In the MAY 2022 Issue of the 'OZone,
WWOZ's monthly newsletter:
Jazz Fest Wrap & Thank-Yous | Heads Up: Summer Season Swag Sale Incoming | Many, Many Jazz Fest Photos! | Celebrating Ancestors at Jazz Fest 2022 | Upcoming: Bayou Boogaloo, Cajun-Zydeco & Creole Tomato Fests | Volunteer Profile: Keith Hill | Recipe: Roasted Tomato Soup from Mexico | Quick Links
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Jazz Fest Wrap & Thank-YousThank you to everyone who made Jazz Fest 2022 a giant success! On each day of the festival, our committed staff, show hosts, and volunteers worked at our will call booth, took photos, dished up Mango Freeze, staffed our hospitality tent, and, of course, produced our live broadcasts. Speaking of which, you can still hear second weekend sets on our Two Week Archive, but they begin expiring today, May 19, and they'll all be gone by Sunday evening. » Hear Jazz Fest sets on our Two Week Archive » Video: WWL-TV's "How WWOZ Broadcasts New Orleans Jazz Fest to the World" |
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Heads Up: Summer Season Swag Sale IncomingFrom June 15 - Aug 15, we'll be offering an online sale of WWOZ merchandise to 'OZ members and listeners who want to show off their WWOZ pride and spread the good word about the station. In order to keep prices low and print quality high, we've selected a few top-selling vintage WWOZ shirt designs to make available this summer. Keep an eye out for an email announcing the sale. Items will be printed in twice-a-month batches, so please expect a delivery time of at least several weeks. |
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Many, Many Jazz Fest Photos!A huge shout out to our volunteer Jazz Fest photographers, who helped us capture and share so many memorable Jazz Fest moments: the music, the food, and the atmosphere. Check out the work of Louis Crispino, Michele Goldfarb, Katherine Johnson, and Michael White among others, in two collections totaling over 1000 shots from the 2022 edition of the world's greatest music festival. |
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Celebrating Ancestors at Jazz Fest 2022Three years without Jazz Fest: that means three years elapsed without Ancestors being honored. And those years were filled with tremendous losses for New Orleans' music and cultural communities. The list of those honored at Jazz Fest 2022 with monuments, musical sets, and/or displays in the Grandstand: George Wein, Dr John, Ellis Marsalis, Art & Charles Neville, Dave Bartholomew, Spencer Bohren, Lil' Buck Sinegal, and many more. Read up on what happened at the Fair Grounds to celebrate the memories of those who passed. |
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Upcoming: Bayou Boogaloo, Cajun-Zydeco & Creole Tomato FestsThey'll be dancing on the shores of Bayou St John this weekend, May 20-22, with the return of the Bayou Boogaloo! Performers include Ani DiFranco, Squirrel Nut Zippers, Soul Rebels, Red Baraat, Sonny Landreth, Big Chief Monk Boudreaux & the Golden Eagles, Maggie Koerner and many more. And coming up soon, on the weekend of June 11-12: the Louisiana Cajun-Zydeco Festival in Armstrong Park, which will be broadcast live on WWOZ, with streaming video online. Listen to WWOZ for more details as they're announced. Also that weekend is the French Market Creole Tomato Festival. As with all Louisiana summertime festing, remember: you're not sweating, you're glowing. |
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Volunteer Profile: Keith HillKeith Hill got acquainted with WWOZ in the mid-1990s when he began volunteering with chief engineer Damond Jacob. He soon graduated to an on-air spot with a show he called "Blues with a Feeling". Keith says that WWOZ opened up both the New Orleans music scene, and, literally the wider world, as he accompanied the engineering team to places like Cuba and South Africa. Today he’s often invited to MC stages at festivals in the US, like the Monterey Jazz Festival. Keith currently hosts our Traditional Jazz show on Friday mornings from 9-11am, where his conversations with guests and hearty, contagious laugh are iconic. In addition to his audio knowledge, he's also a fine photographer, whose work was shown at the Guardians of the Groove Photo Exhibit in 2018-19. |
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Recipe: Roasted Tomato Soup from MexicoJust in time for Creole tomato season, this summer soup is excellent served at room temperature. The recipe employs a technique from Oaxaca, Mexico, griddle roasting, to develop deep flavors. It's vegan (unless you use chicken broth instead of vegetable). Finally, it's pretty spicy, but if you're really looking to sweat, add the optional chipotle. |
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