Write a question from the passage such that it identifies a character (a person or a thing) in the passage.

Ex Input:
It's axiomatic that all cultures reserve a special place for food in their daily and social lives. For something as simple as a cuppa joe, we schedule and juggle our time to meet at predetermined locations to share conversation and libation. Meals require even more effort and the social ramifications increase. One is expected to show up on time, sometimes dress to certain standards and bring one or many bottles of wine as a thoughtful gift to the hosts. And of course, the food is just an excuse to get together with friends to enjoy a meal, share stories, to discuss or seduce, to seal an agreement or act as a prelude to a severance of relations (frequently unintentionally). I was first introduced to dining for pleasure as opposed to sustenance while at the University of New Brunswick. I lived in Bridges House, one of the men's residences. The young, eager, bright-eyed students in each residence were kept more or less in check by a Don. Each residence had its share of maniacs and troublemakers who were at university to get some form of education, alcohol poisoning or a social disease; sometimes all three. The Don's job was to act as a mentor and prison warden. Imagine a building housing up to 100 young adult men. It doesn't take much to start a riot. In our case, the Don was Locutus. When we met him, he must have been in his forties but looked to us adolescents to be older than Father Time. He was immediately dubbed 'Grandpa Munster'. With the tender sensitivity of males of our age, we didn't bother to hide this from him and he took it in good humour. In point of fact, Locutus was a great Don; firm when he needed to be and understanding and helpful as appropriate. You crossed this guy at your peril, but he was generally pretty tolerant.

Ex Output:
Who acted as a mentor at Bridges House?


Ex Input:
When I was writing the manuscript for Florentine, I enlisted the help of an army of recipe testers — about 80 people from all over the world — to test every recipe thoroughly.
Only one came back to me consistently with problems.
From Minnesota to Melbourne, three testers wrote to me that their very first attempt at making Tuscan gnudi (ricotta and spinach balls that, rather than be encased in pasta like for ravioli, are simply dusted in flour) resulted in a pot of simmering water with "dissolved" gnudi. It reminded me of Pellegrino Artusi's potato gnocchi recipe in his famous cookbook from 1891, where he interrupts the recipe instructions to mention a signora who, upon attempting to stir the gnocchi cooking in the pot, finds they have disappeared – O dove'erano andati? "Where did they go?"
In the case of the gnocchi, there was too little flour used, according to Artusi. But in the case of the gnudi, I already had a hunch. I grilled all three testers on a number of various factors — was the water just simmering, not on a rolling boil (which can destroy delicate gnudi), did they drain the spinach very well, and equally the ricotta (one said she even drained it overnight)? Did they use "proper" ricotta? Aha.
"Proper" ricotta. The kind that was only made a day or so earlier, the leftovers of the cheese-making process, the real deal. The kind that you can see in a deli counter, standing on its own, that gets cut into a big wedge and weighed when you order it. Not the kind you buy at the supermarket, in a tub, that so often is grainy, more like the consistency of yogurt, has no structure, and is full of unnecessary gums or additives. All my recipe testers had used the second kind — to be fair, some were new to the idea of buying ricotta and in their neighbourhood only had access to this. In that case, it would have probably been better to make your own, or choose another recipe.

Ex Output:
Who wrote a famous cookbook in 1891?


Ex Input:
Once, while grating potatoes to make potato pancakes, I had a Proustian moment. I can't lay claim to much in the way of literary knowledge, but I do know that Proust's 'Remembrance of Things Past' was prompted by his biting into a pastry and feeling a sense of overwhelming pleasure with no recognizable cause. In my case, I was instantly transported back to the grandmother's kitchen as she and my mother grated potatoes in order to make 'poutine râpée', also known as 'poutines'. People will immediately flash to the Quebecker ethnic food known by the same name. However, in spite of all the Franco-culinary posturing, this is really only French Fries with gravy and, oh yeah, can I have some cheese curds on that? One etymological source indicates that 'poutine' really means 'mess'. If you come from my part of the country, the Quebecker poutine is just another entry in the long list of dishes that will cause you to keel over from a myocardial infarction while shoveling a foot of snow out of the driveway shortly after you've retired; sometimes before. Nope, poutines as I know them are a different creature entirely. They seem to be more of an Acadian thing and none of my friends had even heard of them, much less eaten a single one. Because of the work involved, my mother only made poutines for special times: Christmas, say or Easter. My mother would borrow this grater that was about two feet long and she and my grandmother would set to work. Generally, they started off with an enormous paper sack of potatoes, about 25 pounds or so (We used to buy potatoes by the cartload and store them in a wooden bin in the basement. Because we were cheap labour, the kids would be sent down to retrieve a few for the family meal. It was creepy to descend into the dank cellar, feel our way through the dim obstacle course formed by my grandfather's thousands of tools and bits of wood and locate the bin. After a time in storage, the eyes on potatoes began to sprout pale tendrils and it didn't take much imagination to visualize all kinds of unpleasant creatures waiting to bite our hands as we groped around in the bin. I never worried about the monsters under my bed; just whatever was waiting for me in the potato bin.).

Ex Output:

Who borrowed the grater?


