Steamboats Took our Music to the World: Jazz on the River

Captain “Doc” Hawley and Steamboat Stompers’ band leader Duke Heitger tell tales of life on Mississippi steamboats, past and present. Doc is the co-author of “Moonlite at 8:30” the story of excursion boats and the important shift from shipping materials to sending dance and music up the river. “Doc is truly a National Treasure”, says Duke, “He grew up on the river and his stories are pure gold.”

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Jamie Lynn Vessels

Jamie's passion for, and calling to, a life of music drove her to find her artistic home in New Orleans and after making the move to the Crescent City, 2018 and 2019 have seen the formation of an entirely new band and sound, with fresh energy and material. She’s dedicated to her Mississippi River calling, so get ready for a show that is not just a concert - it's an experience that’s been called 500% New Orleans Grown Rock n’ Roll!.

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Vincent Hsu and Soy La Ley Afro-Cuban Jazz Band

Vincent Hsu is committed to the outreach of jazz culture and the creation of original compositions. A jazz bassist, composer and radio host, Hsu actively promotes jazz and Afro-Cuban music through education and international exchange. He formed the Soy La Ley Afro-Cuban Jazz band and issued In Our Blood with the band and Victor Mendoza in 2018. Hsu hopes this special collaboration at the New Orleans Jazz Museum’s Downriver Festival will reach people around the world.

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We Live To Eat: New Orleans’ Love Affair With Food

Each city has its own foodism: an ideological food culture that is deemed as a part of its society. Kevin McCaffrey will screen his James Beard finalist film We Live To Eat: New Orleans’ Love Affair With Food, bringing Louisiana's coast directly to the Downriver Festival. In this documentary, Chef Frank Brigtsen posits, “I think what separates us in Louisiana from the rest of the world about food is we are so emotional about it. Just because a dish is 200 years old doesn’t mean it’s not good anymore, and we never get tired of gumbo or trout manila because we have such wonderful memories associated with those dishes and we have a responsibility with our traditions too.”

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