Ira’s Everything Bagel

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Noshing With Marilyn Greenwald – April 21, 2022

Coauthor, Eunice Hunton Carter: A Lifelong Fight for Social Justice

This week, Ira spoke with Marilyn Greenwald coauthor (along with Yun Li) of Eunice Hunton Carter: A Lifelong Fight for Social Justice, published by Empire State Editions (Fordham University Press). In this prosecutorial episode of Ira’s Everything Bagel, Marilyn talks about how she discovered the fascinating life and career of Eunice Hunton Carter (it happened in a visit to Las Vegas); how Carter worked with Thomas Dewey to bring down the mob and provided the link that others could not see; her background in education and social work; the challenge of being black and female at a time when minorities were rare in prosecution circles; how her parents were supportive of her work; and the lessons Marilyn learned in writing the book.

Marilyn Greenwald is a professor emerita of Journalism at Ohio University, where she taught courses in news reporting, biography writing and the writing of reviews and criticism. She also worked for ten years as a news reporter and business writer at daily newspapers in Ohio. She is the author of four biographies,including The Secret of the Hardy Boys: Leslie McFarlane and the Stratemeyer Syndicate (2004); and A Woman of the Times: Journalism, Feminism and the Career of Charlotte Curtis, (1999) about New York Times associate editor Curtis, which was named a Notable Book of the New York Times. Her latest book, Eunice Hunton Carter: A Lifelong Fight for Social Justice,  co-authored with Yun Li, received the Top Biography/Autobiography Award  in 2022 from the Association of American Publishers.

« Noshing With Rebecca Weintraub & Steven Lewis – April 14, 2022
Noshing With Robert Teitelbaum – April  28, 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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