Zebra Mussels Detected in Pontoosuc

By Brittany PolitoiBerkshires Staff
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PITTSFIELD, Mass. — The city can't catch a break with zebra mussels over the last year. Still, officials hope the problem can be nipped in the bud.

On Friday, it was announced that eDNA of the invasive species was found in Pontoosuc Lake during regular monitoring conducted by the Department of Conservation and Recreation. At the same time, Onota Lake is undergoing a targeted preventive treatment for a pioneer zebra mussel infestation.

The public is asked to remove seasonal docks, mornings, and buoys from Pontoosuc Lake, inspect and wash boating or water equipment without watershed going into the water body or storm sewer, and dry boats and trailers in the sun for five days before launching into another waterbody.

"This detection only impacts boating operations at the lake and has no impact to other recreational uses of the lake," the city specified in a press release.  

Zebra mussel mitigation efforts began in 2009 when the invasive species was found in Laurel Lake in Lee.  They are invasive freshwater mollusks that present a variety of ecological, recreational, and economic concerns.

The city was in prevention-of-invasion mode until eDNa was detected in Onota Lake last fall.

With help from the state and the Lake Onota Preservation Association, there was regular sampling to confirm the existence or nonexistence of the invasive species to determine the path forward.  In April, the Conservation Commission gave them the go-ahead to use EarthTec QZ within a specified treatment area but that will not be needed.

Park, Open Space, and Natural Resource Program Manager James McGrath reported that divers found a zebra mussel attached to the fishing pier on Onota Lake in August. Testing continues to come up negative but the Con Com permit for EarthTec QZ was utilized for about an acre around the boat ramp as a preventative measure.

The first treatment occurred two weeks ago and there will be two subsequent applications in October and November. The detection has not migrated out of the small area and the city is glad to have caught it early in the game.

Things were looking up before the zebra mussel was found. In June, the September detection was attributed to the shell of a dead zebra mussel that likely came through on a boat and Onota Lake was not believed to have an infestation.



McGrath is troubled by the detections in both lakes, as the city has been working for about 15 years to prevent this situation, but remains hopeful that the implemented measures will work.

"We're sort of using everything in our toolbox to try to address what we think is a pioneer infestation, meaning it's small and isolated and it gives us the ability to attack it," he said.

The same procedure will be followed for Pontoosuc Lake, beginning with additional eDNA testing, divers that will locate and remove any zebra mussels found, and a possible future permit application for the use of EarthTec QZ in the spring.

Because the lake is shared with Lanesborough, there will need to be coordination with the town.  McGrath reported that the Friends of Pontoosuc Lake Association will also be involved, reporting "We all have strong alignment and have for years."

Pontoosuc Lake is subject to a slate of improvements to the North and South side of the park.  The 23-acre parcel on Hancock Road, or the south side, will be focused on first. This area is being targeted for passive recreation, with the north side encouraged for swimming to protect resource areas and reduce conflict between swimmers and boaters.

South side improvements include:

  • transforming the current grass path to a paved promenade with a boardwalk around the wetland area
  • a gathering spot and overlook
  • improving the health of the white pine trees
  • some clearing of the west side to improve the views
  • repairing the upper parking lot
  • adding an accessible path that will come down to the boat parking lot and connect to the accessible path
  • benches and picnic tables

The sloped area has an more than 50-foot elevation difference from the upper parking lot to the lake.

The final design was approved by the Parks Commission in April and in July, the Conservation Commission issued 36 conditions for it. It is influenced by the legacy of the park and feedback that was provided through public outreach focused on maintenance, accessibility, safety, the ability to access water for swimming, and passive and active places within the park.

 


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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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