Lionel Ferbos was a living link to New Orleans history. Born in 1911, he lived through the last...
For your weekend viewing pleasure, here's a three-song, 30-minute set by Eric Burdon & War...

Satchmo SummerFest, July 31 - August 3

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.

1934 Louisiana Lomax Recordings Now Available Online

Lomax recording
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.

Meet WWOZ's Interns

WWOZ is hosting six college interns this summer. These highly motivated young people are: Ishan Allen, James Bullard, Olivia Broslawsky, Benjamin Russell, Candace Crawford, and Lily Wasserman. The interns are acquiring hands-on experience in various aspects of radio, and their major project is a multimedia presentation exploring music lovers’ perceptions of what jazz is in New Orleans.

Latino Heritage Festival

Los Po-Boy Citos
Puentes New Orleans, LatiNola, and NORDC present Latino Heritage Festival, with local bands like Los Po-Boy-Citos, Salsa with Bianca, fun activities with the Louisiana Children’s Museum, Latin Food Demonstrations and more. NOON to 5p this Saturday, July 26, at Easton Park 3141 Toulouse St.

The WWOZ Interview

Here's a blast from the past: the late writer Robert Palmer, author of Deep Blues, talks with WWOZ's Black Mold in 1992. OZ's hosts score great interviews with musicians and other people of note; check 'em out.

Recipe: Crab Calas with Rémoulade Sauce

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.