Context: The NBA high school draftees are players who have been drafted to the National Basketball Association (NBA) straight out of high school without playing basketball at the collegiate level. The process of jumping directly from high school to the professional level is also known as going prep-to-pro. Since 2006, the practice of drafting high school players has been prohibited by the new collective bargaining agreement, which requires that players who entered the draft be 19 years of age and at least one year removed from high school. Contrary to popular belief, the player does not have to play at least a year in college basketball, as the player can choose to instead play in another professional league (like the NBA G League or especially somewhere overseas) like Brandon Jennings or Emmanuel Mudiay in Italy and China respectively, simply take the year off, such as the case with Mitchell Robinson, or even hold themselves back a year in high school before declaring for the draft, like with Satnam Singh Bhamara or Thon Maker.
 Question: does the nba draft out of high school Context: The Power of One is a novel by Australian author Bryce Courtenay, first published in 1989. Set in South Africa during the 1930s and 1940s, it tells the story of an English boy who, through the course of the story, acquires the nickname of Peekay. (In the movie version, the protagonist's given name is Peter Phillip Kenneth Keith, but not in the book. The author identifies ``Peekay'' as a reference to his earlier nickname ``Pisskop'': Afrikaans for ``Pisshead.'')
 Question: is the power of one based on a true story Context: The colour orange is named after the appearance of the ripe orange fruit. The word comes from the Old French orange, from the old term for the fruit, pomme d'orange. The French word, in turn, comes from the Italian arancia, based on Arabic nāranj, derived from the Sanskrit naranga. The first recorded use of orange as a colour name in English was in 1512, in a will now filed with the Public Record Office.
 Question: was the color orange named after the fruit Context: Collard greens are a staple vegetable in Southern U.S. cuisine. They are often prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard greens in the dish called ``mixed greens''. Typical seasonings when cooking collards are smoked and salted meats (ham hocks, smoked turkey drumsticks, smoked turkey necks, pork neckbones, fatback or other fatty meat), diced onions, vinegar, salt, and black pepper, white pepper, or crushed red pepper, and some cooks add a small amount of sugar. Traditionally, collards are eaten on New Year's Day, along with black-eyed peas or field peas and cornbread, to ensure wealth in the coming year. Cornbread is used to soak up the ``pot liquor'', a nutrient-rich collard broth. Collard greens may also be thinly sliced and fermented to make a collard sauerkraut that is often cooked with flat dumplings.
 Question: are collard greens and turnip greens the same
No
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Yes
No