The daylong trip, organized by former state Rep. William 'Smitty' Pignatelli, marked the first Honor Flight for veterans departing from Pittsfield Municipal Airport.
The evening ended with a moment of unity as Laurie Schiff performed 'God Bless America' a cappella. Community members joined hands and added their voices to hers, bringing the homecoming ceremony to a close.
As the veterans returned home after the 'emotional trip' they were greeted with patriotic tunes performed by Lenox High School band, and a wave of community members.
PITTSFIELD, Mass. — Hundreds gathered at the fence of Pittsfield Municipal Airport to give Berkshire County Vietnam veterans the warm welcome home they did not receive nearly 60 years ago.
As the sun rose high over the Berkshire Mountains, nearly a dozen veterans hopped on a small chartered jet to Washington, D.C., where they were able to visit their fallen comrades at the Vietnam Veterans Memorial Wall.
The daylong trip, organized by William "Smitty" Pignatelli, former state representative, marked the first Honor Flight for veterans departing from Pittsfield Municipal Airport.
"It was very emotional because we have friends on the wall that we had a chance to go back and do a little bit more closure," Air Force veteran Lenwood "Woody" Vaspra said.
As the veterans returned home after the "emotional trip" they were greeted with patriotic tunes performed by Lenox High School Band, and a wave of community members, including some family members, clapping and screaming out their names. For some, the sight brought tears to their eyes.
The evening ended with a moment of unity as Laurie Schiff performed "God Bless America" a cappella. Community members joined hands and added their voices to hers, bringing the homecoming ceremony to a close.
The day was filled with several phases of surprises, Pignatelli said, from being greeted by Congressman Richard Neal at the memorial wall to being gifted tribute bags at the welcome home ceremony.
"In honor of each of these gentlemen, a U.S. flag was flown over the U.S. Capitol in their honor," Pignatelli said.
Each of the tribute bags contained a personal letter from U.S. Rep. Richard Neal, citations from Gov. Maura Healey and Lt. Gov. Kim Driscoll, letters from state Sen. Paul Mark and family members, and an autographed copy of "In the Valley of the Shadow" by Stephen Manchester.
"And we have framed autograph prints from an incredible artist called Brian Fox from Fall River," Pignatelli said.
"He has devoted the last several years of his life learning about the Vietnam stories and depicting through amazing artwork what these Vietnam veterans are really all about."
When Marine Corps veteran Bob Waldheim of Dalton stepped off the plane Tuesday evening, he was not expecting to see hundreds of people, waving American flags, cheering and calling out their appreciation for him and his fellow veterans.
When the veterans returned home from the war, many encountered a cold homecoming, recalling rocks and eggs being thrown at them and being met with insults and other hostile remarks, Pignatelli said.
Even after returning home, the hostility did not end. Waldheim recalled handing out poppies in Lenox when someone called him a "baby killer."
"I burst into tears, and I got in my car and drove home," he said.
The reception he experienced during the Honor Flight and homecoming ceremony could not have been more different.
"I can't tell you how emotional this experience has been," he said. "Three things that stand out for me today: number one, this trip; number two, my daughters were there to greet me, and my granddaughter skipped school today to be there. And number three, Smitty, who put this whole thing together."
After returning from the battlefield decades ago, many veterans faced a different kind of struggle at home, carrying the emotional toll of the hostility they encountered in their community, as well as lasting health effects associated with exposure to Agent Orange, Pignatelli said
"I think the fact that these guys internalize so much because of their experience, not only over there but how they were treated when they got home. I think we've broken through that wall a little bit where they will start sharing their experiences a little bit more," he said.
"I think it's a good way to educate and inform the next generation. I learned so much from my father as a World War II veteran, but my father's gone now. Once these guys are gone, if they don't share their stories, the stories go with them."
The main focus of this trip was to not only give these veterans the welcome they deserve but to open the floodgates to stories that, for decades, had gone untold and ensure they are carried forward by the next generation, he said.
"I saw it starting to happen here. It was really pretty amazing," Pignatelli said.
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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.