Letter: Unethical Fire District Maneuver

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To the Editor:

The Williamstown Fire District recently released a "Comparison of Size of Proposed Williamstown Fire Station to Other Fire Stations" chart on their official website. The purpose of this data was to educate residents about the sizes of fire stations recently built in the region compared to what Williamstown is proposing to gain support.

During the Jan. 25, 2023, Fire District Prudential Committee meeting (recorded by willinet.org) I asked the District if they knew the information on their data chart was incorrect. For example, under the section "Station Size," the communities of Holden (36,450 square feet), Sharon (42,460 square feet), Medfield (41,022 square feet), and Plainville (43,644 square feet) are combined police/fire buildings, (in the case of Plainville, a police/fire/town hall complex), not a stand-alone fire station as suggested by the District.


District Building Committee member James Kolesar answered the question indicating the District was "indeed" aware the numbers were not accurate, stating in part, "... not meant to be overly precise or a formula, its meant to give a general sense of the size, square foot ...", I responded to Mr. Kolesar by reminding him that nowhere on the District's website does the District provide such a disclaimer.

It is remarkably disingenuous for the District to publicize false information. The District has a responsibility to the taxpayer to provide accurate information when asking them to support a $20-plus million project. Regardless of the reason, the Williamstown Fire District has obliterated its credibility.
 

Scott McGowan
Williamstown, Mass. 

 

 

 

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Crust Serving Up Pizza Pies in Two Locations

By Breanna SteeleiBerkshires Staff

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. 
 
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