>> IT'S LOCATED IN THE WINOOSKI VALLEY PARK DISTRICT SPECIFICALLY AT THE ETHAN ALLEN HOMESTEAD.

WE HAVE 80 PLOTS IN THIS LOCATION, AND WE HAVE ABOUT 65 FAMILIES WHO FARM.

WE WORK WITH PEOPLE FROM BURUNDI, SOMALIA, CONGO, BHUTAN, NEPAL, BURMA.

MANY OF THEM WERE SUBSISTENCE FARMERS BEFORE THEY CAME TO THE UNITED STATES.

YOU HAVE THE ELDERS WHO CAME WITH THE KNOWLEDGE AND SOME OF THE YOUTH IN THEIR 30s AND 40s THEN DEFINITELY YOUNGER THAN THAT MAY NOT HAVE OR REMEMBER GROWING FOOD.

I ALWAYS ENCOURAGE HER AND MY SON ALSO TO LEARN EVERYTHING FOR FARMING.

>> SO THAT I SAY MY DAUGHTER, PLEASE GO AND HELP YOUR FATHER.

>> THIS IS SO HARD FOR THEM, SO -- [LAUGHTER] SHE LIKES TO PLANT THE FLOWERS ONLY.

SHE LIKES FLOWERS.

>> IT'S A PLACE WHERE PEOPLE FEEL SAFE, THEY FEEL LIKE THEY ARE AT HOME AGAIN, THEN YOU GET TO EAT OFF THE LAND TOO BECAUSE REFRIGERATORS AND GROCERY STORES ARE ALL FOREIGN CONCEPTS IN MANY WAYS.

>> IT'S DIFFERENT FROM -- FRESH FRUITS, FRESH VEGETABLES.

GROCERY STORES THERE IS FROZEN.

WE DON'T KNOW HOW MANY YEARS.

SO WE ARE DOING THIS TO GET THE FRESH VEGETABLES.

>> THE PEOPLE I WORK WITH HERE AT NEW FARMS TO NEW AMERICANS HAVE THIS TREMENDOUS SKILL OF GROWING AND SAVING FOOD.

IT'S LIKE THE PRIOR GENERATION OF VERMONTERS WHERE GROWING AND SAVING FOOD WAS STILL VERY MUCH A PART OF PRIMARILY RURAL LIFE BUT EVEN URBAN BACKYARDS.

NOW WE'RE SEEING THIS RETURN TO GROWING FOOD IN OUR BACKYARD AND I THINK THERE'S A REAL CONNECTION BETWEEN THE FARMERS HERE AND VERMONTERS IN THAT REGARD.

>> A BIG PART OF THIS PROGRAM IS ALSO HELPING PEOPLE TO GROW CULTURALLY SIGNIFICANT CROPS.

>> WE MIX ALL, THIS ONE, THIS ONE.

WE MIX THESE TOGETHER AND WE MAKE THE CURRY.

>> WE HAVE AFRICAN CORN, WHICH IS SIMILAR TO A DENT CORN.

PEOPLE WILL ROAST IT AND IT TASTES KIND OF LIKE A ROASTED, STARCHY POTATO.

A LOT OF THAT WILL BE SAVED TO MILL IT.

WE HAVE A CORN MILL THAT WE PROVIDE FOR FOR EXAMPLARS.

AFTER THEY HAVE DRIED IT THEY CAN MILL IT AND HAVE FLOUR.

>> HI!

HOW ARE YOU?

IS THIS THE MUSTARD GROANS?

ARE YOU GOING TO LEAVE IT IN THE SUN?

FOR THE SUN?

>> YES.

>> TO DRY?

TWO DAYS.

>> TWO DAYS.

>> I BELIEVE VERMONT HAS A TRADITION OF BEING VERY WELCOMING TO PEOPLE FROM OTHER PLACES AND REALLY VALUES THAT AS PART OF WHO WE ARE.

THE FARMERS THAT I WORK WITH HERE ARE NEIGHBORS WHO PEOPLE HAVE CONNECTIONS WITH AND MAYBE SOME PEOPLE DON'T SPEAK ENGLISH, BUT YOU DON'T NEED ENGLISH TO SHARE IN THE JOY OF GROWING A ZUCCHINI OR GROWING A BEAUTIFUL LOOKING TOMATO.

THAT IS A UNIVERSAL LANGUAGE OF FOOD, AND IT'S AN EASY WAY TO CONNECT WITH PEOPLE AND LEARN ABOUT OTHER PLACES