{"object":[{"sourceId":{"label":"Source ID","value":"367603"},"primaryMedia":{"value":"https://digitalarchive.tpl.ca/internal/media/dispatcher/2170429/full"},"displayDate":{"label":"Date","value":"1/15/1992"},"invno":{"label":"Object number","value":"TSPA_0007504F"},"onview":{"label":"On View","value":"0"},"id":{"label":"Id","value":"7718733"},"title":{"label":"Title","value":"Something's fishy: Peter Chow, executive chef of Toronto's Mandarin Club, displays steamed grouper with ham and mushrooms"},"classification":{"label":"Format","value":"Picture"}}]}