Read the following context and answer the question. Context: A confession: I quietly love flying. This year, I've done 163,581 miles of it. I love that when you fly a lot, the airport social media staff say 'hello' on Twitter when you arrive and the cabin crew on your home route (or even on the Brisbane-Dubai non-stop route) recognise you from last time. I like getting great service, and see so many things about systems-thinking that work well in airlines, that I'm happy to forgive small indiscrepancies when they occur. All that said, flying strangles our planet as much as eating too much red meat, and for many, many reasons, I've wanted to stop flying quite so much, while not restricting the spread and growth of the ideas from our firm, NoTosh. I'm quite sure that nobody reading this blog really cares about how much I travel, but keeping an annual count on it has become a new year habit. When I started working at Channel 4, and then continuing when I created NoTosh, I wanted to keep track of what seemed like an interminable number of miles on the road and in the air. By 2012, 2013 and last year, I was beginning to wonder if I'd ever be able to get the number of miles down when they seemed to represent even more trips to the moon and back each and every year. When you run a company based in Edinburgh with a great team living in Melbourne, you could easily spend your life on a plane - one flying to Melbourne feels better than two or more flying to Edinburgh. Indeed, in 2012, 2013 and 2014 it felt like I really did spend my life on a plane, as I went to the moon and back in my annual travel, with anything up to seven trips a year to Australia. Question: Who created the company NoTosh? Answer:

OPTIONS:
- not enough information
- the airline
- the author
- the social media staff

Answer: the author

Problem: OPTIONS:
- needs a cookbook
- not enough information
- she enjoys trying new foods
- she doesn't like cocktails
Q: Read the following context and answer the question. Context: I had seen it before, those fuzzy, furry leaves and stalks, with the pretty, star-pointed purple flowers, but up until that moment that I saw them sitting in a basket at the market stalls, I admit I had never taken notice of it as a food. It grow along cracks in stone walls and along the roadside near my home in Settignano, which is blooming with spring goodness right now: robinia (black locust) trees, wild garlic (three-cornered leek) and even elderflowers are already bursting. I asked the vendor just to double check, "Is this borage?" "Si," Came the answer, "Borragine." He confirmed. "I've had it in ravioli," I started to say, "Brava!" He said, as if we were about to start a guessing game on what could be done with it. Actually, there's a lot that can be done with it. If you can use it as a ravioli filling with ricotta, then you can imagine it taking the place of spinach in gnudi, too, but also soups or frittata or stirred through polenta. I learned that the flowers are just as delicious, if not more interesting, for their delicate cucumber-like flavour people told me of their use in salads or cocktails like Pimms, and someone even mentioned she freezes them in ice cubes, what a pretty idea for those first warm nights when you can dine al fresco, homemade cocktail in hand. Then there's risotto and of course the fritters, much like these ones. Or you can simply deep fry the clusters of buds that haven't yet burst open like these deep-fried robinia flowers. borage and ricotta crepes The problem, I was thinking, as I took home my bag of borage, is that I can't decide what to make. There's simply too much choice. I consulted two of my favourite books that also happen to be cookbooks. Patience Gray's Honey from a Weed and Luigi Ballerini's A Feast of Weeds. Both had wonderful ideas for borage (and indeed many other edible, foraged plants). Question: What is probably true about the author? Answer:
Answer: she enjoys trying new foods

input with options: Read the following context and answer the question. Context: Jonathan Swift said, "Everybody wants to live forever, but nobody wants to grow old." Wouldn't it be nice if we could stay healthy and young and live as long as possible? Because that is a deep down desire of the majority, many people are always on a quest to slow down the aging process. So, our question for today is: What are the Anti-Aging Benefits of the Mediterranean Diet? First, we must acknowledge that no diet in the world can halt or slow the aging process. Aging is inevitable and food is not the elixir of life although the type of food you choose can lengthen or shorten your life. What has been proven by numerous studies is that the Mediterranean diet lessens your risks of getting certain diseases. It also offers a range of health benefits that will allow you to age in a healthy way. When you whole-heartedly adopt the Mediterranean way of eating, you will reduce your risk of health problems such as Alzheimer's, Parkinson's, stroke, heart diseases, etc. That alone can be classified as anti-aging. Old age is often associated with health problems. If you can grow old and maintain your health, that would be a fine way to live. The Mediterranean diet can help you do that. Unfortunately, the standard diet for most Americans is filled with junk food, sugary sodas, fast foods and processed, additive-filled food, etc. basically empty calories. Obesity is an epidemic. People eat whatever is the most convenient with little regard for their health. This is very upsetting and dangerous for the population as a whole. There is a wide assumption that healthy food is not delicious. People believe that to eat healthy they must live on a steady diet of raw carrots and steamed chicken breasts. As a result, they choose not to do so. They would much rather have a fast-food burger and cheese fries it's easier and tastier. Question: What is the name of the diet? Answer:
OPTIONS:
- Mediterranean diet
- not enough information
- Convenient diet
- Standard diet
output:
Mediterranean diet