Guest Column: When Behavioral Health Funding Is Cut, the Berkshires Pays the Price

By Diana L. KnaebeCommunity Submission
05:28PM / Tuesday, October 28, 2025Print Story | Email Story

The Brien Center is Berkshire County's leading provider of behavioral health services, dedicated to supporting individuals and families facing mental health and addiction challenges. As funding pressures threaten these vital services, we have prepared this op-ed to highlight the urgent need for sustained investment in behavioral health care in our community.

We hope this piece will raise awareness and inspire action to ensure that every resident of Berkshire County has access to the care they deserve.

In Berkshire County, we pride ourselves on taking care of one another. But this spirit of care is being tested as state and federal funding cuts threaten the services many of our neighbors rely on.

Mental health and addiction challenges are not distant issues here — they are part of daily life. In recent years, Berkshire County has seen rising rates of anxiety, depression, and substance use. The Brien Center and other local organizations have stepped up to meet this growing demand, offering crisis intervention, outpatient therapy, and recovery support. But these programs are already stretched thin, and further cuts could push them past their breaking point.

When funding disappears, the impact is immediate and devastating. Fewer clinicians mean longer wait times for appointments. Budget shortfalls reduce outreach and prevention programs in schools and communities. Reduced crisis staffing means longer response times when someone is in acute distress. In smaller communities — where resources are already limited — losing even one service can mean no access to care at all.

These cuts don't save money in the long run. They simply shift costs. Without strong behavioral health systems, more people end up in hospital emergency departments, the criminal justice system, or facing homelessness — outcomes that are far more expensive and tragic. A lack of early intervention turns manageable problems into full-blown crises.

If we truly believe in caring for our neighbors, mental health must remain a priority, not an afterthought. By investing in behavioral health now, we can prevent crises later and ensure that every Berkshire County resident has access to the support they deserve. Our community's strength depends on it.

Now is the time for action. We urge our state and federal legislators to prioritize sustainable, increased funding for behavioral health services that reflect the true costs of care. Cuts to these vital programs threaten the wellbeing of individuals and the health of our entire community.

We also call on all Berkshire County residents and local organizations to stand together — whether by advocating for policy change or by supporting local providers through donations. Your contribution can make a real difference in keeping these critical services available to those who need them most.

Visit briencenter.org/donations today to help sustain care in our community. Together, we can protect the lifelines that save lives every day.

Diana L. Knaebe is president and CEO of the Brien Center.

This op-ed is endorsed by the Brien Center's Board of Directors, reflecting its collective commitment to sustaining vital behavioral health services for the people of Berkshire County.

Tags: federal funds, mental health,

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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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