OPENPUBLICA · PUBLIC MEETING RECORD
Record of Proceedings

Hampton City Public Access Programming Compilation - January 18, 2018

Planning CommissionThursday, January 18, 2018
BodyHampton, Virginia
SessionPlanning Commission
DateThursday, January 18, 2018
StatusFILED
Video Record

STREAMING COPY IN PREPARATION — RECORDING AVAILABLE FROM THE ORIGINAL SOURCE

Transcript — Verbatim
30:03

Today we're doing family favorites, beef stew and turkey meatloaf.

30:08

I'm starting first class, Brad Turner, and welcome to the Grill Sergeant.

30:12

Woo que from the Army's Quartermaster Center and School in Fort Lee, Virginia.

30:17

Are you ready for this?

30:18

Beautiful.

30:19

Featuring music by the Taste Buds.

30:21

We can't get more better.

30:22

Now serving up the best meals, military style.

30:26

Woo!

30:26

Come on, give me some the grill sergeants.

30:28

Alright, good morning, good afternoon, and good evening.

30:32

Taste buds.

30:33

How you doing?

30:35

Wow!

30:36

Well, I tell you, you all just pump me up.

30:38

You pump me up.

30:39

You make me excited to do everything we're gonna do today.

30:41

And I notice a little addition to the scenery.

30:46

We'll play for food.

30:50

You are becoming more creative.

30:52

I thought I was the only one on the set allowed to be a ham, but it is truly truly uh I see that everybody's getting into the groove.

31:00

It's nice to see because you're that good.

31:02

Alright, today we are doing beef stew, and we're doing uh a wonderful turkey loaf.

31:08

Uh same as the meatloaf, except where we're we're changing the basics a little bit today.

31:13

Right now, we're gonna show you how a lot of people kind of stir away from ground turkey because they say, well, it doesn't have enough flavor.

31:19

That all depends on what you put in it.

31:21

We have a great recipe that we're gonna share with you today.

31:23

Now, the first thing I'm gonna do is we're gonna go over just a few of the basics here.

31:30

We have this beautiful potatoes.

31:33

We have some onions, tomatoes, celery, more onion, you know, as Justin Wilson would say, oignon, and some carrots.

31:41

You know what I'm saying?

31:42

And all I'm gonna do here is I'm gonna take all this wonderful skin, and you know what?

31:47

I'm feeling like some music all day today.

31:49

I really am there, taste buds.

31:51

Can I get a little, you know, bone ball?

31:55

That's what I'm talking about.

31:56

All right, everybody is your oh now.

31:59

You know, Stevie is all, you know that music just makes my cooking better, that's all.

32:09

I'm gonna bring that back here.

32:17

Now, this is the peaceful part about cooking.

32:22

Just you and your ingredients getting ready in your mind, you're thinking about what you're about to do, what you're about to create, and all that great stuff.

32:33

You have all your equipment.

32:35

You're about to embark on an adventure.

32:44

All right.

32:46

Taste buds, I tell you.

32:49

I'm doing this sweet potato here, and they're probably wondering what in the world this is gonna do.

32:58

For no other reason, other than I just love sweet potatoes, the sweetness, and everything else.

33:08

And since I had to put a potato in my stew, I decided, hey, why not do something I like?

33:13

Because if I'm gonna share my love as I share my food, it might as well truly reflect who I am.

33:22

Now, what I'm gonna do is I'm gonna have my wonderful assistant, Staff Sergeant Martina Warren come on and give me a hand while I move forward to the cutting board to start preparing these items.

33:41

How you good morning, how are you?

33:42

Good evening, good afternoon.

33:43

I'm doing fine.

33:47

Do the carrots for me.

33:49

Right over here.

33:50

I'm gonna retire her to that part, and I'm gonna simply move to the cutting board here.

33:56

This is not a fancy cut.

34:00

This is not a fancy cut at all.

34:07

This is a beef stew.

34:09

The pieces don't have to be perfect.

Discussion Breakdown — Share of Meeting
Education And Workforce Development████████████████████████████28%
Fitness Instruction██████████████14%
Food Preparation████████████12%
Racial Equity████████8%
Youth Programs████████8%
Public Transportation███████7%
Homelessness█████5%
Complete Streets████4%
Arts And Culture████4%
Summary of Proceedings

Hampton City Public Access Programming Compilation - January 18, 2018

This transcript is a compilation of several segments produced by the City of Hampton's public access channel, covering a variety of topics including cooking demonstrations, pedestrian safety, transit, community services, education, and fitness. The content does not represent a single city council or board meeting but rather a series of informational and entertainment programs.

Discussion Items

  • Grill Sergeants Cooking Segment: A cooking demonstration by Brad Turner, a chef from the Army's Quartermaster Center and School at Fort Lee, Virginia, featuring recipes for beef stew and turkey meatloaf. The segment emphasized proper handwashing and food safety techniques.

  • Pedestrian Safety and Transit Discussion: A segment on pedestrian safety highlighted the worldwide issue of pedestrian fatalities. The program then featured interviews with:

    • George Pearson, Chair of the Metropolitan Planning Organization's Bicycle and Pedestrian Facilities Advisory Committee in Las Cruces, New Mexico, discussing progress in bicycle connectivity and the need for trail facilities to encourage cycling.
    • David Armijo, Executive Director of the South Central Regional Transit District, describing the coordination of five transit systems in southern New Mexico and the challenges of providing accessible stops in rural areas.
    • Sri Jana Basnyat, Senior Planner, presenting an open house for a comprehensive plan update focused on healthy communities, walkability, and public input.
    • Charles Clements, a resident, sharing his experiences with walking and public transit in Las Cruces and other cities.
  • Hampton City Council Action on Junk Cars: A brief news segment reported that the Hampton City Council mandated that cars parked on private property must be in operating condition, have valid inspection stickers and license plates, with an exemption for up to two cars being repaired if screened from view. The previous 100-day removal process was streamlined.

  • Interview with Irving Pedrew: A Round Robin segment hosted by Robin McCormick featuring Irving Pedrew, the first African American student to attend Virginia Tech (accepted in 1953). He discussed his mother and aunt being among the "hidden figures" mathematicians at NASA, his decision to attend Virginia Tech despite a state scholarship to USC, the challenges of segregation on campus (including being barred from the cafeteria), and his later recognition with a dormitory named after him and an honorary degree.

  • Interview with Musician Troy Breslow: A Round Robin segment featuring 21-year-old songwriter Troy Breslow, describing his Americana/roots music style, influences (Bob Dylan, Hank Williams), and his journey from open mic nights to recording an album. He performed two original songs: "Work Instead of Whiskey" and "I Wish."

  • Interview with HELP (Hampton Roads Ecumenical Lodgings and Provisions): A Round Robin segment featuring the executive director, discussing the organization's services: the Night's Welcome winter shelter (21 weeks, 20 church sites), emergency shelter for women and children (up to 22 people), transitional housing (15 beds), a medical and dental clinic (Richard F. Clark Help Clinic, for uninsured at or below 200% federal poverty level), and a food pantry. Upcoming fundraisers included a paint night, benefit concert, and golf tournament.

  • Governor's School for Science and Technology Feature: A segment featuring director Vicky Wismer and student Grant Gibson. The school offers three strands: engineering, biological science, and scientific computer science, with dual enrollment at Thomas Nelson Community College. Grant Gibson, a Bethel High School valedictorian and football player, described his research (using an accelerometer on a football sled) and his senior mentorship with an aeronautical engineer at NASA on a hybrid wing body aircraft model.

  • Fusion Fitness Workout Segment: A 30-minute cardio workout led by Alexis, with modified versions demonstrated by Tara and Brittany, including warm-up, ab exercises, and cool-down stretches.

  • Public Service Announcement: A message about optimism from the Foundation for a Better Life, featuring a baseball analogy.

Key Outcomes

No formal decisions, votes, or directives were recorded in this compilation of programming. The content is informational and promotional in nature.

Meeting Transcript

Today we're doing family favorites, beef stew and turkey meatloaf. I'm starting first class, Brad Turner, and welcome to the Grill Sergeant. Woo que from the Army's Quartermaster Center and School in Fort Lee, Virginia. Are you ready for this? Beautiful. Featuring music by the Taste Buds. We can't get more better. Now serving up the best meals, military style. Woo! Come on, give me some the grill sergeants. Alright, good morning, good afternoon, and good evening. Taste buds. How you doing? Wow! Well, I tell you, you all just pump me up. You pump me up. You make me excited to do everything we're gonna do today. And I notice a little addition to the scenery. We'll play for food. You are becoming more creative. I thought I was the only one on the set allowed to be a ham, but it is truly truly uh I see that everybody's getting into the groove. It's nice to see because you're that good. Alright, today we are doing beef stew, and we're doing uh a wonderful turkey loaf. Uh same as the meatloaf, except where we're we're changing the basics a little bit today. Right now, we're gonna show you how a lot of people kind of stir away from ground turkey because they say, well, it doesn't have enough flavor. That all depends on what you put in it. We have a great recipe that we're gonna share with you today. Now, the first thing I'm gonna do is we're gonna go over just a few of the basics here. We have this beautiful potatoes. We have some onions, tomatoes, celery, more onion, you know, as Justin Wilson would say, oignon, and some carrots. You know what I'm saying? And all I'm gonna do here is I'm gonna take all this wonderful skin, and you know what? I'm feeling like some music all day today. I really am there, taste buds. Can I get a little, you know, bone ball? That's what I'm talking about. All right, everybody is your oh now. You know, Stevie is all, you know that music just makes my cooking better, that's all. I'm gonna bring that back here. Now, this is the peaceful part about cooking. Just you and your ingredients getting ready in your mind, you're thinking about what you're about to do, what you're about to create, and all that great stuff. You have all your equipment. You're about to embark on an adventure. All right. Taste buds, I tell you. I'm doing this sweet potato here, and they're probably wondering what in the world this is gonna do. For no other reason, other than I just love sweet potatoes, the sweetness, and everything else. And since I had to put a potato in my stew, I decided, hey, why not do something I like? Because if I'm gonna share my love as I share my food, it might as well truly reflect who I am. Now, what I'm gonna do is I'm gonna have my wonderful assistant, Staff Sergeant Martina Warren come on and give me a hand while I move forward to the cutting board to start preparing these items.

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