input: OPTIONS:
- the author's son
- the author
- the authors wife
- not enough information Now, answer this question: Is not necessarily worth two of anything, anywhere else. But it can certainly be a heck of a lot of fun. During my days as an inmate in Bridges House at the University of New Brunswick, I shared this space with about 99 other testosterone-addled 'young adults' whose charming tendency to get completely out of hand was barely held in check by the rod of authority of the Don and Resident Fellow. This is not to say that these two worthies weren't good at their jobs; more accurately, their task was more akin to herding cats -- fairly obtuse, barely socialized cats. Given the state of controlled chaos that existed, it wasn't unusual for little conflicts to arise from time to time. Being rather physically small and odd, I came in for a certain amount of abuse from someone called Scut, a large and obnoxious Newfie (hmmm, that's like saying that water is wet). I can't remember what it was he did to me, but it was serious enough that I decided to get my own back. It's been said that revenge is a dish best enjoyed cold. I think revenge is a dish best enjoyed in secret with no chance of counter-revenge to spoil the occasion. And so it was that I laid my plans against Scut. The occasion and place were set. My means of entry was secured. Now I needed material. For me, the only good fish is a live one. Even though I hale from NB, I really don't like free-swimming seafood. Considering the unimaginative cuisine of my youth, it's surprising that I eat anything at all. So with dead, smelly fish in mind, I persuaded my friend Shan to pick one up when he was down at the Saturday Farmer's Market. He returned with a four-pound shad, frozen solid. Shad has even more bones than other fish and you'll never see it featured on any cooking show (except maybe Iron Chef, where the disgusting and unusual seems to be standard). It took me all day to thaw out the fish in the lounge sink?#8364;?an activity which elicited howls of complaint from the guys trying to watch TV. Question: who is this person === The answer to the above question is
A:
output: the author

When a friend tells you she has wild roses blooming everywhere, it's not hard to imagine where the conversation headed to next to turning them into rose petal jam, of course. My friend Simona Quirini and her family run the beautiful Canto del Maggio, a B&B, restaurant and garden, about one hour's drive from Florence. We arrived to catch Simona with a wooden crate in her hands, already half full of blush pink flower heads, small and as fragrant as honey. It wasn't just roses that were bursting out of their bushes with colour and fragrance. In fact, every time I go to Canto del Maggio, I notice how lush the property is with fruit, flowers and plants, and every season there are bounties to be collected. The first time I was there I noticed the myrtle bushes and heirloom fruit trees little tiny, red pears and apples. The garden was full of summer produce and I stole green-skinned figs harbouring raspberry-red flesh off the trees. The next time I went, we picked ripe olives off the trees around the pool and took them down to the local frantoio, olive oil mill, to press the bright green oil out of them. I also came home with buckets of corbezzoli, or Irish strawberries, to make jam. This spring, I noticed the hedge rows of flowering wild strawberries and this last visit we picked the berries off them for an afternoon snack. With the help of my daughter (who was slightly more interested in playing with Simona's new puppy), we filled a crateful of roses and picked the petals delicately off and into bowls. We were using the rose petal jam recipe and the technique I learned between two wonderful sources Pellegrino Artusi's 1891 cookbook (this pastry recipe below is also inspired by it) and the Armenian monks on Venice's Isola di San Lazzaro Island where I worked for two autumns. The secret, other than having beautiful, small and fragrant roses to begin with, is in massaging the petals with a bit of the sugar and the lemon juice until almost a pulp to release the essential oils. Question: What is Canto del Maggio? === The answer to the above question is

OPTIONS:
- not enough information
- a hotel
- a winery
- a bed and breakfast

Answer: a bed and breakfast

Weight gain is a complex issue. But there is little doubt that the current food environment in Western countries heavy in highly processed salty, sugary, and fatty food has a big role to play. Most of the salt eaten in our diet has been added to food in the manufacturing process. This is in contrast to the small amount of salt naturally present in most foods or what is added at the table or at home in cooking. Salt can be a desirable taste, increasing the palatability of foods in addition to helping preserve it; that's why it is commonly added in processed foods. Combining salt and fat together is thought to be a potent combination in helping to promote passive over-consumption foods. Just think of how moreish salty chips can be. Having a greater liking for salty and fatty foods is associated with eating more kilojoules overall, uncontrolled eating, and overweight in children. This link between overconsumption of food and its degree of saltiness is considered stronger than having a liking for sweet and fatty foods. Teasing out further how salt may influence the over-consumption of fatty foods, sensory researchers from Deakin University recruited 48 healthy adults to take part in a tasting panel. Over four lunchtime sessions (following on from a standardised breakfast that morning), each person ate a meal of macaroni and cheese where the fat and salt content had been manipulated. The four meal combinations were low-fat/low-salt, low-fat/high-salt, high-fat/low-salt and high-fat/high-salt. Participants were encouraged to eat as much as they wished until feeling full. Eating rate, meal agreeability, and subjective ratings of hunger and fullness were also taken. Salt promotes over-eating Eleven percent more kilojoules were consumed when the meals eaten were high in salt. And this was irrespective of if the fat content was high or low. The fat content of the meal didn't result in people eating more food by weight, but because of its greater energy density, that meant more kilojoules were eaten. Question: After eating foods high in salt most of their lives, how are people most likely to be (statistically speaking): === The answer to the above question is
OPTIONS:
- Fans of macaroni and cheese.
- Overweight or obese.
- not enough information
- University researchers.

Answer:
Overweight or obese.