PITTSFIELD, Mass. — Nearly three-quarters of the new COVID-19 cases detected in the Berkshires over the past two weeks have been in Pittsfield.
Pittsfield health officials are attributing the rise in numbers mainly to large private gatherings, including house parties and group dining at restaurants.
"The cases are exploding and they are related to a couple of specific gatherings," said Health Director Gina Armstrong. "The ripple effect is significant. That's why we are urging residents to follow the safety guidelines. Avoid indoor and close quarter gatherings as these spaces are prime environments for spreading COVID."
Over the last 14 days, health officials reported 46 new positive novel coronavirus cases in the city, and the state has reported, as of Thursday, 64 new cases overall in the Berkshires. The city added 30 cases just since Oct. 27 as of Thursday. The updated public health data was shared during the city's COVID-19 Task Force meeting on Friday.
Mayor Linda Tyer said the city is strengthening all of the protocols established in the winter and spring that helped the community navigate the initial surge of the pandemic. This will include increasing the number of public health nurses to support contact tracing efforts for new cases.
"The alarming rise in new cases ought to grab everyone's attention. We must all double down on the COVID-19 safety practices that got us through the surge," Tyer said. "When we adhere to these safety protocols, we're protecting ourselves, our family, friends, and our colleagues."
The governor has instituted new restrictions designed to reduce the number of social gatherings, including having restaurants stop serving seated patrons at 9:30 p.m. and issuing a stay-at-home advisory from 10 p.m. to 5 a.m. for those who do not need to be out at night. State health officials say the state's rise in cases over the past weeks have been due to large social gatherings where people are not taking masking and distancing cautions.
While these gatherings have resulted in additional cases, they have also sparked tremendous concern among those who believe they may been exposed to COVID-19, prompting a desire to be tested immediately, said Public Health Nurse Kayla Donnelly-Winters. This is understandable, but there's a very specific set of actions that need to be followed to ensure the most accurate test results, she said.
"First, self-quarantine as soon as you know you've been around someone with COVID-19. Second, individuals who are experiencing COVID-19 related symptoms should promptly seek testing through the Berkshire Medical Center testing site," said Donnelly-Winters. Throughout the pandemic, the BMC testing site has served as the city's health-care partner. To arrange a test, call the BMC Link Line is open 8 a.m. to 4:30 p.m. seven days a week.
However, for those who are not symptomatic, but who believe they may have had exposure to COVID-19, it's extremely important that they are not tested prematurely, she said.
"I understand why people would want to be tested immediately, but there really needs to be a four-day incubation period after first learning of exposure to prevent a false negative," said Donnelly-Winters.
Individuals who are identified as close contacts will also receive a call from a public health nurse to provide further guidance on testing. For more information, please visit the COVID-19 page on the city's website at cityofpittsfield.org.
If you would like to contribute information on this article, contact us at info@iberkshires.com.
Your Comments
iBerkshires.com welcomes critical, respectful dialogue. Name-calling, personal attacks, libel, slander or foul language is not allowed. All comments are reviewed before posting and will be deleted or edited as necessary.
No Comments
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.