Question: Read the following context and answer the question. Context: I'm here in Dubrovnik, Croatia for a team meetup. Sadly, the weather has been pretty gray and rainy so far in fact the forecast has it cloudy and rainy every day until after we leave. So I was pleasantly surprised to be awakened by the sun peeking around the edges of the curtain in my room, especially after the weather yesterday in which the wind gusted 35-40 mph hard enough to blow the patio furniture around on my balcony (and at one point, catching a chair and flipping it against the rail so hard that if the rail had been just a bit shorter, it might have gone over). Our group all agreed that we should take advantage of the nice weather and head to the old city walls and St. Lawrence Fort (Lovrijenac). We spent several hours walking the walls and climbing up and down stairs. The sun sparkled off the Adriatic Sea and cast a warm glow on the orange and red tiled roofs in old city. It was such a change from the gray and foggy gloom of the last couple of days and it created a completely different mood, at least for me. From foreboding and dark to welcoming and bright. The clouds eventually rolled back in again, but the sunshine was nice while it lasted. We walked over to the fort and I took these shots of the city wall and from across the small cove between them. If you look closely in a few shots, you'll see a stone pier, which is just between the Pile Gate (pronounced "peel-ay") at the city walls and the fort. Although I'm one of the few people in the developed world who does not watch Game of Thrones, my co-workers tell me this was one of the locations used for a scene in the show. Question: After the end of this story, I am probably: Answer:
OPTIONS:
- Irresponsible
- Overworked
- Inspired
- not enough information
Answer: Inspired

input with options: Read the following context and answer the question. Context: The sudden burst of spring produce in the market after a long, monotonous winter of cavolo nero and bright oranges is one of the things that constantly reminds me why I love living and eating in Italy. A wander through the market like any other becomes, in spring time, a new experience. I feel like a fresh arrival, like it's my first time walking through my local market. There are long, twisty fava bean pods, waiting to be podded and munched on with bitey pecorino cheese to tame the bitterness of the raw beans. Thin, long-stemmed asparagus. A lovely array of greens, including radishes with leaves so happy that they become the main ingredient, fluffy-fronded fresh herbs and fresh garlic. Artichokes of many different kinds, but especially the pointed purple ones that are either local, from Tuscany's Maremma, or sometimes from Puglia or Sicily. Rarely the rounded globe artichokes you find spilling out of crates in Rome, or the tiny, delicate Venetian ones, the so-called castraure (though they often aren't the real deal, how you can tell is by the price) that you can find in the shadow of the Rialto. And then there are thick bunches of agretti (salsola soda), looking more like mermaid's hair than a monk's beard, their English namesake. A few years ago, this wasn't such a common sight at the market in Florence. It still isn't, in that you won't get them by the crateful like you do fava beans and artichokes, though they're not particularly difficult to find now. They're just one of those special things that don't last long. Blink and you'll miss them, or come late to the market and they could easily be sold out. It's worth getting up and out of the house a little earlier for these (a note to myself, of course). If you've never tasted agretti before, it's worth seeking out if you're in the right place at the right time and find a bunch or see it on a menu. Frances Mayes likens it to spinach, but notes that it is so much more, "While agretti has the mineral sharpness of spinach, it tastes livelier, full of the energy... Question: What is the narrator's profession? Answer:
OPTIONS:
- Food critic
- Chef
- not enough information
- Farmer
output: not enough information

Q: Read the following context and answer the question. Context: Years back, following a transition inside a large company where many people got fired and moved around, the decision was made to give the remaining people more work. Now, let me pause here, when I say, "more work" did not mean more of the existing work they already did. "More work" did not mean work of what they already knew, or signed up for when they were hired. More work meant incorporating a completely different role. For me, I'm a programmer. And "management" decided they wanted programmers to also do BA work. Now, mind you, nowhere on my employment contract does it state I'd have to take a BA role. And nowhere on my employment contract did it state taking a BA role would also require me doing all of my programming work. So, after being pushed a few times to attend BA meetings, I got fed up. So I pulled my manager into a meeting and explained this to him. I said, you have two choices: I do two roles, BA and programmer, and I get a new salary to account for the role. When he asked how much, I said, take my salary and multiply by 1.6. Option 2, I go back to programming, and you never pull me into a meeting again on BA work. It's not what you hired me for, and it's not what you pay me for. When my boss replied, "Our company is not in the position to pay for two roles", I told him, then it sounds like Option 2. And by the way, I don't ever want to have this discussion again. If you want Superman performance, you cannot pay Clark Kent wages. 1 year passed and I was never bothered again about BA roles. Takeaways: Middle managers are one step above one-celled organisms. They can, and will try to get you to do non-role work, with no intention of ever paying you more. They key is to cut it off at the pass. Question: How does he feel about BA work? Answer:

OPTIONS:
- not enough information
- He dislikes it
- He wants to do more of it and less programming
- He finds it exciting

A:
He dislikes it