测试题：
It was a cool June morning. Liz Neumark was ___________ a simple summer soup for some very demanding clients. As co-founder and CEO of Great Performances, one of New York City’s most successful catering ____________, Neumark had spent _________ dealing with people who knew ____________ what they like.
But her work site that day was unusual. She was standing in a field on her organic________ in upstate New York, chopping fresh vegetables that were harvested only a few meters away. And her running commentary was not exactly standard either.
“We have to respect food,” she told her guests, as they carefully _________ up carrots and onions. “We have to think about all the __________ who don’t have what we have here, and treat the food nicely.”
Finally ready, the soup was ______ into bowls and lifted to half a dozen __________ simultaneously. “How does it taste?” Neumark asked.
A little boy took a _______ sip, then ran into the field and ________ it out. “Like poison!” he called, delighted with himself. Everyone cracked up, including Neumark.
The boy arrived at Neumark’s Katchie Farm that morning with his ________ and teachers from PS 180, a public _________ in Harlem. They had already collected _________ from the chicken, repotted seedling tomatoes, and picked vegetables, all as part of a programme called the Sylva Centre that Neumark had _________. The programme aimed to show city kids where real food came from and what it could taste like.
