Ira’s Everything Bagel

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Noshing With Raphael Sbarge – April 13, 2023

Director, Only in Theaters

This week, Ira spoke with Raphael Sbarge, director of Only in Theaters, a documentary about a family business and the future of cinema. In this screened episode of Ira’s Everything Bagel, Raphael talks about the fourth-generation Laemmle family (going back to the origins of Hollywood) and its challenges as an independent theater operator; why we have lost touch with what is the movie experience; how at some point the documentary tells you what it wants to be; the response of the Laemmle family to the film; and what he thinks is the future of cinema and the Laemmle family’s role in it.

After five successful decades working as an actor in front of the camera, Raphael began exploring life behind the camera, adding the titles of director and producer to his resume in 2011. As an award-winning conscious creator, producer and director, Raphael has focused many of his films around social justice, environmental justice, and underserved voices. 

Most recently, he completed his work on the four-part docuseries for KCET, called “10 Days in Watts,” set in Watts, California.  The series follows another legacy story of a third-generation family working to “improve the lives of the citizens of Watts” for over 57 years. Through the series, viewers will meet many of the long residents of Watts, as they prepare for the opening of a 2 ½ acre farm at the foot of one of the most notorious housing projects, Jordan Downs. 

« Noshing With George Stevens Jr. – April 6, 2023
Noshing With Grant Sinclair – April 20, 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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