Festing in Place

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WWOZ presents Jazz Festing in Place, 2021, an 8-day broadcast event, October 7-10 and October 14-17 from 11am-7pm, the same days and hours as the originally-scheduled Jazz Fest! The schedule includes over 100 archival Jazz Fest performances from and an awesome list of headliners. Thanks to our sponsors for helping us make it happen.

"Jazz Festing In Place" Cubes

Wed, 04/29/20

Get the downloadable version of our broadcast schedule for 2020! Read more

Classic Jazz Fest Recipe: Alligator Sauce Piquante

Fri, 04/24/20

From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Alligator Sauce Piquante, as prepared by: Joe Cahn, New Orleans School of Cooking. 1/2 lb. lard 2 lbs. alligator meat, defatted a... Read more

Classic Jazz Fest Recipe: Red Beans and Rice

Fri, 04/24/20

From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Red Beans and Rice as prepared by Judith Burks and Albert Sabi. 1 ham shank 2 lbs. red beans 2 medium onions, chopped 2 stalks cel... Read more

Classic Jazz Fest Recipe: Crawfish Pie

Fri, 04/24/20

From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Crawfish Pie as prepared by John Whelan, Roxanne Enterprises, New Orleans. 1 1/2 lbs. cooked crawfish meat (8-10 lbs. live crawfis... Read more

Classic Jazz Fest Recipe: Crawfish Corn Maquechoux

Fri, 04/24/20

From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Crawfish Corn Maquechoux (an Indian Creole Dish From So. Louisiana) as prepared by: Leon Mayers and Billy Fava, Mayers Catering 4... Read more

Classic Jazz Fest Recipe: Hot Boudin (Boudin Blanc)

Fri, 04/24/20

From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Hot Boudin (Boudin Blanc) as prepared by Chick Fortner, The Hot Boudin Company, New Orleans 2 - 3 lbs. boneless pork 1/2: 2 lbs. ... Read more

Classic Jazz Fest Recipe: Jamaica Beef Patties (Meat Pies)

Fri, 04/24/20

From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Jamaica Beef Patties (Meat Pies) as pepared by David G. Mair, Quik Bite Meat Pies, Inc., New Orleans 2 lbs. minced beef ground wi... Read more

Jazz Fest 2020 Crafts

Thu, 04/23/20

Photos of the artwork from all of the artists who would've been showing in Contemporary Crafts, Louisiana Marketplace, and Congo Square African Marketplace this year, plus links to purchase from many of the artists! Read more

Hats of Jazz Fest

Sat, 04/25/20

Hats have reached a new level of personal expression and representation at Jazz Fest in recent years. WWOZ volunteer photographer Ryan Hodgson-Rigsbee scours the crowd each year to look for the best ones. Check out some of the best he's spotted in recent years, below. Read more

Photo gallery: Festing In Place

Mon, 04/20/20

Submit your photo to festinginplace@wwoz.org to be featured in our gallery of OZilians all over the world getting their groove on to the sounds of Jazz Fest at home! Helping us stay together while we're apart. We wish we could be with you in the WWOZ Hospitality Tent at Jaz... Read more

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Festing in Place