Q: 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!). According to the above context, answer the following question. What do they do online
A: They coach and help people

Q: The popularity of lip pencils and crayons is soaring, I suspect it’s because they’re just so easy to use. I’ve been trying out two new ones to see which I prefer. In the red corner we have MAC Patent Polish Lip Pencil and in the blue corner we have NARS Velvet Matte Lip Pencil. So let’s get ready to rumble while I put them through their paces…. Although the packaging of these two is quite similar the formulation and finish of the lip colours are very different – MAC Patent Polish is a light gloss and NARS Velvet Matte has a stark matte finish. So whether you prefer your lips sheer and glossy or pigmented and matte there should be something for everyone here. MAC Patent Polish Lip Pencil – this is the first lip pencil that I’ve tried from MAC (apart from lip liner) and I’m really impressed with it. As the name suggests the finish is a very shiny gloss that gives an almost patent shine, it has the feel of a lip gloss but it’s not sticky. The colour is called Spontaneous, MAC describe it as a ‘soft plum with pearl’. It’s definitely a plummy shade, although I can’t really detect any pearl in there. It looks quite dark as a crayon but as it’s very sheer it appears much more natural once it’s on the lips. It’s a great way to introduce darker lip colours to your make-up bag if you’re not used to them. MAC Patent Polish Lip Pencil is a bit like a fabulous giant tinted lip balm! The crayon itself is chunky and easy to hold, the nib is quite chunky and not great for precision application, but you could use a lip brush to apply it. I love to apply MAC Patent Polish straight from the crayon, it’s quick and easy, and as it’s very light and sheer it’s easy to wipe away any mistakes and re-apply. According to the above context, answer the following question. What has the narrator been wanting to try out?
A: Lip pencils

Q: I ducked, Cerberus pounced, and Mr. Waciejowski screamed like a dying ferret--a soothing and pleasant sound under most other circumstances, but now only distracting. I felt the rush of air against my face as the crowbar skimmed my head. The man wielding it was in a black three-piece suit and built like a Texas linebacker. His mass seemed to bend space-time in the parking lot as he barreled down on me. All I could see was nearly seven feet of Armani silk. I stood upright and brought my knee into his groin and gave him a swift elbow in the small of his back and a fist to the base of his skull. Now, I wasn't the biggest guy in the world, but I certainly wasn't the smallest either. And I was also acutely aware of how much damage I could do to another human being. But this hulking mass in Italian finery didn't even seem phased. The blows I sent this guy should have dropped him like a bag of wet cement, but he just turned and hamstringed me with that damn crowbar. I fell so hard that one of my teeth chipped. The box flew out of my grip and landed just a few feet away. Out of the corner of my eye I could see Pete on the ground, fumbling with his cell phone while Cerberus mauled another suit trying to sneak up behind me. If the fall hadn't knocked the wind out of me, seeing Cerberus tear into this guy certainly would have. The dog was all fangs and fur, making sounds like construction machinery. Thick and heavy. The guy was screaming all kinds of nonsense as he kept his shredded arms in front of his face and neck. Blood and fabric flew about as the animal tossed its head in violent arcs. According to the above context, answer the following question. What happened after the narrator fell?
A: He chipped one of this teeth

Q: I have known, and admired, Julia Busuttil Nishimura, for many years now and always felt connected through our love of Italian food, Tuscany (Julia lived in Florence and in Orbetello, just 10 minutes away from where we lived in Porto Ercole while I was writing Acquacotta) and Japan. So I have been eagerly awaiting her debut cookbook, Ostro: The Pleasure that Comes From Slowing Down and Cooking with Simple Ingredients, and it is a beauty — it is full of food I want to make and eat. It’s also a joy to look at, as it is presented so beautifully with photographs of Julia (and often her darling little boy Haruki) at home and tables full with food that look Caravaggesque. I have already made her everyday banana loaf, several times, after years of searching for my ideal everyday cake, it is now my go-to banana loaf. I tested her ricciarelli (soft almond cookies from Siena) and pork braised in milk (a classic Italian dish that I have always loved) when she was writing the book and I have long-known her absolutely wonderful, incredibly moist lemon olive oil cake (which is also divine with blood oranges). I absolutely love her homemade approach to everything, including all the wonderful handmade pasta like trofie and orecchiette (look at those beautiful dishes below), but also things like classic tiramisu — homemade savoiardi, homemade mascarpone (yes and yes, I absolutely believe that for the freshest, most delicious mascarpone, it needs to be homemade especially if you live outside of Italy). Yes, these are all things you can also buy in a packet, but Julia’s point is, it is a pleasure to make these things by hand, and the ingredients are so simple — water, flour, cream, eggs, — you probably have them all in your house already. She is a woman after my own heart. Her book inspires you to give it a go. According to the above context, answer the following question. who made the recipe?

A: julia