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Berkshire Creative Director Helena Fruscio explains how the challenge began.

Design Challenge Pops With Creativity

By Tammy DanielsStaff Reports
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Heather Rose, winner of the first Berkshire Creative Challenge, looks through catalogs with Interprint design director Peter Garlington.
PITTSFIELD, Mass. — Graphic artist Heather Rose was experimenting with corn kernels for a new design when the idea popped into her head: Pop it.

It wasn't a eureka moment, said Rose, a Monument Mountain Regional High graduate, but her inspiration won her the very first Berkshire Creative Challenge. And means her popcorn motif may well end up on a wall — or a floor or a table — in the near future.

The design was selected from among submissions from 18 area designers and artists for use by Interprint, North America's leading decorative laminate printer. Rose and four other designers were recognized at Interprint on Wednesday for their creative work.

The challenge grew out of a study done in 2007, the Berkshire Creative Economy Report, that outlined goals for forging connections between the Berkshires' industrial and creative aspects. It wasn't until this past summer that the Creative Challenge took form, with Interprint leaders stepping in right from the beginning, said Helena Fruscio, director of Berkshire Creative.

"This is mostly about connecting local manufacturers with local creative talent and utilizing the creativity that lives here in the Berkshires," she said. "The initiative that came out of the report was 'Design It Here; Make It Here.'"


Rose's popcorn graphic in basic black.
This first round was so successful, the company is considering ways to continue those connections on its own, said Interprint Managing Director William M. Hines Jr.

The company wasn't sure what would it would be getting when the first applications began rolling in in August. Some 39 local artists applied, more than expected, and 21 were asked to attend an orientation at the massive laminate printing plant on the south edge of Pittsfild. 

"This could serve as an example for other manufacturers to also work with Berkshire Creative to leverage and really tap into that wealth this area has," said Hines. "We search the world for ideas and sometimes it's the case of the best ideas being in the Berkshires."

While the goal is to make the challenge open to any manufacturing business, each company has its own unique needs and requirements. For Interprint, it's a matter of keeping astride of decorating trends as they develop because of the long process from original design to printing and sale.

"Designs are extermely loaded with pattern today — color, texture," said the retiring Judy Wolgast on her last day as design director. Interprint has to find complementary patterns — generic solutions — that not only don't overwhelm the rest of the interior design materials but also hold up over time. In other words, no fads.


Sculptor John Stritch tells how he got involved in the challenge as fellow Jennifer Clark listens. Below, Cate Hunter, retiring design director Judy Wolgast and Thomas Hoadley.
"I was thinking about what to do," said Rose, senior designer at Studio Two in Lenox. "I wanted it to be something with dimension, so I had feathers, I had rocks, I had just the corn kernels. I was shooting it on black paper and I thought — maybe I should pop it."

The material's contrast, definition and versatility in terms of graphic reduction and coloring, on top of Rose's camera-ready preparation work, made it the most viable for inclusion in the Interprint catalog, said Peter Garlington, the company's newly promoted design director.

"A kernel of popcorn is kind of an iconic thing everybody can identify with," said Wolgast, noting "it strikes that little emotional tug."

Three designs by ceramist and painter Thomas Hoadly were selected for further development; designs by Jennifer Clark, John Stritch and Cate Hunter were given honorable mention for works that may become catalysts for new designs. Interprint will purchase the rights to the designs it ends up developing.

"I found it to be very useful because it gave me structure within which to go forward with work I'd already been thinking of doing but hadn't because I have so many other things I'm doing," said Clark, who operates a graphic design studio in Great Barrington. "And for fun."

Fruscio said two more companies have lined up for challenges next year, possibly one in the spring and one in the fall, but she's keeping mum on the participants. Nancy Fitzpatrick, chairman of the Berkshire Creative Economy Council, deemed this first challenge a success in linking the two sides of the Berkshires' innovative economies. "It's a small step but really a big concept," she said.

"This was such a great experience to be able to flex my design muscle in another arena," said Rose. "And to kind of be validated at the same time is great — sweeet!"

Companies interested in participating in a challenge can contact Fruscio at 413-822-8324 or helena.fruscio@berkshirecreative.org.  Find out more about the challenge here.
If you would like to contribute information on this article, contact us at info@iberkshires.com.

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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