DALTON, Mass. — Robert Collins says it's time for change on the Select Board and he's hoping voters will feel the same.
Some of the Select Board members have been on the board for many years, and Collins felt it was time for a new voice to "shake things up a bit."
If elected, he would like to see more debate among board members and prioritize financial responsibility.
"Debate on the board, I feel, is sometimes lacking," Collins said.
The local landscaper and licensed forester is vying against incumbent Robert Bishop for the three-year seat on the board in next month's town election.
Collins is the owner of REWC Land Management Inc. and has been involved in forestry associations, including seven years as president of the former Massachusetts Association of Professional Foresters (now part of the Mass Forest Alliance) and on numerous advisory panels for state management of forestry reserves.
"I've donated my time to forestry. I'm a licensed forester, so I've done forestry reviews and walkthroughs with people on Earth Day and participated in some of the local events in Massachusetts for Arbor Day," he said.
Serving on these boards taught him how to communicate and listen to what people want or need and how to get answers to things that need to be done, he said.
And while he agrees with some of the Select Board's decisions, he feels that the discussions are often one-sided.
"I have the utmost respect for [Bishop] and what he's done for the town. He's given a lot of his time and a lot of years to the town in the community but I just believe it's time for a change and a new-looking Select Board," Collins said.
If elected, one of his priorities would be to provide fiscal responsibility and sustainability for the taxpayers and ensure positive oversight.
Just because there is money in the budget or free cash does not mean the town has to spend it, he said.
Collins believes that there have been a number of past purchases or warrants that were not necessarily needed but were approved because the money was available.
The Select Board needs to have an effective response be a transparent governance, he said.
"I think sometimes things happen within the Dalton Select Board that get by the community because there wasn't much debate on it and or it got slid around and through a meeting so fast that nobody really caught what just happened, or they bundle it with something," he said.
Throughout the interview, Collins highlighted the need for transparency.
"From what people were telling me, they feel that the town does a fair job of getting the word out about topics and discussions," he said.
"But sometimes some of the people that have talked to me have mentioned that they feel that sometimes some of the topics and discussions don't take the extra step and being 100 percent clarified in some of the town documents and or publications."
To improve transparency, Collins believes the town should have a direct line of communication whether it's through informative emails or meetings.
There could be more interactive situations where the Select Board gets together to llisten to the public's concerns and requests, he said.
Sidewalks
Sidewalks have been a widely discussed topic for over the past year because of the large number that need repair. The topic has heated up recently due to the inclusion of two articles on the May 6 town meeting warrant.
One article proposes amending the town's bylaws to mandate the use of concrete for all future sidewalks; the other one requests funds for a sidewalk paver to create asphalt sidewalks.
Sidewalks are a necessity in today's society, Collins said.
"A sidewalk is sort of like the rail trail, right, it's people's time to meditate or just go out and socialize, and walk with their husband or kids, and having sidewalks in a town on roads that are busy makes it very safe and attractive," he said.
There are places in town that warrant a blacktop sidewalk, but Collins is unsure what these areas are. However, maintaining an asphalt sidewalk would require additional manhours.
"I would say that concrete is long-lasting. I mean, there are some sidewalks in town, as it's been pointed out before, that are well over 50 years old in the town of Dalton that are still in good shape. I'm not sure that you could put down a blacktop sidewalk that would remain in that good shape," he said.
This issue is one of the trickiest things for "the people in Dalton to try and grasp at, for a number of reasons," Collins said.
Green space is one of the gems of Dalton, but one of the proposed housing and infrastructure projects is in an area "that people find pristine, and it's been woods and forests forever, or it's been a field forever," he said.
Houses for sale do not last long on the market in Dalton because of the community, its beauty and the school district, Collins said.
Collins lived in Dalton for seven years before moving his family to the west side of Pittsfield; but after 12 years, they decided to move back.
"I'm very happy in the town of Dalton; the people are great. My wife and I've been here for six years, and I just feel that I'm getting to the age and position in my life that I feel that I should get back to the town that I like and treasurer," he said.
The election will be held at the Senior Center on Monday, May 13, from 11 a.m. until 7 p.m.
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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.