Mass RMV Offering Learner’s Permit Exams in Spanish, Portuguese

01:02PM / Sunday, November 24, 2024Print Story | Email Story

BOSTON — The Massachusetts RMV is pleased to announce it is expanding the number of languages offered for individuals interested in taking commercial learner's permit exams. Effective immediately, the knowledge exams are now available in Spanish and Portuguese, as well as in English.

To apply for a commercial learner's permit, the applicant must be a Massachusetts resident, be at least 18 years of age, have lawful presence in the United States, and have an active passenger (Class D) driver's license.

"We hope to encourage more residents to consider applying for a Commercial Driver's License by offering the exam in Spanish and Portuguese, along with English," said Transportation Secretary and CEO Monica Tibbits-Nutt.?"Making the exam available in additional languages will give more residents an opportunity to get a credential which will make them eligible for many job opportunities and will also support the needs of businesses, school systems, and other employers who need CDL holders to provide essential services."

Applicants for a commercial license are issued a Commercial Learner's Permit (CLP) only after passing the requisite tests for the type of commercial vehicle the resident wants to operate.

"Transit ridership is continuing to tick upwards as industries recover from the impact of the pandemic, so anything we can do to make more transit bus drivers available goes a long way in supporting regional economies," said Rail and Transit Administrator Meredith Slesinger. "The Commonwealth's Regional Transit Authorities have been advocating for this change and I am pleased that we have been able to accommodate this commonsense initiative."

The commercial general knowledge and all endorsement tests are now available in the three languages. The language is selected at the time the applicant starts the knowledge test on the testing station computers at the RMV Service Center. There is also an audio component where the CLP applicant will see and hear the questions and answers during the testing session. Commercial testing is not available remotely, only at the Service Centers.

The road test, or driving skills test, that follows the knowledge test must be administered in English, per federal regulation. Also, per federal regulation, the use of a foreign language interpreter is not permitted.

There are other federal requirements that applicants must meet to qualify for a commercial operating privilege:

Prove lawful presence in the United States by providing documentation such as a U.S. birth certificate or U.S. Passport, a permanent resident card or employment authorization card prior to being issued a commercial learner's permit or driver's license.
Complete an entry level driver training (ELDT) education course from an approved vendor
Meet federal physical and vision standards
Complete the self-certification requirement
Supply a medical certificate
Pass a background check to be authorized to transport hazardous materials, if applicable.

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Texas-Style Barbecue Opens for Lunch, Takeout in Downtown Pittsfield

By Breanna SteeleiBerkshires Staff
12:16PM / Tuesday, October 06, 2026

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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