Welcome to the fourth episode of WWOZ's new nationally syndicated program, NEW ORLEANS CALLING! This week's episode, titled "In Search of Satchmo," focuses on the great Louis Armstrong. The presence and spirit of "Satchmo" can be found in books, in movies, and on recordings spanning many decades. But in New Orleans, he’s very much alive in another way: in the spirit of the musicians of the city.
Satchmo SummerFest happens July 31 - August 3 and brings three days of great music, including the Original Pinettes Brass Band (left), to the Old US Mint. During the days leading up to the fest, WWOZ will have a special set of preview interviews and in-studio performances; check back for details.
The New Orleans Jazz & Heritage Foundation has announced a partership with the Gia Maione Prima Foundation to support music education. A donation from the Gia Maione Prima Foundation will support the Jazz & Heritage Foundation's programs in music instruction and career development for student and professional musicians.
Funeral services will be held August 1 and 2 for Lionel Ferbos, who passed away July 19 at 103. On August 1, a visitation will be held at the Charbonnet Labat Funeral Home. A second visitation and a funeral mass will be held August 2 at Corpus Christi Catholic Church. Please click through for details.
WWOZ and the Healthier Air for All Campaign (HAFA) are partnering to host six concerts around Louisiana in the Join The Movement Tour, promoting healthy smoke-free environments for Louisiana musicians and fans. Next up: Carol Fran in Lafayette at the Blue Moon Saloon on August 15.
It's a great day for historians and fans of Louisiana's rich musical heritage: the John and Alan Lomax recordings from their summer 1934 trip through the southern portion of the state are now available online, complete with photographs and extensive notes. The recordings include songs sung in both English and French.
Calas are a kind of creole rice fritter (or, according to an old French recipe, beignets de riz) typically containing cooked rice, yeast, sugar, eggs, and flour; the savory version here, courtesy of Louisiana Cookin' magazine, omits the sugar, adds crabmeat, and leavens with baking powder.