Here’s a review of this week’s questions:
- In what southern city would you find a state museum housing “The People’s Collection?”
- What midwestern city is the birthplace of Ryan Murphy, creator of “Glee” and “American Horror Story?”
- What southern city is considered the birthplace of a hearty stew called burgoo?
And here are the answers:
- Raleigh, NC. Next year marks the 75th anniversary of the North Carolina legislature designating state funding to create an exhibit at the North Carolina Museum of Art in Raleigh known as the People’s Collection. The exhibit got its name in 1947, referring to art that can be seen for free throughout the museum. At the time, North Carolina was the first state in the nation to use public funds to buy art. Ranked as one of the top 25 museums in the country, NCMA is comprised of two buildings, and offers a permanent collection, as well as rotating exhibitions and educational programs.
- Indianapolis, IN. Ryan Murphy, born in Indianapolis in 1964, is the son of a writer and a newspaper circulation director. He attended Catholic school in Indianapolis and graduated from Indiana University in Bloomington before taking his first writing job for the Washington Post. In 2003, he created “Nip/Tuck”, which brought him his first Emmy nomination. He won the award six years later, and then created the series, “Glee” with his creative partners Ian Brennan and Brad Falchuk. “Glee” was a huge hit, and opened doors to Hollywood success that allowed future TV dynasties like the 10-season “American Horror Story” and the true-crime sagas that make up “American Crime Story,” which thus far have included the O.J. Simpson, Clinton/Lewinsky and Gianni Versace retellings, all with star-studded Hollywood casts.
- Lexington, KY. At one time, attending a horse race in Kentucky involved not only a mint julep to drink, but a bowl of Kentucky burgoo to go along with it. Keeneland Racetrack in Lexington is one of the most popular spots in the United States for burgoo. They’ve been serving it since the 1930s with a recipe using pork, garlic, sage, carrots, okra, corn, and thyme. It’s also cooked with Worcestershire sauce, then simmered for numerous hours in a big kettle. The history of burgoo is ever-changing, much like the stew itself. Some believe it was brought over from England in the late 19th century, while others claim it was created by French chef Gustave Jaubert. With a true recipe nowhere to be found, improvisation was key, which is why numerous meats such as pigeon, squirrel, wild game, mutton, and chicken were all used.