This week, hop aboard the Cass Scenic Railroad for a visit with the people who keep the steam trains running. Also, we head to the woods and take a master class in foraging for wild mushrooms. And, the makers of Angelo's Old World Italian Sausage still use a century-old family recipe. Customers love it.
State Senators Weigh In On The Bills That Passed, Failed This Session
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On this episode of The Legislature Today, our Senate reporter Briana Heaney talks with Senate Minority Leader Mike Woelfel, D-Cabell, and Sen. Mike Oliverio, R-Monongalia, to discuss where things stand and how that compares to what they planned to do at the beginning of the session.
Also, earlier in the day Thursday, Gov. Jim Justice issued a proclamation to extend the legislative session by one day to allow the legislature to finalize the state budget bill. There has been discussion about a special session in May to finalize questions regarding a potential federal claw back of COVID-19 relief funds.
In the House, there was a long debate over minorities purchasing car dealerships and another contested debate over control of the Legislative Auditor’s office. Other proposals included smoking in the car with a child and taking action over a massive federal deficit.
In the Senate, the chamber passed several House bills, some of which head to the governor and others back to the House to concur on changes. Some notable bills in the Senate Thursday were on topics such as renewable energy, pornography and cyber security. Briana Heaney has more.
Finally, a state Senate committee heard new details Wednesday about how the Pleasants Power Station will be converted from coal to hydrogen. Curtis Tate has the story.
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The Legislature Today is West Virginia’s only television/radio simulcast devoted to covering the state’s 60-day regular legislative session.
Watch or listen to new episodes Monday through Friday at 6 p.m. on West Virginia Public Broadcasting.
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This week, hop aboard the Cass Scenic Railroad for a visit with the people who keep the steam trains running. Also, we head to the woods and take a master class in foraging for wild mushrooms. And, the makers of Angelo's Old World Italian Sausage still use a century-old family recipe. Customers love it.
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