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Salt, Soil, & Supper: Louisiana's shrimping industry is in jeopardy. Again!

Chances are, the shrimp you recently ate at a restaurant—or from your box of Cinnamon Toast crunch— weren't caught in domestic waters, much less the Gulf of Mexico next door. That's right–those golden fried shrimp speckled into between the lumps of fried flounder and stuffed crab shells on your plate, none of it came from the ocean just a few miles down the road.