Ira’s Everything Bagel

Discover Ira's Everything Bagel, a blend of US arts and culture. Schmeared with podcasts rich in ideas worth spreading, as well as captivating stories.

Welcome to Ira’s Everything Bagel, your destination for US Arts and Culture Podcasts, schmeared with intriguing people who talk about their passions, pursuits, and points of view. Join Ira as he explores the rich tapestry of American arts and culture, featuring unique voices and stories.

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Noshing With Heather Ogden – October 2, 2025

This week on “Ira’s Everything Bagel,” Ira sat down with Heather Ogden, the young author behind "The Betrayal" (the first in a planned series of "The Lies We Fear"). Heather shares how her debut novel—born from a spark she felt in high school after reading Orwell’s 1984—grew into the first installment of a bold new series.

In this conversation, Heather reveals how she convinced a publisher to take a chance on her story, why magic fascinates her, and how she balances world-building, action, and complex characters with the demands of school and everyday life. She talks about the challenges of writing difficult characters, drawing inspiration from psychology research, and weaving pieces of herself into every character so readers of her generation can see themselves in the story.

Heather also opens up about her creative journey—from dreaming of being a YouTuber to embracing her mother’s encouragement that her true gift was writing. With The Betray-al, she blends intrigue, mystery, and a touch of the fantastical into a gripping tale of a young girl uncovering her father’s betrayal and rewriting history itself. It’s a story crafted for entertainment, but one that leaves readers thinking long after the last page.
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Noshing With Anne Abel – September 25, 2025

This week on "Ira’s Everything Bagel," Ira sits down with Anne Abel, author of "High Hopes"—a memoir that proves it’s never too late to rewrite your story.

After decades of battling severe depression and growing up in a home where music and fun were off-limits, Anne made a life-altering decision at age 59: to attend her very first concert. The artist? Bruce Springsteen.

What began as one night out became a transformational journey. From the raw energy of Springsteen’s performances that made her feel alive, to the discipline and structure she found in following the tour, Anne discovered a new way forward. She shares how storytelling, resilience, and sheer determination helped her not just survive—but thrive.

It’s a conversation about courage, unexpected second acts, and the healing power of music. Anne Abel’s story is a reminder that it’s never too late to find joy, purpose, and a reason to keep going.
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Noshing With Laura Munson – September 18, 2025

This week on “Ira’s Everything Bagel,” Ira sits down with New York Times, USA Today, and international bestselling author Laura Munson, whose new book "The Wild Why: Stories and Teachings to Uncover Your Wonder," invites us to reconnect with awe, creativity, and the deeper stories we live by.
In this inspiring conversation, Laura explores the hunger that drives us to create, the lessons from her Haven writing retreats, and why she refuses to accept the myth that people aren’t creative. She shares how everything we do is an act of creation, how we can move beyond bullet points to live fuller stories, and why the most vital question we can ask our-selves is: What can we create?
Together, Ira and Laura dive into reclaiming our childlike wonder, balancing the discipline of writing with the freedom of imagination, and dismantling the “tortured artist” paradigm in favor of a healthier, more sustainable creative life. With more than 1,000 people guided through her retreats, Laura knows firsthand the transformative power of community, curiosity, and awe—and she’s here to help us find it for ourselves.
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Noshing With Chef Franck Desplechin – September 12, 2025

This week on "Ira’s Everything Bagel," Ira sits down with Chef Franck Desplechin—culinary innovator and author of "Relentless Growth: Cultivating a Chef’s Mindset to Professional Fulfillment." From his early days as a teenage intern in France to mastering English in Hawaii, Chef Franck has built a career defined by curiosity, resilience, and an unshakable drive to improve.
In this conversation, he opens up about the stress and intensity of the food and beverage world, why he believes growth should always be “relentless,” and how he’s evolved as both a chef and a leader—learning to listen, set high expectations, and handle everything from difficult customers to personal setbacks. He also shares why he wrote his book, the surprising process of bringing it to life, and one powerful principle he swears by: redefining failure as a chance to learn and grow.
Whether you’re in the kitchen, in business, or just looking for a better version of yourself, Chef Franck’s insights on mindset, leadership, and personal growth go far beyond food.
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BAGEL BYTES

“Ira’s Everything Bagel” is also available on Alexa, Apple Podcasts, Google Podcasts, iHeartRadio, PlayerFM, Pocket Casts, SoundCloud, Spotify, Stitcher Radio, Tunein Radio, and Vurbl.

“Bagels are the only bread that are boiled before baked. Once the bagel dough is shaped into a circle, they are dipped in boiling water for 3 to 5 minutes on each side. After that, they are drained and baked for about 10 minutes.”

Bagels have been to space! “It’s safe to say that the treats from Fairmount Bagels in Montreal are out of this world. In 2008, Astronaut Greg Chamitoff boarded Discovery for a 14-day flight into space. Accompanying him? Eighteen bagels from Fairmount, a shop owned by his aunt.”

“The word Bagel comes from the German word “bougel,” meaning “bracelet,” and by way of the Yiddish “beygl” which means “ring.” So, if it is not in the shape of a ring or bracelet, it is NOT a bagel.”

“What sets bagels apart from other types of bread is the fact that they are boiled. Some imitations are steamed, but they do not have the same chewy and crunchy crust and are not true bagels.”

“The first beugel bakeries were founded in New York City in the 1920s. Later the name was changed and called a bagel.”

“The hole in the middle of your bagel is no mistake. In fact, this bread was baked with a hole so vendors could slide them on to dowel rods, making it easy to transport them to wherever they would be selling their bagel that day.”

“Bagels are the only bread that are boiled before they are baked.”

World Champion Competitive Eater Joey Chestnut won Siegel’s Bagelmania Bagel Eating Competition in Las Vegas January 13, winning the title, a championship belt and $5,000 of the total $10,000 prize pool.

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