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 Chris Blackhurst – February 22, 2024

Author, The World’s Biggest Cash Machine: Manchester United, the Glazers, and the Struggle for Football’s Soul

This week, Ira spoke with Chris Blackhurst, author of The World’s Biggest Cash Machine: Manchester United, the Glazers, and the Struggle for Football’s Soul. In this kicking episode of “Ira’s Everything Bagel,” Chris Blackhurst talks about why football (soccer) is so important in Great Britain; how Malcolm Glazer played the long game and ended up owning Manchester United; Glazer’s determination to succeed; the reaction of the Manchester United fans who realized there was not a personal connection with the new owners; the record levels of debt after the purchase; why the fans want love for the club and to be able to buy the best players; the playing side and the commercial side of the team; how “tribal” sports writing is; and how he discovered that many Manchester United fans enjoy his book for the insight.

Chris Blackhurst is an award-winning journalist and commentator who has written widely on the business of sport. He is former editor of The Independent, served for ten years as City editor of the Evening Standard, and worked for The Sunday Times on its Insight investigative team. He is also the author of Too Big to Jail: Inside HSBC, the Mexican Drug Cartels, and the Greatest Banking Scandal of the Century (2022), and his writing has appeared in many of the world’s major publications.

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« Noshing With Sydney Lea – February 15, 2024
Noshing With Tom Tarantino – February 29, 2024 »

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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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