Gerard Maras en Shrimp & Starters <p class="legacy-audio-url"> <div class="audio-container"> <div id="jp-interface-53d75eb2315fb-" class="jp-interface"> <div id="post-audio-53d75eb2315fb-" class="jp-player" jp-instance="53d75eb2315fb-"></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> In this week's episode Poppy speaks with New Orleans chef Gerard Maras for secrets about preparing shrimp, learns how chef Floyd Cardoz assisted local shrimpers financially, and visits Jeff Talbot to hear about his sourdough starter.</p> Wed, 08 Jun 2011 23:52:22 +0000 Poppy Tooker 3045 at