DALTON, Mass. — Residents may have the option of so-called "green" burials in the future.
Also referred to as "natural burials," green burials are a way of returning bodies to the earth after death without a metal casket, burial liner or vault, or embalming, according to the nonprofit Green Burial Massachusetts.
The cemetery trustees are still very early on in the process of establishing green burials. There are a lot of unknowns surrounding the service they need to explore first, the trustees said. This excludes someone who wants to be buried in their yard, which would be a separate process.
"It's gonna be a long process, though. It's gonna be a lot because the thing is, there's many things that we have to know before we actually do something like this," Chair Judith Douville said at the trustees' meeting last week.
Dalton has received some comments from residents expressing their interest in having this option available to them.
"And we just decided that it's something that a number of people want, but before we allow it, we just want to make sure we touch all bases," trustee Treasurer John W. Bartels Jr. said
They hope to be able to offer green burials for residents at the Ashuelot Cemetery but need to do so safely and prevent liability.
There also is perpetual care that needs to be considered because of the biodegradable materials; as the material and body eventually decays, there will be a depression in the ground that is a potential fall risk. Guidelines need to be put in place to cut down on liability.
Ashuelot Cemetery has a lot of open space that would allow a portion to be sectioned off and designated for green burials but this is dependent on various tests that need to be done on the solid and grounds.
One of the things that complicates green burials is diseases. The trustees are working with the Board of Health to clarify measures to prevent the spread of diseases.
The Board of Health last month reached out to the rare and infectious disease unit at Berkshire Medical Center in Pittsfield for guidance. At its meeting on Wednesday, board members said they need clarification on what a green burial is so that they can have a better idea of how to word the guidelines.
In addition, the members want to find out what their protocols are at funeral homes when someone presents with a communicable disease and what bodies are prohibited from being embalmed.
As long as the burial is happening within a cemetery, there isn't a problem because cemeteries have to go through certain designations to prevent groundwater from running off into waterways, board member Amanda Staples-Opperman said.
Despite this, the board agreed there needs to be a streamline guideline that determines which bodies are eligible for green burials.
"What's interesting is that the burial part isn't necessarily the most dangerous part. With a lot of these highly communicable diseases, they actually want the body in the ground as soon as possible," Staples-Opperman said
With some communicable diseases, such as ebola, the body "needs to be in two layers of leak-proof plastic and then in a hermetically sealed casket," she said.
Although these diseases are rare, the funeral homes should still have procedures in place in the case one presents itself.
Town counsel informed the trustees during a previous meeting that establishing green burials will be a dual effort between the two boards to come up with guidelines.
The Board of Health will be responsible for the "water table, settling water, decaying bodies, depth of graves, proximity to abutting properties," the meeting minutes said.
The trustees will be responsible for administrative matters such has the plot and lot size, monuments, planting, perpetual care, and interment allowed.
At this time it is unclear if green burials will need to be approved by town meeting but if they do, the trustees want to ensure they can answer any question that is presented to them by residents. This would not be ready by the annual town meeting in May.
Bartels also spoke to Ed Abrahams, a member of the Great Barrington Cemetery Commission when green burials were approved, to see what problems that board may have encountered during or following approval.
Cemetery Superintendent Edward "Bud" Hall will also attend a conference in March that has green burials as one of the topics, Bartels said.
The town will also need to communicate with cemetery staff to gauge if they are comfortable with doing this and accommodate their concerns.
The trustees started exploring this initiative in April when they were thinking about updating fees. Bartels brought the option before the board after noticing that Great Barrington approved green burials in August 2020.
Great Barrington is one of several dozen communities in the state that offers green burials, though it took three years to accomplish. Stockbridge, Mount Washington and the private Pine Grove Cemetery in Sheffield also allow natural burials.
It seems that each town approached establishing green burials in a different way, Bartels said, and there are not a lot of laws that specifically target green burials.
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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.