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The Planning Board on Monday night approved plans for a $4 million administrative building at Harriman-West Airport.
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Janna Kauss, of Boston-based architectural firm Fennick McCredie, explains the siting and amenities of the new building.

North Adams Planners Give OK to New Airport Building

By Tammy DanielsiBerkshires Staff
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The Planning Board approved several new businesses and the relocation of an existing business.

NORTH ADAMS, Mass. — The Planning Board on Monday night approved plans for a $4 million administrative building at Harriman-West Airport.

The new terminal will have meeting and office space, a lounge for pilots, lobby and space for a restaurant and public viewing area of the field.

The structure is being built through the state Department of Transportation, one of 17 airport terminals being built or renovated across the state over five years.

Thomas Mahoney, an engineer with MassDOT's Aeronautics Division, told the board that the construction is the result of a survey of some 36 public airports done in 2009.
 
"It became apparent that there were several, 17 to be exact, of those airports that were deficient in administrative buildings," he said. "Either they didn't have one or had one that had to be renovated."

So far Mansfield, Bevery and Fitchburg were funded in the first round, with those buildings coming on line within the next three months at a cost of $3.5 million to $3.9 million each. North Adams and Taunton are in this next cycle.

North Adams almost lost out on the terminal for lack of the 5 percent funding match, or about $200,000. Earlier this year, Harry S. Patten Jr., of Turboprop East, a major maintenance hub located at Harriman-West, pledged the $200,000 on the city's behalf to ensure the project's completion.

Janna Kauss, of Boston-based architectural firm Fennick McCredie, said North Adams' administrative building is based on a 5,000 square-foot prototype designed by her firm but with input from the Airport Commission. While the footprints are similar, the municipalities and airports were able to weigh in on space use, exterior looks and locations to ensure the buildings fit their environments.

"The structure will be at the end of [Airport Road]," said Kauss, based on the commissioners' desire for strong visibility. "The most important thing is when you drive down the road you see where the building is."

The steel and timber building will be clad in a geometric siding in a "warm rust color" to contrast and complement the mountains to the south.

"It will really be a kind of striking image when you drive down the road and see it," Kauss said.


The building has two main functions: to operate as an administrative hub and as a public venue. The primary purpose is for operations, so a suite of offices will be developed for the fixed base operator and certain functions like weather equipment and security will be brought into the building.

The state also requires the pilots' lounge, a quiet area where pilots can relax, watch television or plan their flights. A large conference room will be available for airport-related meetings or other municipal needs.

A large space is being set aside for the future restaurant, with access to an outdoor patio and a public viewing area for watching planes. Utility hookups will be put in place for the eatery but other than that, the space will be left for the future tenant to complete.

"We would love to be specific as possible but we don't know what that vendor is so have to be very general," Kauss said.

The Airport Commission's Jeffrey Naughton said the administrative building will be the final phase of the airport renovation, which has included the $6 million runway project.

The airport has about a $12 million impact on the region; at the time of the state's airport study, it cited nearly $12 billion in economic activity and more than 124,000 jobs in the aviation industry statewide.

In other business, the planners:

• Approved a special permit application by James Krutiak to operate a used-car sales business at 559 Ashland St. The board set a condition of 15 vehicles to be allowed on the property. Krutiak had initially suggested 20-25 because of his repair business but agreed to the lower number, saying this was all new to him and he wasn't sure how many he would actually have. Planners told him he could come back if the number was insufficient.

• Approved a change of use for 362 State Road for a secondhand store by Minerva Arts Center Inc. Operator Jennifer Howard said the  thrift store is used to raise funds for the center's educational theater program. The store had been operating in Williamstown but had to move when the building it was located was sold. She anticipated being back before the board again in a month because the thrift shop would be moving again to another building on the property.

• Approved an application by Jennifer M. Beverly for property located at 27 Eagle St., formerly the Party Place, to operate a consignment type shop. Beverly, formerly employed by Price Chopper, said the store's closure prompted her to start her own business. She will use the front section of the building as a sort of maker's space for herself and local artisans (she makes soap, candles, etc.) with the handmade items for sale in the back. She will also continue to provide some party wares during the winter to tide the business over.

• Approved an application by William J. Gardner Sr. to operate an automobile repair shop at 54 River St. Gardner said his business had been located there previously but moved several years ago when he and his landlord could not come to terms. The board put a condition that the front of the building be painted gray to match the exterior on the other sides; Gardner and his landlord agreed.


Tags: airport project,   airport terminal,   artisans & crafters,   automotive,   Planning Board,   secondhand,   

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Drury High Students Get a Taste of Local Beef

By Breanna SteeleiBerkshires Staff

The pilot program is being funded by a $180K federal grant and is part of a partnership of Berkshire Agricultural Ventures and Mass Farms to School. 

NORTH ADAMS, Mass. — Drury High School students don't have to ask "where's the beef" from, now that the school has partnered to bring local meat into its food service system.

Nonprofit Berkshire Agricultural Ventures (BAV) is partnering with Mass Farms to School to bring locally produced ground beef to school cafeterias as part of a pilot initiative funded by a $180,133 USDA Patrick Leahy Farm to School Grant. The program is named for the retired Vermont senator who wrote the original legislation in 2010. 

North Adams Public Schools is one of two school district partners on the pilot project, Lenox being the other. 

BAV hopes the project can takeoff and expand into more schools or institutions. 

"We're really hoping that it takes off, and that we, in the sense of we can work with, or more schools can be part of this in the future, and we can kind of work out the kinks, which I think is part of what this is all about" said Audrey Hackett, BAV's communications and development manager.

She said part of the nonprofit's mission is to help strengthen the local food system and work with local farmers.

"Part of BAV's larger work to strengthen our local food system. So a lot of what we do is work directly with farmers and support a lot of livestock farmers," she said. "More than 40 percent of our farmers in our region are livestock, and so we work directly with them oftentimes, but it's also increasingly an opportunity to work, you know, a level up at the food system level to bring together partners for projects like this that bring more local food into to our not only our schools. I mean, there are lots of opportunities across institutions throughout our region, hospitals, prison systems, nursing homes, and all of that remains to be done." 

Last week, students were having burgers made from meat brought by Marty's Local, a regional food distributor that works with more than 160 farms and food producers. 

Marty's Local CEO Sandra Thomas said it was great to partner with BAV to help bring the meat to the school, citing that getting more local meat into the market fills a gap in the local food system. Thomas was able to work with Cherry Point Beef, a Western Mass distributor that sources cattle from four local farms.

Food Services Director Thomas Lark said they are excited to be a part of the program and that it's important to be able to showcase local food on the menu, especially for the students to be able to try these new things.

"We want them to see local food on the menu, to know that it's coming from somewhere they recognize. A lot of the time with school lunch, there's a little impression of like, oh, what's this? Where did this come from?" he said. "And so, this is a great way to say, this is what it is. This is where it comes from. Like, it's just down the road. You've driven past here before, and have them understand that, like, we're serving local stuff too. It's not mystery meat from far away."

Lark also said they have been working with the meat since earlier this year, testing out new ideas to bring to the students like a Korean beef bowl.

"Was a new thing, but we thought new ingredient, new recipe, let's really highlight it, and it was pretty successful. We're running it again next Monday. Actually, Marty's truck was here this morning delivering the beef for next Monday, and we're going to run that again. And that was one where the students who were willing to try it really liked it, and were telling their friends like, "Oh, you should have gotten this." So we're excited for Monday, we'll probably see even more kids trying it out," he said.

The North Adams Public Schools were highlighted last year by the state for its farm-to-school initiatives to bring fresh, local produce to students. 

A couple students who had the burger for lunch said it was good.

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