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Michael Kubicki has been serving on the Dalton Board of Water Commissioners since 2009 and is seeking a sixth three-year term.

Water Commissioner Incumbent Talks Priorities If Re-elected

By Sabrina DammsiBerkshires Staff
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DALTON, Mass. — Michael Kubicki says his priorities if re-elected to the Board of Water Commissioners are to ensure the fire and life safety of the Fire District and make sure the district goes in the direction the members want. 
 
Kubicki has been serving on the board since 2009 and is seeking a sixth three-year term. He is being challenged by former firefighter Ken Sagendorf in the May 14 election. 
 
He said he has seen many changes and tribulations, including the hiring of a new fire chief, the Fire District assuming responsibility for the ambulance, and navigating a pandemic. 
 
He emphasized the need to ensure the district is funded properly with a little bit of excess so it can rebuild its free cash and set aside money for future needs or capital items, such as vehicle replacements. 
 
Over the last few years, the district has been stringently budgeting to take the burden of the taxpayers during the pandemic and was using free cash to cover shortfalls. The commissioners say the proposed fiscal 2025 budget will more adequately cover costs. 
 
"We know what we need to operate. We assume we have, based off of the calls we have. As those calls go up, it costs us more to provide that service. So, we've got a little bit of flexibility in that budget for that," Kubicki said. 
 
If the district can find ways to save money to come in under budget, it can put that money back into stabilization and free cash for the major purchases it needs to subsidize, he said.
 
The district cannot cover the full cost of the major purchases but having stabilization and free cash would allow it to make a down payment to help defray some loan payments, Kubicki said. 
 
Kubicki was a maintenance manager at Crane & Co. for 25 years, which he said gave him extensive experience developing budgets for multi-trade maintenance departments, similar to what he helps do on the board.   
 
One of the biggest issues the district is facing is the reimbursements for ambulance services.
 
"They kind of balk at what the cost is for an ambulance, but they certainly don't walk when they need it," Kubicki said. "So, financing the ambulance and then staying after the insurance companies and Medicare to make sure that we get the payment that is due to us for the service we provide."
 
One of the things the district is considering is sharing the cost of ambulance services with surrounding communities that call upon its services.
 
"I think [the surrounding communities] understand that, too, that they can't staff an ambulance. So, they're depending on us to be there when they need help. So, start, maybe you start sharing some of that costs," Kubicki said. 
 
Kubicki agrees with pursuing legal action against the company that failed to complete the fire truck order to regain some of the money it lost from the down payment. He said the negotiations were bad from the start. 
 
There were complaints last year about a lack of communication within the Fire Department and Fire District. Communication can always be improved, said Kubicki, adding the district has already taken the steps to do so under the direction of its new Fire Chief Christian Tobin, Kubicki said. 
 
"We've made some really great progress in establishing policies and procedures," he said. "The number of our calls is going up, and our response time to the calls is appropriate."
 
The district also has to find a way to present the information to the district's voters, whether through the Internet, print, its website, or social media, he said. 
 
"We've got to use all of our options to get information to people so that they can get the information in the method that they like it," Kubicki said. 
 
Tobin has had a lot of great ideas, such as an outreach program with the schools, and informational meetings, he said, and there was a meeting for seniors at the American Legion and another one planned at the Senior Center in a couple of weeks.
 
The district also intends to have someone at town events to improve its connection with the community, Kubicki said. 
 
"I don't talk much about the Water Department because that's a department that basically runs itself. It's very well managed. There's not a whole lot of oversight that has to happen with the Water Department," he said. 
 
"So right now, the area that needs the most attention is fire and ambulance because we've gone through quite a changeover in the management of the Fire Department and then also assuming the responsibilities of the ambulance."
 
The Fire District will hold its annual election on Tuesday, May 14, from 8 a.m. to 7 p.m. at the fire station. Offices up for election are one member of the Board of Water Commissioners for three years; one member of the Prudential Committee for three years; and one moderator and one auditor, each for one year. 

 


Tags: election 2024,   town elections,   


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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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