old dam for a decade and now has the funding to do so.
 
The state Department of Fish and Game won a $1 million federal grant through the U.S. Department of Interior's Hurricane Sandy Coastal Resiliency Competitive Grant Program for the demolition in 2016.
 
"The removal of the dam will have a big impact on the health of the river," said Alex Hackman, a restoration specialist with the Department of Fish and Game's Division of Ecological Restoration.
 
"Our role in this project is to lead the engineering effort to remove the dam."
 
The free-flowing river is better for water quality, fish are allowed to swim a greater distance, and all of the food and sustenance flows downstream — all creating a better ecosystem.
 
Engineers from Princeton Hydro are currently designing the removal plans. 
 
"They are very experienced in dam removals, particularly dam removals in urban environments," Hackman said, explaining how the hydrology of the flooding and flow impacts nearby structures.
 
"The sediment that has built up behind the dam is also backed up on those structures ... we are creating a very detailed typographical map."
 
Dam removals pose many challenges, Hackman said, because of the change in sediment and water flow has on nearby infrastructure.
 
For a century, sediment has built up behind the dam and upstream, so engineers need to look at the integrity of the bridges and roads upstream to determine how they'll be impacted when the sediment is gone, the river is flooding in new places and riverbed is changed. Then craft additional plans to reinforce the infrastructure or redirect waterflow if needed. 
 
Some of that sediment will be dredged out of the west branch of the Housatonic River, removing pollutants. The removal became feasible only recently when the price went down because the pollution behind the dam wasn't as bad as previously thought.
 
Hackman said the pollution is mostly heavy metals and petroleum products from local industries of old. At first the department was expecting a heavy amount of removal would be needed. But it was determined that the sediment behind the dam is just as polluted as the rest of the river so keeping the sediment there wouldn't be making it worse.
 
"The river has a long history of cleanup activities," Hackman said.
 
The West Branch of the river has been an ongoing priority for the city as it works on multiple "greenway" projects to restore it.
 
According to Parks and Open Space Manager James McGrath, the city has put in a canoe launch at Wahconah Park, installed wildlife feeders, upgraded Dorothy Amos park and is designing a River Park on Dewey Avenue as part of these efforts. 
 
"We've been trying to implement discreet projects in the West Branch of the river," McGrath said.
 
Berkshire Environmental Action Team and the Housatonic Valley Association have been holding cleanups of that section of the river to cull out garbage and other items tossed into the river. 
 
"They've been great river stewards," Hackman said.
 
Recreation is eyed to return to that section of the river, improving the living quality for the neighborhoods from Wahconah Park to Clapp Park. Hackman added that "you'll be able to kayak all the way from Wahconah Park to Woods Pond."
 
The dam removal is a next step toward restoring the West Branch but McGrath adds that the removal is a public health issue, too.
 
"This is a privately owned dam that has exceeded its life," McGrath said. "We don't want to see this fail ... There is a public safety aspect of it."
 
The city was awarded $750,000 in 2006 from the Natural Resource Damage Trustees, which oversaw funds from the General Electric consent decree. That $750,000 is being added to the $1 million the state was awarded to complete the project in 2016.
 
"We're expecting it to cost about $1.25 million up to $1.5 million," Hackman said, but those numbers are far from being finalized.
 
A breached dam would send rushing water downstream and endanger roadways and the ground around West Housatonic Street neighborhoods. The city will be overseeing the removal of the dam and helping with permitting.
 
The state is handling the permitting, which is expected to include MEPA (Massachusetts Environmental Policy Act) review, dredging 401 water quality permit, chapter 253 permit from the Office of Dam Safety, and a 404 permit with the Army Corps of Engineers.
 
"It's not a challenge anymore. It just takes time," Hackman said of that process.
 
The dam is attached to the Hawthorne Mill Building, which used to house the Tel-Electric Piano Player Co. factory.

Tags: dam,   Housatonic,   river restoration,   

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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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