CSUDH Jazzes Up Community Engagement at 6th Annual Dymally Festival
President Thomas A. Parham reflects on legacy, leadership, and lifting lives through music and service.
On April 26, 2025, more than 3,000 people gathered at CSUDH for the 6th Annual Dymally International Jazz & Arts Festival—an electrifying convergence of music, mission, and community. Presented by the Mervyn M. Dymally African American Political and Economic Institute (MDAAPEI), the event underscored the university’s commitment to cultural enrichment and student success.
“The festival represents more than just a great day of jazz,” said CSUDH President Thomas A. Parham. “It honors the legacy of Mervyn Dymally and advances the Institute’s mission to address issues impacting people of African descent while cultivating the next generation of public servants.”
The main stage, hosted by the dynamic duo—comedian Jay Lamont and the legendary Pat Prescott—radiated joy, humor, and soul, setting the tone for the day’s entertainment.
Leading the vision behind the festival is Dr. Anthony A. Samad, Executive Director of MDAAPEI and producer of DIJAF. “The proceeds of this event will benefit university students’ programs,” Dr. Samad shared. The festival’s success is also owed to its long-time partner, Rainbow Promotions, led by Kim and Oz Benoit.
A heartfelt gesture added to the day’s significance: complimentary tickets were gifted to survivors of the Palisades and Eaton Canyon fires and the first responders who served them. “We wanted to offer a day of comfort and cultural restoration,” Parham explained. That effort was partially funded by a generous contribution from Ms. Sandra Evers-Manley.
Rain tried to dampen the festivities, but was no match for ancestral energy. “We called on our ancestors and gave African blessings. By noon, the sun came out and the skies cleared,” Parham said with a smile.
Festival-goers were treated to a carefully curated artist lineup led by Dr. Samad, with standout performances by renowned jazz vocalist Maysa. “When Dr. Samad brings down Maysa, that’s one of my favorites,” Parham beamed.
Guests also enjoyed diverse retail booths and a delectable selection of food vendors, especially the beloved Chef Shalamar’s My Father’s BBQ, which had lines all day.
Looking forward, Parham sees expansion ahead. “We’re six years in now—still a child, but maturing. As we grow, we may consider live streaming. But for now, there’s nothing like being here in person.”
