NORTH ADAMS, Mass. — The Planning Board on Monday gave final approval for the Porches Inn to construct a new building where its patrons can have breakfast.
The inn, operating as Berkshire Hills Development Co. LLC, purchased four parcels along Veazie Street and plans to demolish two buildings on them to make room for the gathering center.
Attorney Jeffrey Grandchamp of Grinnell Partners LLC, representing the inn, said 10 and 18-20 Veazie St. would be razed and parking spaces will be relocated. The ZBA approved waivers for the project, including for parking so the inn would not have to add more for the new building.
"The side of the building that will be facing Veazie Street is going to be architecturally consistent with the neighborhood although the building as a whole ... is sort of an architecturally interesting and innovative, which we think will be nice," he told the board.
The structure will have a gathering area, bathrooms, storage and serving area but not a full kitchen. It will only be open to guests and the only signage will be on the interior grounds.
Porches is made up of a string of connected Victorian multifamily homes, none of which have the space to accommodate guests for breakfast.
The board also heard an update on methods to provide more screening of the massive solar array installed by Clean Energy Collective above Coca-Cola ledge.
The 1.32-megawatt solar array on 25 acres drew scores of complaints last fall because of its high visibility from numerous points on the city's east side. Planners were angry that a rendering with sightlines they had seen did not match what the final project looked like.
Michael Whigham, senior director of project management at Clean Energy Collective, told the board on Monday that he had looked over the area with Building Inspector William Meranti and come up with a solution.
"The primary concern is, at least as Bill and I discussed it, was on the farthest upslope side of what we call the B site, which is the west site, that was in an area where you could basically see from the tree clearing all the way to the ground," he said. "We went in and we planted 50 trees. It was a mix of native red oaks and saplings ... they'll grow pretty quick up there."
Whigham said the brush has already grown much thicker where the trees had been cleared for the project.
"I think that the company has made a considerable effort to remediate the problem," Meranti said in answering the board's questions. "Will it satisfy every citizen? Probably not, but I think they've done all that we've asked of them."
In other business, the board approved a Form A that adds a section of the Greylock Works mill to an existing parcel.
Attorney F. Sydney Smithers of Cain Hibbard & Myers said the partition gives volume to Parcel B, the flume that runs under Route 2 between the mill and the Hoosic River. The wheel room in the basement level, where the water ran in to power the machines in the former textile mill, is planned to be turned into an entryway when the flume is opened as a pedestrian access.
"There are structures like this all over the city of Boston," he said, and are largely skyways similar to the one at Berkshire Medical Center in Pittsfield. "We're doing it inside the building."
Parcels A1 and A2 make up the rest of the mill property, which is a for-profit venture as Greylock Works LLC. Parcel B, in contrast, is owned by the nonprofit Greylock Flume Inc.
• A Form A was also signed for Dennis Bernardi for property located at 20 Kately Lane to make it part of an adjacent lot.
• David Moresi of Moresi Associates was granted a special permit for a change of use at 18 Union St., the former Wall-Streeter mill, which he owns.
Moresi said he will use the office space in the building for real estate operations, Moresi Real Estate Partners, related to his business.
• Planner Kyle Hanlon was re-elected to represent the board on the Berkshire Regional Planning Commission. Hanlon is currently chairman of the commission.
• Planner Allyson Holmes asked that the board formally request the city "pursue zoning framing," as motioned by Hanlon, regarding sales and production of marijuana. Meranti said the city is looking into zoning issues and will be sending representatives to a state seminar at the end of the month. The board approved the motion to be on the record.
• The board also asked, at the urging of Planner Brian Miksic, to revoke permits for the two gas stations that are operating kiosks but have no gas. Plans were put forward several years ago for both sites — at the corner of Canal and Eagle streets and on Route 2 — for new stations but no work has been done.
Meranti said it appears that the plans are being redone but was given no details or framework. The board asked that he begin discussions with the city solicitor on how the permits can be revoked.
• The manager of the Walmart Supercenter was invited to the next meeting to discuss landscaping maintenance issues at the Curran Highway store. Meranti said the manager was aware of the problems and wanted to address them.
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Drury High Students Get a Taste of Local Beef
By Breanna SteeleiBerkshires Staff
The pilot program is being funded by a $180K federal grant and is part of a partnership of Berkshire Agricultural Ventures and Mass Farms to School.
NORTH ADAMS, Mass. — Drury High School students don't have to ask "where's the beef" from, now that the school has partnered to bring local meat into its food service system.
Nonprofit Berkshire Agricultural Ventures (BAV) is partnering with Mass Farms to School to bring locally produced ground beef to school cafeterias as part of a pilot initiative funded by a $180,133 USDA Patrick Leahy Farm to School Grant. The program is named for the retired Vermont senator who wrote the original legislation in 2010.
North Adams Public Schools is one of two school district partners on the pilot project, Lenox being the other.
BAV hopes the project can takeoff and expand into more schools or institutions.
"We're really hoping that it takes off, and that we, in the sense of we can work with, or more schools can be part of this in the future, and we can kind of work out the kinks, which I think is part of what this is all about" said Audrey Hackett, BAV's communications and development manager.
She said part of the nonprofit's mission is to help strengthen the local food system and work with local farmers.
"Part of BAV's larger work to strengthen our local food system. So a lot of what we do is work directly with farmers and support a lot of livestock farmers," she said. "More than 40 percent of our farmers in our region are livestock, and so we work directly with them oftentimes, but it's also increasingly an opportunity to work, you know, a level up at the food system level to bring together partners for projects like this that bring more local food into to our not only our schools. I mean, there are lots of opportunities across institutions throughout our region, hospitals, prison systems, nursing homes, and all of that remains to be done."
Last week, students were having burgers made from meat brought by Marty's Local, a regional food distributor that works with more than 160 farms and food producers.
Marty's Local CEO Sandra Thomas said it was great to partner with BAV to help bring the meat to the school, citing that getting more local meat into the market fills a gap in the local food system. Thomas was able to work with Cherry Point Beef, a Western Mass distributor that sources cattle from four local farms.
Food Services Director Thomas Lark said they are excited to be a part of the program and that it's important to be able to showcase local food on the menu, especially for the students to be able to try these new things.
"We want them to see local food on the menu, to know that it's coming from somewhere they recognize. A lot of the time with school lunch, there's a little impression of like, oh, what's this? Where did this come from?" he said. "And so, this is a great way to say, this is what it is. This is where it comes from. Like, it's just down the road. You've driven past here before, and have them understand that, like, we're serving local stuff too. It's not mystery meat from far away."
Lark also said they have been working with the meat since earlier this year, testing out new ideas to bring to the students like a Korean beef bowl.
"Was a new thing, but we thought new ingredient, new recipe, let's really highlight it, and it was pretty successful. We're running it again next Monday. Actually, Marty's truck was here this morning delivering the beef for next Monday, and we're going to run that again. And that was one where the students who were willing to try it really liked it, and were telling their friends like, "Oh, you should have gotten this." So we're excited for Monday, we'll probably see even more kids trying it out," he said.
The North Adams Public Schools were highlighted last year by the state for its farm-to-school initiatives to bring fresh, local produce to students.
A couple students who had the burger for lunch said it was good.
Drury High School students don't have to ask "where's the beef" from, now that the school has partnered to bring local meat into its food service system. click for more
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