image description
Select Board incumbent Robert Bishop was re-elected to a fourth term on Monday.

Dalton Elections See High Turn Out; Select Board Incumbent Wins

By Sabrina DammsiBerkshires Staff
Print Story | Email Story
DALTON, Mass. — More than 800 residents cast their votes during Monday's town elections, resulting in Select Board incumbent Robert Bishop retaining his seat.
 
"I feel like it was it was a high turnout. We had a lot of mail-in ballots … I think the one contested Select Board race definitely brought people out," Town Clerk Heather Hunt said. 
 
"I think we saw a lot of voters that we haven't seen in a very long time, and I think a lot of them came out specifically to vote for the Select Board." 
 
The town sent out approximately 823 mail-in ballots and received back more than half, Hunt said. 
 
Bishop has served on the Select Board for three terms, and the voters agreed they want him for a fourth three-year term. 
 
In a previous interview with iBerkshires, Bishop emphasized the need for collaboration, obtaining project funding, and keeping taxes down while supporting town departments and employees.  
 
Robert Collins challenged Bishop for the seat, running a campaign focused on the need for a new voice on the board and more discussion.
 
Bishop received 638 votes, while Collins received 201 votes. The race also had two write-in votes, and 12 voters left the Select Board race blank. 
 
Although the voters overwhelmingly supported Bishop for the seat on the Select Board, Collins may still be able to serve the town in a different capacity — the Planning Board.
 
The Planning Board had one open seat but had no candidates running. It received a total of 62 write-in votes, with Collins receiving more than five write-in votes, thus far, and is projected to be the winner.
 
"That tells me that I may not have won the Select Board seat, but people liked my message or liked my ideas so they wrote me in on the planning board. I take it as a compliment that people didn't feel that I was possibly ready for the Select Board," Collins said.
 
"I needed to maybe learn or experience politics a little more because I was green, and I'll take the Planning Board in stride. And if I am awarded that seat, I will definitely contribute the best I can and I will take that experience and learn for the next time I run for selectman."
 
The town is still tallying all the write-in votes received for the vacant seats on the Planning Board, Finance Committee, library trustees, and cemetery trustees. There were 210 write-in votes in this election.
 
The Finance Committee received 103 write-in votes, with the projected winner, Susan Vigeant, receiving almost 70 thus far.
 
Many of the boards and committees didn't have a candidate for each of the open positions. The Finance Committee needed four candidates, but only three entered the race; the library trustees needed four, but only two entered the race; and the Planning Board received no candidates for its open seat. The high number of write-ins was likely mostly generated by the lack of candidates, Hunt said. 

Tags: election 2024,   town elections,   


If you would like to contribute information on this article, contact us at info@iberkshires.com.

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.

View Full Story

More Pittsfield Stories