Ira’s Everything Bagel

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Noshing With Joseph McBride – May 12, 2022

Author, What Ever Happened to Orson Welles? A Portrait of an Independent Career

This week, Ira spoke with Joseph McBride, author of What Ever Happened to Orson Welles? A Portrait of an Independent Career. In this outsider episode of Ira’s Everything Bagel, Joseph talks about his third Welles book, which throws a new light on the famed filmmaker’s approach to Hollywood, budgets, and finishing projects; his reasons for living (and working) abroad; how Welles hired the author to appear in his movie, “The Other Side of the Wind,” and why production was so slow; why, contrary to popular belief, Welles never gave up making films; and the impossible relationship between Welles and the studio system. 

Joseph McBride began writing about Orson Welles when he was nineteen. He is the author of the critical studies Orson Welles (1972; revised and expanded edition, 1996) and Orson Welles: Actor and Director (1977), as well as the 2006 book (updated January 2022) What Ever Happened to Orson Welles?: A Portrait of an Independent Career. He spent more than five years (1970-76) playing a film critic in Welles’s feature, “The Other Side of the Wind”  (completed and released in 2018, with McBride as a consultant). The National Society of Film Critics gave its Film Heritage Award “To the team of producers, editors, restorers, technicians and cineastes who labored for decades to bring Orson Welles’ “The Other Side of the Wind” to completion for a new generation of movie lovers.” McBride also appears in Welles's 1982 documentary Filming, “The Trial”  (first shown in 2002). He moderated the “Working with Welles” seminar for the American Film Institute and the Directors Guild of America in Hollywood, 1978-79. 

Other books by Joseph McBride:

Billy Wilder: Dancing on the Edge

Political Truth: The Media and the Assassination of President Kennedy

The Whole Durn Human Comedy: Life According to the Coen Brothers

Recommended Listens

Revisit another engaging session with Joseph McBride in our latest December conversation.

Join the conversation on cinema with our Best Film Podcasts collection.

« Noshing With Jason Steffen  – May 5, 2022
Noshing With Jon Ralston – May 26, 2022 »

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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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