Jazz Beau

about me
They call me Jazz Beau. Why? I haven't the faintest clue. I was born in Tooele, Utah in 1913, just south of Salt Lake City. Musically, I played in a five piece dance band in 1929. I was 16 years old at the time. I then attended UC Berkeley from 30-35, receiving a BS and a MA. I really loved jazz artists like Bix Beiderbecke, Red Nickles and his Five Penny's, Ferdinand Joseph La Menthe better known as the great Jelly Roll Morton, who I still love and who were huge in the 20s. I saw Duke Ellington in a small theater in LA in 1932 - now that is what I call Jazz. My favorite Jazz artists are, the Duke, Count Basie, Louis Armstrong, and Billie Holliday, and Jelly Roll. I received a Fullbright to attend the London School of Economics in 1961. I was an integral part of of the Dixie Land Revival also known as The Hot Jazz Society. We would put together jam sessions, bringing jazz muscians together from all over. Lu Waters led the group and they went by the name of the Yerba Buena Jazz Band. I might add that I was a labor journalist and historian and wrote nine books over forty years, and in 2000 I received a honorary doctorate of law. I can still remember the days of Louis and Jelly Roll, now that, was real righteous Jazz, nothing quite like it. Well, enjoy my music selections.I started looking for jazz on the internet and I found some good classic jazz tunes and I figured that I would be a valuble part of the community of music sources.

why i'm a source
I started looking for jazz on the internet and I found some good classic jazz tunes and I figured that I would be a valuble part of the community of music sources.

i'm into
Aside from being a jazz enthusiast, I was an avid photographer for many years. I've collected wine since the early fifties and at one point had close to a thousand bottles until one day I figured that I wouldn't live to taste it all so when I turned sixty I started into the collection and now it's all gone. I've always loved to cook and I make the best damn blackberry jam you've ever tasted. Whether it's lamb shanks with cous cous or coque au vine. And you know that nothing goes better with a great meal than a great bottle of wine and some real good Jazz.