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 Sarah Van Loon – May 18, 2023

Chicago Regional Director for the American Jewish Committee (AJC)

This week, Ira spoke with Sarah van Loon, Chicago Regional Director for the American Jewish Committee (AJC) about Jewish American Heritage Month. In this tribal episode of “Ira’s Everything Bagel,” Sarah talks about the contributions of Jews to America; combating antisemitism; her personal conversion to Judaism; the diversity of Jews in all walks of life; Jewish joy; and why Jewish American Heritage Month is important.

Sarah van Loon was appointed as the new Evelyn R. Greene AJC Chicago Regional Director in August 2021. She returned to AJC in 2020 as the Director of Advancement & Engagement for the Chicago office, where she focused on growing the broader Midwest region’s resources and leadership ranks. Before that, Sarah served as the Director of the Sustaining Fellows at the Art Institute of Chicago, where she oversaw the success of the museum’s leadership donor society. 

She holds a master’s degree in Jewish Professional Studies from the Spertus Institute for Jewish Learning and Leadership, a bachelor’s degree from North Park University, and a certificate in accounting from City Colleges of Chicago.

« Noshing With Vicki Cody – May 11, 2023
Noshing With Al Olson – May 25, 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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