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 Lucas Peters – March 28, 2024

Author, Grand European Journeys, 40 Unforgettable Trips By Road, Rail, Sea & More

This week, Ira spoke with Lucas Peters, author of Grand European Journeys, 40 Unforgettable Trips By Road, Rail, Sea & More. In this sightseeing episode of “Ira’s Everything Bagel,” Lucas talks about being the Morocco expert who then was asked to write this European book; why the format of the book was collaborative; taking classic rail trips; the benefits of sleeper trains (for meeting people and saving money); why travel should be fun; the importance of adventure travel; his favorite itinerary from the book; the most unusual group he curated a trip for through his boutique agency (Journey Beyond Travel); his love of typewriters; balancing his writing, traveling, family and business; and the challenge of putting the book together with such a wide range of journeys through Europe.

Writer and photographer Lucas Peters has spent much of the past two decades exploring and developing his love for Europe. He has sipped wine with the monks at the Rila Monastery in Bulgaria, squeezed through a melting glacier in Iceland, and awkwardly tried to dance in the hippest club in Berlin. He has busked on the streets of London, concussed himself snowboarding in the Alps, road-tripped with friends through most of Italy and discovered that not all roads lead to Rome (and that it is a very good idea to travel with an old-fashioned road map). He has ordered lunch in Czech, negotiated a car rental in Bulgarian, and talked himself out of a parking ticket in Granada using very, very broken Spanish. Today, from his base in Tangier, he often finds himself peering over the Strait of Gibraltar to Spain from his balcony, dreaming about tapas.

Lucas has written and photographed articles ranging geographically from Iceland to Bulgaria for outlets as varied as En Route, Transitions Abroad, Travel Zoo, The Luxury Blog, Verge Magazine, Veg News, and Travel + Leisure. The author of Moon Morocco and Moon Marrakesh & Beyond, he also recently contributed to Our Morocco: Moroccans and Expats Share Their Hopes, Dreams, and Adventure.

Today, Lucas lives in Tangier with his wife and two kids. Together, as a multi-lingual family, they continue to explore Morocco: the small towns dotting the national roads, the difficult-to-access mountain villages, and secluded beaches.

Lucas Peters    Website

Lucas Peters    Facebook

Lucas Peters    LinkedIn

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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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