Tyer Asking Community to Help Prevent Spread of COVID-19

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PITTSFIELD, Mass. — Mayor Linda Tyer says she assembled the COVID-19 Task Force on Tuesday to discuss the latest public health data.
 
Cases of the novel coronavirus have been rising over the past several weeks. Last week, more than 400 new cases in seven days were reported, up 30 percent from the week before and double the number from a month ago. The state reported 16,650 new cases in the week ending Nov. 18, nearly double that of the week before. 
 
As of Tuesday, the number of hospitalizations statewide as jumped to nearly 750, with about two-thirds of those individuals who have not been fully vaccinated. 
 
From Nov. 9 to Nov. 22, there have been 342 confirmed positive cases in Pittsfield. As of Tuesday, Nov. 23, the 14-day average per 100,000 is 51.98 and the 14-day positivity rate is 5.10 percent. 
 
The rising numbers moved the city back into the state's red category, meaning Pittsfield is classified as higher risk for COVID-19 transmission.
 
"This is certainly discouraging because we've all worked so hard to keep moving forward in the right direction. But this is certainly not the time for us to give up. The most important thing that we can all do is to keep our schools open," said Tyer in a press release addressing the situation this holiday week. "Each of our individual actions will either have a positive or negative impact on our community. We each have the power to make that choice and it's my hope that our community will reflect on this data and think about what we can do as individuals to get back on the right track."
 
The COVID-19 Task Force has identified the following items that the public should keep in mind to keep themselves and the community at-large safe.
 
• It's time go back to the basics and stick with it: Continue to wear masks, wash hands, social distance, and be mindful of gatherings with those outside of your household.
 
• Cooperate with contact tracers: The Health Department continues to report that it's continuing to experience little to no cooperation with its contact tracing efforts. Contact tracing is absolutely essential to stopping the spread of COVID-19 and the public has a role to play in ensuring this is done well.
 
If a contact tracer reaches out, take the call, share your information, and follow the guidance.
 
As a reminder, infected individuals should self-quarantine if not fully vaccinated and have been in close contact with someone with COVID-19. To arrange a test through Berkshire Medical Center's testing site, call the BMC Link Line, which is open 8 a.m. to 4:30 p.m. seven days a week, at 855-262-5465.
 
• Vaccinations and boosters: All three authorized vaccines (Pfizer, Moderna, and Johnson & Johnson), have been proven to be safe and effective in preventing serious illness, hospitalization, and death. The vaccine, which is free for all who live, work, and attend school in the commonwealth, is now available to children ages 5-11. For those who have already been vaccinated (providing a six-month window after the last vaccine), booster shots are also available to state residents 18 and older.
 
To learn more and for a schedule of upcoming pediatric vaccination clinics, visit getvaccinatedberkshires.org.

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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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