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Pittsfield Remains High Risk for COVID-19 Transmission

By Brittany PolitoiBerkshires Staff
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PITTSFIELD, Mass. — Pittsfield remains a red-level community as the city struggles to recover from the spike of COVID-19 cases that occurred in early November. Over the last three days, case counts have plateaued and Mayor Linda Tyer hopes that this is the beginning of the decline.

There was a drop of cases in mid-December, but toward the end of the month, Pittsfield was back on an upward trend. Tyer said the city is in much worse circumstances than at the beginning of the pandemic in March, April, and May.

"Right now, we remain a red community that's designated by the state, in a meaning that we are a high risk of transmission community," Tyer said. "And until we can see significant improvement in our case counts and positivity rate we won't be able to reopen our schools and I continue to be extremely concerned about the situation that continues to emerge at our long term care facilities."

At the first City Council meeting of 2021, Tyer gave a COVID-19 update from Pittsfield's administration.

Over the last 14 days, the case count per 100,000 people is 63 with the positivity rate hovering around 6.05 percent. As of Tuesday, there are 17 new cases and 59 people hospitalized with the virus, seven of them being in intensive care.

The city has seen a very steep increase in cases over the last five days; last week there were 200 new cases in a five-day period. Tyer said much depends on the decline of case counts and positivity rate.

The administration is monitoring how many tests are administered per day. As Pittsfield moves through late fall and early winter, changes in tests administered per day have increased significantly.


Some of this increase is accredited to testing ability, which was achieved when Berkshire Health Systems was added to the state's Stop the Spread campaign in December. There are three cost-free, asymptomatic testing sites in the county.

"I am glad to see that we are testing more frequently and that we have a Stop the Spread testing sites in North Adams, Pittsfield, and Great Barrington," Tyer said. "That's an opportunity for residents to receive a free COVID-19 test at any one of those locations."

Commissioner of Public Services and Utilities Ricardo Morales gave an update on a program he coordinated to measure the resurgence of the virus through a wastewater treatment program with Biobot Analytics, a company that maps population health by analyzing sewage.

With this program, samples are taken from Pittsfield's wastewater and sent to Biobot, which can detect the genetic material of the novel coronavirus and if it's in the community. This has been going on since July and since the last spike of COVID-19 cases, samples have been taken weekly.

Morales said traces of the virus have shown a significant increase from the test done two weeks ago to Tuesday, Jan. 5's test. The next test result will be available in the next day or so, as it was taken on Monday.

The city will have a better outlook on the community as a whole in terms of the virus after these results are received, Morales said.


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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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