PITTSFIELD, Mass. — The School Committee on Wednesday voted unanimously to begin the transition back to hybrid/in-person education immediately.
Career and vocational students Grades 10-12 will return to classrooms on Monday; certain special education classes including Stearns first and second grade inclusions begin Monday, Feb. 8, and all other students return no sooner than the week of Feb. 22 "or as soon as realistically possible."
The schools began the year in full remote learning and then modified to partial in-person by mid-fall.
But the dramatic increases in COVID-19 cases within the city in November caused the district to suspend all in-person learning until at least December. That was extended through the holiday season as cases continued to rise.
All students attending the Pittsfield Public Schools were expected to remain in all-remote learning until health metric data trends showed a decrease in local COVID-19 cases over a two-week period that resulted in a percent positivity rate of 3 percent or less. This decision, guided by local health metrics and data and tied to the community's percent positivity rate, was made with an abundance of caution for the health, safety, and well being of our students, staff, and community.
However, recent metrics show a downward trend in cases and positivity. As of Jan. 26, the city had a 4.91 percent average rate and is considered in the "yellow" category after some weeks in the red.
"While now trending favorably, the 3 percent positivity rate data point earmarked as the point in which students and staff would transition back to in-person learning, has yet to be attained," wrote interim Superintendent Joseph Curtis in a press release announcing the vote.
However, he said, the interruptions of in-person learning also takes its toll on the social and emotional well-being of all stakeholders. The Pittsfield Public Schools, as well as every school district in the country, are attempting to navigate this balancing act with significant feedback coming from stakeholders both for and in opposition of an immediate return to in-person education.
Taking into consideration Pittsfield's distinct characteristics, the potential risks associated with the COVID-19 pandemic, and the potential damage associated with the educational, social, and emotional well-being of youngsters, Curtis wrote, the Pittsfield Public Schools anticipate a safe return to an in-person education model.
The School Committee will review the transition plan at its Feb. 10 meeting.
The United Educators of Pittsfield called the vote rushed and arbitrary in a statement and asked for a more transparent process to ensure students and staff could return to the classroom safely.
"We were working in good faith with the district administration towards that goal, so we are disappointed and surprised with the unilateral rushed decision made by the School Committee," the statement from the
executive board of the teachers union said. "We think that local politicians' decision to rush ahead is unwise, unfair and unjustified."
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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.