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Virtual Adventures

Our ACTIVITIES 4  U link and our COMMUNITY RESOURCES link are two places to find important information.  You can always access them here on our PANDEMIC UPDATES PAGE

and on the HOME PAGE of our website.  We add information regularly and welcome your ideas.

Monday, July 13, 2020

A Message from Kathleen Stauffer,

CEO of The Arc Eastern Connecticut

Hello everyone,

As you know, Wednesday (July 15th) begins the gradual re-opening of non-residential programs in Eastern Connecticut. Program leaders have been working diligently to make sure that both programming and facilities are designed to keep everyone healthy and safe.


IMPORTANT: beginning Monday July 13, PLEASE enter buildings through front entrances for a short health screening. We’ll be monitoring the capacity at each location so if you are a visitor, please call your party and make an appointment in advance.


Per the Governor’s office, the mid-July (Phase 3) reopening guidelines are on hold.


GOOD NEWS. The Arc Eastern Connecticut wants to emphasize how much it values each team member. As we move to reopen the agency and walk In Partnership for Full Equality with the people we serve and with one another, we are creating additional paid holidays.


Juneteenth (June 19), sometimes called “Freedom Day,” celebrates the day that news of Emancipation reached Texas in 1865. The Arc ECT believes it is right and appropriate to recognize this important day in our nation’s history.


Also, if you are a veteran of the US Armed Forces, The Arc ECT will now afford you a paid holiday on Veterans Day to thank you for your service.


MORE good news! The Emporium thrift store on Rt 171 in Woodstock is taking donations again every Friday from 10 am - 2 pm.  Bottles and cans also are being accepted again (outdoors only and as donations only) at the Redemption Center and at collection sites around the area:

  • Planet Fitness, Hartford Pike, Dayville, CT

  • Putnam Dog Park, 18 Kennedy Dr., Putnam, CT

  • Putnam Farmer’s Co Op, 80 Front St., Putnam, CT

  • Harvest Moon Health Foods, 554 Liberty Hwy, Suite 4, Putnam, CT

  • Chace Building Supply, 90 Somers Tpke (Rte 171), Woodstock, CT

  • Woodstock Valley Country Store, 1484 Rte 171, Woodstock Valley, CT

  • Thompson Chase Growers, 174 Chase Rd., Thompson, CT


I am looking forward to seeing everyone again. Please keep in mind that COVID remains real and infection rates are creeping upward. Now more than ever, it makes sense to Keep Calm and Wash Our Hands.

Take care,

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This Week's Recipe

Calling all summer seafood lovers—

these crab cakes

are THE best!

This recipe comes from Maryland--why go further afield

than the place where, in 1938, crab cakes were born?


Crab meat may be a bit pricey, but if you can, try to avoid

canned crabmeat, or at least get a good quality, if you want

more flavor. You can also get frozen crab meat but be sure

to defrost and dry it thoroughly to eliminate excess moisture.



  • ¼ cup mayonnaise (do not worry, mayonnaise haters—
    you will not taste it but it is an important binder)

  • 2 large egg yolks

  • 1 tbsp chopped parsley

  • 1 tbsp Dijon mustard

  • 1 tsp fresh lemon juice

  • 1 tsp Old Bay seasoning*

  • ¼ tsp cayenne pepper—you can go up to 1/2 tsp if you want more spice

  • 2 lbs fresh crabmeat, drained, flaked and all cartilage removed

  • ¾ cup plain panko breadcrumbs

  • 1 tbsp oil--canola, vegetable or olive oil is best

  • 1 tbsp butter

* you can use another seafood seasoning if you have it, or make up your own blend of celery seed, paprika, dry mustard, salt, red and black pepper, a crushed clove, a bay leaf, maybe a little allspice—you get the picture.
Old Bay is from Maryland, though, so if you’re being authentic . . .


  1. In a large bowl, whisk together mayonnaise, egg yolks, parsley, mustard, lemon juice, Old Bay and cayenne until combined.

  2. Next fold in crab meat and breadcrumbs and shape into 6-8 crab cakes. Place in the refrigerator for about 30 minutes.

  3. Add butter and olive oil to the skillet over medium heat.

  4. Cook crab cakes for 4-5 minutes on each side until golden brown.

Drain on paper towels then serve with lemon slices and a side of Remoulade Sauce (tartar sauce’s tastier sibling)

For the Remoulade Sauce

  • 1 cup mayonnaise

  • 2 tbsp dill pickle relish

  • 1 tbsp fresh lemon juice

  • 2 tsp hot sauce

  • 2 tsp capers, roughly chopped (you could eliminate them if you like)

  • 1 ½ tsp paprika

  • 1 tsp Creole or Dijon mustard

  • 1 tsp Worcestershire sauce

  • 2 garlic cloves, minced

Mix everything together and chill in the refrigerator until you’re ready to serve the crab cakes.

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