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connecticut

Emily Knapton

Mark6aml919_2025-09-19-06-12-58

Well everybody, we made it to Friday. It's time for Main Street, Connecticut, a chance to showcase our local towns and cities and the things they have to offer. So this week we were at the Big E in West Springfield, Massachusetts. News Connecticut's Mark Sudall went to 3 New England states. We are beginning Main Street, Connecticut in Connecticut. What are we gonna talk about? Well, of course pizza because Connecticut is the pizza capital of the United States. I want you to introduce you to KG from Frank Pepe's. How are you? Great to see you. Thanks for being here. So tell me, what makes Frank Pepe's pizza so good? It's all the coal-fired oven along with the fresh ingredients, the fresh dough made everydays. in the morning, whole milk mozzarella, tomatoes brought in from Italy and crushed on site. Pecorino grated on site, and then olive oil. That's your foundation of all pizzas, kissed in the coal-fired oven. I love when he says that kiss in the coal-fired oven. Now, continuing with the ingredients, I mean, like, you know what, there's no frozen stuff. This is all fresh. Everything's made from the heart and passion of our employees. and our team members, how many locations do you have now? 17 locations, but we're only as good as our last pizza. Oh man, it's almost like if he rehearsed this thing. I mean, amazing. Now we're going to bring in Anthony Anthony, chief marketing officer from the state of Connecticut. Always good to see you. Likewise, likewise. So we're gonna try some of this pizza. Let's try some fresh tomato's fresh tomato pies. Let's go. Get your best KG. Get it. Let's go fresh tomatoes hit me boom boom boom let's do it grab it, grab it. Let's go. Wait, wait, wait, hold on before. Take a look at that. Look at that magnificent. You, you ain't holding my box? Not at all. That's fine. I'll hold your box. Get in there. You got that. How are you gonna eat that like this. 00, where is it? Oh, my mouth is on fire, but it's worth every second of pain. Oh, we'll be here all week. I'll live here like I, I would if I could. Coming up in our next hour, we're gonna be in a different state. I'm already in a different state of mind, I can tell you that. Wow. It's the best. It's the absolute best.

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Mark7aml919_2025-09-19-07-14-34

It is time for Main Street, Connecticut, a chance to showcase our towns and cities, and this week we're mixing things up. We're at the Big E in West Springfield, Massachusetts. News 12 Connecticut's Mark Sudall went to 3 New England states. We are in Vermont at the Big E. The Green Mountain State has a lot to offer, a lot of sweets for a suit too too. Let's talk to Mike Christian from Norwell, Vermont. He's a sugar maker. I'd love to see you and, uh, tell us about all the goodies you have here from the Green Mountain State. Well, welcome to welcome to the Vermont House here, um, we're here representing all the sugar makers from the state of Vermont. Uh, I don't exactly how many there is, but we're the state or we we are the Vermont State Sugar Makers Association, um. We are the oldest agricultural society in the country, formed in 1893. Um, we've been in this building since the early 50s, so, but we're here, uh, just enlightening people in New England about maple. What would you like us to try? We have some great products. We have some awesome products. Our, our, uh, claim to fame here is our maple donuts, of course, give that a shot. Try that. Oh look at that, and these are homemade. I mean not messing around with this. Oh wow, huh? It's like a sugar pillow is what it is. It's incredible. And what, what do you got over here? What's that? Maple cream cones. These right here are the cheapest thing you're gonna find at the Big E. You get $2 for a maple cone. $2. It's the same maple cream that's on our doughnut. What is it? About that the the syrup and sap from Vermont that makes it so good. You know, it's all about our, our territory up there, you know, we, we grow our trees on, on, uh, you know, a hard ledge and, uh, and good, uh. I guess a calcium oil that's what makes it taste like great, yeah, it is delicious. I'll tell you what, Mike, thank you so much for the time. I mean we didn't have time to get through all the products, but you gotta check out the biggie. There's so much to see and do here. Vermont is a fabulous building here. We're gonna take you to another one coming up.

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Mark8aml919_2025-09-19-08-13-00

It is time for Main Street, Connecticut. This week we are mixing things up a bit and we're at the Big E in West Springfield, Massachusetts. News Connecticut's Mark Sudall went to 3 New England states. Oh, I tell you what, it was quite of a journey and across all these states, and here we are now in the great state of Maine, and you know what, there's so many great things here of course you always think about lobster, but there's so many other types of seafood you may not think about, but that's why we're gonna introduce you to Sebastian Bell with the Maine uh Aqua Culture Culture Association. Thank you so much. It's a mouthful. It is a mouthful. Yeah, I haven't even eaten yet. Uh, so tell me this salmon on a stick, yeah, you're saying that this is the most popular thing that people come to the Big Eagle. It's incredible. We've had every year we have more people come back and a lot of people tell us they come to the Big E because of the, the smoke. There you go. There's one right there, and the customer. I didn't pay him to do that. Uh, every year we, we brought more, every year we sold more. We do it as a fundraiser for our farmers association, um, and so it's a great way for us to interact with the public, generate a little income, and then also tell our story and it's a great story. I mean all this is fresh and, and it's, it's known around the country, right? You're right up there. other states it is, so Maine is ranked either in the top 12, or 3 of any state in the country for aquaculture production. So that's farming in the water, not on land, but in the water, and Maine has been farming for over 100 years in the water, and so this is a product that we bring here to introduce people to Maine. And I explained that Maine is more than lobster. It's more than blueberries, it's more than potatoes. It's seafood as well. All right, well, let me, let me try it try it. They say this is good, huh. Drum roll. Oh, that is good. Pardon me, but this is really good. All right, that's what I wanna hear about it. Thank you so much. Oh, you're welcome. I'll tell you what, if you have a chance, check out the biggie Maine all the New England states, good stuff, good food.

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News 12 is checking out all of the best spots at the Big E.

Main Street Connecticut: Showcasing all the top stops at the Big E in West Springfield, MA

News 12 is checking out all of the best spots at the Big E.

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