Pittsfield School Panel Supports 'Culture & Community' Course

By Brittany PolitoiBerkshires Staff
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PITTSFIELD, Mass. — Pittsfield High School educators would like to offer a pilot course that covers diverse life experiences, and on Wednesday the curriculum subcommittee supported "Culture and Community."
 
The one-semester course is designed to provide students with language and skills to understand their own identity and the identities of others in their community, communicate effectively with diverse populations, understand privilege and bias, and take action to change discriminatory practices. 
 
"What a gift to our students," Member Vicky Smith said. 
 
Social studies teacher Emily Day explained that this was suggested by a student last year who wished that more people at PHS understood his background as a student of a lower socio-economic level and how it impacted his school experience. 
 
"I'm using the social justice standards created by the organization Learning for Justice, used to be known as Teaching Tolerance," she explained. "And they have four domains that they work on: identity, diversity, justice, and action." 
 
After exploring their own and others' identities, students will engage in a real-world justice and action project to facilitate change in their school or larger community. 
 
Day said that another inspiration for the course was data that showed a lot of teachers wishing they had better skills with holding difficult conversations in the classroom and creating a safe space to have them. 
 
It will include evaluations, written reflections, class discussions, research, presentations to peers, interviews, and the civics-oriented project. 
 
There are no Department of Elementary and Secondary Education (DESE) standards for this class but it fits under the social studies framework. 
 
"I think it is extremely valuable, especially in a community like Pittsfield, to have students explore what their actual community consists of," member Alison McGee said. "We spend a lot of time teaching students about the world, about the United States, and I've worked with many students who have not traveled outside of this area so really, truly understanding this area and being able to effective within it is really important."
 
She also loved that it addressed items that have come up in the equity audit and that the idea came from a student. 
 
"I think this is great," Smith said to Day. "Knowing you and your background, not just with the (diversity, equity, and inclusion) group but also with the NAACP.  Not everyone could do this." 
 
Chair Sarah Hathaway, while in favor of the course, said that she wanted to make sure that the substance of the course also met DESE standards. 
 
She also suggested that the class look into a monument on Elm Street that honors Henry Laurens Dawes, a controversial politician. 
 
"It was paid for by Senator Dawes' daughter, and it has held a place of honor on a public street in Pittsfield for I think over a century," she said. "And I think we really need to question whether we want to have a public monument for Senator Dawes." 
 
The subcommittee also approved a middle school illustrative math pilot, which is similar to a pilot that is being done in elementary schools. 
 

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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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