Shrimp on the line

Outside/In

NHPR

Science, Renewable Energy, Energy, Documentary, Outdoor Recreation, Environment, Climate, Public Radio, Wildlife, Nature, Natural World, Ecology, Society & Culture, Human Interest Stories, Wildlife Management, Biology, Outdoors, Wilderness, Natural Sciences

4.8 • 1.4K Ratings

🗓️ 6 July 2023

⏱️ 38 minutes

🔗️ Recording | iTunes | RSS

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Summary

We eat more shrimp than any other seafood in this country. So times should be really good for shrimpers, right? But shrimpers say things have never been worse and that their whole industry here in the United States is on the brink of extinction.

Transcript

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0:00.0	Hey, this is Outside In, I'm Nate Hegey.
0:03.3	It is the week of 4th of July, and a lot of us are out on vacations with our families.
0:09.2	And that reminds me that while I visited a lot of America, I have never been to the Gulf
0:15.1	Coast.
0:16.1	Alabama, Mississippi, Louisiana, these states are mysteries to me.
0:22.4	Which is why I love this new podcast called Sea Change.
0:26.2	This from our public radio buddies down in New Orleans, and it immerses you in the life
0:31.2	and culture of the Gulf.
0:33.2	Especially this episode we want to share with you that is all about the shrimp industry.
0:38.2	It takes you from fishing docks, to the bayous, to an awesome poboi restaurant.
0:43.2	It is like a vacation for the years.
0:45.8	So if you're stuck at home this week, or you're on vacation, but you really want to be
0:49.8	somewhere else, this episode is for you.
0:53.1	Enjoy.
0:57.8	That's the sound of frying shrimp.
1:00.7	Word Parkway Bakery and Tavern, one of New Orleans's oldest and most famous poboi shops.
1:05.6	It's been around since 1911.
1:15.6	And that's Justin Kennedy, the general manager of Parkway.
1:19.0	We sit down in the dining room to talk.
1:21.3	Particularly about what makes their poboi so good that lines are often out the door.
1:25.4	There's two sandwiches that are judged at every poboi shop.
1:28.8	It's the roast beef, and it's the shrimp, and you know, to have a good shrimp poboi, you
	...

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