Q: 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: The leader believe that Answer:
A: online is the future

Q: 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: What does the author probably like to do in their free time? Answer:
A: Explore new cities, try new foods

Q: Read the following context and answer the question. Context: 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... Question: What is the author's profession? Answer:
