Ira’s Everything Bagel

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Noshing With Marcia Peck – December 26, 2024

Author, Water Music: A Cape Cod Story

This week, Ira spoke with award-winning writer and accomplished musician Marcia Peck, author of Water Music:A Cape Cod Story. In this cello episode of “Ira’s Everything Bagel,” Marcia talks about starting to play the cello at age five; why classical music moves her; the great composers “get inside us”; why the book was set in a certain place and time; her coming-of-age story which follows eleven-going-on-twelve Lily as she navigates parental and familial conflict at the family’s summer retreat on Cape Cod in 1956; her technique for writing; why the title of the book was important to her; music as magic; and what she wanted to explore in the novel.

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Marcia Peck is an award-winning writer and accomplished musician, celebrating over 50 years as a cellist with the Minnesota Orchestra.

Inspired by the rhythms and sounds of music echoed in language, her debut novel, Water Music: A Cape Cod Story, combines all of her passions – music, writing, and Cape Cod. The book has received critical acclaim and has received many book awards, including Literary Titan Gold, National Indie Excellence Award, New England Book Festival Regional Lit Winner, and Feathered Quill Reviewers Choice Award Winner. Additionally, she was a finalist for American Writing Awards, Eric Hoffer Award Grand Prize, Firebird Book Awards, and Wishing Shelf Book Awards. Pacifica book Awards designated it as a “Notable Book” and her book was long-listed by both Historical Fiction Company Book-of-the-Year Award and Somerset Book Awards.

Marcia’s writing has received awards from New Millenium Writings (First prize for "Memento Mori"), Tamarack Awards (honorable mention for "An Unexpected Cadence"), Lake Superior Writers' Conference (First Prize for "Pride and Humility"), Glimmer Train (finalist for Very Short Fiction Award for "The Flavor of Borscht"), Flashquake (nomination for Pushcart Prize for "Long Distance"), and MnArtists MiniStories (Winner for "Little Vladimir's Father").

She is the grateful recipient of Artist Fellowships from the Minnesota State Arts Board, Loft-McKnight, and the Jerome Foundation as well as residencies at Hambidge Center in Georgia and Ragdale in Illinois. A cellist with the Minnesota Orchestra for her entire musical career, she is inspired by the rhythms and sounds of music echoed in language. Marcia graduated from the legendary Curtis Institute of Music in Philadelphia. She studied with famed Italian cellist Antonio Janigro in Germany for two years. 

Her articles have appeared in Musical America, Strad Magazine, Strings Magazine, Senza Sordino, the magazine of the Minnesota Orchestra and the op-ed pages of the Minneapolis Star Tribune. Her fiction has appeared in Chautauqua Journal, New Millenium Writings, Gemini Magazine, Glimmer Train, 26 Minnesota Writers (Nodine Press), Tribute to Orpheus 2 (Kearney Books), and three volumes of Open to Interpretation: Fading Light (Taylor and O'Neill).

Marcia’s work has been supported by the Minnesota State Arts Board, The Loft Literary Center, and the Jerome Foundation, Ragdale Foundation and Hambidge Center.

Marcia grew up in New Jersey and summered in Cape Cod. Her love for Cape Cod has been a strong and deep current throughout her life. She and her sisters still return to the house their father built in Orleans. She lives in Minnetonka, Minnesota with her husband and two very naughty dogs.

Marcia Peck   Website

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« Noshing With Joseph McBride – December 19, 2024
Noshing With N.L. Holmes – January 9, 2025 »

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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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