Gary Turco

I attended the ribbon cutting for Newington's newest grocery store, Market 32, last Friday. Market 32 takes the place of the town's Price Chopper -- both brands are owned by the same company.

Market 32 has two hot foods bars, a fresh olive bar, sushi, an in-store catering pickup counter, expanded bakery and floral departments, self-checkout stations and a redesigned seating area for people to eat. 

The store will continue its opening celebration on Aug. 1 with a community block party from 11 a.m. to 2 p.m., featuring food samples, games, giveaways and family friendly activities. Costumers will receive 5% off their grocery purchases that day, while Market 32 will donate 5% of sales to both the Newington Food Bank and The Newington Little League.

I am proud to recognize Aug. 2 to 8 as Connecticut Farmers Market Week, in conjunction with National Farmers Market Week.

Farmers markets are more than places to shop — they strengthen our local economy, support family farms, improve access to fresh, healthy food, and create vibrant community gathering spaces. Every purchase made at a farmers market helps sustain Connecticut agriculture and keeps food dollars circulating in our local communities.

I also want to recognize the important work of the Connecticut Farmers Market Association, a relatively new nonprofit organization created by farmers market managers from across our state. Formed with the encouragement of the Connecticut Department of Agriculture, the Association provides education, networking, and advocacy to help farmers markets thrive and address shared challenges. Their work strengthens markets across Connecticut and creates even greater opportunities for our farmers to reach consumers.

I encourage everyone to celebrate Connecticut Farmers Market Week by visiting a local farmers market, meeting the farmers who grow our food, and supporting the businesses that make our agricultural heritage so strong. Together, we can continue investing in local agriculture, healthy communities, and a resilient food system.

New Britain hosts farmers markets on Wednesdays (through October) | 11 a.m. to 2 pm. at at Central Park; and on Mondays (through August) | 4 to 7 p.m. at Walnut Hill Park.

In addition, please click the link for other farmers markets in the state.

Here is some news we all can definitely use in light of recent events that can be traced, at least in part, to corporate farm lettuce distributed to a fast foot chain.

The Connecticut Department of Agriculture (CT DoAg) and the Connecticut Department of Public Health (CT DPH) are reminding residents to take precautions with the current Cycloporiasis outbreak.

While cases of Cyclosporiasis have been reported in Connecticut, at this time, there is no indication that Connecticut farms are the source of this outbreak. With the increase in cyclosporiasis cases, many shoppers are wondering how to stay safe while enjoying fresh summer produce.

One of the best choices you can make is shopping local. CT farms and farmers’ markets offer fruits and vegetables grown and handled by farmers who take pride in feeding their families and their community.

DPH also encourages residents to follow simple steps at home to reduce potential risk:

• Wash all fresh produce under clean running water before eating, even if you plan to peel it.
• Choose whole heads of lettuce instead of pre-washed bagged salad mixes. Remove and discard the outer two to three layers of leaves and wash the inner leaves under running water.
• Wash cilantro, basil, and green onions thoroughly under running water, separating leaves. These items are safest when cooked.
• Cook produce when possible. Heating food to 158°F (70°C) or higher kills Cyclospora.
• Wash hands with soap and water before eating, and clean kitchen surfaces and cutting boards before and after preparing food.

 For more information on Cyclospora, visit the FDA webpage.

The American Red Cross needs our help — there is an emergency blood shortage, which means the blood supply is critically low - about a one to two day supply on hand — and could cause hospitals to triage blood products, prioritizing the most critical cases, delaying non-emergency procedures, and causing risks for patients who require timely transfusions, including trauma patients, women giving birth, and patients with chronic blood disorders.

Blood donors, especially those with types O+ & B- blood (the biggest shortages right now), and platelet donors are urgently needed to help ensure lifesaving medical care isn't delayed for patients. 

Basic eligibility for whole blood donation:

• Donation frequency: Every 56 days, up to 6 times a year
• You must be in good health and feeling well
• You must be at least 16 years old in most states
• You must weigh at least 110 lbs.

Basic eligibility for platelet donation:

• Donation frequency: Every 7 days, up to 24 times/year
• You must be in good health and feeling well
• You must be at least 17 years old in most states 
• You must weigh at least 110 lbs.

There are also options to donate Power Red and plasma (eligibility can be found here - https://www.redcrossblood.org/donate-blood/how-to-donate/eligibility-requirements.html

Find a blood drive near you: https://www.redcrossblood.org/give.html/find-drive

The need for blood is constant. The supply isn't.

YouTube video link on eligibility myths - https://youtu.be/qm9DZFrLWQU?si=AWW24B9ZlB3fdBsq

As our kids enjoy the summer months out of school, please don't forget that nutritious meals are available -- at no cost -- to all children in the state.

As part of the U.S. Department of Agriculture's Summer Food Service Program, any child 18 and under may receive meals at participating locations - no application, proof of income, or identification required.

You can use the U.S. DAG's Summer Meals Site Finder or call 2-1-1 to find participating meal sites throughout the state. Please confirm the location and meal service times before visiting to make sure you don't miss out.

Healthy meals are critical to a child's physical and mental development.

Please consider using this great resource.