PUTNAM— Day Kimball Healthcare (DKH) is receiving a $25,000 grant from Pink Aid to be used for the integrated system’s Breast Cancer Support Fund.
“Our Breast Health Program is designed to focus on prevention through diagnosis and treatment, but not all women have the financial resources to access the healthcare services needed to combat this terrible disease.” said Trish Holland Caprera, RN, BSN, MBA, OCN, director, DKH Hematology/Oncology. “Over a two-year period, 60 percent – or 262 patients – of our breast cancer discharges were residents of towns with the highest poverty, unemployment and uninsured levels. The Pink Aid grant will be a huge help, as we estimate that it will serve some 25 women needing financial assistance.”
Holland Caprera said the DKH Breast Cancer Support Fund was established to ease financial strains, decrease medical barriers and to facilitate patient care. It provides financial assistance for such things as transportation to treatment and counseling sessions, and the purchase of breast prostheses, bras, wigs, etc.
The fund also supports guidance services, which include connecting women to healthcare providers and clinical screening services, and education offerings, which focus on good health practices, breast cancer prevention and early detection, healthy lifestyle choices and important breast cancer resources.
For more information on the DKH Breast Cancer Support Fund Program, contact Abby Soriero-Durand, Hematology/Oncology Social Worker at (860) 963-6425 or This email address is being protected from spambots. You need JavaScript enabled to view it. or visit www.daykimball.org/cancercare.
Charter Oak
opens new
branch, HQ
GROTON — Charter Oak Federal Credit Union will open its new Branch and Headquarters in Waterford June 16, marking the completion of the largest construction project in the credit union’s 75-year history.
“This new building reflects our strong commitment to eastern Connecticut, including its communities and its economy,” said Brian A. Orenstein, Charter Oak’s CEO. “We’re very proud of the fact that 85 percent of all the construction work was done by labor and contractors right here in eastern Connecticut.” Charter Oak expects to create 10 new jobs with the completion of the new $18 million complex.
The credit union will celebrate its new Branch and Headquarters, located at 1055 Hartford Turnpike (Rt. 85), with grand opening ceremonies at 10 a.m. The new branch will open at 11 a.m.. Governor Dannel P. Malloy and U.S. Senator Richard Blumenthal are invited and are expected to attend the grand-opening ceremonies, along with Charter Oak representatives, elected officials, and business leaders.
The new facility features a distinctive architectural style, with a curved roof, brick-and-glass exterior, and an expansive, two-story atrium. In addition, the building includes a new Community Room for free use by the region’s non-profits, an employee fitness room, employee cafeteria, and employee training room.
The new branch will be the 14th in Charter Oak’s network of branches in New London and Windham counties.
Then
This is the Xtra-Mart area off School and May streets in Putnam in the 1970s. Photo by Russ Boulet.
& Now
This is the same corner today. Photo by Susan Calaman.
Greetings. Spring at last! Enjoy this chicken sauté. It is easy to prepare, but smooth and rich, too.
Chicken & Pesto Saute
4 slices bacon
1 tablespoon butter or olive oil, optional
8 ounces mushrooms, thickly sliced
2 boneless, skinless chicken breasts, about ¾ pound,
cut into 1-inch cubes
2 tablespoons homemade or store-bought pesto
¼ to ½ cup heavy cream*
In a 12-inch sauté pan, cook bacon.
Remove from pan and drain on paper towel.
Leave 1 tablespoon of fat in pan, or add some butter or olive oil to make 1 tablespoon if there is not enough.
Add mushrooms to pan and sauté over medium heat until golden brown. Remove mushrooms from pan and set aside.
Add chicken to pan and cook over medium heat until cooked through.
Chop bacon into 1-inch pieces. Return to pan.
Return chicken to pan.
Add pesto and ¼ cup cream. Turn heat to low
and heat gently.
Add more cream, to taste.
*Use a dairy alternative, as necessary