Drivers: Be Aware of School Bus Safety Rules

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BOSTON — As students across Massachusetts return to school, the Massachusetts Department of Transportation is reminding drivers to use extra caution around school buses, bus stops, and school zones and to follow state laws designed to keep students safe. 

Under Massachusetts law, when a school bus stops to pick up or drop off students and its red lights are flashing, drivers approaching from either direction must stop before reaching the bus. The only exception is for drivers traveling in the opposite direction on a divided highway separated by a physical barrier. 

Drivers must remain stopped until the red lights are turned off and the stop-sign arm has fully retracted, unless directed to proceed by a police officer. Motorists traveling behind a school bus must remain at least 100 feet back. 

"As students return to school, we are asking every driver to build extra time into your commute so you can slow down and stay alert as school buses are picking up and dropping off children," said Colleen Ogilvie, Massachusetts Registrar of Motor Vehicles. "Stop when a school bus or van has its red lights flashing and a stop sign extended.  Remain stopped until the lights stop flashing and proceed with caution being on the lookout for children."  

The six school bus rules every Massachusetts driver should know:  

  1. Stop when red lights are flashing: Drivers approaching a stopped school bus with its red lights flashing must stop before reaching the bus. 
  2. Traffic in both directions must generally stop: The exception is for drivers traveling in the opposite direction on a divided highway separated by a physical barrier. 
  3. Remain stopped until the lights are off: Do not proceed until the flashing red lights have been turned off and the stop-sign arm fully retracted or a police officer directs you to move. 
  4. Slow down and prepare to stop when the yellow/amber lights are flashing which indicate the bus is slowing down and preparing to stop to load or unload passengers. 
  5. Stay at least 100 feet behind a school bus: Drivers following a school bus must maintain this distance and be prepared for frequent stops. 
  6. Watch for children: Slow down and remain especially alert near bus stops, schools, crosswalks and residential areas. 

In Massachusetts, the first offense for failing to stop for a school bus carries a minimum fine of $250, with higher fines and possible license revocation for repeat offenses.  

Massachusetts law also allows cities and towns to adopt school-bus camera programs. In participating communities, cameras can document vehicles that illegally pass stopped school buses. Local law enforcement reviews the footage and determines whether to issue a citation. 

The RMV inspects Massachusetts school buses three times each year, in addition to the required annual state inspection. Approximately 10,000 buses undergo comprehensive reviews covering brakes, steering, suspension, lights, emergency equipment, interiors and seating. 

MassDOT encourages drivers to build additional time into their morning and afternoon travel as school resumes, avoid distractions behind the wheel, and be prepared for increased pedestrian, bicycle, and school bus activity. 

 


Tags: back to school,   RMV,   

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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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