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Now to complete the journey from seed to the store counter, they plan to open up Potency, a marijuana dispensary in suites 1 and 2
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With the help of his business partner Sonia Orenstein, just a few hundred feet down East they opened Mass Yield Cultivation - a 5,000 square foot marijuana cultivation center.
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The well-stocked Berkshire Hydroponics has shelves of soils, nutrients, teas, and whatever else a beginner or experienced gardener may need.

Berkshire Hydroponics Expanding Into Cannabis Retail

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Mack said he hopes to open up the dispensary in December or January.
PITTSFIELD, Mass. — Berkshire Hydroponics is fully integrated and the gardening supplier has not only expanded into marijuana cultivation but now is working to open up a dispensary.
 
"We have been very fortunate to be able to keep on growing," owner Tim Mack said. "Everything is coming to fruition."
 
Mack started with Berkshire Hydroponics, an indoor/outdoor gardening supplier focusing on GMO-free, organic gardening, about seven years ago.
 
The well-stocked store has shelves of soils, nutrients, teas, and whatever else a beginner or experienced gardener may need.
 
Mack said over the years, they have served a loyal customer base well but found over time there was more that they could do. So they spread beyond the four walls of suite 1 to suite 3 and 4 in their 1450 East St. location.
 
The next steps turned Mack's business into a vertically unified business. With the help of his business partner Sonia Orenstein, just a few hundred feet down East they opened Mass Yield Cultivation - a 5,000 square foot marijuana cultivation center.
 
Now to complete the journey from seed to the store counter, they plan to open up Potency, a marijuana dispensary in suites 1 and 2
 
"Everything really fell into place, and the spaces became available. I never envisioned it going that way," he said. "Now we supply everything starting with seeds. I am the only one in the state that is fully integrated from seed to end product...I am working on building a respectable small business for my kids' future."
 
Mack has two boys, Lukas age 10, and Greyson, age 6.
  
Mack said he hopes to open up the dispensary in December or January. He pointed to the new sign atop the storefront excited to eventually see the storefront busy with customers.
 
Mack kept coming back to his loyal customers who make Berkshire Hydroponics more than a store, but a family.
 
"I like to keep everything local and everyone has been so supportive," Mack said. "The environment here is very friendly. People come in and they start talking. They exchange numbers and tips. I like my business to run like a family, and that is what I want at Potency."
 
He said Potency will sell products from other vendors as well as their own products.
 
"It is definitely, from what I see, a different style build-out," Mack said. "We want to have our own in-house brand...we want to put out a quality product."
 
Mack said he hopes to have a vendor day to help promote other small businesses once Potency opens.
 
At his core, Mack is a gardener and is most passionate about Mass Yield.
 
"The growing is where our passion really is," he said. "Gardening is a passion. It is more about that than the money. We want to help people. We want to do our part."
 
He said he plans to expand into outdoor and greenhouse cultivation.
 
He said he makes a point to hire local contractors and local people to handle each phase of the business. He attributes his tight-knit team and customer base to the business's success.
 
"I appreciate everyone that has been here and has shopped here from the beginning and those who continue to come here," he said. "Because of them, we have grown beyond our one small suite, and we are excited to continue to serve our community as we expand."
 
 
 
 
 
 

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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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