Ira’s Everything Bagel

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Noshing With Severyn Ashkenazy – February 8, 2024

Author, Swords of the Vatican

This week, Ira spoke with Severyn Ashkenazy, author of Swords of the Vatican. In this historical episode of “Ira’s Everything Bagel,” Severyn talks about his background, including being forced into a ghetto and knowing what real fear is; the division of the Jewish people, even in today’s world; why Jews are designed to learn; why hatred is taught; how Jewish humor is universal; the meaning of Shabbat; and the role of the Vatican in history.

Severyn Ashkenazy was born in Poland in 1936. He survived the holocaust with his parents and brother. In 1957, Severn emigrated to the United States, where he completed his undergraduate studies at UCLA in 1958. There, he continued his graduate studies in literature, advancing to the PhD candidacy in 1962. Severn is the founder of The L 'Ermitage Hotel Group. He also founded and is past chairman of Small Luxury Hotels of the World. Among his charitable works, Severn founded L 'Ermitage Foundation, which supports children’s causes. He was named "Man of the Year" by ORT, the world's largest Jewish education organization and was invited to give the commencement address for UCLA’s Division of Humanities graduating class of 2014. Severn founded Beit Warszawa--the first progressive Jewish community in Poland since the Second World War-and Beit Polska, the umbrella organization for progressive Jewish communities in Poland.

Swords of the Vatican   Website

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« Noshing With Richard Bakewell – February 1, 2024
Noshing With Sydney Lea – February 15, 2024 »

Comments

  1. Bob Terry says

    April 11, 2024 at 9:55 pm

    Severyn is a great guy.

    Reply

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  • Bob Terry says:
    April 11, 2024 at 9:55 pm

    Severyn is a great guy.

BAGEL BYTES

“Ira’s Everything Bagel” is also available on Alexa, Apple Podcasts, Google Podcasts, iHeartRadio, PlayerFM, Pocket Casts, SoundCloud, Spotify, Stitcher Radio, Tunein Radio, and Vurbl.

“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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