Clarksburg Select Board Accepts School Roof Bid, Debates Next Steps

By Tammy Daniels iBerkshires Staff
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CLARKSBURG, Mass. — The Select Board last week accepted a bid by D.J. Wooliver & Sons to do the flat roof on the elementary school. 
 
Wooliver was the lowest bid at about $400,000 but cautioned that the cost may rise depending on the conditions once the work started. The work will depend on town meeting approving a borrowing for the project and a possible debt exclusion.
 
But how much borrow and whether the work will be worth it has been a conundrum for town and school officials. The condition of the school has been a major topic at meetings of the board and the School Committee over the past few months. 
 
Town officials are considering putting the question to the voters — try to piecemeal renovations or begin a new study on renovating or building a new school. 
 
In the meantime, the leaking roof has prompted an array of buckets throughout the school. 
 
"Until they actually get in there and start ripping everything up, we won't really know the extent of all the damage per se so it's really kind of hard to make a decision," board member Colton Andrew said at last week's meeting, broadcast on Northern Berkshire Community Television.
 
Board member Daniel Haskins wondered if it would be better to patch until a town made a decision on a school project or do a portion of the roof. But Chair Robert Norcross disagreed. 
 
"I really feel we should do the whole thing," he said. "I wish we knew what the future would bring ... I feel until we know we should stay on the same track we are because the kids are still going to have to go there for at least the next couple years no matter what happens."
 
Town Administrator Ronald Boucher pointed out the school was a town building and it was up to the town to maintain it. 
 
Resident Thomas Bona, who has been a resource for smaller projects undertaken at the school, thought the price for the roof was "honest." "I think do the whole thing, not piece it," he said.  
 
Supertintendent John Franzoni, who also attended the meeting, said there have been more problems in recent weeks. Officials are looking to have someone come into the school to provide and assessment of what needs to be done. 
 
He also noted that the local enrollment has been risen and school choice declined significantly over the past few years. "That warrants taking the time and effort to take care of the building," he said. 
 
The board voted to accept Wooliver's bid to replace the flat roof (not the roof on the 1970s addition) and discuss how to pay for it at the next meeting. 
 
The Select Board also voted to focus on the school for the next Americans with Disabilities grant application. ADA Committee has twice unsuccessfully applied grants. Norcross said they advice they'd gotten back was to focus on one building rather than three — Senior Center, Town Hall and school. He recommended making the bathrooms at the school accessible. 
 
Andrews and Haskins were unsure because discussions on the future of the school complicated decisions. Norcross agreed it was a catch-22 but is a town building. Boucher pointed out it would not cost the town much more than the match. 
 
In other business, the board voted to provide a letter of support for the next grant application for the ongoing Municipal Vulnerability Program. Planning for the town field and the four corners to address wetlands and public use was completed in the first phase.
 
The board had a discussion with members of the Briggsville Water District, a private water provider that supplies homes and buildings along a stretch of River Road, including Town Hall. 
 
The district is under a consent decree to hire a qualified operator, which it has been unable find, and undertake other actions. It recently was awarded a grant toward a reservoir system. It is asking for help from the town and was asked to come up with a plan that can be presented at town meeting. 
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Main & Mill: A Vibrant New Restaurant on Main Street

By Breanna SteeleiBerkshires Staff

NORTH ADAMS, Mass. — You can now enjoy another eatery on Main Street by well-known restaurant siblings Colleen and Sean Taylor.

Their restaurant Main & Mill opened for the first time Tuesday, bringing their vision of creating something vibrant and new to downtown North Adams.

"We have created Main & Mill to be part of our day. It's very seasonal ingredients, thoughtful cooking, beauty, beautiful presentation and dishes. And we really wanted to be part of the community, the downtown area, and start a vibrant area on this end, which has been shuttered for a while," said Colleen.

The building is owned by Ginko on Main Street LLC, which has granted 20 years exclusive possession of the property to Latent Builds as the developer. Jack and Suzy Wadsworth, behind Ginko, are development partners with Karla Rothstein and Salvatore Perry of Latent.

The bank closed in early 2021 and was purchased by Ginko late that year. Plans for the property unveiled three years ago envisioned a restaurant, retail, a park and rooftop bar. 

Colleen saw potential and said she initially wanted the building when it first went up for sale. Being good friends with Rothstein and Perry, she helped them design the kitchen and the bar before learning in March that she could lease it as a restaurant space, something she told them would be a great idea.

She said one of the most important things about the restaurant was the collaboration between Rothstein, Perry, and the Wadsworths, who put a lot of time and energy into the building.

"If Sean and I had done it, we would not be able to do what the collaboration supported. The collaboration of the three of us being able to really have that kind of money to put in down here. The design that the architecture firm that Carla and Sal own is stunning," she said. "The time and effort, everyone came together to do this in a really trusting manner."

The two wanted the restaurant to be an all-day venture, so people could eat at any point throughout the day, all week long.

"We wanted it to be open for coffee and socialization in the morning where people can meet, have their cup of coffee, have a quiche, a vegetarian quiche, or croissant or yogurt. Something intentional with their coffee," she said. "Then move into a lunchtime for the downtown business or anybody, and then go into supper, dinner, with drinks later into the evening. So have it really be open all day long, so that there wasn't a void on any particular day."

They also wanted to do something different than the other restaurants they owned.

"We didn't want to mimic any other restaurant in town. We wanted to bring something that was inspiring, something that had some familiar things that people would see, and other things that we would bring to them for them to experience," she said.

As a woman business owner, Colleen said she wanted to bring a female chef into the kitchen. 

Colleen brought on Chef Anna DeRose, who she said puts twists on a lot of her dishes.

"So we have a creme brulee, but our creme brulee is topped with marshmallow," she said. "Our creme brulee is like almost two desserts in one. It's a s'mores creme brulee. So you could have a s'mores, and you could have a creme brulee - but when you put both of them together, fireworks go off."

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