Noshing With Douglass K. Daniel – March 17, 2022

Author, Anne Bancroft: A Life

This week, Ira spoke with Douglass K. Daniel, author of Anne Bancroft: A Life, Published by the University Press of Kentucky. In this miracle episode of Ira’s Everything Bagel, Douglass talks about the unique life and talents of Anne Bancroft; how he approaches a biography he wants to write; how Anne’s husband, Mel Brooks, turned him down for an interview, but Anne’s older sister agreed to participate; why Arthur Penn was the most important artistic influence in Anne’s life; how Two For the Seesaw and The Miracle Worker led her to a path of stardom; why she believed in hard work; the impact of The Graduate on her career and American culture; and the most surprising thing about Anne Bancroft that very few people knew.

Douglass K. Daniel is a journalist and biographer. His previous books are Tough as Nails: The Life and Films of Richard Brooks; Harry Reasoner: A Life in the News; and Lou Grant: The Making of TV's Top Newspaper Drama. He is an editor and writer with the Washington, DC, bureau of the Associated Press.

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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.