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WWNO People

Paul Maassen
Paul Maassen
General Manager
Poppy Tooker
Poppy Tooker
Host of Louisiana Eats!
Susan Larson
Susan Larson
Host of The Reading Life
Fred Kasten
Fred Kasten
Announcer & Producer
Eve Troeh
Eve Troeh
News Director

Features

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Features
1:08 pm
Thu March 21, 2013

Mardi Gras Indians on St. Joseph's Day

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Credit Maureen McMurray / WWNO
A Mardi Gras Indian on St. Joseph's Day.
Credit Maureen McMurray / WWNO
Big Chief Derrick Magee of the Ninth Ward Navajo Mardi Gras Indians.
Credit Maureen McMurray / WWNO
Bennie Ratcliff, Trail Chief, Ninth Ward Navajo Mardi Gras Indians.
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By Maureen McMurray

Tuesday was St. Joseph’s Day. Nominally a Catholic holiday, St Joseph’s Day is also a significant holiday for the city’s Mardi Gras Indians. Maureen McMurray has the story.

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Features
7:00 am
Wed March 20, 2013

First African-American UNO Students Reveal Painful Integration Memories

Credit University of New Orleans
Raphael Cassimere Jr., UNO graduate and UNO professor emeritus of history (far left), moderating a panel discussion with seven of the 55 African-American students who attended LSUNO when it opened in 1958.
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Two of UNO's first African-American students describe the abuse they endured during the school's 1958 integration.

The University of New Orleans welcomed back some of the first African-American students to attend the school when it opened in 1958. Despite the 55 years that have passed since that time, many recalled vivid details of a painful transition.

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Interviews
8:47 am
Mon March 11, 2013

From Oiled Shores to the Courtroom: NPR's Debbie Elliott on the BP Oil Spill

Credit Christy Haynes / NPR
NPR's Debbie Elliott.
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Debbie Elliott is NPR’s national correspondent based in Alabama. She has covered the 2010 BP oil spill, and its aftermath, since the beginning.

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Features
7:00 am
Fri March 8, 2013

Café Reconcile Reopens Next Week

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Café Reconcile is reopening in a much larger space at its Central City location.

One of New Orleans’ favorite restaurants is reopening next week. Café Reconcile will be bigger, and able to train even more young people in restaurant operations.

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