Noshing With Stephen Galloway – November 3, 2022

Author, Truly, Madly: Vivien Leigh, Laurence Olivier, and the Romance of the Century

This week, Ira spoke with Stephen Galloway, author of Truly, Madly: Vivien Leigh, Laurence Olivier, and the Romance of the Century (published by Grand Central Publishing). In this romantic episode of Ira’s Everything Bagel, Stephen talks about his decades-long interest in Olivier and the discovery of Leigh’s archives in London; why he realized that this book would not be a double biography, but a biography of a marriage; why he wanted to explore the effects of mental illness on a relationship; the separations and stress of the work on the couple; the conflict between narrative and truth; and the surprising facts he discovered about Olivier.

Stephen is best known for his role as executive editor and producer at The Hollywood Reporter. He created and produced series such as “The Hollywood Masters“ and the “Close Up with The Hollywood Reporter,” available on SundanceTV and Hulu.

What is less known is that Stephen graduated from Cambridge University with First Class Honors and came to America on a Harkness Fellowship (the British version of a Rhodes Scholarship). After studying at the American Film Institute’s conservatory, he worked in film and television both in the U.S. and France before joining The Hollywood Reporter where he served for almost 30 years.

« Noshing With Ernest Thompson – October 27, 2022

Noshing With Bryan Paiement – November 10, 2022 »

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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.