Ira’s Everything Bagel

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How Animals Are Thriving in Our Cities: Dan Werb on Our Wild Familiars and the Hidden Urban Wild

This week on “Ira's Everything Bagel,” Ira welcomes award-winning writer and social epidemiologist Dan Werb, author of Our Wild Familiars: How Animals Are Adapting to Cities and Reshaping the Natural World, for a captivating conversation about the surprising ways wildlife has learned to thrive alongside us.

Dan explains what first sparked his fascination with urban wildlife and why so many people have become disconnected from nature—even as the natural world surrounds them every day. He discusses how the pandemic changed our relationship with the outdoors and offers practical insights into reconnecting with the ecosystems we often overlook.

The conversation explores the remarkable world of synanthropes—animals that have adapted to living with humans—including pigeons, raccoons, bats, rats, and even coyotes. Dan shares how he researched the book through interviews, extensive fieldwork, and an extraordinary review of 599 peer-reviewed scientific studies, revealing how bold, adaptable species are leading a new wave of urban evolution.

Ira and Dan also discuss why cities are becoming biodiversity hotspots, how animals learn from one another, why fear of new environments diminishes in urban settings, and what these resilient creatures can teach us about adaptation, community, and our own place within nature.

If you've ever wondered who's really sharing your neighborhood, this fascinating episode will forever change the way you see the city around you.

ABOUT DAN:

Dan Werb, PhD, is an award-winning writer and social epidemiologist whose work has appeared in The New York Times, TIME, Salon, and other outlets. He holds faculty appointments at the University of California San Diego and the University of Toronto. His previous books include The Invisible Siege: The Rise of Coronaviruses and the Search for a Cure (2022).

Dan Werb       Website

Dan Werb       Instagram

Dan Werb       Substack

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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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