Gov. Charlie Baker visits the Soldiers' Home in 2017. On Wednesday, he released a report on the home's failure to protect its patients during the pandemic.
Report Finds 'Utterly Shameful' Conditions at Holyoke Soldiers' Home
BOSTON — An independent report on the outbreak COVID-19 at the Soldiers' Home in Holyoke that cost the lives of 76 veterans is "gut wrenching" to read and "utterly shameful," said Gov. Charlie Baker on Wednesday.
"Today the loss of life is difficult to even think or speak about. The events that took place at the Holyoke Soldiers' Home in March, are truly horrific, and tragic," Baker said at a press conference on Wednesday. "COVID-19, as we all know, has claimed the lives of thousands of people in Massachusetts, and has been particularly devastating for long-term care facilities. ...
"But as this report reveals errors were made at the Holyoke Soldiers' Home before COVID-19, more errors were made in preparation for COVID-19, and still more errors were made during the home's initial clinical response to the pandemic in March."
Superintendent Bennett Walsh was put on immediate administrative leave on March 29 and Secretary of Veterans Services Francisco Urena had been asked to resign by Baker ahead of the report's release on Wednesday. Baker called it an "abject failure of leadership" starting with superintendent and said steps are being made to remove Walsh permanently.
He also admitted that his administration and the Department of Veterans Services failed to properly oversee the facility.
The report found numerous failures in action and decisionmaking in the days before and after the first case of the novel coronavirus was identified.
According to the report, "While the Home's leadership team bears principal responsibility for the events described in this report, Mr. Walsh was not qualified to manage a long-term care facility, and his shortcomings were well known to the Department of Veterans' Services — yet the agency failed to effectively oversee the Home during his tenure despite a statutory responsibility to do so."
In total, at least 76 veterans died from complications of COVID-19 at the 300-bed nursing facility and 84 veterans and more than 80 staff tested positive.
Val Liptak, a registered nurse and chief executive officer of Western Massachusetts Hospital, was appointed as interim administrator.
"Val and her team have done a tremendous job of creating a safer long-term care facility for students and staff," said Baker. "Yesterday, zero veterans across the home tested positive for COVID-19."
Secretary of Health and Human Services Marylou Sudders said many of those "responsible for this tragedy" have been off the job for months now.
The report notes that at least 80 nursing homes had more than 20 cases of COVID-19 and that the Soldiers' Home has a mortality rate of 10 to 12 veterans a month. These facts point to the vulnerability of nursing home patients.
"Our analysis of the Home's preparations for and response to COVID-19 in light of existing public health recommendations has identified substantial errors and failures by the Home's leadership that likely contributed to the death toll during the outbreak," the report states. "Indeed, some of the critical decisions made by Mr. Walsh and his leadership team during the final two weeks of March 2020 were utterly baffling from an infection-control perspective, and were inconsistent with the Home's mission to treat its veterans with honor and dignity."
Sudders said a lack of leadership at the home "created a chaotic environment for staff and devastating consequences consequences for residents." She particularly pointed to a decision to consolidate units that exacerbated the crisis.
The investigation by Pearlstein was done for free with the state funding $26,000 for a staffing study.
Pearlstein and and his team conducted 111 interviews with 100 witnesses and reviewed more than 17,000 pages of documents.
"I want to thank Mark and his team. Their exemplary work, the subject matter and details of this report, are nothing short of gut wrenching," the governor said. "In fact, this report is hard to read some of the decisions that were made by those in charge of this Holyoke are in Mark Pearlstein's words, 'utterly baffling.'
"Today the loss of life is difficult to even think or speak about the events that took place at the Holyoke Soldiers' Home in March, are truly horrific, and tragic."
The report also outlines recommendations that are being or have already been instituted. Officials said further legislation will be filed to reform governance of the facility.
"We'll also be outlining several measures to address the trauma the staff have experienced their working conditions," said Baker. "There are very dedicated group of individuals and other professionals at that facility, who haven't had the support that they deserve to do their jobs."
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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.