PITTSFIELD, Mass. — Landen Palatino never had any health concerns until just weeks before his 8th birthday.
While in school on Dec. 1 he had a seizure. Fifteen days later, it happened again. The day he turned 8, on Dec. 30, he had another one.
"He was completely healthy, never had any health issues. He had one seizure when he was 1 year old from a high fever and that's the only issue he's ever had," his father, James Losaw said.
"Since Dec. 1, we begged for an MRI, and they initially didn't want to give him any imaging and diagnosed him with epilepsy. After the third seizure, we demanded an MRI and they finally gave him one and that's when they found the tumor."
The magnetic resonance imaging test found the tumor in the "upper left portion of his brain" and he was immediately transferred from Baystate Medical Center to Connecticut Children's Medical Center for emergency surgery. The tumor was tested and results analyzed by separate doctors all agreeing that Landen has Grade 4 glioblastoma, one of the most aggressive types of cancer out there.
"It's a brain cancer that is all different kinds of cells that spread like fingers through your brain. It just grows and from what I understand is highly resistant to treatments, and if there is a treatment that works on one type of cancer cell, then it changes to another cell and latches onto whatever healthy tissue it can and multiplies," Losaw, a Pittsfield Police K9 officer, said.
Since that day, Landen has been receiving radiation treatment and recovering from the surgery five days a week in Hartford, Conn.
"I go to treatment in the morning. I work at night. Sometimes I'll have a raid in the morning and I'll go from the raid and drive down to Hartford," Losaw said.
Next week, Landen's treatment will be over, and Losaw and Landen's mother, Tina Palatino, will have to weigh the next options.
"He has an MGMT mutation which doesn't allow for conventional treatment so we're going to be going to clinical trials after this, which are based all over the country," Losaw said.
Some of those trials aren't covered by insurance while others can be out of state and require days off and lodging.
That's where friends, family, and the community are stepping up. Immediately after hearing the grim news, friends and family established a bank account at Greylock Federal Credit Union and are making donations and holding fundraisers so that Landen can afford whatever he needs to battle the cancer.
"That's going into an account for Landen for anything he needs — uninsured medical costs, travel expenses," Losaw said. "We're looking into some of the treatments now that have positive effects on this type of cancer but some of them aren't covered by insurance."
Lyndsay Cimini is a dispatcher with the Police Department. When she heard the news, as a friend, she joined the effort. Cimini is organizing a 5K road race — dubbed the Super Landen 'Stache Dash — to raise money for him.
"I'm trying to run things for him. We have a group of people we try to bounce ideas off of. We're all co-workers, friends, family," Cimini said.
She's already gotten city permission for the June 12 event at Burbank Park. The organizers are giving it a "mustaches theme," which she said makes it a little more fun and unique for participants.
"It's just a fun theme for a race. The 'stache dash. We'll have mustaches, tattoos and fake mustaches for people to wear," Cimini said. "Landen loves superheroes so it'll be a super hero, mustaches-themed race."
Cimini said the race is along the same course of the YMCA's Tie Dye Dash. It'll start at the pavilion, go down Lakeway Drive to Peck's Road, over Valentine, and circle around the parking lots of the boat launch before ending back at the pavilion. There will also be a children's obstacle race.
The first 100 racers registered will receive a free T-shirt; registration is $25 in advance online and $30 the day of. The proceeds from that and sponsorship efforts will go to help Landen in the next stage of his fight.
"We're accepting sponsors. We have three different levels of sponsorship: $250 or more, we're going to put on our T-shirt; silver sponsor is $100 and we advertise on our Facebook page; and any other donation we still give recognition," Cimini said.
The race will be the second local fundraiser for the family. On Feb. 26, Relay For Life allowed the group to piggyback on a fundraiser at the Freight Yard Pub in North Adams. And Cimini says people have been making donations to the bank account (Super Landen's Journey) at GFCU.
For Losaw, that support means a lot.
"In my line of work, I see the worst of the worst every day. It's so negative. All of the support I've seen has kind of like restored my faith in humanity, I guess you could say. There is not even enough words to explain the amount of support and positive thoughts and feelings from everybody," Losaw said. "Complete strangers, people I don't even know, have been reaching out. It's amazing."
Losaw doesn't know which trials Landen will be accepted to participate in. But, they promise to keep fighting.
"Something good is going to happen. We are going to get into one of the trials. There is no other option. He's going to beat it and he has the same attitude. He knows he's going to win," Losaw 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.