Letter: Support Ken Kuttner for Planning Board

To the Editor:

We are so blessed to have two thoughtful, dedicated community members running for the open Planning Board seat. I'm writing to share my support for Ken Kuttner because of the vision and approach he will bring to the planning board at this time.

The Planning Board has proposed zoning changes that are meant to address the need for more inclusive housing in Williamstown, a need embraced by both candidates. In Ken's "meet the candidate" video (on his website along with a lot more about Ken), he does a great job of explaining that — while he supports the planning board proposals to increase density in general residence — there are better, more creative and more impactful ways to increase housing access in RR2, that include good planning principles such as cluster development, protection of open space, and avoiding sprawl.

Please read more about Ken and what he will bring to the planning board on his website, where you can also see his candidate statement and watch the League of Women Voters forum with both candidates. Whatever happens, I hope you will attend Town Meeting on May 17, and be part of the comprehensive plan process for creating and achieving an inclusive vision for our community.

And, don't forget to VOTE Tuesday, May 10, 7 a.m. to 8 p.m. in the Williamstown Elementary School gymnasium, 115 Church St.

Wendy Penner
Williamstown, Mass.

Crust Serving Up Pizza Pies in Two Locations

By Breanna SteeleiBerkshires Staff
02:03PM / Saturday, June 28, 2025

Crust owner Jim Cervone and manager Lexi Politis make pizza's at the Williamstown location. 

WILLIAMSTOWN, Mass. — Crust has been serving up classic and specialty pizzas since its opening in 2020 in Pittsfield, and for over a year now in Williamstown.

 

Owner Jim Cervone said his inspiration was his love for cooking and pizza.

 

"I love pizza, and I'm Italian, and I grew up with cooking. I remember my grandmother cooking. Some of the recipes we have here are from my grandmother, specifically the meatballs," he said. "So I've always grown up with food. I'm a good, amateur chef. Always liked cooking. Whenever I travel, I always look for pizza, because that's one of my things. ...

 

"I wasn't really crazy about the offerings, not just around here, just in general. And so the inspiration was, how can I make a really good pizza at an affordable price?" 

 

Cervone said his most popular pizzas are chicken bacon ranch and buffalo chicken, flavors requested by customers and not something he was planning to add to the menu at first since chicken pizza isn't usually found in an Italian restaurant.

 

"I personally think the Grandma's Pizza, which has got a sliced mozzarella cheese underneath, and the organic red sauce on top with meatballs, is one of my favorites," he said. "They're homemade meatballs. It's my grandmother's recipe — that's a popular one."

 

Also on the menu are red and white mushroom pizzas, a "green" version with housemade pesto, peppers and mushrooms, and the option to build your own pie with a wide variety of crusts, sauces, cheeses, toppings and finishes.