PITTSFIELD, Mass. ––The Board of Trustees of Hancock Shaker Village announced that director Jennifer Trainer Thompson will step down in July.
"I have had the time of my life feeling the spirit of this place, responding to it, being nourished by it and all those who support the Village," said Thompson. "It's been thrilling to lead the organization to grow and thrive, even during challenging times. Today Hancock Shaker Village is in great shape -- financially, organizationally, and programmatically. Indeed, it is partly due to this success that it feels like the right time for me to leave. I have been blessed to have the opportunity to steward this organization – one of the oldest in the Berkshires -- and it has ignited a desire to follow a path that is creatively based. When a newspaper wrote last year that I was a ‘filmmaker, journalist, and museum professional' it startled me – I'd never shuffled it in that order. But I have always been interested in bringing stories to life, through exhibitions, writing, and recently filmmaking, and, after 34 years in the museum business, the time has
presented itself to continue in that creative thread."
Thompson, who prior had a hand in the development of the Massachusetts Museum of Contemporary Art, was appointed as director in 2016.
According to a press release, Thompson is stepping down to work on creative projects and will serve as a special counsel to the board of trustees following her departure.
"This news is indeed bittersweet. We are truly grateful for the talent, energy and creativity that Jennifer has brought to the Village during her remarkable tenure, and we are sorry to see her leave. That said, we are happy for her and the opportunity this presents for her to engage in other creative pursuits," said Diane Eshleman, chairman of the Hancock Shaker Village Board of Trustees. "Jennifer is a phenomenally talented woman who will leave a legacy of accomplishments that have added new vibrancy and a fun, contemporary spin to our programming, all while respecting the heritage of the Shakers and the custodial responsibility we have for this beloved historic site."
The announcement included some highlights from Thompson's tenure including advancing Hancock Shaker Village regionally and nationally.
One of Thompson's first decisions as director was to turn the 1910 Barn hayloft into a concert venue. Thompson also initiated a dinner series, "Food for Thought," that featured guest authors.
Thompson curated several exhibitions, including "Climbing the Holy Hill," "Our Native Daughters," and "Roomful of Teeth." and established new programs such as Goat Yoga, Hancock Holiday Nights, Farm to Fork Fondo, and the Big Chill.
She also took part in expanding Hancock Shaker Village's public outreach efforts. Thousands of children visit the Village annually to interact with farm animals and learn about the Shakers. Hancock Shaker Village has partnered with Greenagers, Roots Rising, and Girls Inc.
Thompson worked with the trustees to grow new revenue streams that support the museum's programs and operating costs on an annual basis.
Under her leadership the long-forgotten trail and South Family Site of the Shakers (abandoned in 1849) were opened for the first time in museum history, part of a plan to activate more of the 750-acre campus, which includes 20 buildings, forests with trails, and pastures.
The Trustees' Office and Store was renovated into artist and intern housing in 2020, part of a paid internship program with housing that includes both traditional museum positions such as curatorial and education, but also farm internships – apropos, given that Hancock Shaker Village is the oldest working farm in the region.
"There are so many things I love about Hancock Shaker Village," said Thompson, "its compelling physical presence, with the tall simple buildings speaking to each other, forming a community, the farm animals bellowing in the distance. The interiors and objects, where one can admire the architecture, in awe of the deep beauty, enjoying the touch, the color, the sensation of the divine."
During Thompson's tenure, Hancock Shaker Village underwent preservation work, including the restoration of two 19th century wooden silos, repair of the Dairy El and foundation of the historic 1826 Round Stone Barn, upgraded heating, electrical, and plumbing systems in the Trustees' Office, and the introduction of sewer to the Village, which had relied on the Shakers' antiquated septic systems.
The museum is also currently engaged in a priority need to provide proper collection storage of objects for future generations.
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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.