Latest / VOCM On Demand / VOCM News Afternoon Update October 11th

Transcript

VOCM News Afternoon Update October 11th · VOCM On Demand

• 0:01
  Speaker 1: Local news now, a VOCM News Update. Good afternoon, I'm
• 0:06
  Speaker 1: Mahalia Artis.
• 0:07
  Speaker 2: St.
• 0:07
  Speaker 1: John's Mayor Danny Breen says the city is unable to
• 0:10
  Speaker 1: freeze property assessments, as has been suggested by the Canadian
• 0:14
  Speaker 1: Taxpayers Federation. The Atlantic Director with the Federation, Devin Drover,
• 0:18
  Speaker 1: has suggested that the city freeze such valuations and stop
• 0:21
  Speaker 1: treating home values as a blank check. Mayor Breen says
• 0:24
  Speaker 1: he's unsure where that notion came from. He says conducting
• 0:27
  Speaker 1: property assessments is set in legislation.
• 0:30
  Speaker 2: Well, we can't freeze assessments. We have an assessment act
• 0:33
  Speaker 2: that provides that assessments are done for the City of St. John's.
• 0:38
  Speaker 2: They're done every two years. Next year is not an
• 0:41
  Speaker 2: assessment year. The year after is an assessment year. So,
• 0:46
  Speaker 2: you know, that's just not something that we can do.
• 0:49
  Speaker 2: What we manage is the mill rate, and that's what
• 0:52
  Speaker 2: we work on. And, you know, we're projecting into next year.
• 0:58
  Speaker 2: Our goal is to manage our expenses.
• 1:00
  Speaker 1: The Privacy Commissioner has recommended that the College of the
• 1:03
  Speaker 1: North Atlantic release all responsive records related to an access
• 1:07
  Speaker 1: to information request seeking internal records and aggregate legal fees
• 1:11
  Speaker 1: related to a number of court matters. VOCM's Beth Fagan reports.
• 1:15
  Speaker 3: The college initially responded by withholding all responsive records, but
• 1:19
  Speaker 3: the complainant was not satisfied with that answer and filed
• 1:22
  Speaker 3: a complaint with the Office of the Information and Privacy Commissioner.
• 1:26
  Speaker 3: The complainant's argument was that they were not seeking records
• 1:29
  Speaker 3: covered by solicitor-client privilege, but were seeking records for which
• 1:33
  Speaker 3: privilege does not apply. The Privacy Commissioner is recommending that
• 1:37
  Speaker 3: the records be released within 20 business days and that
• 1:40
  Speaker 3: the College of the North Atlantic confirm that the practice
• 1:43
  Speaker 3: of destroying emails of former employees remains paused until all
• 1:47
  Speaker 3: aspects of the files are concluded.
• 1:49
  Speaker 1: A parent in Kenmount Terrace says she's excited about a
• 1:52
  Speaker 1: new school opening in her neighborhood. but understands the frustration
• 1:56
  Speaker 1: of those living outside the neighborhood who won't be able
• 1:58
  Speaker 1: to avail of the new facility. In a recent letter
• 2:01
  Speaker 1: sent to parents, NL Schools explains that the catchment area
• 2:05
  Speaker 1: has once again been reconfigured and only those living in
• 2:08
  Speaker 1: Kenmount Terrace will be going to the new school when
• 2:10
  Speaker 1: it opens in the upcoming school year. Amanda Power, who
• 2:13
  Speaker 1: has kids in Learysbrook Junior High and Lark Hall Academy,
• 2:16
  Speaker 1: says the kids at Learysbrook are playing in a gravel
• 2:19
  Speaker 1: parking lot and the school is well over capacity. She
• 2:22
  Speaker 1: says she couldn't bring her kids' school supplies back from
• 2:24
  Speaker 1: Lark Hall last year because of mouse droppings.
• 2:27
  Speaker 3: Those schools are old. There's problems with those schools. So
• 2:30
  Speaker 3: keeping kids in those schools is not necessarily the solution,
• 2:35
  Speaker 3: but I.
• 2:35
  Speaker 1: Think it's a stopgap. She says the next issue will
• 2:39
  Speaker 1: be fixing potential traffic problems in the area.
• 2:41
  Speaker 3: I mean, keeping the kids from Kenmount Terrace there and
• 2:45
  Speaker 3: not having buses coming from other areas will help. But
• 2:48
  Speaker 3: you have this big school and you.
• 2:50
  Speaker 1: Have Kenmont Terrace Rec Centre with no connection to either.
• 2:53
  Speaker 1: The smell of Thanksgiving turkey will be filling the homes
• 2:56
  Speaker 1: of many families this weekend, and a local chef is
• 2:59
  Speaker 1: providing some tips on how to get the most out
• 3:01
  Speaker 1: of your meal. Chris Chafe is a chef at a
• 3:03
  Speaker 1: number of restaurants in St. John's, including North 48 and
• 3:07
  Speaker 1: the Smoking Oak Lounge. Chafe says when cooking any type
• 3:10
  Speaker 1: of poultry, it is important to brine it first. He
• 3:13
  Speaker 1: suggests leaving it overnight for between 10 to 12 hours. Then,
• 3:17
  Speaker 1: Chafe says he cooks his turkey at 350 degrees for
• 3:21
  Speaker 1: about 15 minutes per pound. He doesn't cover it, though.
• 3:24
  Speaker 1: He suggests wrapping it in tinfoil for the last leg
• 3:26
  Speaker 1: of the cooking process if the skin is starting to
• 3:28
  Speaker 1: get too dark.
• 3:29
  Speaker 4: You don't have to dry it out. You know, turkey
• 3:31
  Speaker 4: shouldn't take, you know, shouldn't take four and a half.
• 3:33
  Speaker 4: Shouldn't have to put it in.
• 3:34
  Speaker 2: The oven at 7 a.m.
• 3:34
  Speaker 4: To have it first evening, you know, like my grandmother
• 3:36
  Speaker 4: used to. Overcooking is the biggest thing for me. So, again,
• 3:39
  Speaker 4: that comes back to me. If you're not experienced, go
• 3:41
  Speaker 4: pick up that little thermometer. And check it and just
• 3:43
  Speaker 4: pull it out and let it rest. When you cook
• 3:45
  Speaker 4: your turkey, like you said, you want to wrap it
• 3:46
  Speaker 4: in foil when it comes out and let it rest
• 3:48
  Speaker 4: for quite a while. Let the juices, as you cook something,
• 3:50
  Speaker 4: you're dropping all that juices to the center. You want
• 3:52
  Speaker 4: to let that rest so that the juice can redistribute
• 3:54
  Speaker 4: back out through the meat and every piece is juicy
• 3:56
  Speaker 4: and tender. Get everything else ready for a half hour,
• 3:58
  Speaker 4: 40 minutes after it comes out of the oven and then,
• 4:01
  Speaker 4: you know, then.
• 4:01
  Speaker 2: Carve it up.
• 4:02
  Speaker 1: That's your news. I'm Mahalia Artis.