Frank Brigtsen http://wwno.org en Cultivating the Next Generation http://wwno.org/post/cultivating-next-generation <p class="legacy-audio-url"> <div class="audio-container"> <div id="jp-interface-53c07a4787b0b-" class="jp-interface"> <div id="post-audio-53c07a4787b0b-" class="jp-player" jp-instance="53c07a4787b0b-"></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="http://stream.publicbroadcasting.net/production/mp3/wwno/local-wwno-985175.mp3" 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> In this week's episode we visit with the staff of Liberty's Kitchen, a New Orleans based non-profit organization and speak with Chef Frank Brigtsen about his involvement with the first class of NOCCA's new culinary program.</p> Wed, 07 Sep 2011 23:29:00 +0000 Poppy Tooker 3226 at http://wwno.org The Status of Oysters http://wwno.org/post/status-oysters <p class="legacy-audio-url"> <div class="audio-container"> <div id="jp-interface-53c07a478631e-" class="jp-interface"> <div id="post-audio-53c07a478631e-" class="jp-player" jp-instance="53c07a478631e-"></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="http://stream.publicbroadcasting.net/production/mp3/wwno/local-wwno-906569.mp3" 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> Host, chef, and food expert Poppy Tooker talks oysters to a New Orleans chef, an oysterman and a marine biologist about what the future holds for these fine delicacies.</p> Wed, 09 Jun 2010 17:46:47 +0000 Poppy Tooker 2202 at http://wwno.org