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The plans include two large apartments on the top floor and the addition of master suites on the roof.

North Adams Planners Get Apartment Plans for Porter Block

By Tammy DanielsiBerkshires Staff
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The second and third floors would have three apartments in the same layout. Plans by Barry Berg Architect of New York City.
 
NORTH ADAMS, Mass. — Developer Veselko Buntic envisions transforming the Tower and Porter Block into eight apartments with two storefronts on the main level and two bedrooms on the top with penthouse views.
 
Buntic's plans for the 125-year-old structure will go before the Planning Board on Monday. 
 
The Long Island City, N.Y., investor had come under fire from the community members over the slow pace of work in the North Adams buildings he's purchased over the past five years or so. Buntic also owns the Dowlin Block on Main Street and has put in a bid for the Mohawk Theater. 
 
He explained at last week's City Council meeting that his plans had been slowed by a number of issues, including his partners in the two buildings. He said he now owns both properties free and clear and is ready to begin work. 
 
Three years ago, he and then partner Michael Gazal had received approval for a boutique hotel in the Porter Block. While some work was done inside to stabilize the building, not much has happened in the past two years. Buntic said he is now looking to develop the much larger and more accessible Dowlin Block as a hotel and turn the long empty Porter building into apartments. 
 
According to plans submitted to the Planning Board, the structure will have three apartments on each of the second and third level. Two will be two-bedroom units and the third will be one-bedroom. The two-bedrooms will be just over 1,000 square feet and the one-bedroom 761 square feet. The larger units will both have two full-bathrooms. 
 
There will be two fourth-floor apartments will be extended upward with a master suite each on a fifth level. These larger apartments are proposed to be 1,300 and 1,500 square feet with masters of nearly 600 square feet for the smaller apartment and 565 square feet for the larger. 
 
The fourth-floor apartments will have two bedrooms and two full bathrooms and a third room that can be an office or bedroom. Access to the master suites is by circular staircase. They will both have large bathrooms, a sauna, walk-in closets and views across the city.
 
Access to all but the fifth-floor will be by a common staircase on the North Church Street side of the building. 
 
The plans were drawn up by Barry Berg Architect of Brooklyn, N.Y., the same firm that created the plans for the hotel in the building. 
 
"The brick exterior of the building will be re-pointed and the windows will be replaced with insulated units in the same characteristic blue color. The cornice will be restored and repainted a matching blue as well," Berg wrote in the application. "The apartments will have individually controlled heating and air-conditioning and all electrical service
will be replaced as well as all plumbing. infrastructure. Accessibility, energy efficiency and sustainability provisions will be implemented according to state and local requirements."
 
The four-story brick building at 34-36 Eagle St. has been vacant for years. It was purchased in 2014 by a New York woman who was unable to bring her vision of the building to life. Gazal and Buntic purchased the property in November 2016 for $60,000. They bought the Dowlin Block on Main Street six months later. 
 
The city has assessed the property on which the building sits as worth more than the structure: $71,900 for the land and $20,900 for the building — almost a $1,000 less than it was valued in 2018. The block currently contains 11 units, with nine rooms and four bedrooms. Buntic said he's put about $120,000-$140,000 into it so far for stabilization, demolition and asbestos removal. Much of the interior has been removed. 
 
The Tower & Porter Block takes its name from the two plumbers who built it, according to local historian Paul W. Marino, who noted their faded advertisement can still be made out on the building's south wall.
 
When the building was sold in 2014, Marino said it was notable for its architecture and the cupola on the east side. The building's fire escape on Church Street, with its ringed stars on each step and a counterbalance that runs through a wooden shaft, is one of the few left in the city.

Tags: apartments,   Planning Board,   

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Drury High Students Get a Taste of Local Beef

By Breanna SteeleiBerkshires Staff

The pilot program is being funded by a $180K federal grant and is part of a partnership of Berkshire Agricultural Ventures and Mass Farms to School. 

NORTH ADAMS, Mass. — Drury High School students don't have to ask "where's the beef" from, now that the school has partnered to bring local meat into its food service system.

Nonprofit Berkshire Agricultural Ventures (BAV) is partnering with Mass Farms to School to bring locally produced ground beef to school cafeterias as part of a pilot initiative funded by a $180,133 USDA Patrick Leahy Farm to School Grant. The program is named for the retired Vermont senator who wrote the original legislation in 2010. 

North Adams Public Schools is one of two school district partners on the pilot project, Lenox being the other. 

BAV hopes the project can takeoff and expand into more schools or institutions. 

"We're really hoping that it takes off, and that we, in the sense of we can work with, or more schools can be part of this in the future, and we can kind of work out the kinks, which I think is part of what this is all about" said Audrey Hackett, BAV's communications and development manager.

She said part of the nonprofit's mission is to help strengthen the local food system and work with local farmers.

"Part of BAV's larger work to strengthen our local food system. So a lot of what we do is work directly with farmers and support a lot of livestock farmers," she said. "More than 40 percent of our farmers in our region are livestock, and so we work directly with them oftentimes, but it's also increasingly an opportunity to work, you know, a level up at the food system level to bring together partners for projects like this that bring more local food into to our not only our schools. I mean, there are lots of opportunities across institutions throughout our region, hospitals, prison systems, nursing homes, and all of that remains to be done." 

Last week, students were having burgers made from meat brought by Marty's Local, a regional food distributor that works with more than 160 farms and food producers. 

Marty's Local CEO Sandra Thomas said it was great to partner with BAV to help bring the meat to the school, citing that getting more local meat into the market fills a gap in the local food system. Thomas was able to work with Cherry Point Beef, a Western Mass distributor that sources cattle from four local farms.

Food Services Director Thomas Lark said they are excited to be a part of the program and that it's important to be able to showcase local food on the menu, especially for the students to be able to try these new things.

"We want them to see local food on the menu, to know that it's coming from somewhere they recognize. A lot of the time with school lunch, there's a little impression of like, oh, what's this? Where did this come from?" he said. "And so, this is a great way to say, this is what it is. This is where it comes from. Like, it's just down the road. You've driven past here before, and have them understand that, like, we're serving local stuff too. It's not mystery meat from far away."

Lark also said they have been working with the meat since earlier this year, testing out new ideas to bring to the students like a Korean beef bowl.

"Was a new thing, but we thought new ingredient, new recipe, let's really highlight it, and it was pretty successful. We're running it again next Monday. Actually, Marty's truck was here this morning delivering the beef for next Monday, and we're going to run that again. And that was one where the students who were willing to try it really liked it, and were telling their friends like, "Oh, you should have gotten this." So we're excited for Monday, we'll probably see even more kids trying it out," he said.

The North Adams Public Schools were highlighted last year by the state for its farm-to-school initiatives to bring fresh, local produce to students. 

A couple students who had the burger for lunch said it was good.

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