" ... Back in Germany remembering the Bonita Springs Blues Festival - you really did a great job, thanks! Here is my little story to "Trampled Under Foot":
I've been a week in Warsaw (Poland) and spent an evening in a little Cafe, where local artists perform. I got into a conversation with a musician named Amelia. She knows a lot about blues, mentioning the band "TUF" as extraordinary! Back in Germany, I went researching on them in the internet and I decided have to see them somehow. I went to their homepage, their tour dates and chose Bonita Springs as the place to go! And I am glad that I did. It has been a great Festival with great artists and an amazing performance of "TUF"! I am looking forward to come back again, maybe even next year.
"Keeping the Blues alive" - All the best to you - Andy from Lampertheim, Germany ... "
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A North Carolina native, Mel went to Lafayette, Louisiana in the summer of 1969 to visit a college friend and play a little music before going back to UNC. His plans changed when he became totally immersed in the rich culture and physical beauty of southwest Louisiana. He moved permanently to Lafayette at the end of the summer and began playing in a band he co-founded with Sonny Landreth, the Louisiana slide guitar-playing superstar.
In the early 80’s Sonny and Mel formed the band “Bayou Rhythm”, adding C.J. Chenier to the lineup. The band headlined shows nationally and also opened shows for a number of legendary musicians including: Ray Charles, B.B. King, Dr. John, The Neville Brothers, Stevie Ray Vaughn, Dave Edmonds, and The Fabulous Thunderbirds.
The year 1990 found Melton back in North Carolina, where he still continues to spread his interpretation of the food and music he grew to love down in the bayou country. Mel is back in the spotlight, cooking on stage with his band, The Wicked Mojos, as well as off-stage.
In an attempt to describe the roots of his music and food, Mel recited all of the influences that came to him from his long stay in the Bayou State. “There’s zydeco of course, and Cajun and blues, and New Orleans jazz and funk. But as far as what we’re playing, I like to call it ‘Mojo Music.’ It’s a lot like the food. Down there everyone cooks, but they all have their own little way of stirring it up.