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 George Stevens Jr. – April 6, 2023

Author, My Place in the Sun, Life in the Golden Age of Hollywood and Washington

(Audiobook Now Available)

This week, Ira once again spoke with Academy Award recipient George Stevens, Jr. author of My Place in the Sun, Life in the Golden Age of Hollywood and Washington, and whose audiobook version is now available. In this bicoastal episode of “Ira’s Everything Bagel,” George talks about moving to Washington DC to join Edward R. Murrow at the USIA; what he learned from his father, including respecting the audience; the importance of quality, which will always stand the test of time; how audiobook recording differs from the writing process (but on both “you just keep working on it until you get it right”); the digitization of “Giant,” which improved the overlapping dissolves of the original classic movie; who had the most impact on his life; his father seeing what his son could not see; and coming out of the shadow of his father.

George Stevens, Jr., who grew up in Los Angeles with his legendary film making father, is the founder of the Kennedy Center and The American Film Institute. He’s the recipient of fifteen Emmys, eight Writers Guild Awards, two Peabody Awards, the Humanitas Prize and the 2012 Honorary Academy Award. Beyond these accolades Stevens spent time in both the Kennedy and Johnson administrations, creating films for the USIA during the Cold War.

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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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