I've always been a trivia nerd. My family takes Trivial Pursuit way too seriously, and I think Alex Trebek might have the coolest job in the universe.
A few years ago, I was talking about my love of playing on the quiz bowl team in high school with some members of Slow Food Austin, and we came up with the idea of a food-based quiz bowl fundraiser. Teams of foodies could compete to raise money for the local nonprofit whose goal is to help people reconnect with their food and the people who produce it.
Last August, the Slow Food Austin Quiz Bowl made its sold-out debut at the Highball, and as the emcee and creator of many of the questions, I learned first hand how much work goes into each and every episode of "Jeopardy."
On Sunday, I'll be hosting the second annual Quiz Bowl, which starts at noon at the Highball (1142 South Lamar Blvd.) and will feature eight teams, including last year's winners from Barley Swine. (The winning team gets to donate their prize money to a local food nonprofit of their choice.)
At the halftime, they'll have a raffle, and Bryan Butler of Salt and Time will dress a pig for a live auction of the cuts of meat. Tickets, which include small bites from local restaurants, can be purchased for $25 at the door or online at slowfoodaustin.org.
Think you know a lot about food? Slow Food Austin social chairwoman Karla Loeb, Valerie Broussard of the W Hotel and I have been coming up with new questions over the past few months, but to test your knowledge of food trivia, here are 10 questions from last year's event:
1) Before her career in food, Julia Child worked in the OSS and helped the spy agency develop a repellent for what marine animal?
2) From what continent does watermelon originate?
3) Fall Creek Vineyard, established in 1975, sells two benefit wines whose proceeds go to what Texas landmark?
4) What ground-breaking machine was used for 34 years at a Dallas restaurant before being given to the Smithsonian's Museum of American History in 2005?
5) What bread alternative do astronauts use in orbit to keep the cabin crumb-free?
6) From which root vegetable is most white sugar made?
7) What famous California chef served as a consultant for the 2007 film "Ratatouille," allowing the producer to intern at his restaurant in Yountville?
8) What was on the cover of the final issue of Gourmet magazine?
9) Which president signed the first Child Nutrition Act into law?
10) What is the technical term for the brown bits stuck to the bottom of a pan?
1) Shark 2) Africa 3) The Alamo 4) The first frozen margarita machine 5) Tortillas 6) Beets 7) Thomas Keller 8) A turkey 9) Lyndon B. Johnson 10) Fond
Contact Addie Broyles at email@example.com. Twitter: abroyles.