{"@context":"http://iiif.io/api/presentation/3/context.json","id":"https://marmia.aviaryplatform.com/iiif/rf5k932p6j/manifest","type":"Manifest","label":{"en":["Black American Chefs; Mystique Records, 1989-04-26"]},"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/5314"]}},{"label":{"en":["Date"]},"value":{"en":["1989-04-26 (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. (Funding note)","Chef Joseph Randall is interviewed and prepares a fish and chicken dish. Loren Douglass and Jonathan Lesane perform one of the songs from their new corporation, \"Mystique Records.\" (Scope and Content Note)"]}},{"label":{"en":["Format"]},"value":{"en":["1 U-matic"]}},{"label":{"en":["Identifier"]},"value":{"en":["WJZ-CTYLN-010-012 (Identifier)"]}},{"label":{"en":["Series Title"]},"value":{"en":["City Line"]}}],"summary":{"en":["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.","Chef Joseph Randall is interviewed and prepares a fish and chicken dish. Loren Douglass and Jonathan Lesane perform one of the songs from their new corporation, \"Mystique Records.\""]},"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/000/206/382/small/thumbnail_206382_1692301382.jpg?1692301389","type":"Image","format":"image/jpeg"}],"items":[{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382","type":"Canvas","label":{"en":["Media File 1 of 1 - open-uri20230817-109546-51fadf.mp4"]},"duration":1762.804,"width":640,"height":360,"thumbnail":[{"id":"https://d9jk7wjtjpu5g.cloudfront.net/collection_resource_files/thumbnails/000/206/382/small/thumbnail_206382_1692301382.jpg?1692301389","type":"Image","format":"image/jpeg"}],"items":[{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/content/1","type":"AnnotationPage","items":[{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/content/1/annotation/1","type":"Annotation","motivation":"painting","body":{"id":"https://aviary-p-marmia.s3.wasabisys.com/collection_resource_files/resource_files/000/206/382/original/open-uri20230817-109546-51fadf.mp4?1692298164","type":"Video","format":"video/mp4","duration":1762.804,"width":640,"height":360},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382","metadata":[]}]}],"annotations":[{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/transcript/48971","type":"AnnotationPage","label":{"en":["AUTO_TRINT_WJZ-CTYLN-010-012.mp4 [Transcript]"]},"items":[{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/transcript/48971/annotation/1","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Hi, I'm Jackie Hall. And I'm Harold Anthony. Welcome to City Life. The black American chef, the invisible backbone of the American food service industry once had a strong negative image, but now that's changed. Our guest today on City Line is Joseph Randall, certified executive chef to masterminds, all of the culinary delights at Baltimore's Fish Market. And later, the abundance of musical talent we have here in Baltimore. We'll soon have a place to go. Mistake Records. We'll find out more about that and get a sneak preview of its premiere record project. So stay tuned. City Line is next. Yeah. Our guest today is Chef Joseph Randall, who is the executive chef of Baltimore's Fish Market. Welcome to City Line. My pleasure. Thank you. Now, can I assume that you are indeed a good gourmet and that you enjoy your own delights? Well, I do. As you see, I didn't get this way for missing meals, but I believe that cooking is something that you have to really feel. So I enjoy preparing things with my hands and having people tell me that they've appreciate it and we enjoy that. Now, we said in our opening that the image of the black chef has now changed. What has changed it and what is kind of elevated its image? Well, traditionally, black chefs had gotten position by accident or chef would quit and there might be a black cooking in the kitchen and he would be given the responsibility for the kitchen without the basic training or knowledge. Today, young blacks and other blacks have gone back to schools like Hyde Park, the Colony Institute of America, the Baltimore Colony Institute, other fine schools around the country, and got some practical knowledge to add to their job training skills that they had received.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382#t=96.53,228.33"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/transcript/48971/annotation/2","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"And they have a little better knowledge of food costs and labor costs, where in the past it was basically something done by management out front, or you use a self descriptive term. I'd like you to elaborate on. First off, I'd like to know, is there a difference between a chef and a black chef? Well, no. Basically, chefs are of any color, any nationality. The basic responsibility there is to head the kitchen and to direct the staff for the production of the food. Black chefs haven't always had some opportunities to grow in the industry. Today, there are chefs making 85 $90,000 a year, and the influx of most of chefs in America were European trained. At one time, we didn't have the schools or the apprenticeship programs here in the United States for this to evolve, that this has changed. Does your heritage influence your cooking? Well, yes. My mother was a good cook. I had an uncle that was a chef. And all of this has had some bearing on my desire to cook and presents. So what what are the types of of foods that you enjoy cooking in that you specialize in? Well, cuisine, I guess, is a better term. I've spent the last ten or 15 years on the West Coast, and as the American culinary revolution has taken place, I have gotten involved with California cuisine, um, regional cooking, what we consider American regional cooking that would would take place in the Southwest, that would would take place in the South, in New Orleans. So Creole, Creole, Cajun here, even in this Maryland region, which is considered a region in its own, the crab meat, the abundance of oysters. So I have expanded my use of my roots, which was American regional cooking.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382#t=229.29,337.95"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/transcript/48971/annotation/3","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"I also, having worked under two European chefs whom my skills in continental cuisine, European style food preparation. Now, when you announced years ago that you wanted to be a chef, did did folk take you seriously? Did they laugh at you? Well, no. My uncle was a chef on his own restaurant, his own catering business, and was respected. My father was a doctor. I don't believe that it was his desire or my mother's dream that I'd be a chef at the time. But it was something that I kind of evolved and I was comfortable with it, and I pursued it with a vigor that I could be the best that I could be. And today the industry has changed. Prior to 1977, chefs were considered domestic workers. The US Department of Labor reclassified chefs at that time as professionals, where we were always professionals. In Europe, chefs were considered on a level with doctors and lawyers. We had some difficult times in the 40 to 56 days, and black leaders, rightfully so, were directing Young people become professionals. They had no way of knowing that the situation would change in this industry, and we no longer wanted to be a part of servitude, no longer wanted to work at a restaurant, would evolve somewhere to have a profession in it. Today, there are some 500 culinary schools in the country where ten years ago there were only 50. And so this has led to a respect for the industry and the profession. Well, that brings us to an interesting point. One of the organizations is the UK, the United Culinary Association. Why don't you tell us a little bit about that? Well, the United Garden Association is an organization of black chefs, and we have an open door policy anybody can join.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382#t=338.88,451.92"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/transcript/48971/annotation/4","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"But the group of us got together with some specific. Goals to be accessible for young blacks who wish to be called Americans to help those other chefs. They were in the industry that needed to help certify themselves or add to themselves in some way to try and network to share information. And we were able to put together a group throughout the United States, and we keep in touch each other, do seminars and meet once a year at the American Culinary Federation Convention and work towards certification. And certification is vital in in your field. Yes. Today, more and more you see Jobs advertise Executive Chef certified by the American Culinary Federation. There are levels of certification certified. Cook Certified. Baker Certified Working Chef, Certified Executive Chef, certified Culinary Educator, as well as Certified Master Chef. But the industry is more and more up to demand that someone has some other background in training other than just on the job. Now we have an example of some of your work here. We have some still photos of some of the some of this is ice sculpting. Yeah. I think we're looking at here. This is part of the art of what is known as culinary arts. And ice sculpting is one way and opportunity that the artistic talent of individuals. Do you actually sculpt the ice? Yes, I do this for this particular piece. I didn't do myself. My grandma grandmother, who works with me, a young fellow who graduated here from the Baltimore culinary school, did. How do you what do we have here? This is the young fella. His name is Strong Truong. He's a Vietnamese lad who was about 19 years old. I hired him upon his graduation. Okay. And I think we have one more, and this is exciting.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382#t=452.28,562.52"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/transcript/48971/annotation/5","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Tell us about it quickly. These are the staple of my my bakeshop. This is my head baker and two of resistance. And we had a birthday party at the Baltimore Fish Market for Eubie Blake. And we did a baby grand piano out of cake. We do ten sheet cakes in the girls. Put this together. My heavens. Well, the from the stills shots of what you have created, we will then go to the kitchen here at City Line and sample some of your delivery. And my pleasure. We'll be back after this. Welcome back once again to City Line. You are now in a segment where we will show our specialties. Of course, Chef Randall, also his specialty of cooking. And I will show my specialty of eating. And this all looks so very delicious. Why don't you explain to me what we have over here? First off? Well, we have some chicken breasts, and I want to make some emphasis on the use of chicken. And with low cholesterol in mind, we used chicken breast. Today we grill it. It's light. We can use it as a one plate meal as we hope to demonstrate in a salad. We also have a main course entree of chicken supreme. And then we have grilled chicken breast. Then we will do and then later we'll Saltillo catfish. We start with that. Then with the chicken breast. Surely we just go round raw. This is an interesting garnish meant is that it looks almost like ginger root. Well basically this is a tomato rose that is made from the skin of a tomato and it's carved out. This is orange. And we make a rose of that for garnishing the chicken breast. Basically, we use a boneless chicken breast and we would form it in a particular dish of chicken supreme and we would season it.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382#t=563.09,730.28"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/transcript/48971/annotation/6","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"And this particular this we use a little country ham These are Smithfield, Virginia ham and basically it's a pre-baked item. You make the chicken off about three fourths of the way and then you would place it on the ham, want a little fresh asparagus and then cover and then pop into the oven for about 12 minutes. This basically give you a combination of a ham flavor, the juice and in some of the chicken and then the palate, the ability of the asparagus. Are you leaving the skin on here? Well, in this particular this, we're bringing in the oven and we want to keep the juice and moisture. And so we're leaving the skin on on this stuff. We are raising it very lightly with a little butter. We would seasonal a little salt and pepper and then bake it in the oven. The dish is presented with a little salsa, which is a supreme salsa, fluted mushroom. And it's a simple dish. The other way that we utilize the chicken would be the skin Nebraska. And to do that merely you just pull the skin right off. It's a little yes, pull the skin right off of the breast with a small paring knife. You just cut off an end and go around your corners and pull the skin right off the breast. And then you would want to marinated to add a little seasoning and flavor and help with tenderizing because you want to cook it very quickly. So how long About about two and a half, 3 minutes on each side. It doesn't take very long. That's what you did with these two. You just can move them and we can do just like this and took off the excess fat and then we prepared it in a marinade.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382#t=730.73,826.07"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/transcript/48971/annotation/7","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"This one is a marinade of sesame oil, fresh ginger saki and a little soy sauce. Now, with all the emphasis that's being placed on eating for good health, how that affected, you know, some of the dishes that you create. Well, we must also think of nutrition and things to work towards helping our public, the lighter foods, lighter sauces. And so with spring coming, some are coming. Rather, we're thinking about creating new menus that would be lighter one plate meals, salads and entrees like this that are light but still nutritious. We want to be sure that we get everything in what's in the in the pan here. Right here in the pan. We have a fresh variety, which is a chicken stock. And we have it simmering with a little cream, a little sherry that has been reducing just to cover over the chicken. Okay. And we're going to slide right down. Okay. You want to move in? Yes, Please excuse that show slide right now. And what's our next dish? We have here a completed dish which I'd like to present to you. And this is the rest of chicken supreme. Oh, okay. Which. That's great. If only you folks could smell this. And here you can see the country ham, the asparagus, the breasted chicken with a fluted mushroom, and then a few fresh sliced carrots and two turner potatoes. And then we would cover with our sauce, just like ahead. And look at the colors on that, too. It's just a delight to even observe. Do you have a particular dish that you would like to call your specialty? Well, I have a few dishes and we do a dish at the fish market called chicken Parmesan, which one of my cooks and I have put together.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382#t=826.55,945.28"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/transcript/48971/annotation/8","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"And we find it to be a very popular item. Okay, we better move to that one so that we can get it on. All right. Well, we're going to get this pan hot and get a little oil. And you always want to have your pan hot. Now, this. This is oil or butter. It looks like this is a butter substitute. It's called a whirl. But I used it. It has a of a excellent butter taste. It's low in salt, but no cholesterol. And basically catfish today is farm raised. It's very sweet and tender and you really just want to dip it in a little milk. Milk. Okay. And then and this is one of the southern recipes. Oh, yes. And then in a little flour. And we merely want to get it coated very well with the flour. And then we would it's probably not as hot as it should be as it would not quite where we want, baby. Are we going to be a little says like there's a little fizzle. Now, how long would you say so? This is about 3 minutes on each side. And this gives you a nice golden brown texture. And then you would have a sauce or butter. And here I have a little garlic butter that we would use, but we'll saute this and then turn it. And it's tender, it's flaky, it's moist, and it's very palatable. And as you know, throughout our our discussion with you and even you've mentioned it a little bit now, you seem to place an emphasis on young people. Is that very important to you to bring the young ones along? Well, I was very fortunate to have two chefs share with me as I grew in the industry, and I think it's important that I do everything I can to share the knowledge that I've gained with young people.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382#t=945.79,1057.51"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/transcript/48971/annotation/9","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"It's about as I've tried to evolve to this current industry, I've tried to lift myself up and my role and model is to reach out and bring somebody along with me as I come. So hopefully there'll be somebody there for me to talk to if I ever get back to you. You've just destroyed an old myth I had about cooks and cooking. It seemed to me at one time that your recipe had to be your secret in order for you to stay on top. Well, I think that was an error where we were unsure of ourselves. The chefs were concerned, but today it's. It's share, show and tell. Oh, yeah. Well, we're going to sample here as soon as we go to our next break. And if you'd like any recipes that you see on today's show, you can call five, seven, eight, seven, five, six oh. And we'll send out those recipes to you and we will sample the delights here. Thank you, Chef Randall. My pleasure. Our pleasure. We'll take a break and go to the community calendar. Coming up next, making news starting in Turkey. I guess I'll just come back to market. It's crazy. While we're on the brink. Just say today. And. Oh, my God. I. And it's time to see them fall. I can't believe you had the nerd and the strange place that was like one space. It doesn't matter who got inside because. His guitar bass game is. They want to be with. It would be. What's in it? What's in. I have been there many times before. That there was no and with day go to. He left me. Now, do you? I won't be there. If you ever find one again. Two days. I tell you, it sounds like a whole orchestra over there.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382#t=1057.9,1403.03"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/transcript/48971/annotation/10","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Got her and took me right back to my shakedown days. And while you guys are making your way over here to join this, let me tell the audience a little bit about a little bit about you. You you would prefer your group be called what? LDA l. Okay. Welcome. L These actually me that, uh, it's stuck from college. So that's what. Yeah. And the surprising thing is that you go so much more than just what we just saw. I mean, you are not only musicians, but you also have, uh, degrees. Yes. Yeah, very much so. So why don't you very much tell us about what your degree is it? Okay, My degree is in engineering. Okay? I have a background in manufacturing engineering. My education was done at the Air Force Academy as well as some local institutions. Loren Douglas is. Yeah, well, I. I'm a graduate of Johns Hopkins University. As a matter of fact, I this whole thing got started was through the band we had at school, and we all had a creative interest and we followed up on that. And what we're trying to do here now, we've gone and gotten got now degrees and into careers and all. Now we're trying to make it happen for us. So this makes you just versatile, doesn't it, as you approach this new recording operation that you're doing right now? A lot of the music industry is very much technologically advanced and everyone can play a little bit okay, But it helps if you have that extra edge. And that's what's allowing us to compete right now with a lot of the record recording companies and recording people right now in the market is that ability to deal with the technology that exists.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382#t=1403.84,1509.23"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/transcript/48971/annotation/11","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Tell us about your label. Okay. The label is, like I said, an outgrowth of of a dream that we've had for many years. We've been into the music and we always knew that's something we want to get into sooner or later. So what we did was we decided, Hey, well, me as an engineer, I work for General Electric. Um, and I said, I want to get into the business. And, and Jonathan, I go way back and all the guys and group we decided to start a label production company, and a record company will incorporate it. And now we just stick with the records. That's right. Okay, Well, you know, we did a City Lion special several weeks back, and we talked about young people channeling, channeling their their energies toward other other aspects. I mean, but you guys seem to have kind of like straddle the fence. You've got the best of both worlds. Yeah. You've got degrees and you've also pursued your creative interests, right? Was it very hard? It was hard at first. The big thing is to keep in contact with a lot of the context that you make during the years doing your formula of formula tive years and more. And I go back, as you said, back to high school. We both attended Baltimore Polytechnic Institute and we both graduated at the same time and our lives were run in parallel. As far as answering your question was very hard. Yes, it's very hard because there are a lot of obstacles in your way of people, lack of knowledge about certain subjects. And what we feel is that our education has allowed us to pursue those things, whereas a lot of people get sidetracked talking to people who they think know the business but don't really know the business.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382#t=1509.65,1605.53"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/transcript/48971/annotation/12","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"So it doesn't have to be either or. But they'd be prepared to sweat, right? That's right. Oh, yeah. It's been very difficult. As a matter of fact, um, you know, all the people that are involved in our organization are products of, you know, some pretty good schools. And what about family support, though? A lot of family support. But my family mostly wanted to make sure that I was smart enough to go get that degree first. I mean, you can't you know, in music, it's very, very risky and you have to have something to fall back on. And, you know, it just so happens I was good in calculus and a lot of physics came easy to me. So I was lucky. And all of us have been lucky to have, you know, a lot of those engineers, pretty much engineers and doctors. Oh, yeah, we have doctors as well. Okay. And you will be producing other groups as well? Yes. Yes. So then if someone comes to me on the street and I think as they often do and I think that they have talent, I can tell them to get in touch with you. Definitely. Definitely. And how would they do that? Well, basically, Jonathan is vice president of Air. He's man of contact. And, you know, we are in the market. We're looking for artists. We have a few that we're working with right now. As a matter of fact, we have another project coming out in June that's following the Taurus single. So most of it we're we're up here now in front, but we're mostly behind the scenes, so we can expect to see your label with Turay on it. Yes. Yeah. To June, right? Yeah, right. And, and also the L D project, as we mentioned.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382#t=1605.95,1689.41"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/transcript/48971/annotation/13","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Right. We're in stores now, as a matter of fact. Right. In stores and on the radio station. So we know you when. We always know. Right. Well, gentlemen, I wish you much success. Terrific role models. And I really appreciate you spending some of your time with us very much. All right, Thanks. So. Why do you refuse to see that? I'm right.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382#t=1689.83,1732.52"}]},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/transcript/48971","type":"AnnotationPage","label":{"en":["English [Transcript]"]},"items":[{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/transcript/48971/annotation/14","type":"Annotation","motivation":"subtitling","body":{"type":"TextualBody","value":"https://d9jk7wjtjpu5g.cloudfront.net/file_transcripts/associated_files/000/048/971/original/open-uri20230817-2092-ctczv7?1692304699","format":"text/vtt","language":"en"},"target":"https://d9jk7wjtjpu5g.cloudfront.net/file_transcripts/associated_files/000/048/971/original/open-uri20230817-2092-ctczv7?1692304699"}]},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/index/83085","type":"AnnotationPage","label":{"en":["Black American Chefs; Mystique Records, 1989-04-26 04-10-2024 15:35 [Index]"]},"items":[{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/index/83085/annotation/15","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/105623/file/206382#t=158.0,655.0"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/index/83085/annotation/16","type":"Annotation","motivation":"supplementing","body":[{"type":"TextualBody","value":"Joseph Randall, Chef, Baltimore Fish Market","format":"text/plain","label":{"en":["Synopsis"]}}],"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382#t=158.0,655.0"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/index/83085/annotation/17","type":"Annotation","motivation":"supplementing","body":[{"type":"TextualBody","value":"In the kitchen with  Joseph Randall","format":"text/plain","label":{"en":["Title"]}}],"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382#t=655.0,1110.0"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/index/83085/annotation/18","type":"Annotation","motivation":"supplementing","body":[{"type":"TextualBody","value":"Music video feature; Community calendar","format":"text/plain","label":{"en":["Title"]}}],"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382#t=1110.0,1265.0"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/index/83085/annotation/19","type":"Annotation","motivation":"supplementing","body":[{"type":"TextualBody","value":"Diana Ross","format":"text/plain","label":{"en":["Synopsis"]}}],"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382#t=1110.0,1265.0"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/index/83085/annotation/20","type":"Annotation","motivation":"supplementing","body":[{"type":"TextualBody","value":"Entertainment Page Performance","format":"text/plain","label":{"en":["Title"]}}],"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382#t=1265.0,1419.0"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/index/83085/annotation/21","type":"Annotation","motivation":"supplementing","body":[{"type":"TextualBody","value":"LD","format":"text/plain","label":{"en":["Synopsis"]}}],"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382#t=1265.0,1419.0"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/index/83085/annotation/22","type":"Annotation","motivation":"supplementing","body":[{"type":"TextualBody","value":"Entertainment Page Guest Interview","format":"text/plain","label":{"en":["Title"]}}],"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382#t=1419.0"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382/index/83085/annotation/23","type":"Annotation","motivation":"supplementing","body":[{"type":"TextualBody","value":"Loren Douglass, Mystique Records President; Jonathan LeSane, Jr, Mystique Records Vice President","format":"text/plain","label":{"en":["Synopsis"]}}],"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/105623/file/206382#t=1419.0"}]}]}]}