Downing Urges Collaboration to Weather Fiscal Storm

By Tammy DanielsiBerkshires Staff
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Sen. Benjamin B. Downing was the main speaker at the Berkshire Chamber's 'Eggs & Issues' breakfast.
PITTSFIELD, Mass. — The key to getting the Berkshires through the tail end of the recession is collaboration to make better use of a pool of dwindling public and private resources.

"The more we collaborate the more we can take advantage of the opportunities that we have here," said state Sen. Benjamin B. Downing on Monday morning at Hillcrest Educational Centers. "The more we can become a real model for what other regions of the state should be doing."

The Pittsfield Democrat was speaking at the Berkshire Chamber of Commerce's first "Eggs & Issues" event of the year. The breakfasts are held every couple of months around the county and limited to 50 people, allowing for a more intimate and casual conversation with local leaders.

Downing was introduced by Jerry Burke, president and CEO of Hillcrest, which provides programming for youngsters with severe mental and emotional issues. The center and its affiliate programs, including a dental office and the Housatonic Academy, employ more than 500 people.

The senator gave an update on some of the issues being debated in the Legislature and on the committees he has co-chaired: the Joint Committees on Higher Education (acting chairman) and Revenue and, formerly, Public Service and Senate Ethics.

He joked that his time on the Ethics Committee saw 5 percent of his colleagues indicted, on Revenue, the state's income skidded downhill, and now, as acting chairman on Higher Education, he was worried about the county's colleges.

Of the average 6,400 bills filed in any two-year legislative period, more than 800 make their way to the Public Service Committee, he said, describing it as "the closest you can get to hazing in the Senate."

"The most important thing you learn when you're on the Public Service Committee is to say no, because if you were to say yes to all of the proposals before you, the financial status of the Commonwealth would probably less resemble Massachusetts and far more resemble California or New York State at this point."

Working with House Chairman Jay Kaufman, D-Lexington, the committee established standards for each proposal, requiring filers to not only show the merits of any bills but the long-term effects and costs. The committee deals with a lot of individual groups, especially state employee unions, making it tempting to curry political favor.

He and Kaufman are now heading the Revenue Committee, for which they are looking at metrics to evaluate various tax incentives.

"There are a lot of third-rail incentives out there that if you touch it, everyone screams and wants to run away," said Downing. "We're looking at what's working and what's not ... what are creating jobs and what are not."


With the state looking at a $3 billion structural deficit this year and the governor's budget expected next week, the Legislature is working to balance the services needed with the state's ability to cover the costs.

Downing said he and other elected officials have been speaking with the Berkshires' social service, health and educational facilities to see how they can better collaborate through the "fiscal and financial storm."

"Obviously, we will have challenges because of the budget climate that we are in now," he said, although the state's seen slow but steady growth  — about 2 percent  — over the past four months. "We're are starting to come out of ... the ditch we fell down in."

The Berkshire delegation is in a position to see how budgets and revenue affect connected services and issues in the county.

"The most important thing we can do in the Berkshire delegation is help people see what we see," said Downing. "It's our job in a climate like this to promote collaboration wherever we can."

The Berkshires has the ability to "connect the dots" and leverage its resources in a way that many areas of the state cannot, he said, because leaders can be put in a room together and get things done.

From the Berkshire Chamber of Commerce to Berkshire Creative to the Berkshire Compact, local institutions and individuals have and are continuing to create partnerships that can be a model for other regions, said Downing.

He touched briefly on the recent election of state Sen. Scott Brown, R-Wrentham, to the U.S. Senate. The Democratic candidate's biggest error, he said, was failing to define the reason she wanted to be senator and to ask people for their vote.

Attorney General Martha Coakley's failed campaign has been widely criticized for its low-key attitude and the candidate's near disappearance over the holidays.

"If you're running for public office, especially in a climate like this, you need to ask for their vote," said Downing.
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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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