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Record of Proceedings

Non-Meeting Compilation of Unrelated Segments – 2023-03-16

Planning Commission — Thursday, March 16, 2023
BodyHampton, Virginia
SessionPlanning Commission
DateThursday, March 16, 2023
StatusFILED
Video Record
0:00 / 4:58:48

Original source
Transcript — VerbatimClick a timed line to jump · ⧉ to share it
27:10

No, we're the little thing.

29:51

Today we're doing the ultimate Mexican dinner.

29:53

And welcome to the Grill Sergeants.

30:02

Now serving up the best meals military style.

30:05

It's the grill sergeants.

30:09

How are you doing, ladies and gentlemen?

30:11

My name is Edmund Perez, and we are here at the wonderful culinary institute of American Hyde Park, New York.

30:16

If you ever have a chance and you're in the Hyde Park area, swing by the Culinary Institute is a beautiful campus, beautiful place to be, and they have wonderful food here.

30:25

I'd like to say hello to my buddies, the taste buds.

30:27

How you guys doing today?

30:29

Ready for some Mexican food?

30:30

Oh, yeah.

30:31

I'm gonna show you some quick and simple dishes.

30:33

Easy.

30:35

Alright, so today we're gonna do a uh carni guisada, not asada, but a guisada.

30:41

And guisada is the Mexican version of beef stew, you could say.

30:45

And chicken fajitas.

30:47

We're also doing the poblano and cilantro rice.

30:50

We're doing a quick guacamole, and we're doing a dish that my grandma used to do.

30:55

Uh, it's called calabasa.

30:57

Uh, it's a squash dish.

30:59

So let's get started.

31:00

What I'm gonna do first is I'm gonna do the poblano, I'm gonna roast them over here on the grill.

31:05

Now, if you don't have a gas grill or any type of grill, you can rub olive oil or put olive oil, drizzle olive oil on the uh on the pepper, a little salt and pepper, KSP is a as I like to call it.

31:17

Kosher salt and pepper, fresh cracked pepper, and just pop it in the oven until it all turns charred and brown.

31:24

You you want it to burn essentially for this case.

31:27

So we're just gonna let that go for a little bit.

31:29

Let me get my tongs ready so I can get ready to turn that bad boy.

31:32

Uh, right now I'm gonna slice up a red onion.

31:35

Uh I've got some tricolored peppers here already sliced up.

31:39

What we're gonna start with is doing our condiments first for the end product.

31:44

So I'm gonna slice up some onion here.

31:46

We're gonna saute that off for our chicken fajitas.

31:51

You know, you can't have fajitas unless you got some peppers and onions.

31:54

Wouldn't you agree, Bill?

31:55

Fantastic.

31:57

Bill, you ever been down to San Antonio, Texas?

32:00

Uh many times.

32:01

Many times?

32:01

Well, you guys are Air Force, I guess you kind of have to.

32:05

That's where the Air Force uh uh basic training is, yeah?

32:09

Yes, still is my dad uh my dad was a drill sergeant there for many years.

32:15

What was his name?

32:16

Master Sergeant Ed Edmund Perez.

32:19

Oh man.

32:20

You remember it?

32:21

Sure, yes, sir.

32:25

So slicing up some onions.

32:26

I got my pan on over there.

32:30

The wonderful kitchen staff in the back.

32:33

We got some volunteers that came in, some volunteer students that came in on their time off.

32:38

Because right now, as we're shooting in Hyde Park, the school is actually closed for like a summer vacation.

32:43

So I got a little uh extra virgin olive oil there.

32:48

Let that heat up a bit, and I'm gonna add my onions and peppers.

32:53

Um the wonderful kitchen stuff, as I was saying, uh uh did did all this wonderful work, put all my meets and floss is what we call it.

33:01

Uh everything in its place, essentially, is what it means.

33:04

Uh they did this back there.

33:06

Missy Von Parks is running the kitchen back there.

33:09

Okay, so we're gonna start with the peppers.

33:13

And now some of you are saying, well, why is he starting with peppers?

Discussion Breakdown — Share of Meeting
Military Affairs███████████████████████████████████████39%
Public Engagement████████████████████████24%
Food Preparation███████████11%
Education And Workforce Development██████6%
Pedestrian Safety████4%
Public Works████4%
Fitness Instruction███3%
Technology and Innovation██2%
Racial Equity██2%
Summary of Proceedings

Non-Meeting Compilation of Unrelated Segments – 2023-03-16

The provided transcript does not contain a city meeting. Instead, it is a compilation of several unrelated segments: a cooking demonstration, a documentary-style interview on pedestrian safety in Zurich, personal success stories from Hampton City Schools alumni, a newsreel about Newport News Shipbuilding, and a fitness workout video. No agenda, minutes, or official proceedings were available. The following sections summarize the key content from each segment.

Cooking Demonstration – "Ultimate Mexican Dinner"

  • Chef Edmund Perez demonstrated recipes for carne guisada, chicken fajitas, poblano cilantro rice, quick guacamole, and calabasa (squash dish). He used techniques such as roasting poblano peppers, building a roux, and marinating chicken with Italian dressing and fajita seasoning. The segment was hosted at the Culinary Institute of America in Hyde Park, New York, and included studio audience interaction.

Public Comments & Testimony – Pedestrian Mobility in Zurich

  • An interview with Manika Lisher of Pedestrian Mobility Switzerland discussed the transformation of Zurich's Bruppacherplatz and Bullingerplatz from former highway corridors to pedestrian-friendly pocket parks. The process involved removing major traffic (50,000–55,000 cars per day), reducing speed limits to 20–30 km/h, and implementing shared space principles. The changes led to reduced noise, better air quality, increased property values, and gentrification. Lisher also addressed the impact of autonomous vehicles, warning of a potential nightmare scenario if private AVs dominate, and advocating for public-transit-first deployment.

Personal Success Stories – Hampton City Schools Alumni

  • Christina Parrish (Girls Inc. program director, Phoebus High School 2004) spoke about the importance of diversity and high expectations in her education.
  • Margot Lee Shetterly (author of Hidden Figures, Kecoughtan High School) credited her first-grade teacher, Mrs. Gwendolyn Chisman, for setting high standards.
  • Howard White (Nike/Jordan Brand VP, Kecoughtan High School 1969) emphasized the power of greeting others and the value of education beyond athletics.
  • Jeremiah Wusu-Komore (Bethel High School 2017, Notre Dame football alumnus) discussed football as a father figure and the importance of finding a personal craft.

Newport News Shipbuilding News – Focus NNS Segment

  • Covered the keel laying of Virginia-class submarine USS Arkansas (SSN 800), whose sponsors are the Little Rock Nine. Shipbuilders reflected on the courage of the nine African American students who integrated Central High School in 1957.
  • Other items: groundbreaking for two Habitat for Humanity homes using 3D printing technology; 1,200th compartment turnover on USS John F. Kennedy (CVN 79); super lift on Enterprise (CVN 80); and master shipbuilder ceremony honoring employees with 40+ years of service.

Fitness Workout – Fusion Fitness

  • Instructor Alexis Perkins led a 30-minute outdoor workout at Huntington Beach, featuring cardio, toning, and stretching exercises. The segment included music and encouragement from participants.

Key Outcomes

  • No decisions, votes, or directives were made. The transcript is not a meeting record; it is a collection of separate productions with no unifying governance or decision-making process.

Meeting Transcript

No, we're the little thing. Today we're doing the ultimate Mexican dinner. And welcome to the Grill Sergeants. Now serving up the best meals military style. It's the grill sergeants. How are you doing, ladies and gentlemen? My name is Edmund Perez, and we are here at the wonderful culinary institute of American Hyde Park, New York. If you ever have a chance and you're in the Hyde Park area, swing by the Culinary Institute is a beautiful campus, beautiful place to be, and they have wonderful food here. I'd like to say hello to my buddies, the taste buds. How you guys doing today? Ready for some Mexican food? Oh, yeah. I'm gonna show you some quick and simple dishes. Easy. Alright, so today we're gonna do a uh carni guisada, not asada, but a guisada. And guisada is the Mexican version of beef stew, you could say. And chicken fajitas. We're also doing the poblano and cilantro rice. We're doing a quick guacamole, and we're doing a dish that my grandma used to do. Uh, it's called calabasa. Uh, it's a squash dish. So let's get started. What I'm gonna do first is I'm gonna do the poblano, I'm gonna roast them over here on the grill. Now, if you don't have a gas grill or any type of grill, you can rub olive oil or put olive oil, drizzle olive oil on the uh on the pepper, a little salt and pepper, KSP is a as I like to call it. Kosher salt and pepper, fresh cracked pepper, and just pop it in the oven until it all turns charred and brown. You you want it to burn essentially for this case. So we're just gonna let that go for a little bit. Let me get my tongs ready so I can get ready to turn that bad boy. Uh, right now I'm gonna slice up a red onion. Uh I've got some tricolored peppers here already sliced up. What we're gonna start with is doing our condiments first for the end product. So I'm gonna slice up some onion here. We're gonna saute that off for our chicken fajitas. You know, you can't have fajitas unless you got some peppers and onions. Wouldn't you agree, Bill? Fantastic. Bill, you ever been down to San Antonio, Texas? Uh many times. Many times? Well, you guys are Air Force, I guess you kind of have to. That's where the Air Force uh uh basic training is, yeah? Yes, still is my dad uh my dad was a drill sergeant there for many years. What was his name? Master Sergeant Ed Edmund Perez. Oh man. You remember it? Sure, yes, sir. So slicing up some onions. I got my pan on over there. The wonderful kitchen staff in the back.

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