Ordinances & Rules Advises Abolishment of Public Utilities Panel

By Brittany PolitoiBerkshires Staff
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PITTSFIELD, Mass. — The Ordinances and Rules subcommittee on Monday voted to recommend the abolishment of the Public Utilities Advisory Committee.

According to City Solicitor Stephen Pagnotta, this would mean deleting Chapter 18 1/2 of the city code that established the panel.

The committee, which is not currently listed on the city's boards and commissions roster, is intended to advise the commissioner of public utilities on all matters under its jurisdiction including sewers, water, solid waste, and resource recovery.

There is no indication of how long the committee has been dormant.

The vote was brought on by Ward 1 Councilor Kenneth Warren's petition requesting that ordinance amendments are drafted to reflect the abolishment of the Public Utilities Advisory Committee.

It was unanimous with Ward 5 Councilor Patrick Kavey and Ward 6 Councilor Dina Guiel Lampiasi absent.

"This relates to the water-sewer rates and other utility issues, and they don't even have a membership on that board," Warren said.

"So it seems sort of ludicrous to have a board that we don't use, we don't put memberships online, so we might as well abolish them, so I think that makes a lot of sense."

He later added that as it stands, it indicates that all matters regarding water and sewer rates and other utilities must go through the commission.

Councilor at Large Peter White said he had spoken to Commissioner of Public Services and Utilities Ricardo Morales about the petition and he had no present issues with it.

The committee also tended to a few unfinished agenda items that were tabled in the fall. 



Ward 7 Councilor Anthony Maffuccio submitted three petitions based on recommendations outlined in the city's 2018 Efficiency Study: to implement a dispatch fee in emergency medical services provider contracts, to follow code enforcement and improve rental housing safety, and to increase and enforce false alarm fees within the Police and Fire Departments.

He explained the petitions as efforts to raise revenue.

White asked Maffuccio if he had consulted with the administration about the petitions based on the 4-year-old study and he said he had not.

In a 2-1 vote with Warren opposing, the committee passed Maffuccio's petition to recommend the implementation of a dispatch fee in EMS provider contracts.

After conversations with Building Commissioner Jeffrey Clemons and Director of Public Health Andy Cambi, the petition on code enforcement and rental housing safety was referred to the city solicitor.

The petition on false alarm fees was tabled.  

Fire Chief Thomas Sammons explained that only about one percent of the calls made to the Fire Department are false alarms. There was no metric for the Police Department.

"We don't charge for false alarms at this time and it's this is actually a little misleading, it says 11 percent of our calls are false alarm calls," he said about the study.

"If somebody burns toast or popcorn and we respond, everything worked properly so it's not a false alarm, so what's a false alarm would be where it's a malicious activation or something like that or is the same issue time and time again that draws us out. So it's actually, for the Fire Department anyway it's actually much lower than, much much lower than 11 percent."


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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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