{"@context":"http://iiif.io/api/presentation/3/context.json","id":"https://marmia.aviaryplatform.com/iiif/m901z43b4r/manifest","type":"Manifest","label":{"en":["Ashbell Chuck McElveen; William Gross, 1988-09-28"]},"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/5292"]}},{"label":{"en":["Date"]},"value":{"en":["1988-09-28 (Creation)"]}},{"label":{"en":["Description"]},"value":{"en":["On tape label: Minority Affairs (Container Summary)","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. (Funding note)","Ashbell McElveen discusses his new barbeque sauce and how his business began as a home recipe. William Gross does magic demonstrations. (Scope and Content Note)"]}},{"label":{"en":["Format"]},"value":{"en":["1 U-matic"]}},{"label":{"en":["Identifier"]},"value":{"en":["WJZ-CTYLN-009-004 (Identifier)"]}},{"label":{"en":["Series Title"]},"value":{"en":["City Line"]}}],"summary":{"en":["On tape label: Minority Affairs","Be advised that this video may contain sensitive, triggering, and offensive language and content.","Digitized with funding provided by the Council on Library and Information Resources' \"Digitizing Hidden Special Collections and Archives: Amplifying Unheard Voices\" grant program.","Ashbell McElveen discusses his new barbeque sauce and how his business began as a home recipe. William Gross does magic demonstrations."]},"provider":[{"id":"https://marmia.aviaryplatform.com/aboutus","type":"Agent","label":{"en":["MARMIA"]},"homepage":[{"id":"https://marmia.aviaryplatform.com/","type":"Text","label":{"en":["MARMIA"]},"format":"text/html"}],"logo":[{"id":"https://d9jk7wjtjpu5g.cloudfront.net/organizations/logo_images/000/000/053/original/cropped-marmia-logo-copy1.png?1586173104","type":"Image"}]}],"thumbnail":[{"id":"https://d9jk7wjtjpu5g.cloudfront.net/collection_resource_files/thumbnails/000/206/347/small/thumbnail_206347_1710970178.jpg?1710955797","type":"Image","format":"image/jpeg"}],"items":[{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347","type":"Canvas","label":{"en":["Media File 1 of 1 - open-uri20230817-109546-mijub1.mp4"]},"duration":1714.055,"width":640,"height":360,"thumbnail":[{"id":"https://d9jk7wjtjpu5g.cloudfront.net/collection_resource_files/thumbnails/000/206/347/small/thumbnail_206347_1710970178.jpg?1710955797","type":"Image","format":"image/jpeg"}],"items":[{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347/content/1","type":"AnnotationPage","items":[{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347/content/1/annotation/1","type":"Annotation","motivation":"painting","body":{"id":"https://aviary-p-marmia.s3.wasabisys.com/collection_resource_files/resource_files/000/206/347/original/open-uri20230817-109546-mijub1.mp4?1692292427","type":"Video","format":"video/mp4","duration":1714.055,"width":640,"height":360},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347","metadata":[]}]}],"annotations":[{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347/transcript/48989","type":"AnnotationPage","label":{"en":["AUTO_TRINT_WJZ-CTYLN-009-004.mp4 [Transcript]"]},"items":[{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347/transcript/48989/annotation/1","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Hi, I'm Jackie Hall. And I'm Harold Anthony. Today on City Line, we're going to have some big fun. In fact, we're going to have great food and a whole lot of magic. The Barbeque King Ash, spell check. MC Alvin is here to tell us how he has turned the family recipe into a successful business. And he'll tell us how we can extend summertime cookout fun until a year round trip. And Baltimore's best magician, William GROSS, is here to show us his special brand of hocus pocus. So sit back and enjoy. It's all up next on City Line. Welcome to City Line. Our guest today is called the King of the Barbecue Sauce. And the fact they say about him that he cooks up a storm and we will find that out just a little bit later. He is Ash Bell, Chuck Galvin, which is an exciting name, by the way, for an exciting thought. I love the way you say that, by the way. Great. We want to talk now about your entrepreneurial aspects of your business and the barbecue sauce. How did you get started? Well, I got started by first being fired from a corporate job and and finding out that that you had nothing, basically. And a sister called me up and said, I need barbecue sauce. And that was a keeper of the flame in the family. So I made barbecue sauce. So it was a family recipe. It is a family recipe. Yes, it is. Is the business now a family business? No, it's not a family business. I have a marketing background and I'm the one that's most able to to to market the product. Now, how did you turn the one request from a sister for barbecue sauce into a business? I still don't know.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347#t=65.65,194.12"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347/transcript/48989/annotation/2","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"I'm still figuring that out. But we basically took it to the gourmet shops in New York City, in Fairfield County, Connecticut, and from there we went national to the gourmet shops and and now we're in the mass market supermarkets. Now, you make that sound extremely easy. We took it to the gourmet chef, so there must have been some difficult stages there for you, all blood along the way. It's very difficult. Takes a tremendous amount of effort and a tremendous amount of money, which I didn't know at the time. But we've been fortunate in that we have a great product, a great regional American product, and we've been able to raise the funds and we've been able to introduce traditional barbecue sauce on the market. Fantastic. Now, I know one of the keys to the success of any food product has to be getting the product on the shelves. And your name, though I just stumbled through a nicely spelled Chuck MC 11 is not a household name like a Paul Newman, for instance. Not yet. I'm working on it. How how did you get it on the shelves? Well, actually, it's very expensive to buy a shelf space in this country. We were very fortunate in that we aimed high and we're in the top ten supermarkets in the country, like the Kroger's and the Safeway is here in the Baltimore area. But wasn't that difficult, though? It is difficult, but I come from a marketing background in the corporations and and we approach things as a business. We're by no means I want people to think that I just sat on my couch and sort of thought of doing this. I did take the experience that I gained working in the corporations and turned it to use in my own business.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347#t=195.56,304.79"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347/transcript/48989/annotation/3","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Now, you said that you didn't realize that it required as much capitalizing as it did. What amount did you first start with and that you realized you should have aimed a little higher? I started with the $200 I had in the bank when I was fired, and we've since grown quite a bit. We're in about five or 6000 supermarkets and a good 2025 states. So we've had tremendous growth and of course it takes a lot of money to support that. Now, until we got wind of you coming to this area, I had never heard of it. I heard of the product. What about advertising? That seems to me to be just as as critical to the success of the product as getting it on the shelves. It is a critical point and frankly, we are in, again, raising funds to to every that's the key word. That is that is the key word. And it's a continual process. And we went from from needing $200 and starting with $200. And now we need millions of dollars to to advertise basically. Is that is that coming forth? Yes, it's coming. We've we've done a tremendous job in terms of of being the only barbecue sauce product that has moved as quickly to the supermarket shelves from the gourmet area. It's the first time that that's been done. So you're aiming for an upscale consumer, even though it really is a it is a product for just about anybody and everybody. It is just for Andy and everybody. We're not aiming an upscale consumer. Anybody who has a mouth, I want to it in gourmet shop. We started in gourmet shops. It's a little bit easier to start and gourmet, and it was tougher to to move into the supermarkets and you had to start someplace.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347#t=305.33,417.62"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347/transcript/48989/annotation/4","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"And for us, it was a tremendous place to start. Okay, now the proof of the pudding is in the tasting. The proof of the barbecue sauce is in the tasting. So we'll. Do that in the next segment. Very close to the game. Okay, We're back on City Line and the Herald has joined Ashwell and me in the kitchen in the City Line. Kitchen in Bath. What are we preparing here? Well, we're going to do a different twist for barbecue sauce. We're an all purpose seasoning sauce. And what that means is you can use it year round. So when you come in from doing a barbecuing outside, from burning these things and black. But what you can do is use a versatile liquid source like Ash Bell's right in your right in your kitchen. Okay. And we've got some vegetables here which will will dip from somewhere. So this is all in one in one pan. This is all in one pan. This is all this is called a quick meal and some sliced apples and some pasta. Okay, let's get the pasta in there. Just try that. You passed away. Do you have any help at all? If you can. We're just going to stir this in a very, very quick, quick process. That's a pretty dish, by the way. Look at the colors. Thank you. And this is another use. People just don't realize that, that you can use sauce differently. And I see you in your jar here. There are a lot of different uses, even a Bloody Mary Patty. Well, it's funny that, you know, this is funny that, you know, this is perfect for Bloody Mary Mix and this is just a quick meal. Most people are busy now. And, you know, we feel that this sauce is very, very versatile in terms of making quick meals indoors.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347#t=418.13,611.43"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347/transcript/48989/annotation/5","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Now, how long did you prepare the chicken? This is just one chicken breast sliced thin and some cooked pasta. The pasta takes as long as the cold. And this, as you see, is ready already. It's ready. I haven't. I mean, you want your vegetables crisp. Here's my plate. Okay. Now, Harold mentioned that he sees that it can be used for Bloody Marys. So it can be used for what? Other kinds of dishes that we wouldn't normally think of using napkins can. Can be used for salad dressing. Thank you, dear, for baked beans. And, of course, you know, for barbecues. And I do want to mention that this sauce is available in the Baltimore area at your Safeway stores. So I get on over the Safeway's and buy that bell, South Carolina barbecue sauce. Now, it's very spicy. Yes, we have a spicy and a mild and tangy. Hmm. What can I say through the food? That it is delicious. It really is. I was going to ask you, what was the difference between your sauce and, you know, maybe like the big two sauces, but I can taste now. It is very hot, very spicy. It's very spicy. The spicy is very spicy. And the mild and tangy is just there. And the major difference between our sauce, as you may have noticed, I just put I in. We're liquid sauce. We're not full of flour and filler, which is. Which is the only thing that makes a sauce thick. We're an all natural product. This is the way my grandfather made the sauce over 75 years ago. And the reason that that we've had tremendous support for the sauce is because people are looking for an all natural, traditional barbecue taste. And we provide that.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347#t=612.57,713.94"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347/transcript/48989/annotation/6","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Mm hmm. I guess you do not give out your recipe. Oh, absolutely. Well, your ingredients. You can talk to me, but I won't give you that. Even though this is spicy, I do detect that, you know, some home gourmets maybe add their own touches. Well, they can. Absolutely. Absolutely. We encourage that. But don't try to get the recipe. Now, what what other favorite dishes do you do with this that you think is particularly good? Well, and I do turkey legs in the oven and with just a jar of the bell's barbecue sauce. Put it in a in a pan, put the legs in and put a half a cup of bourbon. And of course, the alcohol will cook off. You don't want it to cook off cooking slow and and you get a terrific meal. It's very quick, very easy. And you can do that with a versatile sauce. And that's what we are. What advice do you have to others who are thinking about I know we've done cooking shows before and sitting down, and every now and then I'll meet very young people who say, That's what I'd like to do when I grow up. What advice would you give young people who want to go into the food business or becoming chefs or whatever? Well, I'd first say that experiment at home. And the key is to use your imagination. I grew up with with men who called my father and my uncles and, you know, so I never thought it was a woman's place or or anything like that. It was it was just terrific. Growing up with men who cook with confidence and imagination, and they were all competitive. So would you. Would you say that you were an exceptional cook right from the beginning before you got into marketing your product? I'd say I'm good.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347#t=714.34,814.99"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347/transcript/48989/annotation/7","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"I say I'm good, so whatever. But I came from a competitive family. And if you if you wanted any attention on Sunday afternoon, you made something good. Now, we didn't give the full name of the product and we need to do that. It's Ash Bell's South Carolina barbecue sauce. My heavens. And is it good? Mm hmm. I think that it really is. Thank you so much for coming by City mind. And we enjoy the dish. It is exceptional. Thanks. Coming up next, we have Baltimore's best magician who's going to focus and he's going to make something other than food disappear. We'll get into that right after I make this disappear. State do. Hmm. Welcome back to city Life. You know, from the time I was a young child, the thing I wanted to be more than anything else in the world was a magician. They never cease to fascinate me. We have with us today a man who's been labeled as Baltimore's best magician. Ladies and gentlemen, please help me. Welcome to the city line set, Mr. William GROSS. Mel. As I was saying, Magic first caught my attention when I was young, as I imagined. It captures most young people's attention, and I imagine it captured yours. At what age did Magic first cast a spell on you? I was probably eight or nine years old when I borrowed a magic book from elementary school and never returned. As a matter of fact, my parents have it today. So that was your first disappearing act? Yeah. Okay. And have you been practicing your trade ever since? No, That was just a temporary thing. Mm hmm. And I guess about eight years ago, I decided to get serious about it. Mm hmm. And when you say get serious, what does that involve? Buying books.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347#t=816.49,993.58"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347/transcript/48989/annotation/8","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Studying. Reading. Practicing. Mm hmm. Making mistakes. Yeah. You know, you guys make it look so easy, but, you know, a lot of people don't really realize, you know, all the practice and everything else that goes into creating the illusion. There is a lot of practice involved, especially in the beginning, when you first start to learn. Mm hmm. It involves practicing in front of a mirror a lot of times, which can be a little boring at times. And it's the funniest thing. You wouldn't want to do that again. Now, this is amazing. I'm sitting right here now. I've seen magic shows, but like from seven rows back. But, you know, I'm sitting right here and I can't figure out how you're doing this. It's just an illusion. How it appears to be a red a yellow handkerchief, I guess you might say. You've seen this before, haven't you? Still white handkerchief trick? No, I know. I can't say that. I had just kind of push your finger in. And if it's like traffic signal, Right. Oh, fantastic. Fantastic. Now, in order to be a successful magician, it takes a lot of theatrics. Okay. Do you. Did you always have a flair for the theatrical? To be honest with you, in elementary school, I was a class clown. I think to be successful in any type of show business, I think, is something that has to have been with you. Naturally, I don't think you can just learn that. Mm hmm. So I was always a class clown, cutting up in school, liking to be the center of attention. Mm hmm. So that kind of came naturally for me. That part, the mechanical part. I had to practice and learn. Mm hmm. Is there a living in what? Pardon me, folks, but I'm amazed by what he's doing here.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347#t=994.15,1114.15"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347/transcript/48989/annotation/9","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Is there really a good living in what you do? Yes, there is. Especially in the promotional area. When I say promotional, working for corporations and companies and trade shows and conventions is very good money. And what I do, if you want to pursue that area, how busy do you stay now? Presently, I, I guess I work about four days a week. Every Thursday from 630 to 930, I work in a restaurant in Ellicott City called PJ's. And what do you do there? What's called table magic. This is where I go from one table to the next. During that period of time between ordering and eating, that always seems like eternity. I come in and take your mind off of it by showing you some magic at your table. Children's birthday parties. Just about every Saturday and Sunday, and occasionally corporate cocktail parties during the week. So and so I stay pretty busy, so it helps to pay the rent. So when you're at PJ's, I imagine you're as close to people as you are. I come right up to the table. I walk right up to the table, and I may even, you know, walk up and pull something out of your ear. Or sometimes I'll ask to borrow an object. Would you happen to have a dollar bill, by any chance? Are you going to give it back? Sure. Okay. I think I have one is something I want you to keep in mind that I am just borrowing a dollar bill. This is not any other denomination of bill. One of the illusions that I have that I use a lot in the restaurant is where you take the dollar bill and fold it a few times. And when you blow one in, it opens and becomes a different denomination.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347#t=1114.63,1214.92"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347/transcript/48989/annotation/10","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"You've seen this one before, haven't you? This is a real standard type of thing, and it is now a $100 bill. You've seen that. Okay. You can return it now. No, no, no, no. See, what you don't understand is that you didn't loan me 100. You only loaned me the one. Okay. And so if I roll the hundred up into a tube and reach inside, there's the one that you loaned me. Okay, so you can hold onto that, and I'll keep the hundred for myself. Well, I'll let you play with this a while if you. Listen, out of all the magicians that you've seen perform. Who do you admire most? I admire David Copperfield the most because he employs a lot of theater into his performance. He uses platelets, vignettes. He tells a story. He touches you in more ways than just making you laugh. He makes you cry. He frightens you. You know he amazes you. I admire him the most also because he's getting a lot of publicity. He has a yearly TV special, and so he keeps magic in front of the public eye, and that's good for me. Are there ever any nights when things just go wrong? I mean, your magic just falls on its face. Yes, there are nights when things go wrong, but the key is not to let the audience know. Hmm. You smile when the bird flies away or, you know, things will happen sometimes. That is, if you don't let the audience know that you have the problem, then they won't know. And yeah, there are plenty times when things go wrong. Well, you brought along a newspaper here. Is this a part of. Well, it's just an illusion. Would you like me to. Yeah.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347#t=1215.58,1312.06"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347/transcript/48989/annotation/11","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Show me. Well, I walk over here. Fine. Okay, I get it. You stay right there. Okay. One of the things that magicians oftentimes do is they all. Perform an illusion called the newspaper trick. This is where they show you a newspaper. And we're going to use the USA Today money section. Now, I want you to notice that we have a prelude Honda ad. We have a EPA mileage listing. We have a full page ad for metropolitan life only. And so I see what else. We have an ad here for Peugeot. And on the front we have some people up in Pittsburgh. The first part of the illusion involves showing the paper. The second part is where the magician appears to tear the paper in half and it looks something like this. And of course, at this point you're probably thinking he's really tearing the paper in half. And most people usually think that the paper is being formed and then the magician proceeds to tear the paper again, and it looks something like that. The reason why I say this is an illusion, because not only are your eyes to see, but also your ears Listen closely. Did not sound torn. Now, at this point, the magician announces that by performing a process called hand fusion welding is actually going to cause the paper to come back together again. On a count of three, I'm going to show you what the illusion looks like. One, two, three. Fantastic. Ladies and gentlemen, Mr. Bill GROSS. I have to count my fingers after that. Do you have any tricks, the so-called giveaway tricks? Very quickly we have. Oh, yes. We'd like to show you one. This is one that you can all do when you get home.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347#t=1312.33,1413.7"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347/transcript/48989/annotation/12","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"This is where you tear off a napkin and put it back together again. It involves two napkins. One you roll up into a ball, the second one you tear. And once you foreigners one up, the secret is you have to try to transfer these torn pieces for the one that you're hiding. The best way to do it is stick the torn pieces in your hand, go to your pocket for some magic dust. While you're in your pocket, you make a switch, you come out and you open the napkin and she goes back together. If anybody ever catches you and they see the torn pieces, you just open those up and show that they're back together also. And that's not fair. Ladies and gentlemen, one more time, Mr. Bill GROSS, thank you so much for doing very much. We'll be back with more satellite immediately following this. You see those? This show has been so much fun. We enjoyed Ash Belt, and we want to remind all of our viewers that Asheboro will be at the Fells Point Fun Festival on Saturday and Sunday, and Bill GROSS will be at the at PJ's in Ellicott City on Main Street. And maybe he'll show you where the magic dust is. I can't figure it out. And that's on Thursday. That's on Thursday and Thursday. Now we want to tell you about next week's show. It's a very serious show. We've had fun today, but next week it's very serious. It is about the debate over gun control. Should we or should we not have gun control? We'll have a representative from the National Rifle Association and one of the sponsors of the bill. Sponsors of the bill. And this is a subject that not only has families at odds, but very often individuals, you know, arguing within themselves as to whether or not they should vote for or against gun control.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347#t=1413.91,1621.61"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105577/file/206347/transcript/48989/annotation/13","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"And maybe you may be able to come up with some final resolution by tuning in to next week's show. That's right. So we want you to be aware of that and maybe it'll help you decide the issues yourself. I'm Jackie Hall. I'm Harold Anthony. 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