Jerald Horst en Safety of Seafood <p class="legacy-audio-url"> <div class="audio-container"> <div id="jp-interface-53d266a339b56-" class="jp-interface"> <div id="post-audio-53d266a339b56-" class="jp-player" jp-instance="53d266a339b56-"></div> <div class="jp-controls column"> <div class="jp-progress"> <div class="jp-seek-bar"> <div class="jp-play-bar"></div> </div> </div><!-- end jp-progress --> </div><!-- end jp-controls --> <div class="playpause column"> <a href="" class="jp-play">Listen</a> <a class="jp-pause"></a> </div><!-- playpause --> <div class="jp-time-holder column"> <div class="jp-custom-current-time"></div> <div class="jp-custom-duration"></div> </div><!-- jp-time-holder --> <div id="slider"></div> </div><!-- .jp-interface --> </div><!-- container --> </p> <p> Poppy Tooker talks with area experts about the safety of Louisiana seafood. Also canning creole tomatoes.</p> Wed, 07 Jul 2010 21:30:56 +0000 Poppy Tooker 2274 at