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Precautions have been in place at Berkshire Medical Center for weeks.

Berkshire County's First Coronavirus Case Confirmed

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PITTSFIELD, Mass. — Berkshire Medical Center has confirmed that a patient has tested as presumptive positive for COVID-19.
 
In a statement of facts to press, Director of Media Relations Michael Leary said the patient is an older man who lives in Berkshire County. He is listed in stable condition.
 
The patient could not be tested before Friday, when the U.S. Centers for Disease Control and the state Department of Public Health rules were changed to allow him to be tested. The CDC had limited testing to those who had traveled to areas where the disease was prevalent or had contact with someone who had. 
 
The man had been admitted to BMC several days earlier but at that time did not meet the CDC requirements to permit testing at the only authorized laboratory — a DPH lab in Jamaica Plain
 
Leary said the Board of Health in the individual's home community has been notified by the DPH and BMC and that board is responsible for conducting tracing of those who have come into recent contact with the patient.
 
Several first-responders who came in contact with the patient were reportedly asked on Saturday to self-quarantine. The recommended quarantine is 14 days.
 
Also, two students at Monument Valley Regional Middle School have also self-quarantined, according to Berkshire Hills Regional Superintendent Peter Dillon, who notified parents. The students had been visiting a country that the CDC had raised the warning level for after they had returned.
 
The state now has one confirmed case of the coronavirus and 12 "presumptive." According to the state website, 719 individuals have been subject to quarantine and 470 have concluded the two-week period. Another 249 are still in quarantine.
 
The DPH reported eight presumptive cases on Friday morning and five more on Saturday afternoon, including the Berkshire County man described as being in his 60s.
 
Three of the cases had a "direct connection" to an employee conference for Biogen held in Boston last week, according to DPH, and a fourth had traveled to northern Italy. DPH said the fifth — presumably the Berkshire County case — was under investigation.
 
The vast majority of those who contract COVID-19 will not have severe symptoms but may have fever, coughing and shortness of breath. There is also the possibility of pneumonia.
 
Older individuals and those with underlying medical issues are at greater risk.
 
The disease has spread to more than 70 countries and killed more than 3,500, with the highest numbers in China where the virus originated. Nineteen people have died in the United States, 16 of them in Washington state. Vermont reported its first case late Saturday night.
 
BMC says it has been following CDC and DPH guidelines for caring for the patient and is identifying staff who may have been exposed to the patient prior to when he was tested.
 
Anyone with cold or flu-like symptoms is being asked not to visit Berkshire Health System facilities until their symptoms are gone. Anyone with severe symptoms should contact their physician by phone before going to their office or the hospital emergency department. 
 
If anyone in the community feels the need to visit the hospital because of flu-like symptoms, BMC officials are urging them to first call the hospital at 413-447-2000.

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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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