Letter: Williamstown Planning Board Proposals

To the Editor:

An elected planning board member tells us that voting on the zoning proposals at town meeting will let the Planning Board know how we "feel." Any zoning changes passed at town meeting will be "forever," and virtually irreversible. Cite the research that indicates what effect these changes will have.

Perhaps the Planning Board should have spent more time reaching out to all the town's citizenry long before any town meeting. These articles were approved by the Planning Board long before this unnecessarily delayed town meeting will be held. Better yet, place the items for a vote at the town election, even if as non-binding questions if legally necessary. Why are major decisions being made by a small number of citizens at the broken town meeting?

How do all and any articles affect property evaluations and property taxes, but only for some landowners if some but not articles are passed?

Why is a town master plan being conducted if it is totally meaningless?

Perhaps all items should be voted down, as a group, rather than tabled so the Planning Board can start from scratch and ready their proposals for the 2024 town meeting. All town households should be mailed paper copies of the new proposals well in advance of the 2024 town meeting.

Finally, who serves to benefit the most from passing any or all of these failed proposals???

Ken Swiatek
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.