You will read the scene it happens in, take apart the pattern behind them (passive voice for sourcing + seasonal vocabulary), hear them in a conversation, rehearse them, and finish by saying one thing out loud to be graded.
Local food movements in NYC — where the food comes from, seasonal eating, and the vocabulary of sustainability. Setting: Union Square Greenmarket on a Saturday morning.
It's 9am on a Saturday in October. Union Square Greenmarket is alive — rows of tents stretching across the north end of the park. The air smells like fresh bread and apples.
Maria stops at a stand from a farm in the Hudson Valley. "Where are these apples grown?"
The farmer smiles. "These are Honeycrisps — they're grown on our farm in Warwick, about 60 miles north of the city. Freshly picked yesterday."
"What else is in season right now?"
"The butternut squash is incredible right now. And we have small-batch apple cider — it's made fresh every week."
Maria tries a sample of the cider. "You can really taste the difference. This is so much better than what you get in the store."
She buys a bag of apples and a bottle of cider. "I love that everything here is locally sourced. See you next Saturday!"