George Robert Newhart (born September 5, 1929) is an American comedian and actor. He is known for his deadpan and stammering delivery style. Beginning as a stand-up comedian, he transitioned his career to acting in television. He has received numerous accolades, including three Grammy Awards, an Emmy Award, and a Golden Globe Award. He was honored with the Mark Twain Prize for American Humor in 2002.
Newhart came to prominence in 1960 when his record album of comedic monologues, The Button-Down Mind of Bob Newhart, became a bestseller and reached number one on the Billboard pop album chart; it remains the 20th-best-selling comedy album in history. The follow-up album, The Button-Down Mind Strikes Back!, was also a success, and the two albums held the Billboard number one and number two spots simultaneously.
Newhart hosted a short lived NBC variety show entitled The Bob Newhart Show (1961) before starring as Chicago psychologist Robert Hartley on The Bob Newhart Show from 1972 to 1978 and then as Vermont innkeeper Dick Loudon on series Newhart from 1982 to 1990. He also had two short-lived sitcoms in the 1990s, Bob and George and Leo. Newhart acted in films such as Catch-22 (1970), Cold Turkey (1971), In & Out (1997), and Elf (2003). He also voiced Bernard in the Disney animated films The Rescuers (1977) and The Rescuers Down Under (1990). Newhart played Professor Proton on the CBS sitcom The Big Bang Theory from 2013 to 2018, for which he received his first Primetime Emmy Award.
Early life and education
Newhart was born on September 5, 1929, at West Suburban Hospital in Oak Park, Illinois. His parents were Julia Pauline (née Burns; 1901–1994), a housewife, and George David Newhart (1899–1987), a part-owner of a plumbing and heating-supply business. His mother was of Irish descent, whilst his father was of mixed German and Irish descent. The family name Newhart is of German origins (Neuhart). One of his grandmothers was from St. Catharines, Ontario, Canada.
He had three sisters, namely Sr. Joan Michael (1927–2018), BVM, Pauline Newhart Quan (1935–2020) and Virginia Newhart Brittain (born 1937).
Newhart was educated at Roman Catholic schools in the Chicago area, including St. Catherine of Siena Grammar School in Oak Park, and attended St. Ignatius College Prep (high school), graduating in 1947. He then enrolled at Loyola University Chicago from which he graduated in 1952 with a bachelor's degree in business management. Newhart was drafted into the United States Army and served in the United States during the Korean War as a personnel manager until being discharged in 1954. He briefly attended Loyola University Chicago School of Law, but did not complete a degree, in part, he says, because he was asked to behave unethically during an internship.
Health
In 1985, Newhart was hospitalized for secondary polycythemia, a condition attributed to his years of heavy smoking. He recovered after several weeks and has since quit smoking.
Home
For over 25 years, Newhart's family lived in a Wallace Neff-designed French Country-style mansion in Bel Air. The 9,169-square-foot, five-bedroom home featured formal gardens, a lagoon-style pool with waterfall, and guest apartment. Newhart sold the property to developers in May 2016 for $14.5 million. The new property owners razed the mansion and sold the empty 1.37-acre lot for $17.65 million in 2017.
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- SERVES
- 10
- COOK TIME
- 20 Min
The key to making this red potato salad taste phenomenal is to use fresh dill. Our Dilly Dally Potato Salad recipe is a lightened-up version of one of your favorite potato salads. Everyone at your potluck will enjoy this tasty dish!
- 2 pounds red potatoes
- 1/2 cup low-fat plain yogurt
- 2 tablespoons fat-free mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup diced celery
- 1 tablespoon chopped fresh dill
- 1/4 cup chopped red onion
- In a large pot of boiling water over medium-high heat, cook potatoes 20 to 25 minutes, or until fork-tender. Drain and let cool.
- In a large bowl, whisk together yogurt, mayonnaise, mustard, vinegar, garlic powder, salt, and pepper.
- Cut potatoes into 1-inch chunks, add to dressing along with remaining ingredients, and mix until well combined. Cover and refrigerate until chilled.