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 Richard Becker – July 8, 2021

Author, 50 states, a collection of short short stories

This week, Ira spoke with Richard Becker, author of 50 states, a collection of short short stories.  His experimental and speculative fiction began as a project to write one story a week for 50 weeks. In this non-fiction episode of Ira’s Everything Bagel, Richard talks about his career as a strategic communicator and writer; his decision to write a book of fiction, connecting stories with all 50 states; how the project started and then grew into book form; why he chose the path to fiction; the reaction to some of his stories (some negative); his approach to writing in short form; and how technology helps get the word out about his work (think websites, blogs and social media!)

Richard is an award-winning American writer. His debut collection continues to expand many of these stories for inclusion in a second collection, and he expects some will evolve into larger works.

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« Noshing With Joe Wallenstein – July 1, 2021
Noshing With Michael Politz – July 15, 2021 »

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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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