We took time out to celebrate our amazing volunteers last night at Cafe Instanbul. The fact that it's the Holiday season and 'OZ's 32nd birthday just added fuel to the celebration. Read more

Thinking of this, one can turn to other parts of our culture that have been represented in the movies.  So I took some time to look for Cajun and Zydeco music in movies, other than documentaries. The Big Easy (1987) one of the better known movies, features Beausoleil, Buckw... Read more

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On this week’s program, we enjoy two generations of traditional jazz, featuring Connie Jones in the first half, followed by Tim Laughlin in the second. We also get a taste of the Treme Brass Band between sets. And speaking of taste, we complete our 3 part series on the holida... Read more

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When New Orleans flooded after Hurricane Katrina, 90.7 fell silent as our station was damaged and our staff and show hosts were scattered around the country. We were saved when WFMU threw us a lifeboat. Now it's our turn to return the helping hand. Read more

On Saturday, December 1, 2012, I had the great pleasure to present poet, photographer, and longtime documenter of Washington DC go-go culture Thomas Sayers Ellis as a special guest on my Soul Power show. Not only did we have an in-depth discussion about go-go music, but TSE... Read more

That's right y'all, pin that dollar, we're celebrating 32 years today! Thank you to all of YOU, the wonderful listerners, musicans, volunteers and friends around the world for keeping us going strong into our 4th decade! Read more

On today’s show, we meet up with two musicians, John Rankin and Bob Andrews, who live in New Orleans. One grew up in the city from an early age, the other moved there after a fairly successful musical career in England. We also enjoy part two of our three part series on holida... Read more

This recipe is John Boutte's contribution to WWOZ's cookbook, That Sounds Good! The combination of carrot, ginger, and coconut milk is delicious and comforting. Fennel adds another light-sweet note, and the result, exotic yet familiar, perfectly complements the shrimp. Read more