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Berkshire Museum Drops Pandemic Restrictions

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PITTSFIELD, Mass. — The Berkshire Museum has suspended its mask and vaccine requirements for visitors. Starting Monday, guests will not be required to wear masks nor show proof of vaccination.
 
This move follows guidance from the U.S. Centers for Disease Control and state and city health officials, who are no advising that indoor masking is no longer required because positive cases of COVID-19 have dramatically declined since the holidays. 
 
The museum is among the first to drop all pandemic restrictions; a number of Berkshire institutions are still requiring masks and/or proof of vaccination, at least as of Monday. Public schools have already dropped their masking requirements or have set dates for those mandates to expire. 
 
Pittsfield has dropped from red to yellow in this incident rate level and is reporting about 50 active cases in the city. About 76 percent of residents are now vaccinated. 
 
Museum staff will continue to wear face coverings and encourage any unvaccinated visitors or those who have a weakened immune system or are at increased risk for severe disease due to age or an underlying medical condition or have someone in their household with a weakened immune system, to do the same, as recommended by public health officials. 
 
"As we have done throughout the pandemic, we are following scientific evidence, striving to be good neighbors and community members, and adhering to the standards put forth by city and county leaders, and our public schools. We will continue to do so and recognize that this may be a temporary loosening of restrictions. We're all in this together, and we will continue to provide wonderful programming and exhibits to the entire community according to guidance from public health officials," according to a statement by co-Executive Directors Hilary Ferrone, Miriam Kronberg, and Craig Langlois. "We are grateful for the community's support and understanding of our previous admission restrictions as we sought to make every visitor's museum experience as safe as possible."
 
The museum's current exhibit is "Voyage to the Deep," based on French author Jules Verne's 1870 classic "20,000 Leagues Under the Sea." At the center of this fantasy world is Captain Nemo's submarine, a giant Nautilus in which kids can climb aboard and discover the inner workings of a deep-sea submersible and explore the captain's Cabinet of Curiosities full of marine specimens.
 
Adults only can party at the "(un)Beach Bash!" on Friday from 6 to 9 p.m. with Voyage to the Deep and the White Eyed Lizard Band. Tickets includes marine-inspired nibbles, tropical spirits, and a steel drum band. Admission is $50; members $40. 

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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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