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The Mill Street Dam has been eyed to be removed for a number of years.

State Awards An Additional $400K Toward Removal Of Pittsfield Dam

By Andy McKeeveriBerkshires Staff
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PITTSFIELD, Mass. — The state has allocated another $400,000 to remove the Tel-Electric Dam on Mill Street, bringing the total money for it to over $2 million. 
 
"This puts us in a much better position to feel confident that when we put this to bid we will have money for the things we want to do," Parks and Open Spaces Manager Jim McGrath said.
 
The project is the largest aspect of a broad vision city and state officials see for the West Branch of the Housatonic River. There have been a number of projects completed, and others in the cue, to improve the health of the river's eco-system and better interaction with the neighborhoods from Wahconah Park to Clapp Park.
 
"The largest and most complicated project is the Mill Street Dam removal. The reason for removing the dam is two-fold: it is an old derelict piece of infrastructure that serves no purpose today. The dam was originally built to service hydroelectric power for the adjacent mill building but also removing the dam will create some connectivity within the river where there currently isn't any," McGrath said.
 
The project received its first amount of funding in 2008 from the Housatonic River Natural Resource Damage Fund. The state's Department of Fish and Game used that to contract a detailed study on the sediment quality and quantity and the report called for up to $4.75 million be spent on removing the sediment built up behind the same.
 
That cost stalled the project somewhat as officials continued figuring out ways to manage what is there once the dam is removed. The Fish and Game won a $1 million federal grant award through the U.S. Department of Interior's Hurricane Sandy Coastal Resiliency Competitive Grant Program for the demolition in 2016.
 
Princeton Hydro LLC began engineering the actual removal and started the permitting process. Engineering such a project isn't so straightforward because 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 water flow if needed. 
 
The active railroad bridge was cited as a particular concern. Fish and Game contracted with Gomez and Sullivan for that infrastructure work.
 
Meanwhile, McGrath said concerns were raised through the environmental permitting process about the newer plan to slowly release sediment into the river. Those involved in the project have since tweaked that, and with that comes increased costs. 
 
"The largest price tag within the project is how we handle sediment. Originally we had envisioned sediment being slowly released downstream but now we are re-evaluating that and it looks like now we will be taking the sediment out and disposing of it," McGrath said.
 
"That is going to be expensive so this funding will help support that new approach, a more ecological approach."
 
It isn't quite clear how much much the project will cost but the additional $400,000 helps with what has been an evolving number. McGrath said the current estimates are between $1.5 million and $2 million for the work. 
 
The money is part of Gov. Charlie Baker's administration's $10.2 million in awards released on Wednesday as part of the Dam and Seawall Repair or Removal Fund and the governor's capital budget.
 
"The Dam and Seawall program provides vital support to our communities so they can better prepare themselves, their economy and natural resources for natural hazards like coastal and inland flooding," Baker said in a statement.
 
"Our administration was proud to recently pass a $2.4 billion bipartisan environmental bond bill that included over $500 million to help communities improve their resiliency to climate change and protect the environment."
 
Locally the dam has a notable recent history. In 2013, Christian Giovanni Marquez, of Los Angeles, was swimming by the dam when he got sucked into a spillway and trapped against a grate at the bottom of the river and drowned. 
 
The area has also become a place of blight and a nuisance and an area that has attracted criminal activity. So the dam's removal hits on a number of fronts: better environmentally, improved safety, and reduced blight and crime.
 
"This site is a known location where things happened that we don't necessarily want to see in our city," McGrath said. "Shining a light on this site is absolutely something we want to do."
 
The dam is attached to the Hawthorne Mill Building, which used to house the Tel-Electric Piano Player Co. Factory and has been falling apart. In the last 18 years, from when the Massachusetts Office of Dam Safety cited it as a dam of concern, no money has been allocated to it since the idea has been to take it down. 

Tags: dam,   Housatonic,   

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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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