Read the following context and answer the question. Context: I picked up this Sporf in Amsterdam Schipol airport. A spork I'd seen before, but the addition of a simple serration on the side of the fork end makes this a genuine "three-in-one" implement for eating one's full three-course takeaway meal on the plane. The sporf is no innovation; back in 1940 the "sporf" was born. It took me until 2015 to notice this one thanks to its rather pleasant design. The sporf is a little like most strategy documents that I come across. It is one implement designed to serve a multitude of goals, but with one fatal flaw: you can only ever use one part of the sporf / strategy at any one time. With the sporf, things would get messy trying to use the spoon and knife and the same time. The knife and fork work quite well in sequence but physics prevents me using both at the same time as I can with the older technologies of knife and fork. In strategy formation, we can develop a multitude of potential purposes within one document, killer vision statement or mission. But it's important to recognise that the teams around us will only ever be able to do one thing really well at any one time. This is a lesson oft ignored by schools, in particular, as they attempt to ask educators to create an ever-more creative curriculum without having first tackled attitudes towards summative assessments throughout the year. It is also a challenge in some of the world's most successful, but now stagnating, big businesses: they've spent decades or centuries building a reputation across a large array of devices, technologies, components or clothing, but the real strategy is working out which of the current array needs killed off to enable teams in their quest to develop something totally new, properly innovative. Question: When did the author discover the sporf? Answer:
OPTIONS:
- not enough information
- after 2015
- before 2015
- during 2015

Answer: during 2015

Read the following context and answer the question. Context: Once again, I've analysed my year of travel to see if I'm any closer to reducing it year on year. It's an annual habit, and if often kicks off new ideas that might affect my team's next year of work. The good answer is: yes, there is less travel! And not just that, but having reduced the schlepping I do, I've been able to hire more amazing people to lead on our work, and celebrate one of NoTosh's best years ever in terms of the quality, quantity and breadth of work we're doing. Key to traveling less has been a marked increase in the number of folk who see and are now reaping the value of working with us online. I've avoided as many as 20,000 miles of travel thanks to greener clients, who are also many dollars better off having not paid for the airmiles that are wrapped up in our regular fee structure. The quality of our work is better, too, thanks to this. We are doing fewer of those day-long workshops with teachers or leaders, when an hour or even thirty minutes before the day gets started is more worthwhile. We're seeing more school leaders take this up, although it's harder to get teachers into the habit of taking 30 minutes 'me time' to jump into a coaching session on the day or week ahead. But it's starting, and the value to us all is huge. Coaching is very different to 'consulting a Personal Learning Network' on Twitter. It's intense, targeted, focussed and involves a one-on-one discussion that arrives quickly at resolutions to current day challenges that will have a long-term impact. And we come back to measure whether that impact actually happened. I don't think it's a way of working that many are used to in Education, although many corporate clients have had some rare experience with it. Encouraging both groups to take more regular time out for coaching, little and often, is a real challenge, but we're beginning to see some huge impact from relatively little input (and relatively few dollars!). Question: Coaching probably lasts: Answer:
OPTIONS:
- 1 hour
- not enough information
- 1 week
- 1 month

Answer: 1 hour

Read the following context and answer the question. Context: Last month we spent a few wonderful days visiting our friends Rosa and Massimo who live just outside of Trento. It was our third visit to the area (on one of them I snapped up this recipe for persimmon cake), so I feel it's about time to share some our favourite things that we've been shown by locals. Trento is only a four hour drive from Florence passing Bologna and Verona on the way, which could make very good pit stops if you feel the need to, FYI yet it feels a world away in terms of the landscape and the food, from the golden, rolling hills of Tuscany. Cue towering mountains harbouring mushrooms and berries, lush valleys and turquoise lakes, vines grown on pergolas, enormous plates of sauerkraut and polenta in abundant portions, delicious wines and rustic cakes with German names. Trento is the capital of Trentino, an unusual region of Italy because its official languages are Italian and German and it is actually made up of two self-governing provinces and is known as Trentino-Alto Adige or Trentino-Sudtirol. Confused? Since the eighth century, it has been part of the Austro-Hungarian Empire and only a century ago did it become Italian. It is squeezed between Lombardy and the Veneto to the west and southeast and to the north lies Austria and Switzerland. So it is no surprise that many of the food influences come from its neighbours particularly the northern ones. Eating in the region means eating heartily, even in the summer sunshine, we enjoyed abundant portions of canederli (large rustic dumplings made of bread, herbs and meat, ham or cheese in broth), masses of soft, creamy polenta with thinly sliced roast pork or sausage ragu and slow-cooked beans or thick venison steaks, sauerkraut and gnocchi (sometimes made of out of polenta). I think one waiter was highly disappointed that we weren't able to finish our gargantuan plates one hot day on a mountain with a view of the Dolomites. Somehow there was always room for dessert, though adopted from German and Austrian specialties, you can find cakes... Question: Who enjoys eating portions of canederli? Answer:
OPTIONS:
- the author and her friends
- the Germans
- the Italians
- not enough information

Answer:
the author and her friends