BHS, CHP Urge Parents to Protect Children from RSV Virus

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PITTSFIELD, Mass. — Berkshire Health Systems (BHS) and Community Health Programs (CHP) released a press release urging parents to take preventive measures to protect their children against seasonal respiratory illnesses, particularly the surging respiratory syncytial virus (RSV).  
 
With flu season emerging and COVID-19 persisting, the risk of triple-virus exposure – especially for very young children – is straining hospitals and pediatric healthcare providers across the U.S., Massachusetts and the Berkshires.   
 
In Massachusetts, the five-week average of RSV cases detected by PCR test was 4.4 on March 19, 2022. By Nov. 12, however, that figure had jumped to 296.3, according to data reported by the U.S. Centers for Disease Control.  
 
For most people, including children, RSV behaves like a cold and lasts about two weeks. But some children are at higher risk and require hospitalization. 
 
Unlike flu and COVID-19, there is no vaccine for RSV, a longstanding common seasonal illness. However, RSV is the leading cause of bronchiolitis and pneumonia in infants and very young children. Young children with underlying health conditions are especially vulnerable. 
 
"The first years of the COVID-19 pandemic caused parents to protect their children against exposure to illness, which means very young children haven't had the chance to build natural RSV immunity," said Dr. Laura Need, CHP associate medical director and a pediatrician at CHP Berkshire Pediatrics. "As a result, some children are becoming sicker and require hospital care." 
 
In November three statewide medical associations urged the public to take preventive measures following a worrisome spike in RSV diagnoses and hospitalizations. 
 
"Mirroring hospitals across the Commonwealth and the nation, Berkshire Health Systems is experiencing significant challenges with providing care for a population impacted by three viruses circulating at once," said James Lederer, MD, BHS chief medical officer/chief quality officer. "We have consistently had between 8 and 12 COVID-19 in-patients for the past several months with a community transmission rate that remains higher than we'd like. RSV is a serious concern in our pediatric population, with influenza also heading into peak season in coming weeks and months." 
 
Parents and caregivers are advised to take the following measures to keep their children safe from RSV and other viruses: 
  • Keep sick children at home and keep them home until 24 hours after symptoms are gone. 
  • Wash hands and surfaces frequently. 
  • If possible avoid bringing children to crowded indoor settings.  
  • If children attend indoor settings, those who are able should wear a mask, even if they are well.  
  • Call the pediatric office if a child develops a high fever or has trouble breathing.

Across the state, hospitals are reporting that their pediatric in-patient hospital capacity is stretched for children whose illness becomes serious enough to require inpatient care. 

CHP Berkshire Pediatrics has been working to keep up with an increase in calls about RSV. At Berkshire Health Systems, the inpatient Pediatric Unit at Berkshire Medical Center and the Emergency Departments at BMC and Fairview Hospital are seeing numerous cases of RSV.  
 
"It's important not to focus too much on one particular illness since viruses are happening simultaneously and overlapping," said Need. "Most importantly, parents should have children 6 months and older vaccinated against flu and COVID-19, to keep those illnesses at bay, or to lessen the effects of those viruses." 

Tags: BHS,   BMC,   CHP,   

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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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