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 Max Friedman – April 27, 2023

Author, Painful Joy: A Holocaust Family Memoir

This week, Ira spoke with Max Friedman, author of Painful Joy: A Holocaust Family Memoir (published by Amsterdam Publishers). In this revealing episode of “Ira’s Everything Bagel,” Max talks about his history growing up with his parents, who were Holocaust survivors; why he distanced himself from their experiences; how his grandson sent him on a journey to find out about his parents, to not see them as just survivors, but as human beings; how he started his journey to research his parents; and the surprising things he found. 

Early in his career, Max held a variety of positions in the communications field, ranging from newspaper and magazine journalism (with articles featured in the The New York Times, Chicago Tribune, Washington Post, TV Guide, and elsewhere) to serving as director of editorial services at Channel 13, New York's public television station as well as the unit publicist for “Bill Moyers Journal.”

At Bristol-Myers Squibb for two decades, as vice president of communications, he was primarily responsible for the company's global internal communications efforts. 

Max also worked in publishing as an advertising copywriter with Macmillan, in the government (as a spokesman and editor at the U.S. Environmental Protection Agency), in education as a grant proposal writer for the City University of New York and in public relations, as an account executive with Ruder & Finn (now Ruder Finn). 

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Noshing With Rabbi Michael Strassfeld – May 4, 2023 »

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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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