G etting in on the T rivia C raze How to Win Your Next Trivia Competition
America’s obsession with trivia has only grown since Jeopardy first aired in 1964. Now, every pub, bar, and restaurant in town seems to host a weekly trivia night, and smartphone apps like Sporcle or HQ Trivia let trivia junkies get their fix on a daily basis. While it may seem like the only way to be good at trivia is to remember every fact you’ve ever heard and read the encyclopedia daily, there are actually ways you can improve your trivia game that don’t involve mind-numbing studying. Read Up on Things That Interest You Keep up on current events in the paper. Watch the news. Learn about the latest movies, TV shows, and music. While it might not all be interesting, you’ll no doubt run into some topics that engross you and stick in your memory. These
are the tidbits that will help you in your next trivia game. So, when you feel the urge to go down the rabbit hole learning all about the latest presidential election updates or a new band you’ve discovered, know what you learn might come in handy. Look for Patterns and Hints Trivia is only fun if it’s challenging, but the questions are never so hard that no one can get them. A lot of trivia competitions have themes, like ‘80s action movies or the TV show “The Office.” Other times, small sections of the competition will have categories, like famous Italian painters or ‘90s pop music, that narrow down your pool of possible answers to a question. Pay attention to these patterns and hints. Even if you haven’t seen the movie the question is about, you could still get the right answer.
Ultimately, the fun of trivia isn’t in whether or not you win; it’s in expanding your knowledge and honing your critical-thinking skills. But getting a gift card to your favorite restaurant when you win the competition isn’t a bad bonus either!
H ow to M ake Y our O wn S auerkraut
Inspired by NourishedKitchen.com
INGREDIENTS
• 2 lbs cabbage
• 4 tsp fine sea salt
EQUIPMENT
• Jar • Lid with airlock
• Something to weigh down cabbage, ideally made of a
nonreactive material like glass
DIRECTIONS
1. Remove outer leaves from cabbage. Slice very thinly. 2. In a large bowl, combine cabbage and salt. Let stand for 20 minutes. 3. Squeeze cabbage to release juices. Let the cabbage continue to soak and release juices for another 20 minutes. 4. Transfer to a jar and press down cabbage until completely submerged in its juices. Weigh down cabbage. 5. Seal jar with airlock. Let cabbage sit at room temperature and away from sunlight for one month. Once fermented, transfer to the fridge. Sauerkraut will keep for six months to one year. 3 770-744-1855
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