During a guest appearance on HBO’s Who’s Talking to Chris Wallace, the 80-year-old Copacabana singer said he didn’t think it was important to announce his sexuality during the earlier decades of his career.
Manilow came out in 2017, almost three years after he married his husband and manager Garry Kief in a private ceremony. The couple have been together for 45 years now, though they’ve kept much of their relationship away from the public eye.
When he came out to People magazine in 2017, Manilow — whose real name is Barry Pincus — worried he’d be “disappointing” some of his fans by revealing his sexuality. Instead, Manilow, who was 73 at the time, said the reaction from his fanbase was “beautiful.”
Despite his current feelings of nonchalance about his own coming out, Manilow said announcing his sexuality as his career was booming would have been a bad idea.
“Now being gay is no big deal,” he explained. “Back in the ’70s it would have killed a career.”
Regardless, the usually very private Manilow said he thinks “everybody knew that Garry and I were a couple all those years.”
“Really, Garry and I’ve been together for so long,” he said. “It just never dawned on me that we’re going to come out. But when we got married, it was a big deal, so we did.”
Manilow credited Kief for saving his life. He said he is thankful he had Kief to support him as his music career was taking off, despite keeping their relationship under wraps.
“As my career exploded, it was just crazy. And, you know, going back to an empty hotel room, you can get into a lot of trouble if you’re alone night after night after night,” Manilow explained. “But I met Garry right around when it was exploding. And I didn’t have to go back to those empty hotel rooms. I had somebody to cry with or to celebrate with.”
Manilow said he did not wish an isolated hotel room for any young people.
“It was pretty lonely until I met Garry. And then it was fun,” he smiled.
Kief is not Manilow’s first spouse. In 1964, Manilow married his high school sweetheart, Susan Deixler. They were married for one year.
Manilow told CNN’s Wallace he “really did love” Deixler, but added “the gay thing was pretty, pretty strong. I couldn’t deny it.”
The singer said he knew he was gay before marrying Deixler, but their marriage ended because Manilow couldn’t be the committed husband his then-wife needed. He revealed that his sexuality was not the reason his marriage failed.
“We had a very nice marriage, it was great, but I was away every night making music, as a young musician would be,” Manilow described. “It wasn’t good for me, and it wasn’t good for her.”
“I couldn’t be the proper husband,” he continued. “I was out making music every night, sowing my wild oats. I wasn’t ready to settle down.”
Brooklyn-born Manilow skyrocketed to international fame in 1974 after his release of the ever-popular pop-rock ballad Mandy. He became one of the biggest-selling musicians of all time. Prior to his success as a singer-songwriter, Manilow was behind a number of famous commercial jingles for brands like State Farm and Band-Aid — a gig that he has said helped him create catchy hooks for his own hit songs.
Thoughts?
The debate over using canned soup in cooking, particularly in casseroles, is one that many home cooks struggle with. On one hand, canned soup offers quick and easy meal preparation, but on the other, some argue that it compromises taste, nutrition, and quality.
So, is canned soup a lifesaver or a shortcut best avoided? In this article, we’ll explore the pros and cons of using canned soup in casseroles, discussing its convenience, taste, nutritional impact, and environmental effects. Let’s settle the debate once and for all!
The Convenience of Canned Soup in Cooking
Let’s be honest—cooking from scratch takes time. If you have a busy schedule, the time-saving benefits of canned soup are hard to ignore.
- No chopping, blending, or simmering—just open the can and pour it in.
- Perfect for weeknight dinners when you need a meal fast.
- Consistent taste and texture without the hassle of measuring ingredients.
For home cooks who juggle work, family, and other responsibilities, canned soup is an easy solution for quick, satisfying meals. It allows you to put together a creamy, rich casserole in minutes, making it a staple in many households.
The Nutritional Downside of Canned Soup
While convenient, canned soup often comes with some nutritional drawbacks. Many popular brands contain:
❌ High sodium levels – Excess salt can contribute to high blood pressure and heart disease.
❌ Preservatives and additives – Used to extend shelf life but can raise health concerns.
❌ Artificial flavors – Can make soups taste processed rather than fresh.
Video : Canned Soup: A Bowl of Warmth and Convenience
However, not all canned soups are created equal. Some brands offer low-sodium, organic, or preservative-free options, making them a healthier alternative. If you’re conscious of nutrition, reading ingredient labels can help you make better choices.
Canned Soup vs. Homemade Base: Which Tastes Better?
Taste is a major factor when deciding between canned soup and homemade alternatives. There’s no doubt that:
✅ Homemade bases allow for better control over flavor, seasoning, and consistency.
✅ Fresh ingredients result in a more natural, well-balanced taste.
✅ Canned soups, while flavorful, can sometimes have a processed or overly salty taste.
For those who prefer a rich, homemade flavor, making your own base from scratch is worth the extra effort. But if you’re looking for that classic, nostalgic taste of traditional casseroles, canned soup does the trick.
Why Canned Soup is Essential in Classic Casserole Recipes
Canned soup has been a key ingredient in traditional casseroles for generations. It’s the secret behind the creamy, rich texture in dishes like:
🥘 Green Bean Casserole – A Thanksgiving favorite made with cream of mushroom soup.
🥘 Tuna Noodle Casserole – Classic comfort food with cream of celery soup.
🥘 Chicken and Rice Casserole – A warm, hearty dish featuring cream of chicken soup.
For many families, these recipes bring back memories, and canned soup plays a big role in preserving that tradition.
Health Concerns: Are Preservatives in Canned Soup Dangerous?
One of the biggest concerns surrounding canned soup is the use of preservatives. These are added to extend shelf life and enhance flavor, but some people worry about potential health risks.
🔹 Common preservatives in canned soup include:
- Sodium-based preservatives – Increase shelf life but can contribute to high blood pressure.
- Monosodium glutamate (MSG) – Enhances flavor but may cause reactions in sensitive individuals.
- BPA in can linings – Some cans contain BPA, which has been linked to hormone disruptions.
While most preservatives are considered safe in small amounts, those seeking a cleaner diet may prefer making homemade bases or choosing preservative-free canned options.
Canned Soup vs. Homemade: Cost Comparison
Budget is another important factor when deciding between canned soup and homemade bases.
Video : Canned Soup Brands That Use The Highest Quality Ingredients
💰 Canned Soup Advantages:
- Affordable and accessible—you can buy it almost anywhere.
- Long shelf life—great for stocking up during sales.
- Less waste—perfectly portioned, so no leftover ingredients.
💰 Homemade Base Advantages:
- Cheaper in bulk—if you cook often, making your own base can save money over time.
- More control over ingredients—you decide what goes in.
- Healthier and fresher—avoids unnecessary additives.
For occasional use, canned soup is the cheaper option. But if you cook casseroles regularly, making a base from scratch might be more cost-effective in the long run.
Environmental Impact of Using Canned Products
If you’re eco-conscious, the environmental impact of canned soup might be a concern.
♻ Canned Soup Cons:
- Cans require energy to produce and recycle.
- Some brands still use BPA in their can linings.
- Shipping and storing canned goods increases carbon footprint.
♻ Homemade Base Pros:
- Uses fresh, locally sourced ingredients.
- Reduces reliance on processed foods.
- Creates less packaging waste.
If you want to be more environmentally friendly, consider choosing brands with sustainable practices or making your own soup base.
Expert Opinions: What Do Chefs and Nutritionists Say?
Experts are divided on the use of canned soup in cooking.
👨🍳 Chefs argue that:
✔ Homemade bases offer superior taste and freshness.
✔ Using fresh ingredients allows for better customization.
✔ Canned soups lack complexity and natural depth of flavor.
🥗 Nutritionists say that:
✔ Canned soup is fine in moderation, but should not be relied upon daily.
✔ Opting for low-sodium or preservative-free options is the best choice.
✔ Homemade bases are healthier but require more effort.
Ultimately, it comes down to your personal preferences and lifestyle needs.
Final Verdict: Is Canned Soup Really That Bad?
So, should you use canned soup in casseroles? It depends on your priorities.
✅ If you value convenience, canned soup is a great shortcut that saves time and effort.
✅ If you prioritize nutrition and taste, homemade bases give you better control over ingredients.
✅ If you love classic recipes, canned soup delivers the traditional flavors you grew up with.
At the end of the day, there’s no right or wrong answer. Cooking is about finding a balance between practicality and quality. Whether you stick with canned soup or make everything from scratch, what matters most is creating meals you and your family enjoy.
Would you choose canned soup or homemade? Share your thoughts below!
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