instruction:
In this task, you are given news articles and you need to generate a highlight, i.e., a short summary, with a maximum length of 10 lines.
question:
Venice, Louisiana (CNN) -- A history of slipshod inspections is at least partly to blame for the disaster that destroyed the drill rig Deepwater Horizon and unleashed the worst oil spill in U.S. history, a former Interior Department official says. Bobby Maxwell worked for 22 years as an auditor and audit supervisor for the Minerals Management Service, and he said the disaster would not have happened if inspectors had done their jobs. But he said a "culture of corruption" enveloped the agency, "and it permeated the whole agency, both the revenue and the inspection side." The Minerals Management Service, a division of the Interior Department, is the primary federal agency that conducts safety inspections and collects revenue on the more than 3,500 oil wells in the Gulf of Mexico. Before leaving the agency in 2006, he supervised more than 100 auditors, who dig through oil company documents to make sure the federal government is getting all the royalties it's owed. He won an award from his bosses at the Interior Department. And although not an engineer by training, he spent a great deal of time on offshore rigs, many times working alongside Minerals Management Service inspectors. But he said that the agency was badly flawed and that investigators looking into the explosion that killed 11 workers aboard the rig in April should be asking questions about how those inspections were conducted. "What types of inspections? Who did them? Did they give them any waivers? Was the equipment adequate? Did they think they needed a second blowout preventer? Did they demand BP put it in? MMS is responsible for that, too," he said. As an auditor, Maxwell said, he was flown to offshore oil rigs routinely, sometimes in the company of Minerals Management Service inspectors. He says that when he was present, agency inspectors he saw were doing little real work. "It seemed like a formal process they would go through," he said. "We showed up on the rig. They had a checklist they would run through quickly, check things off, say things like 'Hi, Joe. Hi, John. See you at this weekend's fishing tournament.' " In May, an inspector general's report on the Minerals Management Service office in Lake Charles, Louisiana, sharply criticized a "widespread" culture of taking gifts from industry officials before 2007. Many of the inspectors joined the agency from the industry and had relationships with people in the business that originated "well before they took their jobs with industry or government," the report states. Inspectors got paid meals and tickets to sporting events from companies they monitored; let oil and gas company workers fill out their inspection forms in pencil, with the inspectors writing over those entries in ink before turning them in; and in 2008, one conducted inspections of four offshore platforms while negotiating a job with the company that operated them, the report found. And a 2008 inspector general's report found that regulators in the agency's Denver, Colorado, office received improper gifts from energy industry representatives and engaged in illegal drug use and inappropriate sexual relations with them. Maxwell worked out of the Denver office during that period and traveled to the Gulf region frequently. He is now in the fifth year of a whistleblower lawsuit he filed against the Kerr-McGee Oil Co., claiming that the firm cheated the Interior Department and the U.S. Treasury out of tens of millions of dollars in revenue from the company's oil concessions in the Gulf. The company, which has since been acquired by Anadarko Petroleum, denies the accusations. A federal judge in Denver is hearing that lawsuit, and should he win, Maxwell will stand to gain about $6 million in whistleblower fees. Interior Secretary Ken Salazar has publicly criticized some Minerals Management Service inspectors, saying they had a "cozy relationship" with oil company executives and workers. He has announced plans to split the agency into separate energy development, enforcement and revenue collection divisions, saying they have conflicting missions. In a statement issued to CNN, the Interior Department says that real change -- "systemic and not cosmetic" -- is coming to the service. Salazar "is well aware that we need to clean up the troubled agency," the department said. But Maxwell said that even if the agency is split up, it won't make much of a real difference. "You still have the same people," he said. "If you had people issues with the corruption and jobs not being done, you still have the same people in the name of a new agency. So those people may not be changing what they are doing. Therefore, you have the old agency with the new name, with the same corruption." Maxwell says he decided to speak out because he was "tired of seeing us not being able to do the job we were hired to do." He says he is both angry and heartbroken over the damage done to the marshlands, the water and to the economy of the Gulf states, especially Louisiana. "The only way to potentially change it is to stand up and be recognized and tell what was happening," he said.
answer:
Bobby Maxwell spent 22 years at Minerals Management Service .
Maxwell, who routinely visited offshore rigs, says inspectors did little real work .
He described agency as "a culture of corruption" during his tenure .


question:
(CNN)  -- A Utah man trapped for more than 26 hours in a crevice of a popular cave tourist attraction died as rescuers struggled to save him, authorities said Thursday. John Edward Jones, 26, of Stansbury Park was stuck in the Nutty Putty Cave, which sits west of Utah Lake near Cedar Valley, according to the sheriff's office of Utah County. The cave is 55 to 60 miles south of Salt Lake City. Sheriff's officials said Jones entered the cave at around 6 p.m. Tuesday with a group of about 11 people and became stuck about 8:45 p.m. in a "tightly confined" feature inside Nutty Putty Cave called "Bob's Push." Utah County sheriff's spokesman Sgt. Spencer Cannon told CNN affiliate KSL that Jones was trapped upside down in a crevice that was about 18 inches wide and about 10 inches high. The crevice is about 150 feet below the surface and about 700 feet from the cave entrance, according to the sheriff's department. "They had him to a level spot where he wasn't heading downhill with his head below his feet," Cannon said. "During the course of that, they have a raising system to hold him in position, and one of the devices of that system failed, and Mr. Jones actually fell back to the area where he had been stuck for so long." Shortly before midnight on Wednesday, rescuers got close enough to Jones to conclude that he was not breathing and he had no pulse. Rescue officials were meeting Thursday to determine how to recover Jones' body. Rescuers had tried to reach Jones for more than 24 hours, but had problems navigating the treacherous terrain, Cannon said. "Getting people to him is very difficult," Cannon told KSL before Jones died. "It is a tightly confined space. When there is movement, it is literally millimeters at a time." There are narrow areas of the cave where visitors have to crawl on their bellies to get through, according to the attraction's Web site. Up to 5,000 people visit each year, the site said.
answer:
John Edward Jones was stuck in cave crevice outside Salt Lake City .
He was trapped in a space that was 18 inches wide, 10 inches deep .
One of the rescue tools failed while trying to free him and Jones fell back .


question:
(CNN) -- With the sweltering summer bidding adieu and pleasant autumn temperatures setting in, now's the time to explore New Delhi. Travelers to the Indian capital may hesitate to try the city's famed street foods, fearing the notorious "Delhi belly." But skip the street food scene and you miss an essential part of the Delhi experience. Here are seven street delicacies among Delhi's endless choices, including a mix of vegetarian, non-veg and dessert. Ram laddoo . Desperate for an energy boost after a tiring shopping session? A plate of ram laddoo is your fix. Ram laddoo ("laddoo" is a name for sweet flour balls) are savory, deep-fried moong balls served with chili-coriander sauce and garnished with grated radish. Served in silver-colored, throwaway plastic bowls, one serving of six-to-seven balls is a great power snack or even lunch. Best to try it at the make-shift ram laddoo stalls, sometimes on a bicycle, that are strewn across town. If you aren't lucky enough to see one, try it at Lajpat Nagar main market. Chaat . Sitting under a tiny tin-roofed shop in and downing deep-fried potato patties floating in a blend of yogurt, spicy green and red sauces served in leaf bowls is a definitive Delhi experience that even hardcore locals can't get enough of. Chaat is a collective term used to describe savory street dishes in India, especially these three: aloo tikki (described in the gallery above), dahi bhalla (cutlets of skinless black lentil-like gram submerged in yogurt) and papri chaat (a hybrid of aloo tikki and dahi bhalla with salty, plain biscuits thrown in). Many Delhi chaat addicts flock to a narrow alley behind the Union Public Service Commission's office near Khan Market (Humayun Road, Pandara Flats, India Gate, New Delhi, India). Prabhu Chaat Bhandar's (Dholpur House, Shahjahan Road, Khan Market, New Delhi; open daily 11 a.m.-9 p.m.) range of chaat options do the trick for a satisfying dinner. Parantha . Located in a remote corner in old Delhi's Chandni Chowk area, Paranthe Wali Gali (Lane of Paranthas) is home to some of Delhi's best-known parantha joints. The chapati's stouter, fancier cousin, parantha is a pan-fried flatbread generally stuffed with vegetables, such as mashed potato, grated cauliflower and radish. It's a popular breakfast item in Delhi's Punjabi households. Paranthe Wali Gali offers innovative parantha options. As you plonk down in one of the Gali's tiny, crammed restaurants, you'll find a number of delicious offerings: Indian rabri (sweet yogurt) parantha, mirch (red pepper) parantha, and lemon parantha (prepared from lemon zest, and probably the best this street has to offer). Samosa . Samosa is chaat's close competitor for the title of "Definitive Delhi Street food" title. (If there was such a thing.) It is to India, perhaps, what momo dumplings are to Tibet and bagels are to certain parts of the United States. As most people know, samosas are deep-fried, triangular pastry pockets, packed with potato, peas, lentils and sometimes meat. Although they're often served as an appetizer at Indian restaurants around the world, they can be paired with chaat for a full meal. Great places to try samosas in Delhi include Rewari Sweets (Sadar Bazar, Gurgaon, India; +91 124 232 1826; open daily 8 a.m.-8:30 p.m.) and Bengali Sweet House (27-33, Bengali Market, Connaught Place, New Delhi; +91 11 2331 9224; open daily 8 a.m.-11 p.m.). Kebabs . Traveling to Delhi and not trying the kebabs? Not done. A legacy left behind by the Mughals, who invaded India in the 16th century, the grilled meats served on skewers make the best on-the-go protein meals. You can typically choose among mutton or chicken kebabs. The Chandni Chowk and Hazrat Nizamuddin areas house some of the best kebab outlets in Delhi. If you aren't up for the large crowds in these bustling locations, you can take refuge in the more accessible Qureshi's Corner in Greater Kailash II (8, Narmada Shopping Complex, Alaknanda, New Delhi; +91 11 2602 0563; open daily 7-11 p.m.). Chola bhatura . No snack this, chola bhatura is for people with huge appetites. Fluffy, plain, flour bread combined with a chickpea curry, garnished with chopped onion and served with a tangy mango pickle, chola bhatura is a Delhi meal staple. It works both as a lunch and dinner item. Baba Nagpal Corner in Lajpat Nagar is arguably the best chola bhatura area in New Delhi. But if you find yourself in Karol Bagh or Rajouri Garden, you could hop into any of the numerous chola bhatura shops. Faluda kulfi . After consuming mouth-burning delicacies it's kulfi time. Kulfi is India's local ice cream, made with milk and a smattering of dried fruits. There are 57 varieties in all. The queen of them all is faluda kulfi (faluda is a popular rose milk flavor dessert drink with vermicelli noodles). The trusted Krishna Di Kulfi in Pandara Road Market serves kulfi with the heavenly faluda, a beverage consisting of rose milk and vermicelli.
answer:

If you haven't tried these street foods, you haven't been to Delhi .
The most iconic chaat are aloo tikki, dahi bhalla and papri chaat .
The best kulfi ice cream is topped with rose milk faluda .