I've been thinking about the mindwipe, now two days away. Who said that those who forget the past are doomed to repeat it? I fear that may be true for me. Add this to the reasons I write now: to remember something, perhaps even to learn -- Emil Malaquez arrived after sundown, carrying a small package wrapped in what looked like real paper. His evening dress was formal, expensive, and slightly stained, as that of all forgetful artists should be. He was a jovial man with an easy laugh, and even uglier than Tasha had suggested. I liked him immediately. "Senor Malaquez?" "Please. Call me Emil. You must be Bernardo. Tasha's told me much about you." "All of it outrageous praise?" "All of it." "Ah, she is wonderfully perceptive." He raised an eyebrow, then guffawed. "Has she said as much about me?" "She thinks you are a genius. Do come in." "Thank you."

Question: "Could it be said that Mr. Malaquez has a mutual respect for Bernardo?"

Response: "Yes"
OPTIONS:
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- yes

A: yes

Grande dame of cooking still going strong at 90: Julia Child celebrates in San Francisco. How does it feel to turn 90 and have attained the status of an icon, a living legend? "It feels just like it felt before," Julia Child says with the throaty laugh familiar to millions who cut their culinary teeth on her "French Chef" television series. The show, along with her seminal book, "Mastering the Art of French Cooking" (1961), revolutionized the way America cooks and eats. While making light of the difference a day -- or another decade -- makes, Child intends to enjoy her birthday thoroughly. First, there will be all the public observances, including a sold-out dinner Thursday at San Francisco's tony Fifth Floor restaurant, which -- like dinners that night at 19 other venues across the country -- will benefit the scholarship fund of the International Association of Culinary Professionals (which Child co-founded). Friday to Sunday, the action moves to Napa, with both members-only and public events at COPIA: The American Center for Wine, Food and the Arts, of which she is an honorary board member. Aug. 15, her actual birthday, will see her in Maine at an annual gathering of nieces, nephews, their offspring and friends, who for many years have rolled a joined birthday celebration for several members of the group into a jolly reunion. The schedule Child and her assistant of 14 years, former pastry chef Stephanie Hersh, have laid out is not exactly a senior-citizen routine, even though Child has always been candid about her age and realistic in assessing her own capabilities. When the Pasadena native moved back to California from her long-time home in the Boston area last year, she also made the move from a condominium she and her late husband, Paul, had purchased many years ago to a progressive retirement home. She is in the most active of the four levels available, but should the need arise, she can move on to assisted living facilities within the same complex.

Question: "What is the name of the famous cook who is turning ninety?"

Response: "Julia Child"
OPTIONS:
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- yes

A: yes

The dermis is the inner layer of skin. The dermis has blood vessels and nerve endings. The nerve endings explain why your skin is sensitive. You can sense pain, pressure, and temperature. You cut your finger and it starts to bleed. What has happened? If your skin bleeds, it means you have cut the dermis layer and damaged blood vessels. The cut really hurts. It hurts because of the nerve endings in this skin layer. The dermis also contains hair follicles and two types of glands. Hair follicles are structures where hairs originate. Each hair grows out of a follicle. Hair passes up through the epidermis. It then extends above the skin surface. Oil glands produce an oily substance. The oil is secreted into hair follicles.

Question: "Why do I bleed when I cut myself?"

Response: "Because the blood flows freely under sjub"
OPTIONS:
- no
- yes

A:
no