Noshing With Edward D. Hess– January 18, 2024

Author, OWN YOUR WORK JOURNEY! The Path to Meaningful Work and Happiness in the Age of Smart Technology and Radical Change

This week, Ira spoke with Edward D. Hess, author of OWN YOUR WORK JOURNEY! The Path to Meaningful Work and Happiness in the Age of Smart Technology and Radical Change. In this challenging episode of “Ira’s Everything Bagel,” Ed talks about how technology will transform the workplace; why everyone will have to learn how to be a highly adaptive learner; how we are not wired to be good learners; the need to learn skills to be open minded; what needs to be taught in school at an early age; why there are no easy answers; how the current speed of technology is the most challenging threat since the Atom Bomb; and why there should be a pause in the development of AI, but won’t be.

Edward D. Hess is Professor Emeritus of Business Administration, Batten Fellow and Batten Executive-in-Residence Emeritus at the Darden Graduate School of Business, University of Virginia. Professor Hess has also spent more than 20 years in the business world as a senior executive at Warburg Paribas Becker, Boettcher & Company, the Robert M. Bass Group and Arthur Andersen.

His book, Smart Growth was named a Top 25 business book in 2010 by Inc. Magazine and was awarded the Wachovia Award for Research Excellence.

Edward D. Hess Website

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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.