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Massachusetts Undersecretary of Homeland Security Jeanne Benincasa Thorpe speaks as Gov. Charlie Baker looks on.

Baker Pauses Reopening, Ups Enforcement of COVID-19 Mandates

By Stephen DravisiBerkshires.com
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BOSTON, Mass. -- Citing what he termed a “new phase” in the commonwealth’s battle against COVID-19, Gov. Charlie Baker Friday announced a new set of initiatives designed to contain the spread of the novel coronavirus.
 
That means delaying the next phase of Baker’s plan to reopen the state’s economy and increasing efforts to enforce the social distancing and face-covering mandates currently in place.
 
“Due to that slight uptick in positive cases, we are indefinitely postponing step 2 of Phase 3 in our reopening process,” Baker said Friday afternoon. “Five weeks ago, we laid out new economic sectors that could reopen in Phase 3. This uptick in cases and reports of people not adhering to the guidance we have put forth here in Massachusetts means we cannot move forward at this time or any time soon in the near future.”
 
Baker cited an increase in the commonwealth’s seven-day average of positive test rates, which currently stands at 2.1 percent, up from the state’s low of 1.7 percent back on July 14, a rise of nearly 24 percent in that time frame.
 
He pointed to several high-profile social gatherings on private property, including a wedding celebration last month in Gardner that reportedly was attended by 300 people.
 
In that regard, the state is reducing the number of people who can legally gather in the commonwealth in public or in private.
 
“The new executive order that I’m signing today will reduce the limit on outdoor gatherings from 100 to 50 people, effective Tuesday, Aug. 11,” he said. “The indoor gathering limit will remain at 25. Folks attending outdoor gatherings must ensure that guests maintain 6 feet of social distance and face coverings are required. We’ve also extended this guidance to apply to all types of locations and venues on public and private property.”
 
Baker also singled out “bars masquerading as restaurants” to skirt the reopening regulations and announced new language that clarifies who can and cannot serve alcohol to customers in the commonwealth.
 
“One of the things that’s come up a number of times is [the claim that] pretzels and potato chips meet the food service requirement [to serve alcohol],” Baker said. “It clearly doesn’t. What we tried to do with the amendment of the order is to make absolutely clear you need to be serving food that is prepared on site, and the people who are in your venue need to order and eat food if they’re going to order a drink.
 
“Some of this came out of conversations we had with the [Alcohol Beverages Control Commission], and some of it came out conversations we had with some of our colleagues in local government.”
 
Speaking of local government, part of the “new phase” of the commonwealth’s COVID-19 battle includes, “authorizing all state and local police officers to enforce these orders, and event hosts who violate these orders will be subject to fines.”
 
Previously, boards of health and local inspection officials have been charged with enforcing many of the state’s COVID-19 orders, Baker noted.
 
Friday’s executive order is designed to put more teeth in that enforcement.
 
“Most local law enforcement operations know their communities pretty well,” Baker said. “We have had complaints to some of our various hotlines where people have said, ‘These people had a big party. I called the locals and nobody did anything.’ Part of the reason nobody did anything was that they didn’t have the authority to do anything.
 
“One of the things we’re trying to do here is give local communities, local law enforcement and the State Police, the ability to actually issue a fine, which we think in many cases will help in trying to break these things up and, hopefully, reduce the number of them that are going on out there in the first place.”
 
Beginning next week, the commonwealth will begin releasing more local data on COVID-19 positive test rates, and on Friday Baker announced steps his administration will take to address “higher risk” communities.
 
“We’ve seen a slight uptick upwards across a number of communities in the commonwealth, and our goal is to identify those communities through public health data, increase enforcement and help amplify awareness in those communities so residents and businesses in those communities can practice the vigilance required to help them deal with their outbreaks,” Baker said. “To execute this mission today, we’re announcing the creation of a COVID Enforcement and Intervention Team. This team will be charged with two main tasks: ramping up enforcement in key communities and coordinating local intervention efforts at the local levels in high-risk communities.”
 
Baker said his administration is still communicating with the communities that will be targeted by the intervention teams and did not want to “name names” before it begins to work with the high-risk municipalities.
 
Appearing with Baker and Secretary of Health and Human Services Marylou Sudders on Friday was Jeanne Benincasa Thorpe, the undersecretary of homeland security in the Executive Office of Public Safety and Security, who said it is no time for residents of the commonwealth to let down their guard about COVID-19.
 
And she said that Baker’s new executive order empowering state and local police to assess fines will help the fight.
 
“Coordinating and empowering this enforcement of critically important public health orders will help us minimize the kind of outbreaks and transmissions that could cost lives and set us back weeks and months,” Thorpe said. “Multi-agency and multi-jurisdictional partnership will allow us to pull every lever and apply every state and municipal resource in support of our shared goal of beating this insidious virus.
 
“Fighting a virus is more than a single agency or discipline can do. It takes local and state health issues, law enforcement, licensing and other regulatory bodies working together.”

 


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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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