{"object":[{"sourceId":{"label":"Source ID","value":"205404"},"primaryMedia":{"value":"https://digitalarchive.tpl.ca/internal/media/dispatcher/1841288/full"},"displayDate":{"label":"Date","value":"10/7/1983"},"invno":{"label":"Object number","value":"TSPA_0021353F"},"onview":{"label":"On View","value":"0"},"id":{"label":"Id","value":"7562527"},"title":{"label":"Title","value":"Dominic Zoffranieri: Delta Chelsea Inn's executive chef offers Star readers recipes that give new appeal to cheaper cuts such as stewing beef, wieners, sausages and pot roast"},"classification":{"label":"Format","value":"Picture"}}]}