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Mark Arigoni of SLR Consulting explains plans for a tunnel under Woodlawn Avenue to the PEDA board on Friday morning.
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The tunnel would be constructed on the north side of the railroad tracks.

William Stanley Business Park Considers Tunnel Under Woodlawn

By Brittany PolitoiBerkshires Staff
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Mark Arigoni shows how the tunnel would connect Sites 7,8 and 9 without having to use Woodlawn or Kellog streets. 
PITTSFIELD, Mass. — Officials are considering building an access tunnel under Woodlawn Avenue for easy travel between the William Stanley Business Park's sites.
 
Using MassDevelopment funds, the business park did a feasibility study of creating a 15-by-15 foot wide, 48-foot long box culvert underneath the road and found that it would be possible at the cost of $1.3 million to $1.7 million.
 
It would connect Sites 7, 8, and the large Site 9 at the corner of Woodlawn Avenue and Tyler Street Extension.
 
The proposed tunnel would be north of the train tracks that run through the property.
 
The city's Business Development Manager Michael Coakley explained to the Pittsfield Economic Development Authority board on Friday that there is a large light manufacturing and product distribution company interested in all three sites.
 
The company's concern is needing to use the well-traveled Woodlawn Avenue and Kellogg Street to move between the sites.  
 
"One of the things that they needed was access between sites seven, eighth, and nine," he said. "We've looked at the rail, but there wasn't enough room there, and we don't want to have their trucks and things going over the road, so we looked at the feasibility of doing a tunnel between site seven eight, and nine."
 
He added that another local company has expressed interest in building on Site 3 north, right next to the Berkshire Innovation Center.  This developer would have three anchor tenants, which would aid the finances to put the project together.
 
Whether the companies come through or not, Coakley believes a tunnel would be an asset.
 
Mark Arigoni of SLR Consulting seconded that, explaining that the project would be beneficial for any possible developers and would stay in line with the rest of the business park.
 
With a height of 15 feet, he said, a tractor-trailer could easily drive through the tunnel in one-way traffic. The design is being kept at a maximum of 15 feet high so that it doesn't compromise the road above.  
 
"Travel lanes on roadways are 11 feet wide, so 15 feet, to me, gives a lot of comfort, to be able to drive through that one way, so there'll be a stop condition," Arigoni explained. "That 15 feet as I mentioned before, what we really don't want to do is impact the grade of Woodlawn."
 
Though he could not predict exactly how long the project would take, his firm has done similar projects over a weekend. Arigoni cited the fact that Woodlawn Avenue was closed for a long time before it reopened in 2016.
 
He said that because of the bridge's recent construction, there would not be major utilities that would have to be relocated.
 
PEDA has only gone as far as the feasibility study for this project and there are no official decisions or contracts on the table.
 
Site 9 is a location that General Electric abandoned with its departure decades ago. Pittsfield received $880,000 in Site Readiness Program funding in March from the state's Executive Office of Housing and Economic Development for redevelopment of the site. 
 
The 16-acre parcel is the largest and most prominent section of the business park.
 
In March, Coakley reported that he had presented the parcel to several businesses who were reluctant to invest funds into space because of its current condition and the costs associated with the preparation of the site.
 
It was estimated that about half of the grant funding will go toward removing the concrete from the parcel to make for green space and development.

Tags: business park,   PEDA,   tunnel,   

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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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