BOSTON — The governor brought down the hammer Monday — stronger masking order, reducing gathering limits, early closures — in an attempt to reduce the rising number of novel coronavirus cases in the state.
"The simple truth is this, too many of us have become complacent in our daily lives. I know it's hard for people to hear me say this time and time again, but it's true," Gov. Charlie Baker said at Monday's press conference. "If we do nothing and stay on the track we're on now, we'll create capacity problems for our health-care system by the end of the calendar year."
Last several weeks have seen a spike in new cases — close to a 1,000 a day compared to 200-300 over the late summer — and a seven-day positive rate average that's climbed from 0.8 percent to 1.8-1.9 percent. Daily case counts are up by 300 percent and inpatient hospital counts by 145 percent.
"The data points to a clear need to do something about these trends. Now, what we should not do to deal with these trends is shut down our economy, or close our schools to deal with this," the governor said. "Schools are not spreaders here, or anywhere else. It's been proven now over and over and over again by real life experience and longitudinal studies. In Massachusetts, the vast majority of employers and employees and customers have done a great job, playing by the rules and limiting transmission."
The governor pointed to large gatherings — such as Halloween parties held over the weekend where "people piled all over and on top of each other" — and failure to comply with masking and social distancing protocols.
"The recent data and surveillance are suggesting that trends for new cases and hospitalizations are going in the wrong direction," said Lt. Gov. Karyn Polito. "We must stop that from happening by acting now."
Polito said, as co-chair of the Reopening Committee, how hard the business community had worked to safely reopen and the sacrifices it has made. Restaurants, she said, have done a good job of being creative and innovative in serving customers and it shows in the public health data: restaurants are not linked to COVID outbreaks.
A summary of the new orders going into effect on Friday, Nov. 6.
1) A stay-at-home advisory from 10 p.m. at night to 5 a.m. in the morning with exceptions for work, critical errands and taking a walk
2) Restaurant, indoor and outdoor activities, cultural and recreational facilities close at 9:30 p.m., although restaurants can continue to provide takeout food past that time. No alcohol or recreational pot sales after 9:30 p.m.
3) Wearing masks in public for anyone age 5 and older; medical exclusions will require proof.
Full listings for each order can be found by following the links within the lists.
There will be civil penalties for violating these regulations but they will be up to local enforcement.
Officials say that the focus should be on staying home with those whom you share a home. Family gatherings that include people outside your regular "pod" can spread the disease. Last week's weekly public health update reported that the largest clusters of transmission was in households.
Baker repeated some of what he had said last week about Thanksgiving, noting that sitting around a table or on a couch watching football on television, or attending a baby shower, are vectors for transmission because people let their guard down.
"It's important that we embrace these changes. We do need to adjust how we live and accept the responsibility that we all have every single day to fight COVID. And if we do it, we can it will stop the spread," the governor said. "How do I know that I know that? Because we've done it before. And we can do it again because we know what works, we've learned a lot since the beginning of this pandemic 10 months ago."
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Main & Mill: A Vibrant New Restaurant on Main Street
By Breanna SteeleiBerkshires Staff
NORTH ADAMS, Mass. — You can now enjoy another eatery on Main Street by well-known restaurant siblings Colleen and Sean Taylor.
Their restaurant Main & Mill opened for the first time Tuesday, bringing their vision of creating something vibrant and new to downtown North Adams.
"We have created Main & Mill to be part of our day. It's very seasonal ingredients, thoughtful cooking, beauty, beautiful presentation and dishes. And we really wanted to be part of the community, the downtown area, and start a vibrant area on this end, which has been shuttered for a while," said Colleen.
The building is owned by Ginko on Main Street LLC, which has granted 20 years exclusive possession of the property to Latent Builds as the developer. Jack and Suzy Wadsworth, behind Ginko, are development partners with Karla Rothstein and Salvatore Perry of Latent.
The bank closed in early 2021 and was purchased by Ginko late that year. Plans for the property unveiled three years ago envisioned a restaurant, retail, a park and rooftop bar.
Colleen saw potential and said she initially wanted the building when it first went up for sale. Being good friends with Rothstein and Perry, she helped them design the kitchen and the bar before learning in March that she could lease it as a restaurant space, something she told them would be a great idea.
She said one of the most important things about the restaurant was the collaboration between Rothstein, Perry, and the Wadsworths, who put a lot of time and energy into the building.
"If Sean and I had done it, we would not be able to do what the collaboration supported. The collaboration of the three of us being able to really have that kind of money to put in down here. The design that the architecture firm that Carla and Sal own is stunning," she said. "The time and effort, everyone came together to do this in a really trusting manner."
The two wanted the restaurant to be an all-day venture, so people could eat at any point throughout the day, all week long.
"We wanted it to be open for coffee and socialization in the morning where people can meet, have their cup of coffee, have a quiche, a vegetarian quiche, or croissant or yogurt. Something intentional with their coffee," she said. "Then move into a lunchtime for the downtown business or anybody, and then go into supper, dinner, with drinks later into the evening. So have it really be open all day long, so that there wasn't a void on any particular day."
They also wanted to do something different than the other restaurants they owned.
"We didn't want to mimic any other restaurant in town. We wanted to bring something that was inspiring, something that had some familiar things that people would see, and other things that we would bring to them for them to experience," she said.
As a woman business owner, Colleen said she wanted to bring a female chef into the kitchen.
Colleen brought on Chef Anna DeRose, who she said puts twists on a lot of her dishes.
"So we have a creme brulee, but our creme brulee is topped with marshmallow," she said. "Our creme brulee is like almost two desserts in one. It's a s'mores creme brulee. So you could have a s'mores, and you could have a creme brulee - but when you put both of them together, fireworks go off."
Jake Eberwein showed the committee sections of the nbess.org website, including the resources page, which will be key to keeping residents informed about the study’s findings and collecting information from those residents. click for more
The planes were paper, the buildings cardboard and Main Street was a hallway at Colegrove Park Elementary School, but the setup represented nearly two weeks of creative research and design by the pupils in the public schools' 21st Century Summer Program.
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