Q: U.S. voters head to the polls in November for a high-stakes congressional midterm election in which Republican control of both the House of Representatives and the Senate appears to be in jeopardy. The outcome of the elections could have a profound impact on U.S. President Donald Trump as well, and the president is starting to take notice. At a recent campaign-style rally in Washington, Michigan, Trump turned up the heat on opposition Democrats: "A vote for a Democrat in November is a vote for open borders and crime. It's very simple," he said. Opinion polls give Democrats an edge looking ahead to the balloting in November, and Trump is trying to get his supporters excited about turning out at the polls. "You know what it is? You get complacent," he said. "We cannot be complacent. We have to go out, right?" The president also told supporters not to pay attention to Democrats who insist they have the House all but won in November. "We've got to go out and we've got to fight like hell and we have got to win the House and win the Senate," Trump told the audience. "And I think we are going to do great in the Senate and I think we are going to do great in the House because the economy is so good." According to the website RealClearPolitics, the Democrats enjoy a generic ballot advantage of nearly 7 percentage points over the Republicans looking ahead to November. RealClearPolitics averaged several recent polls and found that 45.6 percent of those surveyed said they would support Democratic congressional candidates in November, compared with 38.9 percent who said they would vote for Republicans. Analysts see the generic ballot as a key indicator of party strength heading into the midterms. Historically, the president's party usually loses congressional seats two years after winning the White House.The losses are usually worse if the president's public approval rating is under 50 percent. Trump's approval has recently averaged about 41 percent. Who has Trump turned up the heat on? A. Republicans B. Democrats C. not enough information D. Independents
A: B

Q: Think outside the box, whilst inside the box (studio): As this studio is about working with constraints, I thought i'd google 'constraints in filmmaking' and see what comes up. One of the first links was to a journal article by Heidi Philipsen entitled 'Constraints in Film Making Processes Offer an Exercise to the Imagination'. Interestingly enough the first sentence of her article states: "I would like filmmakers interested in thinking "outside the box" to recognize that they can benefit from being placed "inside a box." I wonder if Paul had contemplated this whilst choosing the name for this studio. Throughout her article Philipsen challenges the notion that creativity is an intangible innate quality, existing within the mind of one source, but rather creativity arises from a multitude of sources. Alike all things shared she suggests that creativity is easier to enhance by changing environmental conditions, rather than encouraging people to 'think more creatively'. Perceiving creativity in this way allows you to see it as an organisationally influenced phenomenon, rather than a psychological and individual phenomenon. Which enables you to have more control over creativity and to encourage creativity once being aware of how it can be environmentally enhanced. As Csikzentmihalyi (1996) states "a genuinely creative accomplishment is almost never the result of a sudden insight, a lightbulb flashing on in the dark, but comes after years of hard work". Constraints, as Philipsen suggests is one such way to manipulate the environment to enhance creativity. Students who attended The Film School in Denmark, who were forced into working with constraints for their projects eventually considered constraints to be both useful and inspirational. Such constraints included: making a scene with a specific theme, within a specific deadline and with other specific conditions concerning the use of camera, sound, actors etc. Students stated that these constraints ultimately made them feel secure, inspired and focused and... Why was Fred bored? A. because John ate all the cake B. not enough information C. because John got married D. because the event was lengthy
A: D

Q: 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... Who says agretti is like spinach? A. The narrator B. The market vendor C. not enough information D. Frances Mayes
A: D