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Jazz
waves

By Georgea Kovanis
E VERY WEEKEND, all weekend,
area listeners tuned to WEMU
(89.1 FM) can hear the high blasts of
Dizzy Gillespie's golden trumpet, the
sharp squeals of Benny Goodman's
clarinet, or the ear-catching rhythms of
Gene Krupa's drum set. "They love it;
they think we're great," says Jim
Dulzo, music program director for the
Eastern Michigan University radio
station.
WEMU is one of three area stations
devoted to satisfying a good-sized
audience of jazz devotees. In addition to
the all-day, all-night jazz programming
on weekends, WEMU offers a respec-
table 18 hours of weekday jazz, enough
to satisfy even the most avid
aficionado.
At the University of Michigan, Radio
Free Ann Arbor - WCBN (88.3 FM) -
lets students jazz the night away with
its "Jazz Around Midnight" program
Mondays through Fridays from 11 p.m.
to 2 a.m. The popular station plays a lot
of recordings from the great older ar-
tists - or what program director Matt
Lovick calls "real jazz."
Saturday is jazz day at WUOM (91.7
FM), another station featuring jazz
numbers on a regular basis. Although
primarily a classic music station,
WUOM does offer plenty of program-
ming for the jazz lover. Its shows in-
clude "Jazz Anthology" at 1 p.m.,
"Jazz Revisited" at 7 p:m., "Jazz
Alive" at 11 p.m., as well as a monthly
call-in program. But with all of the ad-
vances in jazz programming, is the
audience's interest growing? Some say
yes and some say no.
Lovick is one of the ones who says
"no." He believes listenership is going
down. But Dulzo disagrees, arguing
that jazz radio is gaining popularity.
"We have a steady growth going on,"
he remarked, adding that the interest in
jazz is growing tremendously and "has
been for 10 to 12 years." Still, the
audience remains small among radio
listeners.
"Jazz is not a big minority audien-
ce," expounds Hazen Schumacher,
director of broadcasting and media
resources for WUOM, estimating that
about 100,000 jazz buffs tune into the
station's swingin' Saturday jazz por-
tfolio. Nevertheless, he believes this
number is expanding. "Somehow or

other, jazz has had a resurgence over
the last couple of years," Schumacher
says. And this growth is partially the
result of the increasing number of
students captivated by sounds of good
old jazz. "A lot of college students
listen to the old jazz," he adds.
LSA freshwoman Isobel O'Brien is
one of these students. "I like the older
stuff, I don't like the newer jazz," she
explains..
Some students enjoy jazz because it
helps them concentrate. Leslie Ostran-
der, another LSA freshman, prefers to
be accompanied by jazz when studying.
"It blocks out everything and lets me
! concentrate," she says.
Although the majority of listeners
like the sounds of an older, more
mature jazz, Dulzo says WEMU makes
an aggressive attempt to expose local
artists. He says that WEMU tries "to
hire and expose local music and stage a
major outdoor festival every summer."
Even with this tremendous under-
taking, Dulzo says there is a problem:
"There's not much we can do" in the
Ann Arbor area, because there are so
few local jazz musicians and venues for
the avid jazz follower. On the brighter
side, Dulzo says, "There's a real
treasure chest" of jazz talent in the
Detroit area. Both WUOM and WEMU
are taking advantage of this abundant
resource by broadcasting specially
recorded numbers .by Detroit-area
bands and are in themselves partially
responsible for the growing interest in
jazz.
Both Dulzo and Schumacher attribute
the recent surge of interest in jaz-
music to public radio stations much
like their own. "There's a lot of jazz
(stations) in the area," Schumacher
says; but nevertheless, "It's hard to
make money on jazz radio." But the
exposure from the public radio station
is, as Dulzo says, helping to make up for
the lack of exposure jazz received
during the 1960s and 1970s when
listeners were content to ignore its
existence.
Public radio stations are not the only
outlets for entertainment with a jazzy
flair. Several Ann Arbor nightspots are
finding a place in jazz lovers' hearts.
Bars and restaurants like The Earle,
Mr. Flood's and The Blind Pig all offer
some of the area's best jazz on a
regular basis. Another major venue in
the city is Eclipse Jazz, sponsor of
numerous performances by local and
national artists.
Meanwhile, as more and more
listeners begin to favor the high-pitched
squeals of a clarinet and the mellow
notes of a saxophone, Schumancher and
Dulzo believe the interest in jazz will
continue to increase. So do all true jazz
fans.

Father-
Irving
Rabbi Galdo's
211 S. State
Hours: 9 a.m.-l1 p.m. Monday-Thur-
sday, 9 a.m.-1 a.m. Friday-Saturday,
10 a.m.-1 1 p.m.
By David Spak
SOME MARRIAGES are made in
heaven, and some in the area
around the waistline. Rabbi Guido's,
Ann Arbor's new partnership between
two of the best sets of cultural culinary
delights-the Rabbi's Kosher deli and
Guido's Italian kitchen-has the poten-
tial to be a long and happy union, but
needs some time to work out the dif-
ferences between the lovers.
Their first problem is the honeymoon
flat they occupy on State, next to where
the dearly departed Make Waves
Records resided. Walking past
the large, glowing neon sign and
through the door, one gets the feeling
the couple couldn't decide whether to'
decorate in traditional Kosher or Old
World Italian. As a result, Rabbi
Guido's is neither-a non-descript blah.
The place has not yet developed its
own distinctive charm which would go a
long way toward inviting people to en-
joy themselves.
Luckily the people who make up the
Rabbi Guido brood are genuinely per-
sonable. They seem comfortable
working and their conversation with
customers is honest, not contrived.

Rabbi Guido's: Dill-icious
The Rabbi's bread and butter is its
sandwich trade. They offer 23 specialty
sandwiches and the obligatory "con-
struct your own." Most run between
three and four dollars-not expensive
for deli food. There's a wide variety of
combinations to choose from amongst
the Italian and Kosher meats and eight
choices of bread.
Sadly though, consistency is not yet
one of the trademarks of the san-
dwiches. The Italian Stallion
($3.95)-Italian sausage with
homemade ragu sauce on an Italian
sub-was cold even after a trip to the
microwave. If the sandwich is served
at something above room temperature
it has the notentialt n he nuite tat.

The Rubenstein (also $3.95), a com-
bination of corned beef, sauerkraut,
Swiss cheese, mustard, and Russian
dressing, was also less than satisfying.
Though the corned beef was lean and
the other ingredients flavorful, mushy
rye bread did in the combination.

A saving gra
($3.75). This c
turkey breas
cheese, Russia
hit the spot. T
to be served or
roll might bett
Guido's me
numerous Ital
quiches, and d
restaurant id
Guido's also o
only Kosher I
city. And there
Kosher dill p
either old, me(
on how much y
Another of tI
is the choppec
Though many
those who do n
ded of grandi
Passover. I ho
some matzoh
combination w
The potato
also worthwhil
ter the first f
stomach starts
The couple's
the tender ag
The marriage
Kosher taste bi
the potential tc
but so far the
rocky and unev
r"--
rn tree
------
Pun tree
I Puntree
"

MARCH
SPECIALS
INGLENOOK RHINE
-Chablis, Burgundy, Rose
-1.5 Liter, $4.66
HARP - $3.22/4 pk.
GUINESS - $3.56/4 pk.
AUGSBURGER - $2.88/6 pk.
303N.Fith
;Beer
Vault -
996.96 83
open til 2 a.m. -

i t te
1 ran aw

Im . Matt Lovick: Showing has jazz feet
6 Weekend/March 11, 1983


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