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This abandoned Fourth Street multifamily has been subject to break-ins despite being secured. The Board of Health has voted to condemn the structure for demolition.
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This four-bedroom single-family home as been vacant since 2018.

Pittsfield BOH Condemns Two Homes

By Brittany PolitoiBerkshires Staff
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PITTSFIELD, Mass. — Two more Pittsfield homes have been condemned.

The Board of Health voted Wednesday to condemn 86 John St. and 224 Fourth St. It came with a pang of sadness about demolishing homes during a housing crisis and a conversation about prevention.

"I would think many years ago this property had flowers in front of it," Chair Roberta Elliott said about the John Street home. "It was not like this."

Another member said it feels like capital punishment to the properties.

Both homes have no owner or heir who wants to take responsibility for them. The city has 43 open condemnation orders — about 20 residential.

"The condemnation can be as simple as no running water, no electricity," Code Enforcement Office Andrew Gagnon said. "So it is a spectrum of severity."

The four-bedroom John Street property has been sitting since 2018 and the Fourth Street multifamily has been subject to break-ins despite being secured and deemed unsafe by the Fire Department.

"It's unfortunate that so many properties on John Street have had to meet the wrecking ball," Gagnon said.

"But in a case like this, it seems it would be more money to get it back up to code than what it could potentially be worth."

Director of Public Health Andy Cambi reported that the city is attempting to begin a receivership program for vacant buildings. According to Mass General Law Chapter 111, Section 1271, if a receiver is appointed they can bring the property to sanitary code and repair it.


"We want to be able to kind of get in there with our city solicitor and see if we can manage a receivership program, meaning that we have the court appoint a vendor to address an immediate need," he said.

He explained that the city provides potential buyers with a vacant buildings list but, unfortunately, people usually walk away because of their condition.

Board member David Pill asked if the lawns could be maintained after properties are abandoned or condemned, speculating that they might be more appealing to investors if overgrowth was cleared.

"I'll definitely speak on behalf of the board and our department to say that from our interest that it would be ideal to have a schedule for city crews to be able to address supplemental growth on properties that have blight," Cambi said.

"And it might help make it more appealing to investors if there's maintenance on it."

The city has also looked into updating its ordinance to allow cleanup on blighted properties.

Elliott added that a blighted property sitting there for many years doesn't help anyone. She asked what the city was doing about properties teetering on the edge of being condemned.

"I think we've always talked with other departments about the tax taking and being more proactive with that because essentially, that's really the only way that the city can take ownership of it," Cambi said, explaining that the properties become complicated when there are no owners.

Elliott recognized this is a hard job and it is frustrating to see condemnations come through when the housing stock is so limited.  

"It's a very complicated problem," she said. "I hate to be at the point where our only option is to condemn and demolish. It feels like that's the only option we have here."


Tags: blight,   BOH,   demolition,   

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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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