{"@context":"http://iiif.io/api/presentation/3/context.json","id":"https://marmia.aviaryplatform.com/iiif/1g0ht2hf9m/manifest","type":"Manifest","label":{"en":["Cooking with Jonathan Edges, 1986-11-30"]},"logo":"https://d9jk7wjtjpu5g.cloudfront.net/organizations/logo_images/000/000/053/original/cropped-marmia-logo-copy1.png?1586173104","metadata":[{"label":{"en":["Source Metadata URI"]},"value":{"en":["https://marmia.libraryhost.com/repositories/2/archival_objects/5253"]}},{"label":{"en":["Date"]},"value":{"en":["1986-11-30 (Creation)"]}},{"label":{"en":["Description"]},"value":{"en":["Be advised that this video may contain sensitive, triggering, and offensive language and content. (Content warning)","Digitized with funding provided by the Council on Library and Information Resources' \"Digitizing Hidden Special Collections and Archives: Amplifying Unheard Voices\" grant program. 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We're live on City Line. Hi, I'm Jackie. And I'm Betty. Battling the Thanksgiving leftovers in the refrigerator and Christmas around the corner. There's no better time than now to introduce you to one of Baltimore's premiere chefs, Jonathan Hedges. Excuse me. He'll show us how to turn those holiday leftovers into a wonderful post holiday feast. Watch as he turns leftover dressing into stuffed red snapper, gravy into celery chowder and turkey into delicious barbecue. And you'll want to write down these recipes. So grab a pencil and paper. Now, the dangers of being a political activist in south Africa. I'm t manteo today on news corp. We talk to the former vice president of the south african based united democratic front. Hi, i'm harold anthony and today's entertainment page is dedicated to the undisputed queen of soul. You're injecting me as we star and cook up some innovative house holiday recipes with noted chef Jonathan Edges. Funny Line is cooking in the kitchen. Up next slide. Good afternoon. Welcome. You know, we're really excited about today. Of course, we're excited about last week, too. But today always exciting for is something that we're going to taste a little bit later on. You know, we're all full from. Thank you. Have a good Thanksgiving. Oh, I had I think I had the best Thanksgiving ever a couple of days ago. A couple of days ago. Well, I'm just recovering from that feast and I'm ready for today's feeds. And it has been prepared or is going to be prepared by, as we said, one of Baltimore's premiere chefs, an old friend of ours, and somebody that if you get to eat out much in Baltimore, you by now have probably sampled his fare. Jonathan Hedges, thank you for being here.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=67.23,199.65"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/transcript/48926/annotation/2","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Great having you. You have developed a reputation in recent years of just simply turning the tastebuds of anyone who samples your food on exactly how long you've been cooking. Well, I. I started when I was a little kid, and I am 44 years of age now and anywhere from 30 to 32 years. Did you always know you wanted to be a chef? Not really. Done. And with some time ago, when I was involved on one of the big passenger liners, in fact, it was only my mom, McCormick. I sailed on a $24 million passenger liner up into Leningrad in Russia, and I was sailing first. Cook and I had no aspirations to go beyond that. And surprisingly, as my thing before I got off that particular vessel, I was sous chef. Now, you didn't do anything to the mean. What's your specialty? I know every time I see you, I beg you for the stuffed flounder. But what's your specialty? That's the specialty. Oh, great. That's the specialty. This is the the dish that it seems like when everybody called me out to do a food demonstration, they want me to demonstrate on how to prepare the flounder. Historically, in the past, it was red snapper, rockfish before they became extinct. And so I've been kind of it's been a toss up. Sometimes I use flounder. Today I'll be using red snapper. And it's a very interesting dish. And very few people eat it and say they just I don't like I couldn't imagine how very interesting is, is the way I've prepared. I, I got the basics of that recipe and a little silly called Kitty paw up in Calcutta India from India midwife And I promised that I would not reveal the secret.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=200.7,328.24"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/transcript/48926/annotation/3","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Oh, and if you want to have stuff, flounder the rest. I haven't got the cards and it's out of the corner of the market. Exactly. Exactly. So over the years I've been cooking, I've been basically marketing. Jonathan. I just has no real money being made. But a lot of times I volunteer my services to community organizations doing affairs for them, and it would basically just love out. Of course, next week I'll be doing something for 500 senior citizens up at the Palladium hours. Do it at one of Baltimore's radio station the day him and I've been doing this for the last past four years. Now your background is very, very interesting. Tell us a little bit about you. I know you and I just want you to share Jonathan edges with the public. Well, it's an interesting background that's full of adventure and some setbacks and a lot of it and so forth. Well, basically, I didn't really recognize the real talent in cooking until a period of time that I had spent in the Maryland House of Correction, which is the institution. I'm formerly a heroin addict. After 15 years of narcotic addiction, I've been drug free in its totality for 20 years. And I just when people ask me about other skills that I have, I say, well, just cooking is just another dimension to my repertoire. I specialize in teaching drug education also. And I find that because of the problem today, we need a lot of information on this particular dilemma. My argument with with the drug problem itself today is that we need to teach more values and more alternatives and more decision making, and hopefully we can divert young people from the path of narcotic addiction and drug abuse.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=328.84,442.39"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/transcript/48926/annotation/4","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"So living the life of a criminal for 15 years, my life, it became completely unmanageable. And I begin to reconstruct the channel or direct my own lifestyle. I took the initiative to begin to to teach myself, and I was able to work in various restaurants like the prime Rib, the Four Seasons, to be in Pikesville and the Holiday Inn and with the Salon restaurant in Chicago and the Americana in New York. And I begin to cook at these places. And then I find that people, celebrities, when they came to Baltimore, they would tend to get in touch with me and ask for Jonathan is exactly just the last celebrity that I cooked for was LeVar Burton, the young man. They played in roots. They were filming a picture down in Fells Point, and at which time I was the executive chef at Hamilton's landing and I think Sammy Davis Jr. I told him, the next time you come this way to contact me. So I created a party at Hamilton's Landing for LeVar Burton and his entire staff. The cast was flying to Paris and they wanted us to give a going away party. And the food was really interesting, just like, fantastic. I got a chance to sample his technique and the end product as well. Stay with us. We'll be back with Jonathan Edwards in just a minute. Drove a million miles. Okay. As we said, city lines in the kitchen with Jonathan Edison. He's going to teach us what to do with some of those leftovers. You know, I always have the problem of a turkey at Thanksgiving and a turkey at Christmas, and they just melt into each other. And by Christmas, you're just sick of Turkey. So give us some innovative things to do with.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=443.11,634.58"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/transcript/48926/annotation/5","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"The first thing is we have to learn how to be creative. I find that people after Thanksgiving, the number two dishes that they generally prepare is the turkey salad and the turkey stew or the turkey soup and a lot of turkey sandwiches. Yes, a lot of taking sandwiches in Turkey. I find that there's so many other things that you can do it with with the turkey and with the leftovers, for an example. The leftover gravy is not generally too much gravy left, nor is there a lot of dressing left. But what's left in the gravy? I would take it and make a a celery chowder and celery chalices working with some gravy right here. And keep in mind that gravy, the consistency of gravy is sort of somewhat thick. So we're going to take some very good sherry wine. All right. It sounds good to me. And dilute the gravy and then let your help. Yes, please. Thank you. And we're going to see, by the way, you at home want to share in the program, ask Jonathan, Jonathan, some questions. Feel free to call it a481 3833. We'll be taking calls today as well. And we're going to chop some. Dear me, How much salary did we put in? We just want enough to to be crunchy. Keep in mind, some people would take the salary and take it and making it by like, I think vegetables itself, by them being 92% water. I think vegetables need to have a crunch. Even when you're doing your vegetables at home. I find a lot of mistakes that people make when they do vegetables that they they murder the vegetables by and use that. Like, even though it sounds familiar, they just they cover the vegetables with water.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=634.85,741.74"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/transcript/48926/annotation/6","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"And vegetables are supposed to be steamed. And when you taste them is supposed to have like a stir fry, a crunch and crunch. So what we do is just put some French chives in there and this right here will be you see, that will simmer while that simmering. What we're going to do is take after we have fillet the turkey and we're going to cut some julienne slices of the turkey that we have released from the carcass. And we're going to take that and prepare some barbecued turkey. Okay. Okay. Now, one of the things you know about barbecue turkey, any basic barbecue sauce on the shelf is good. But I find that a lot of the things on a shelf and needs to be enhanced. So what you what we're working with today is the barbecue sauce that I prepared earlier before the show that has crushed pineapples and crushed cherries and strawberries and with the little baby. Keep in mind, I'm making julienne. These are Julienne slices. Jacqui Yeah. No idea how good this smells. Oh, my. It looks great. This is so you've Julianne. Julianne. And help me with that. Just take some of the barbecue sauce and put it over there. Just put it. Yes. Okay. Why are you doing that? You're not invited. One of the other interesting things that we can do, we can take some turkey. And if you would just. How much social capital. I don't want to think that's a little bit more straight up. Okay. Okay. And that's ready to be simmering. Okay. Now, I'm just. I'm doing a switch here. How long should the powder? The tablet is ready. It is ready already. It's ready. Oh, the gravy was already prepared for Thanksgiving. Oh, okay.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=742.07,862.34"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/transcript/48926/annotation/7","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"We just enhanced it with a little bit of sherry wine, and we added the other vegetables to it. And it's kind of similar. Keep in mind, I mentioned that the vegetables will have a crunch because some is right in the bowl. Just let it sit, right? I like it easy. Now we're going to do something else with the with the turkey, the leftover turkey. We're going to chop it. We're going to take some dressing. Now. How did you make your dressing? Is that the standard dressing again? I can get into the recipe. No, As long as we made this his dressing, that that we would normally make for our turkey. This is. Keep in mind, I took some dressing, and I think some turkey was going to. Now, what was that? This is mustard, and this is mayonnaise. Okay, Just a teaspoon of each. But a teaspoon is a little less than a teaspoon. We don't want to destroy the authenticity of its actuality, and that's the truth. Oh. This is ready. This is ready for. Our stuff loves the two. Oh, my. It's fabulous. I'm glad I came today, John. We're going to stuff the lobster tail. A lot of people. Have that already been steamed? No, ma'am. Okay. In fact, I have talked to a lot of people that would steal my lobster tail. And I personally I think they're wrong by steaming it. Okay. This is the turkey I would call the surf and turf. That's the real surf. Okay. This is the dress. And you, julienne the turkey. No, the turkey was julienne for the barbecue. So these are just few. The turkey was just for the stuffing. And then a little mustard and a little man. And this is. Oh, isn't that pretty? Hmm.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=862.79,972.1"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/transcript/48926/annotation/8","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Now, for the real interesting, this. We had some. We got a call and some guest was coming over for dinner, and we trying to pull something together. So we raided the refrigerator and we found some more dress. It already made them what we made up. So what we like to do, we're going to prepare a very interesting dish that's stuffed red snapper. Okay, now we're cooking. That sounds. Okay. This is our dressing. This is fantastic. We're going to add some garlic. If we had fresh garlic, we would use fresh garlic. Right. But we're going to just enhance it with have a little garlic. You keep in mind, like I've often said, garlic is to a kitchen like perfume to a woman, and you have to have garlic in the kitchen. Another TV where she's not wearing garlic. Today I put a tablespoon of parsley. A tablespoon of parsley. Some overseas. Now, keep in mind, this is the actual turkey. Dressing. Then we have Thanksgiving. But we change the taste of it, man. But you don't seem to measure, do you know? Because. Well, one of the things about a real chef, he has to cook by instinct. And it's basically hooking something up. Hmm. I love that journey of just being creative. And, like, with. With anything, you just have to learn how to be creative. You don't have to measure. You noticed I'm not missing a teaspoon. One of the things that I found, one of the found and in cooking in recipes, the recipe can throw you off once you get into a half a teaspoon of this and a half a teaspoon of this and a smidgen of that. Because, I mean, if you're doing a cake for an example, and the recipe calls for two cups of sugar, you can use a cup and a half, of course, to take you don't have to really go by the recipe, but it's a like a guideline.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=972.52,1083.15"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/transcript/48926/annotation/9","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Now, you looked a little dangerous with that. Sherry Well, we want yes, this is a very good thing that's a little dangerous with that. Well, this right here, we're going to enhance we want to change the taste of the dressing because we're doing a seafood dressing now. We're going to stuff. Can I have my red snapper, please? We're going to stuff the red snapper. We're going to stuff the red snapper. The dressing is delicious. We're going to use some more mustard. I use two spoons and mustard and you can set the rest right. Any more. Two things to Manet's Your mind? This is the dress. And we obviously have a parsley, garlic, sherry, wine. We're going to add crab meat back to me. Oh, my heavens. We're going to add sea scallops. Oh, my God. It's afternoon at the rain shrimp mine. Then we're going to add lobster me, Lobster me, lobster me. We're going to just tap it a little bit. We want to taste the lobster. Now, this is the Indian recipe you were telling us about. I got the basics from here. I tend to be creative. Later, we were. We were talking before the show. And you said that in 1982, this dish, if served for how many people? 1982. Metropolitan Magazine advertised that I would charge $425 for dinner for two. But since we because of austerity then it now costs $700 just to keep it. So I'm just curious, you know, we don't go to first class. We're going to enhance it with just a little lemon juice. Now, if you'd like to ask Jonathan Edwards some questions, don't forget to call us at 41, 13, 13. And if nothing else, we can certainly tell you how this delightful food you know, this it looks great will face.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=1084.02,1196.35"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/transcript/48926/annotation/10","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"You notice I'm not using a spoon. Oh, yeah. You're using your fingers to use your hand. You know, one of the very first prerequisites in running a kitchen is being clean. Okay, Jonathan is going to mix this with his fingers during this next break, and we'll be back to show you the results of this is good hands cooking good. Being a political activist in South Africa is risky business. Later on our newscast, we talk to an expert. Still to come, I'll hit you with a double whammy. When Aretha Franklin gives you back to back hits with Jumping Jack Flash and Jamie Lee. Well, we can get into that because it is it's a cross between Cajun. And so I guess I was surprised you never mentioned that on. Come back straight to me. Or toss back from Jackie. Red snapper. Now, here's this week's community calendar. Hello. My name is Luella Garner. The Mount Hebron Baptist Church invites you to be a part of the mortgage burning activities for our church, family and friends. Two weeks of special services will be held through December 7th, in which many of Baltimore's outstanding pastors and congregations will worship each evening at 730. A banquet celebration will be held on Monday, December the eighth, at the Palladium. Congressman elect Kweisi Mfume will be our guest speaker. For further information, call the church at 9479839. If your group were organization would like to announce an event, please write us in care of City Line WJC TV Television Hill, Baltimore, Maryland 212, one one. Or call us for further information at 4660013. Between the hours of nine and five. However, we're back live on City Line and we're at home with Jonathan Edwards. Right? Just before that break, we were beginning the stuffing for the red snapper factory.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=1197.01,1484.93"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/transcript/48926/annotation/11","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Okay, let's finish that. Okay. We're going to finish mixing in just a few. Again, keep in mind, mixing bowls are designed for people to toss. A lot of times, for an example, you making a crab cake or any type of salad? Salad is very delicate. You're not supposed to mix a salad with a fork. So many people murder their salads with a fork. One example you can go into some restaurant, some chaos, and what a tuna fish sandwich in the sandwich tastes mushy is because the person that was preparing this and this, this, this study, the salmon or the tuna, they use the fork. Again, I strongly recommend using your hands as they clean. You know, the the one thing that has struck me about watching you, though, Jonathan, is that you operate very, very fast. Everything is quick, but the taste is just so fabulous. Is it? I mean, I'm being creative also. I know the dish. I know how it tastes. A lot of times I don't myself have to taste it. I know exactly what's in it. Very rarely. When people eat my food do they have to go to the salt and pepper shaker, even though it's there. But basically over the years, when you master a certain thing, it does not require a lot of time to produce it. You notice the length of time that it take to do the chowder. Okay. You continue to stuff the red snapper and we're going to take a call from home. Someone's on the line waiting to talk to you. Hi. CALLER. You're on City Line and in touch with Jonathan Edges. Yes. I would like to ask him how did he make his barbecue spareribs and this sauce that he made when he was all with you Share.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=1485.54,1585.73"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/transcript/48926/annotation/12","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"That's another show. But thank heavens. Well, it was basically the same sauce that we're working with today. Oh, is it really basically the same sauce? I, I will use some open pit barbecue sauce. I enhanced it with lots of garlic, bay leaf, dark brown sugar and crushed pineapples. Let it simmer for 3 hours and you have a very interesting barbecue sauce. It is great. Okay. Betty is in the audience right now and he has someone from our studio audience who has a question for you and take it away, Betty. Yes, This is one somebody is keeping an eye on. I want to tell you that for me to tell you. Do you have a question? Yes. My question to Mr. Agences is I understood that you said that you cooked for the stars and you traveled as far as the indies. And I would like to know how may one in the local community engage your services? Well, hopefully, hopefully in the future I will be part of the administration at Baltimore's New Palladium. And just recently, we you could locate me at the restaurant, which is nonexistent to me anymore in Fells Point, which was called Hamptons Landing. But I'm listed in the telephone book and you can call or just keep in mind that quality doesn't cost quality pay. Thank you for that question. We're going to take another question from home. Hi. CALLER you run City Line. Oh, yes. My name is Herbert Logan and I just want to know, are the recipe for that sausage made for the turkey. Okay. Which source is that? Is that the barbecue sauce? No, ma'am, but I was wrong. Okay. I think he may be talking about this. Well, Turkey. Which is where we've found half a dozen things.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=1587.62,1697.03"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/transcript/48926/annotation/13","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"The chowder works work. Okay. Okay. The chowder was basically the leftover turkey gravy. We just diluted it with some sherry wine, and we added minced celery, French chives and some chopped parsley. You don't have to add that. You can use green peppers if you like. I would stay away from onions and onions. Very, very strong. But keep it in the area of a vegetable like celery green peppers and chopped chives. And and let me tell the viewers as well that if you'd like to, you can send to City Line and get copies of the recipes. All you have to do is just write us here and we will be able to forward those to you. Okay. Another question from Betty in the audience. Okay. I would like to know what it is like to actually Jonathan Diggity weddings. Yes, ma'am, I do. Because misfits, he cooks at the reception lodge receptions. Anything that you like, I will tailor something to fit the ceiling that you could possibly be working with. I'm glad to know that. Thank you. Now, Jonathan, you said, too, that you could prepare for, what, up to 500 plus? Well, I said that I can be really creative doing for 500, but the largest amount of people that I've ever prepared for was in 1977. 700,000 people. 700,000. This is for ethnic festival. I had 75 chefs working under me. I received two awards for that. And how long did it take you to prepare? Two weeks. My heavens. When we come back, we're going to take a break. But when we come back, we're going to ask Jonathan about the Cajun influence in his cooking, because I have tasted it and I'm going to ask about it. We'll be back in just a moment.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=1697.93,1805.51"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/transcript/48926/annotation/14","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"She. She knows. I mean, she knows. And so the line cooking with Jonathan Edges and we're getting closer to that point where I can sit down and enjoy myself, but we got to do a little bit more work here. Yes, Mr. Edges, I'd like to know how one may obtain your recipes or if you have any type of cookbook available to the public. I'm working on a cookbook now. I've located a ghost writer in Washington, and the recipes again right now can be gotten from here. City Landing Channel 13. You can write or call, and I'm certain that something will be forward to them concerning those. Certainly. In fact, for your book, I would hope that you'll have tasters and their testimonies, and I'd like to be the first one. Very well. Now, I was I wanted to ask you about your Cajun influence. Whenever I've had your food, I've always felt I was transported to New Orleans or something. Well, basically, my cooking is just it's a natural way that I've been cooking when I read the book. Paul Prudhomme, which is the Cajun chef. When when we opened the restaurant up in Fells Point and one of the managers gave me the book to read, I realized that this guy and I have been cooking the same way and the food that I've been preparing, it's just been a natural way to prepare. However, I label my food. Cade between a cross between Cajun and soul. Do you ever use a microwave? No. No. Is that a partnership? It's against my Constitution, and I'm not too familiar with that particular piece of technology. Oh, I was a little bit about some of the utensils that you prefer. Okay. One of the things I would rather I strongly recommend using wooden wooden utensils as opposed to metal utensils, because they tend to scrape the bottom of the pan.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=1823.31,2022.14"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/transcript/48926/annotation/15","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Also in using a knife, I find in a lot of homes today, people will take a knife and a sharp knife and put it against a very hard piece of material. This is why we have cutting boards. A cutting board tend to preserve the quality of the knife. I prefer using gas as opposed to electric. I can control gas more so than than an electric stove. However, I'm not opposed to using an electric stove. It's just that I can control it as a chef. I guess. I guess you would say that I'm primitive. No, no, no. Your basic. Very basic. Now, before we run out of time, we want to look at the finished products. We got to do that. Yeah. Now, this is the broad stuff. Lobster tail, which I call surf and turf. And how long did you leave this? Well, we cooked it at 550 degrees for 12 minutes. Fantastic. It looks delicious. I'll let everyone know it a little later. And this is the broiled stuff. Red snapper, which was you, was stuffed with the leftover dressing. The seafood we had back fin, crab, meat, scallops, shrimp and lobster meat were prepared that in the oven at 550 degrees for 30 minutes. Okay. Now, here is the before and after, right there, side by side. And this is the barbecue. This is the barbecue turkey. We we have the we filet the turkey from the carcass. Then we julienne slice the turkey and added with the barbecue sauce. And this is the the celery chowder, leftover gravy. We added celery, French chives, chopped parsley and a little sherry wine. And we have each other. Okay. Now, anyone who would like the recipes that Jonathan Edges has prepared here today, you can get them by writing to City Line here.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=2023.16,2144.18"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/transcript/48926/annotation/16","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"I'm WJC TV television hero. Two, one, two, one, one. See, she's preoccupied with eating. Yes. Now, we will be back in just a moment with the news. But I'm going to sample right now. We'll let you know how it is, right? Oh, yeah, definitely. She says in. Being a political activist in South Africa is risky business. Later on our newscast, we talk to an expert. And still to come, I'll hit you with a double whammy. When Aretha Franklin gives you back to back hits with Jumpin Jack Flash and Jimmy Lee. Good afternoon. Topping today's newscast, the dangers of being a political activist in South Africa. The French economy was the vice president of the United Democratic Front, UDV and the Transvaal between 1983 and 1985, charged with high treason in February of 85. Reverend Jackson was detained along with 15 other UDV leaders. He was subsequently released on bail in May of 85 with restrictions amounting to house arrest. He was acquitted of those charges in 1985. And three days after his release, his house and his family were attacked with petroleum bombs. Within weeks, Reverend Jackson, his name, appeared on a hit list with other community leaders, including that of Reverend Bishop Tutu. Reverend Jackson joins us now to talk about his experience. Reverend Jackson, thank you for joining us this afternoon. Is it really Reverend Jackson is still a political liability? Is it dangerous to be a political activist in South Africa? It is definitely actually more dangerous now than it was before in the sense that the moral prejudice put on the South African regime, the more they put up vigilante groups, you know, hit squads and balaclava people in the first part of this year was an indication of what could be done.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=2144.42,2342.12"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/transcript/48926/annotation/17","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"A lot of people were attacked, people kidnaped and killed. And that's why we have people talking about street committees, defense committees, to defend themselves. You were charged with high treason and you were subsequently detained on several occasions for periods as long as seven and eight months. Why were you charged with high treason, Reverend Bacani? We were charged for high treason simply because we opposed the apartheid constitution, new apartheid constitution. And we felt that it was just going to perpetrate and entrench apartheid. And because we were posted and after opposing it, the state was threatened in terms of its power base, they felt they should detain us and charges for treason. And they were arguing that we were promoting violence. We were actually collaborating with the African National Congress to try to overthrow the state. What we're saying is that apartheid must be removed and be substituted by a non racial democratic South Africans. For the benefit of our viewers who may not be too familiar with UDV. Could you explain what the mission, what the function of the United Democratic Front is? The United Democratic Front was formed in 1983 to oppose the apartheid new constitution, and it consisted of about 800 then 400 organization. It has doubled already by now of organizations from different sectors of society who are all committed to getting rid of apartheid in the country. How was UDV operating and get it getting its message across in South Africa? Are they are they allowed to assemble? Are they allowed to speak freely or just how are they moving about it? We used to have public meetings, house to house campaigns, etc. But all those methods have been that banned by now and all of them are prohibited. Most of the leaders of the IDF are either in detention or underground, and they're on any campaign they undertake now they undertake underground, basically.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=2342.39,2461.31"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/transcript/48926/annotation/18","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Your name appeared on a hit list along with that of Reverend Bishop Tutu, Reverend Jay Carney. How did that come about? Is your name still on that list and are you still in any form of danger? Well, if we discovered one list just because one person confessed, it might mean that there are more lists, you know, which are there. But the fact is that one person was trained by a very qualified group of people to come in and hit a certain number of people. Was given that list just before, a few days before they had to do it. And seeing the list, he just felt those are not the type of people you would like to hit, even if he was going to be paid for. And that's why he came to us to tell us about it. Reverend Jay Carney, I'm sure you have the feeling that eventually there will be black majority rule in South Africa. Do you feel that way? We are more hopeful than ever before. In actual fact, the spirit at home is that we are closer to our liberation than ever before. And that's why people are determined to die and they are dying and they are big in big numbers now, and we certainly show it. Justice will always win against injustice. Could you briefly tell us your feelings on the pullout of American businesses and other European businesses that have investments in South Africa? In the long run, Reverend Jackson, do you see that as being beneficial to the peoples of South Africa to pull out of this business? It is beneficial in one sense that it demoralizes the white racist regime in South Africa. And then afterwards we will determine once we are liberated as to what the relationship will be with those business people so that it is for now, when we get rid of apartheid and afterwards it will determine our relationships.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=2462.54,2557.22"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/transcript/48926/annotation/19","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Are you encouraged by the amount of media attention and attention and. General that the South African situation is receiving here in America. It is an interesting development. I mean, for the first time, that pressure is put on some of the Western powers to take positions on the question of sanctions. But we are looking forward to a more conscious decision of that, trying to say we must get rid of apartheid rather than just pulling because they are under peer pressure. Reverend Jackson, I want to thank you for taking this time with us during your visit here to America. And that is today's news cap. I'm t mont here mostly land is coming up next. Please stay with us. That. Hi, Harold. Anthony here. Let us suppose for a moment that you are a great writer and you wanted to write a fictional account of a female vocalist who, from the time of her public debut, had captured the heart of all America. Now, let's say that you wanted to underscore her tremendous talent. What you could do would be to give her, let's say, 24 gold albums If you wanted her to tower above all of her peers, you could write into her story the awarding of maybe 15 Grammys. And of course, anyone this talented would have to be paired up during her career with every major vocalists and writer from Mick Jagger to Sam Cooke. To broaden the story, you throw in a few politicians to present her with keys to every major city in the USA. And of course, to make her a larger than life. You could have a state name her a natural resource. But wait, wait, wait. You're probably saying Harold is getting a little carried away now. I mean, who would believe such an incredible story? That's just my point, don't you see? If you were to write such a story, it wouldn't be fiction at all.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=2557.97,2803.84"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/transcript/48926/annotation/20","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"It would be a factual account of the career of the undisputed queen of soul. Aretha Franklin being one of five children of the late Reverend C.L. Franklin. It's only natural that Aretha should have concentrated her early efforts on gospel music after being well-educated in gospel. Aretha accepted the challenge of different styles and has mastered every style she has adopted. Indeed, Aretha has had such a tremendous impact on the musical world that I'm sure that if she had never been born, we all would have wondered why. With just one of her current releases, he is Aretha Franklin with a title cut from the new hit movie Jumpin Jack Flash. Go. Go. Let's go. Let's go. Shut up. Sit back. Relax. The meters are. He is a backup singer. No, no. Yes, I am the background singer. I see a lot of bands foregrounds, backgrounds, up ground down grounds. Anybody ever tell you? Just like Keith Richards? Now that. What? Like I said, Aretha is a lady who finds herself comfortable with some of the heavy hitters in the industry. You probably recognize a few familiar faces in that cut to further highlight some of her versatility. He is Aretha with a cut from her latest LP, somebody entitled Aretha. This time around, she's going to tell us all about Jamie Lee. All this time. I couldn't shake your memory. And I never knew the sweetest love would. So what am I supposed to do about. You. And I'm calling. Sophie Jamil. Oh, I was just. School every morning. Acting crazy. Always laughing when I'm warning. Getting seen in the hallway before the first bell. That's me. You should know me. So you. I. Which is between you and me. He's. You. This one's for me. History, biology and.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=2804.41,3263.12"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/transcript/48926/annotation/21","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Jimmy, when you been in? Would you please explain to me why you made the. Twice a week. I see you. It's hard, though, when you. News. Chairman Fincher. What? The question I. What's between you? He's no Mahatma Gandhi. This one's for me. You seem. Jimmy, can you be. Please explain to me. She's. That was the latest from a lady who in less than 60 days will be honored by becoming the first female artist to be inducted into the Rock and Roll Hall of Fame. Incidentally, anyone wishing to send condolences to Aretha over the recent loss of her stepson can write to her care of Arista Records. Arista Building six West 57th Street, New York, New York 1019. And on a lighter note, the brilliant high energy toe tapping, carefree exuberance of the Tony Award winning musical The Tap Dance Kid will open Tuesday, December 9th at 7:30 p.m. at the Morris Mechanic and run through Sunday, January 4th. For additional information, call the mechanic at 62 five 1400. With that, another pages turn Now. We won't be back next week, but we will return on the 14th of December when I'll have the latest from Miles Davis. So prepare yourself. I'm Howard Anthony. I'll see you there. Well, we're getting ready here. But first we need to tell you, as Harold did, that we're preempted. Next week, however, we'll be back on on the 14th, I believe. That's right. And we'll be doing the show from rags to riches. We're going to talk to some folks who have started out with rather humble beginnings and ended up quite well-off and give you some tips on how they got their. Yes. As entrepreneurs. If you'd like to be in our studio audience on the 14th of December, remembering that we're preempted next week.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=3268.34,3513.23"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/transcript/48926/annotation/22","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Call us at 481 13, 13. And join us. Yes. Well, unfortunately for some of you at home, you won't be able to join us right now. We're about to sample today's work. Here is our master chef. And, well, I'll help. Okay. Now, this is called the pasta resistance, right? This right here. This is the gross stuff. Red snapper. I reiterate the fact that it has the remaining dressing. It's stuffed with back framed crab meat, scallops, shrimp and lobster meat, along with my Cajun rice, with steamed broccoli and a garnish of white grapes and lemon. This is the surf and turf, our rice, the dressing that we make, some of the cubed turkey. And we stuff the lobster tail with that. Well, that's exactly it. Okay, Jonathan, sample now. Thank you. It's been great. And we're going to send you a couple of these. Thank you for joining us. All right.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=3513.71,3579.61"}]},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/transcript/48926","type":"AnnotationPage","label":{"en":["English [Transcript]"]},"items":[{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/transcript/48926/annotation/23","type":"Annotation","motivation":"subtitling","body":{"type":"TextualBody","value":"https://d9jk7wjtjpu5g.cloudfront.net/file_transcripts/associated_files/000/048/926/original/open-uri20230817-361024-s8txbg?1692239214","format":"text/vtt","language":"en"},"target":"https://d9jk7wjtjpu5g.cloudfront.net/file_transcripts/associated_files/000/048/926/original/open-uri20230817-361024-s8txbg?1692239214"}]},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/index/82423","type":"AnnotationPage","label":{"en":["Cooking with Jonathan Edges, 1986-11-30 02-15-2024 17:52 [Index]"]},"items":[{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/index/82423/annotation/24","type":"Annotation","motivation":"supplementing","body":[{"type":"TextualBody","value":"Guest interview","format":"text/plain","label":{"en":["Title"]}}],"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=156.0,612.0"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/index/82423/annotation/25","type":"Annotation","motivation":"supplementing","body":[{"type":"TextualBody","value":"Jonathan Edges, Chef, Caterer ","format":"text/plain","label":{"en":["Synopsis"]}}],"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=156.0,612.0"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/index/82423/annotation/26","type":"Annotation","motivation":"supplementing","body":[{"type":"TextualBody","value":"In the kitchen with Jonathan Edges","format":"text/plain","label":{"en":["Title"]}}],"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=612.0,2255.0"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/index/82423/annotation/27","type":"Annotation","motivation":"supplementing","body":[{"type":"TextualBody","value":"Thanksgiving leftovers","format":"text/plain","label":{"en":["Synopsis"]}}],"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=612.0,2255.0"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/index/82423/annotation/28","type":"Annotation","motivation":"supplementing","body":[{"type":"TextualBody","value":"Newscap with Tea Montier","format":"text/plain","label":{"en":["Title"]}}],"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=2255.0,2745.0"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/index/82423/annotation/29","type":"Annotation","motivation":"supplementing","body":[{"type":"TextualBody","value":"South Africa; Interview with Reverend Frank Chikane, United Democratic Front","format":"text/plain","label":{"en":["Synopsis"]}}],"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=2255.0,2745.0"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/index/82423/annotation/30","type":"Annotation","motivation":"supplementing","body":[{"type":"TextualBody","value":"Entertainment Page with Harold Anthony","format":"text/plain","label":{"en":["Title"]}}],"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=2745.0,3519.0"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/index/82423/annotation/31","type":"Annotation","motivation":"supplementing","body":[{"type":"TextualBody","value":"Aretha Franklin; Jumpin' Jack Flash; Tap Dance Kid","format":"text/plain","label":{"en":["Synopsis"]}}],"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=2745.0,3519.0"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274/index/82423/annotation/32","type":"Annotation","motivation":"supplementing","body":[{"type":"TextualBody","value":"Sampling food with Jonathan Edges","format":"text/plain","label":{"en":["Title"]}}],"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105514/file/206274#t=3519.0"}]}]}]}