Noshing With David Sax– December 1, 2022

Author, The Future Is Analog: How to Create a More Human World

This week, Ira spoke with David Sax, author of The Future Is Analog: How to Create a More Human World (published by PublicAffairs). In this digitized episode of Ira’s Everything Bagel, David talks about challenging the notion that we live in a digital world; why the pandemic gave us a glimpse of living digitally and a lot was rejected; how the trick is to integrate technology, but put humanity first; weighing convenience vs. the richness of experience; and the most surprising thing he found out from experts about the future of digital…and analog.

David Sax is a writer, reporter, and speaker who specializes in business and culture. His book, The Revenge of Analog was a #1Washington Post bestseller, was selected as one of Michiko Kakutani's Top Ten books of 2016 for the New York Times, and has been translated into six languages. He is also the author of three other books: Save the Deli, which won a James Beard award, The Soul of an Entrepreneur, and The Tastemakers. He lives in Toronto.

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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.