U.S COMMITTEE FOR REFUGEES AND IMMIGRANTS
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Local Soil, Global Flavors: Refugee Farmers Enrich Erie’s Harvest

July 11, 2025

Refugees in Erie are working hard on their summer gardens, containing local produce like tomatoes, peppers, and green beans, as well as some associated with cooking in various parts of the world, such as white eggplants used in Congolese cooking and mini eggplants used in Syrian cooking.

USCRI Erie has worked with the Refugee Agriculture Partnership Program (RAPP) since 2019, helping recently resettled refugees gain farming skills to improve their livelihoods and become economically self-sufficient. Through RAPP, participants receive training and support in areas like soil health, crop selection, food safety, and community-supported agriculture.

After this training, participants are provided with land plots where they can practice newly learned skills. Additionally, participants receive business-related training, including working with farmers’ markets and restaurants, conducting market research, creating business structures and plans, and financial literacy.

Program activities leverage the expertise of local agricultural experts, farmers, and agricultural entrepreneurs and include a comprehensive agricultural and food systems curriculum covering a wide variety of relevant subject matter. USCRI Erie collaborates with the Erie Redevelopment Authority, the Food Policy Advisory Council, the Sisters of St. Joseph Neighborhood Network, and other partners to administer robust agricultural programming that holistically improves the lives of refugees while providing healthier, more diverse food options for all Erie residents.

 


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