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 Jason Edwards – September 12, 2024

Author, Icebergs to Iguanas: Photographic Journeys Around the World

This week, Ira spoke with award-winning photographer, TV host, conservationist and National Geographic photographer Jason Edwards, author of Icebergs to Iguanas: Photographic Journeys Around the World, a large format series of books illustrating his National Geographic imagery. In this wide-angle episode of “Ira’s Everything Bagel,” Jason talks about his early years as a drawing and painting artist; experiencing the influence of two German curators as an eighteen year old; forming his own style; starting out with film and eventually converting to digital photography (but somehow still carrying the same weight); how he keeps in shape for his globe-trotting adventures; viewing the world as a photo; what he views in the camera that the rest of us do not; seeing the “rectangle” in everything he does; why he is paid to make images, not excuses; how the book project came into existence; why story telling in the book is essential, along with the stunning images; the “behind the scenes” perspective; how the photos and text were curated for the book; and why it will become a series of books.

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Jason Edwards has been at the forefront of natural history photography for more than three decades. His image portfolio ranks among the largest of any photographer in the Society's long history. Based in Melbourne Australia, a passion for wildlife and the environment has been with him over his extensive career that began as a zookeeper at the Zoological Board of Victoria. Jason has since been recognized globally for his contributions to Science, the Environment, and the Arts. 

Jason's accolades within the photographic industry stretch over 25 years and include among others; two times winner of the Eureka Prize for Science Photography, four times winner of Communications Art Photography Annual, two times winner of the ProMax Golden Muse, POYi Pictures of the Year International, and Travel Photographer of the Year. He was awarded the Australian Geographic Society Pursuit of Excellence Award, and also honored as one of the world’s ‘100 Photography Heroes’ by Professional Photographer Magazine, London. 

Through his commissioned assignments and as the face of National Geographic Channel's Pure Photography, Jason has taken his story telling to television and streaming networks in dozens of countries and to every continent. His imagery has appeared in hundreds of publications including National Geographic Magazine, BBC Wildlife, Australian Geographic, Sports Illustrated, Conde Nast Traveler, and The New Yorker.

Jason Edwards   Instagram

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« Noshing With Tahir Rahman, M.D. – September 5, 2024
Noshing With Benita VanWinkle – September 19, 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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