Problem: Background: Irving Grant Thalberg (May 30, 1899 - September 14, 1936) was an American film producer during the early years of motion pictures. He was called "The Boy Wonder" for his youth and ability to select scripts, choose actors, gather production staff, and make profitable films, including Grand Hotel, China Seas, Camille, Mutiny on the Bounty, and The Good Earth. His films carved out an international market, "projecting a seductive image of American life brimming with vitality and rooted in democracy and personal freedom," states biographer Roland Flamini.
Context: He found work as an office secretary at Universal Pictures' New York office, and later became personal secretary to the studio's founder and president, Carl Laemmle. Among Thalberg's duties were transcribing and editing notes that Laemmle had written during screenings of his films. He earned $25 weekly, becoming adept at making insightful observations, which impressed Laemmle.  Laemmle took Thalberg to see his Los Angeles production facility, where he spent a month watching how movie production worked. Before returning to New York, Laemmle told Thalberg to remain and "keep an eye on things for me." Two months later, Laemmle returned to California, partly to see how well Thalberg was able to handle the responsibilities he was given. Thalberg gave him suggestions, which impressed Laemmle by his ability to understand and explain problems.  Thalberg suggested, "The first thing you should do is establish a new job of studio manager and give him the responsibility of watching day-to-day operations." Laemmle immediately agreed, "All right. You're it." In shock, Thalberg replied, "I'm what?" Laemmle told him to take charge of the Los Angeles studio, which he did in early 1919. At age 20, Thalberg became responsible for immediately overseeing the nine ongoing film productions and nearly thirty scenarios then under development.  In describing the rationale for this early appointment as studio manager, film historian David Thomson writes that his new job "owed nothing to nepotism, private wealth, or experience in the film industry." He reasons that despite "Thalberg's youth, modest education, and frail appearance . . . it is clear that he had the charm, insight, and ability, or the appearance of it, to captivate the film world."  Thalberg was one among the majority of Hollywood film industry workers who migrated from the East Coast, primarily from New York. Some film actors, such as Conrad Nagel, did not like the 5-day train trip or the sudden warmth of the California climate. Neither did Marion Davies, who was not used to such "big wide spaces." Samuel Marx, a close friend of Thalberg's from New York, recalled how easily Thalberg adapted to Southern California, often standing outside his doorway during moments of contemplation to enjoy the scenery. "We were all young," said comedian Buster Keaton. "The air in California was like wine. Our business was also young--and growing like nothing ever seen before."
Question: What did he do there next?
Answer: later became personal secretary to the studio's founder and president, Carl Laemmle.

Background: The Sinhalese (Sinhala: siNhl jaatiy Sinhala Jathiya, also known as Hela) are an Indo-Aryan-speaking ethnic group native to the island of Sri Lanka. They constitute about 75% of the Sri Lankan population and number greater than 16.2 million. The Sinhalese identity is based on language, historical heritage and religion. The Sinhalese people speak the Sinhalese language, an Indo-Aryan language, and are predominantly Theravada Buddhists, although a small percentage of Sinhalese follow branches of Christianity.
Context: Sinhalese cuisine is one of the most complex cuisines of South Asia. Due to its proximity to South India, Sinhalese cuisine shows some influence, yet is in many ways quite distinct. As a major trade hub, it draws influence from colonial powers that were involved in Sri Lanka and by foreign traders. Rice, which is consumed daily, can be found at any occasion, while spicy curries are favourite dishes for lunch and dinner. Some of the Sri Lankan dishes have striking resemblance to Kerala cuisine, which could be due to the similar geographic and agricultural features with Kerala. A well-known rice dish with Sinhalese is Kiribath, meaning "Milk Rice." In addition to sambols, Sinhalese eat "Mallung"- chopped leaves mixed with grated coconut and red onions. Coconut milk is found in most Sri Lankan dishes to give the cuisine its unique flavour.  Sri Lanka has long been renowned for its spices. The best known is cinnamon which is native to Sri Lanka. In the 15th and 16th centuries, spice and ivory traders from all over the world who came to Sri Lanka brought their native cuisines to the island, resulting in a rich diversity of cooking styles and techniques. Lamprais rice boiled in stock with a special curry, accompanied by frikkadels (meatballs), all of which is then wrapped in a banana leaf and baked as a Dutch-influenced Sri Lankan dish. Dutch and Portuguese sweets also continue to be popular. British influences include roast beef and roast chicken. Also, the influence of the Indian cooking methods and food have played a major role in what Sri Lankans eat.  The island nation's cuisine mainly consists of boiled or steamed rice served with curry. This usually consists of a "main curry" of fish or chicken, as well as several other curries made with vegetables, lentils and even fruit curries. Side-dishes include pickles, chutneys and "sambols". The most famous of these is the coconut sambol, made of ground coconut mixed with chili peppers, dried Maldive fish and lime juice. This is ground to a paste and eaten with rice, as it gives zest to the meal and is believed to increase appetite.
Question: What did they makes
Answer:
chopped leaves mixed with grated coconut and red onions.