Pittsfield Cable Panel Maps Out Work Before Spectrum Talks

By Brittany PolitoiBerkshires Staff
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PITTSFIELD, Mass. — At its second meeting, the reconstituted Cable Advisory Committee looked ahead to its hiring of outside counsel and ascertainment process for negotiating a new contract with Spectrum. 

An attorney is being considered to guide the process with a price tag ranging from $7,000 to $14,000 and a subcommittee was created to make an ascertainment schedule for the next nine months. 
 
"It's an important process for the stakeholders in the community to have their say and to have varied and diverse communities to be able to hear from them," said member Shawn Serre, who is the executivedirector of Pittsfield Community Television.
 
"And those are the kinds of things we will have to design as a committee to make sure that we can reach out and bring those voices in to make commentary." 
 
A funding request was tabled until they have more information on the resources needed for outside counsel. 
 
The city's 10-year contract ends in September 2024 and it is recommended that the contract negotiations take place over 12 months.  
 
Before September of this year, the committee will gather feedback from the community on what is and is not working with Spectrum and any additional needs.
 
This includes reviewing documents and forms, surveying, having a focus group, and public hearings. 
 
"I think the very first thing is we have to have a schedule," said member James Moran, who will help draft a schedule for the ascertainment process. 
 
Serre reported that he researched three attorneys in the state that specialize in cable television franchise renewals. Two of the three responded and after one dropped out due to a possible conflict of interest, one remained. 
 
William Solomon, who is based in the eastern end of the state, has a good amount of experience working with Comcast and has done several charter renewals.
 
"He has a pretty good feeling for how Comcast operates and the types of resources that they have at their disposal and the types of tactics that they will use in situations like this, Serre said. 
 
"So I was very comfortable hearing that from him and knowing the experience that he has, I feel like he would be an excellent fit for representing us at the table." 
 
The attorney expressed interest in working with the city and said he would be available to meet with the commission at its next meeting. 
 
The cost estimate of $7,000 to $14,000 would depend on the number of times Solomon would have to come to the area. 
 
Committee members agreed that it is a reasonable ask for an attorney. 
 
"I think that’s reasonable, personally," Serre said, adding that there would be other costs if it turned into a court case or needed an official review. 
 
There was some concern about only having one candidate for the job and he agreed to reach out to the attorney whom he hadn’t heard back from again.
 
The committee will also look to other communities such as Falmouth and Worcester to inform its process. 
 
For the next meeting on Feb. 9, the panel hopes to have a schedule for community input actions to take before September as well as a scope of work and funding request to send to the mayor. 

Tags: cable television,   

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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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