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New sexual harassment and racial discrimination lawsuits are rocking the already scandal riddled Fox News Channel. Three new lawsuits were filed Monday in U.S. District Court for the Southern District of New York. Two allege racial harassment at Fox News, while a third alleges sexual harassment at Fox News Radio. The cases increase to 23 the number of past or present Fox employees represented by attorney Doug Wigdor, the majority having cases alleging racial hostility by a since-fired financial executive. Fox said Monday that the lawsuits have no legal basis. Kathleen Lee, a Fox News Radio employee of more than 10 years, alleges that radio anchor Ron Flatter subjected her to “unrelenting sexual harassment” after the network hired him in 2013. A former Fox employee, Adasa Blanco, said she alerted Fox executives about racially hostile behavior on the part of former Fox controller Judith Slater more than eight years before the executive was let go. Slater has denied charges of racially hostile conduct. Blanco, who is Hispanic, said that Slater made fun of her accent. In the lawsuit, Wigdor said Fox “knowingly harbored and protected” a racist employee for more than eight years and misrepresented to the public that it fired Slater quickly upon learning of her behavior. Naima Farrow, another former Fox employee who worked for Slater, said she was fired without warning or explanation in 2015, less than three days after telling superiors she was pregnant. Farrow, who is black, said Slater mockingly referred to her as “girlfriend.” Fox News said in a statement that it is committed to a diverse workplace free from discrimination, and takes any complaint seriously. In these cases, Fox “took prompt, effective and, when necessary, strong remedial action,” the network said. “We believe these latest claims are without legal basis and look forward to proving that the company at all times has acted appropriately, and lawfully, in connection with these matters.” The new legal claims come as Fox News is battling a series of... Question: What is probably true about Wigdor Options: - He is competent but not experienced with harassment cases   - He is a competent lawyer   - not enough information   - He is a so so lawyer with alot of harassment experience === The correct answer is
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He is a competent lawyer

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Larisa Grollemond is conducting a comparative study of illuminations in the Mirror of History (Speculum historiale, Miroir historial) as a graduate intern in the Manuscripts Department of the Getty Museum. The massive text, compiled in the 1200s by friar Vincent of Beauvais and translated into French in the 14th century by Jean de Vignay, attempts to compile all of world history from creation to the present into a single source. “If our twenty-first-century way of understanding everything is to put it on the Internet,” she says, “the medieval way of understanding was to create big encyclopedic texts that try to encompass all of human history and biblical history in an organized way.” Larisa, who recently completed her PhD at the University of Pennsylvania with a focus on 15th-century French manuscript culture, is focusing on the Getty volumes’ unique program of illuminations. The French translation of the Miroir historial exists in some 40 known copies, and while the text remains mostly unchanged from copy to copy, the illuminations vary dramatically, both in how scenes are depicted and in which episodes artists choose to depict. Larisa has decided to focus on the evolution of depictions of India and its inhabitants across these various copies, because the Getty copy, which dates to 1475, contains images that are different from earlier illuminated versions. While other copies don’t dedicate more than one or two illustrations to India, the Getty copy has several that draw upon the medieval tradition of the “monstrous peoples” as well as knowledge of geography, materials, and customs newly gained through trade. This work ties into broader scholarly efforts to shed light on globalization in the Middle Ages. “Scholars of medieval art have generally thought of Western Europe as the center and non-European places as the periphery. There has now been a revision of that view,” says Larisa. “These manuscripts provide an interesting glimpse into how late-medieval Europeans made sense of their world, including... Question: How does Larisa feel about her time spent at the University of Pennsylvania? Options: - not enough information   - She had a good time and met great people during her time there.   - She thought it was very hard, but inspiring for her future works.   - She loved it and learned a lot. === The correct answer is
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not enough information

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When I was writing the manuscript for Florentine, I enlisted the help of an army of recipe testers — about 80 people from all over the world — to test every recipe thoroughly. Only one came back to me consistently with problems. From Minnesota to Melbourne, three testers wrote to me that their very first attempt at making Tuscan gnudi (ricotta and spinach balls that, rather than be encased in pasta like for ravioli, are simply dusted in flour) resulted in a pot of simmering water with “dissolved” gnudi. It reminded me of Pellegrino Artusi’s potato gnocchi recipe in his famous cookbook from 1891, where he interrupts the recipe instructions to mention a signora who, upon attempting to stir the gnocchi cooking in the pot, finds they have disappeared – O dove’erano andati? “Where did they go?” In the case of the gnocchi, there was too little flour used, according to Artusi. But in the case of the gnudi, I already had a hunch. I grilled all three testers on a number of various factors — was the water just simmering, not on a rolling boil (which can destroy delicate gnudi), did they drain the spinach very well, and equally the ricotta (one said she even drained it overnight)? Did they use “proper” ricotta? Aha. “Proper” ricotta. The kind that was only made a day or so earlier, the leftovers of the cheese-making process, the real deal. The kind that you can see in a deli counter, standing on its own, that gets cut into a big wedge and weighed when you order it. Not the kind you buy at the supermarket, in a tub, that so often is grainy, more like the consistency of yogurt, has no structure, and is full of unnecessary gums or additives. All my recipe testers had used the second kind — to be fair, some were new to the idea of buying ricotta and in their neighbourhood only had access to this. In that case, it would have probably been better to make your own, or choose another recipe. Question: Where in Italy would gnudi be best made? Options: - Venice   - Tuscany   - not enough information   - Rome === The correct answer is
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assistant: Tuscany