By Eileen Fleming

New Orleans, La. – Retired Coast Guard Admiral Thad Allen says local leaders are helping to find safe places near shore where skimmers and boom can ride out forecast heavy winds and seas. He says he wants to avoid mistakes made ahead of Hurricane Katrina five years ago.

New Orleans – Andre Perry discusses how a school's faculty impacts graduation rates.

By Eileen Fleming

By Eileen Fleming

New Orleans, La. – Coast Guard Admiral Thad Allen says stormy weather may mean that robotically operated vehicles that have been transmitting images from the sea floor may have to be taken out of harm's way.

"We have determined that if we have to evacuate the site, we are prepared to leave the well capped. We will attempt to do ROV monitoring as long as we can. We think we can probably keep vessels on scene."

Ann Asprodites has always referred to Janet Wallfisch as her aunt, but the 91-year-old is actually related a bit further down ancestral lines. Ann's grandfather was Janet's mother's brother. The two remain close. They have lunch about twice a month, when Janet can book some spare time between exercise classes, opera and other activities.

New Orleans, LA – Jack Hopke hosts WWNO's weekly news magazine.

By Diane Mack

New Orleans, La. – The 2nd Annual Just Say YaYa Art Showcase pays tribute to coastal parishes hurt by BP oil spill.

By Eileen Fleming

New Orleans, La. – Retired Coast Guard Admiral Thad Allen says if conditions get too rough, vessels now at the well site will be sent to shore for safety. He says one of the last to leave will be a ship carrying robots that have been transmitting images of the well.

"If we had to leave the well capped and unattended right now, we're probably be looking at a gap of three to four days where we would not have surveillance on scene."

By Ian McNulty

New Orleans, La. –
On the long and storied list of what makes New Orleans famous, healthy food and cutting-edge business development are not typically found near the top. But those are the very two ingredients that one local restaurant company has blended for a business model that's attracting extraordinary attention from investors and entrepreneurs, not to mention the pizza-eating public.

By Eileen Fleming