This year, the envisioned demand decline forecast by Cummins officials became reality – and it was a story that interested many Post-Journal readers.

Mark Smith, Cummins chief financial officer, and Jennifer Rumsey, Cummins president and CEO, told investor analysts during a conference call after the company’s second quarter came to a close that North American heavy and medium-duty truck volume was expected to decline 25% to 30% from second quarter levels. Truck orders are already at multi-year lows, Smith said, and companies that make parts for Cummins have begun limited work weeks that are expected to last the next three months. The Jamestown Engine Plant is affected by the decreased demand for heavy-duty truck engines.

“The duration of this reduced demand in North America truck markets will largely depend on the trajectory of the broader economy, the evolution of trade and tariff policies and the pace at which regulatory clarity emerges,” Smith said.

Jennifer Rumsey, Cummins president and CEO, told analysts there are several reasons for softening demand for trucks. Economic demand isn’t growing for customers, interest rates are high and the truck buying market was already in a period where demand was expected to be low. Demand could rebound when more stringent environmental regulations take effect in 2027, but the situation is uncertain at this point.

The wood pile and rib cooker at Big Country’s BBQ are pictured.

What does 2026 look like? It’s too soon to tell.

Smith said during a recent conference call with investor analysts that the fourth quarter isn’t expected to be any better. Engine shipments to on-highway markets are expected to decrease 15% in the fourth quarter compared to third-quarter levels.

“At the risk of sounding cautiously optimistic, I hope that demand in North American on-highway markets is close to bottoming in the fourth quarter in what has been a protracted and difficult slowdown,” Smith said.

BIG COUNTRY BBQ POPS UP

What began as a weekends-only side gig on the Fourth of July weekend this year has quickly exploded into a six-day-a-week, full-time business where “SOLD OUT” has become part of the Big Country’s BBQ team’s daily vernacular. Sold out was a common theme for Big Country’s BBQ, according to its Facebook page.

Pleasant Township resident Bucky Knapp, pictured with Papa John’s owner Nadeem Bajwa, says he orders Papa John’s pizza wherever he’s traveling and is happy to now have one in Warren.

Keith “Big Country” Thorpe is a towering guy who grew up in the countryside of Western New York, traveled the United States as a truck driver and lived in Kentucky for five years. He’s had some of the best barbecue in the south – and now is making his own barbecue in the north.

“I’m from everywhere,” he said but after returning “home” he realized there was no barbecue in the area that brought the southern culture, barbecue and soul food that he had come to appreciate.

“Nothing up here compares,” Thorpe said.

Manning the chicken pit Thorpe first injects the fresh chicken that’s about to hit the grill with his homemade marinade and then “mops” it as it’s cooking. Mopping is a pit term used to describe using a smaller version of a rag mop to apply additional flavor and moisture to the meat to keep it from drying out during the grilling process. Slow wood fire cooking and continued mopping is how Big Country’s chicken ends up with the deep, dark, softer skin that is the tasty finished product.

LOCAL MENU ALIVE AND WELL IN WARREN

Vullo’s restaurant opened in 1988, along Route 430 in Ellery near Bemus Point. It was a popular Italian restaurant that closed after nearly 20 years in business.

Vullo’s may not be coming back, but its founder, Charlie Vullo, brought a taste of it to Pellegrino’s in Warren earlier this year with a buffet full of classic Vullo’s recipes, including eggplant parmesan, rosemary chicken, baked ziti, antipasta and top round steak.

“I am really excited to bring in Charlie Vullo to cook at Pellegrinos”, said owner Tom Pellegrino. “I wanted to bring in a great cook to get people down here to enjoy the property, and I got one of the best.”

Vullo isn’t ready to go back to the full time job of running a restaurant, but he is excited to keep cooking.

He cooks part time at Conti’s Overtime in Kennedy, as well as at other caterers.

PAPA JOHNS OPENS ON MARKET STREET

Nadeem Bajwa, owner of the Papa Johns Pizza franchise that opened on Market Street earlier this summer, started at Papa Johns as a Papa Johns delivery driver. In 2002, he opened his first location as a franchise owner. Now the group owns more than 275 locations, being the largest franchisee in the Papa Johns system.

“Local communities are the ones that make our business successful,” Bajwa said. “We believe strongly in giving back to the community. We will be engaging with non-profit organizations, the chamber, churches, schools, youth organizations. … Whatever we can help.”

The grand opening celebration brought a crowd in early August, including Pleasant Township resident Bucky Knapp, who said he orders Papa John’s pizza wherever he’s traveling and is happy to now have one in Warren, and Warren resident John Duncan, who biked from downtown to attend the grand opening.

“I’ve always loved the crust and sauce,” he said.

COMING BACK TO THE FRESH CUP

The story of Aaron and Salysa Burdick, a couple who first met 20 years ago as co-workers at what was the Fresh Cup coffee shop from 2006 to 2008, It turned out a full circle moment was in their future – albeit under a different name.

Since moving back to Warren from Erie two years ago Aaron Burdick has been a busy stay-at-home dad of the couple’s two young children while his wife works at a local business full time. Coming down from the rigors and grind of his former employment in retail and field leadership roles, Burdick began wondering how to become more active and involved in the Warren community.

Then opportunity presented itself.

About six months ago, Jennifer Phillips, owner of The Arbor Coffee House & Tea Room, formerly Fresh Cup, approached the Burdicks with the prospect of them taking over the business.

Aaron Burdick and J.T. Telschow, kitchen lead, brainstorm plans for a new holiday menu.

“We knew pretty much immediately that we wanted to explore the option, ” said Burdick with excitement. “We met here, got engaged here and signed the papers for our new house here. It felt like the right direction to go in.”

“We were committed to making a seamless transition and stewardship of this community space,” Burdick explained of the changing of ownership. “The heart of the Arbor is not changing.”