Ira’s Everything Bagel

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Noshing With Joshua Jay – November 18, 2021

Author,   How Magicians Think: Misdirection, Deception, and Why Magic Matter

This week, Ira spoke with Joshua Jay, author of How Magicians Think: Misdirection, Deception, and Why Magic Matters. In this conjuring episode of Ira’s Everything Bagel, Joshua talks about his journey through magic starting at age seven when his father showed him a trick; why it’s important to think like your audience; pushing your boundaries; why the best part of magic is the part most people never get to see; what it was like to interview David Copperfield, Teller, and David Blaine; why his book skirts around the secrets of magic but deepens people’s appreciation of the subject;  and why he wrote this love letter to magic.

Joshua has performed on stages in more than100 countries. He was awarded the top prize at the World Magic Seminar and has fooled Penn & Teller on their hit show, “Fool Us.” He holds a Guinness World Record in card magic. Jay has performed magic on numerous television shows, including appearances on “The Tonight Show” with Jimmy Fallon and “The Late, Late Show” with James Corden.

He is the author of several books, including the best-selling MAGIC: The Complete Course, and his new book, How Magicians Think: Misdirection, Deception, and Why Magic Matters.

Joshua  has designed illusions for stage and screen, including a recent collaboration with HBO for “Game of Thrones.” He consulted with the United States Postal Service on the design of their postage stamp series, Magic.

He was awarded Magician of the Year 2020 by the Society of American Magicians Parent Assembly for his contribution to the art of magic.

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« Noshing With Edwin Rojas – November 11, 2021
Noshing With Jon Gadget – November 25, 2021 »

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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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