Ira’s Everything Bagel

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Noshing With Rick Steves – September 29, 2022

America's most respected authority on European experiences and travel

Host of a new TV series, “Rick Steves Art of Europe,” a six-episode TV special about Europe’s top 100 masterpieces, airing on PBS in October

This week, Ira spoke with Rick Steves, America's most respected authority on European experiences and travel, and host of a new TV series, “Rick Steves Art of Europe,” a six-episode TV special about Europe’s top 100 masterpieces, airing on PBS in October. In this traveling episode of Ira’s Everything Bagel, Rick talks about not intially appreciating art, despite his mother’s suggestions; the most boring class he took in college; why he has spent the last several years compiling everything about art appreciation; how he wants to give people context before they go to Europe and explore art; his budget tip for going to the galleries in Europe; why art should be fun; how he frames his mind to avoid getting jaded seeing art in Europe again and again; and his goal in the series, which is to make art fun and celebrate Western culture.

Rick Steves is a public TV host, author of dozens of guidebooks, and is America’s most respected authority on European travel. He took his first trip to Europe in 1969, visiting piano factories with his father, a piano importer.  As an 18-year old, Steves began traveling on his own, funding his trips by teaching piano lessons.  In 1976, he started his business, Rick Steves’ Europe, located in Edmonds, Washington.  His mission is to empower Americans to have European trips that are fun, affordable, and culturally broadening.  Rick is also active in his church and with advocacy groups focused on economic and social justice, drug policy reform, and ending hunger. 

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« Noshing With Brian Walsh – September 22, 2022
Noshing With David Lawrence – October 6, 2022 »

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BAGEL BYTES

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“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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