Dalton Fire District Starts Drafting Budget

By Sabrina DammsiBerkshires Staff
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DALTON, Mass. —The Fire District started drafting its preliminary budget for fiscal year 2025 during its meeting last week. 
 
The district has been tightly budgeting the last three years in an effort to keep the taxes down but prices are continuing to increase so this cannot continue, Water Commission Chair James Driscoll said.
 
The district's free cash has run dry, so it is time to start budgeting healthily to cover the cost of operations and build the free cash back up in emergencies, while also being reasonable to taxpayers, Fire Chief Christian Tobin said. 
 
Driscoll emphasized that it is very early on in the budgeting process and things will change as more information comes to light. 
 
Once the district has a clearer picture of its proposed budget, it plans to hold a meeting in April at one of the town schools to educate the community and spark a conversation with residents. 
 
"We can hand out packets there, so now they have another 30 days to digest what we're giving them before they show up to the annual meeting in May," Driscoll said.
 
"I think it'll be more beneficial and I think we can really start to put together a budget that not only gets us through the next fiscal year, it gets us to the next fiscal year with money leftover so we are not hand to mouth every year trying to get through it."
 
The meeting will demonstrate to residents what the fund covers every year and that if they decide they do not want to pay the price, voters also need to determine what services they want cut, whether it's not having an ambulance or fire truck during certain hours, Water Commissioner Camillus Cachat said.
 
Attendance at annual Fire District meetings is often low, which the district aims to improve.
 
"It's a hard place to [explain the budget in detail] at the annual meeting because you're there to walk down the fact that this is the money we need. And the [attendance is] low. We don't get huge turnouts, but the dollar values are getting higher," Driscoll said. 
 
A lot of residents concerned about the rates increasing often attend the annual meetings and are vocal about it, he said, but the people who are in support of the budget don't attend. "So [the annual town meeting is] not the place that we educate, because we don't have the time nor means to do it there." 
 
The district is a separate governmental body from the town and budgets for debt services and the salaries and expenses of the administration, Water Department, Fire Department, and ambulance. 
 
Last year, district voters approved an approximately $3 million budget that had increases between 4 and 19 percent for its line items. More information here. 
 
These were the largest increases they had for many years for the sake of taxpayers, Driscoll said in a follow up. 
 
A quarter of the department's budget is for mandates that are outside of the district's control and are required to keep the doors open, Tobin said. 
 
In fiscal year 2024 voters approved the ambulance budget for $703,506 and a Fire Department budget for $597,837. 
 
Together, the ambulance and the Fire Department budgets are both projected to increase to approximately $1.6 million. 
 
The district took over the ambulance services three years ago when the firefighters' association gave it up, Driscoll said. 
 
The district has been trying to determine the cost of operating the ambulance so that department has a separate budget from the Fire Department. 
 
Now that they have a clearer picture of the ambulance services' operating costs, Tobin wants to combine them under one budget to streamline the budgeting process. 
 
District Clerk and Treasurer Melanie Roucoulet agreed, especially when it comes to budgeting for the salaries of the ambulance and fire staff. 
 
The salaries are one of the biggest areas of concern, she said and that combining them under one line item may help adequately budget for salaries. 
 
When doing payroll, Roucoulet tracks whether department employees are being paid as firefighters or emergency medical technicians so a record is kept.
 
Several expenses in the administration budget are expected to remain the same. In fiscal year 2024 the district budgeted $5,000 for an office assistant who works on call. 
 
The office assistant has been working more hours than anticipated to help with Roucoulet's workload. 
 
Next year's draft budget includes $10,000 to cover the additional hours, bringing the projected total to $15,000 for this position. 
 
The district is determining if hiring an assistant treasurer also is a feasible option. A job description and number of hours need to be determined. 
 
The FY24 insurance line item is $26,915. Roucoulet is unsure how group insurance, Medicare, unemployment, and workman's comp will impact the budget until the new position's job descriptions and hours are determined.
 
The Water Department line item is mostly staying the same, but Superintendent Bob Benlien is requesting a $30,000 line item for meters. The district will continue to budget for meters until all the meters have been changed, Driscoll said. 
 
Benlien also requested an increase for overtime by another $10,000 projected at $50,000. 

Tags: fire district,   fiscal 2025,   

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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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