“It's based on trust, and it's working all right，” says co­owner Brad Birky, who started the cafe in 2006 with his wife Libby. Previously volunteering at soup kitchens, the Birkys were dissatisfied with the often unhealthy meals they served there.

　　“We wanted to offer quality food in a restaurant where everyone felt comfortable, regardless of their circumstances，” Birky says. SAME's special lunch menu changes daily and most food materials are natural and grown by local farmers.

　　The cafe now averages 65 to 70 customers (and eight volunteers) a day. And the spirit of generosity behind the project appears to be spreading. In early 2007, one volunteer who had cleared snow for his meals during the long winter said goodbye to the Birkys. “He said he was going to New Orleans to help with the hurricane cleanup，” says Birky.

　　68. What can we learn about the soup kitchens the Birkys previously worked for?

　　A. They refused to have volunteers.

　　B. They offered

　　low quality food.

　　C. They provided customers with a good environment.

　　D. They closed down because of poor management.

　　69. According to the passage, which of the following is TRUE?

　　A. The customers who cannot pay can work as volunteers instead.

　　B. More volunteers will go to New Orleans for the hurricane cleanup.

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