So before I started working with Sanctuary Kitchen, I was feeling really lonely, especially here in the United States. For me, I didn't have any family here, and then I found a beautiful woman here, and I was excited every day to come to work and to see them and to talk to them. People don't like Muslim people with my hijab. I was just thinking to go back anywhere because it's so difficult for me to start a new life. This I feel, Sanctuary Kitchen, my family and united to stay, my home. So being part of this group is like, okay, these are my people, and I love them. It feels good because I'm from very far away from my family. I have only one cousin here in California, and I don't have anybody else, so this is like family. This is my home because it gave me the safe life for me and for my kids, and like everyone knows about each other. If they have something heavy or something sad, we are beside, like shoulder to shoulder. Today, Whom when she was taking her citizen, everyone was excited, happy to share her happiness with her. I am always a funny person. I like to talk to see what's going on. I go to the gym in the morning, and I talk about Sanctuary Kitchen all the time, so everybody knows at my gym what is Sanctuary Kitchen. So, for me, Sanctuary Kitchen means a lot, the place I start to work with, the place I found a lot of people to know. Like for me, I don't have any family here, but right now, no, I have like family to share what I have with them. Sanctuary Kitchen is a commissary-based business catering or packaged foods that goes out to a variety of different venues. Been in the food business for a lot of years, and so, you know, moving out of something that I'd been with for 16 years, I was looking for something that had an opportunity to grow, and this totally showed me it was beyond my realm. That's how I felt, and I was so excited. It was very small, it was very invested, passionate, and people actually walked the walk. I'm not just a person who is dealing with customers, but I'm one of them who is from that background, has the same experience, and came from the same challenges that our chef came. My name is Hosna Samadi, and I am a program associate at Sanctuary Kitchen. We do food for the farmers' markets. We also have programs like SATAN, which is our subscription program. It's a five-week commitment to customers. It just gives a little bit more focus on some of the cuisines of the different chefs. Some of our chefs are using their mother and grandmother's recipe, but this is special because that recipe came from grandmother to mother to daughter. You know, it's that type of thing, so it's amazing. That's how we are choosing the menus, actually. All my recipe, I bring it to Sanctuary Kitchen. It is from my mom. So I try until I get the same flavor, same everything what my mom doing for us. My favorite thing is to make the mango and jicama salad. It's a country fruit from my island, potato with tomato and hummus. Like when the kids, I remember my mom do it when we came from the school and sit down and outside to talk about each other, to tell us how is it. You know, when I do it, I remember like background about my home sometimes make me sad, sometimes make me happy. Sometimes I am happy because I show like my culture for American people. I show them like for the community here. The chefs prepare the food as if it's for a dinner party between them and the people who are eating it. They don't do it any differently for large amounts or small amounts. They always put into it the best that they can. You know, I hear it all the time, "Well, that's the way my mom made it." You know, if I say, "Can we change this ingredient? It's not seasonal right now." "No, that's the way my mom made it." You know, and so like I realized, okay, so we have to figure this out, you know, we need to make it happen correctly. So it comes from whatever we were taught, which is very different from when you go to the school, I think. So it comes like a labor of love, which I think that's what comes out in the dish. So yeah, our food is very good. Our chefs are making it with love and with a lot of that what they feel, not just cooking. They are promoting their culture. They are presenting their culture and their recipes to the world. You know, that's our win. Actually, I have one very nice story about Rawa. One day she made a chicken, and we all loved it. So I asked her for a recipe. Now, in my family, we call it Rawa's chicken because everybody loves it. Mama, can you make a roast chicken? Right now, I feel like Sanctuary Kitchen, it is really famous in New Haven, and I hope it will be famous on the world. Now, I am successful in the United States. I work in it, and my husband also successful. He studies and also he working. Also, my kids in the future, they successful in the school. Maybe will be something for they're working for the United States, you know. We bring everything we was good in my country to here. We do it what we like to do for our country. We do it here. Now, my brother finish. It's very easy to say, I start from zero, but when you really start from zero, it's something else. Personally, myself, I was struggling, and I never believed that I would be one day in a position again to help someone else because I was helpless. When you don't have friends and family here, and that's exactly the case for a lot of refugees in New Haven and United States. Many of our chefs are having the potential of starting their own businesses, and that's something that we are so proud of. It's not a job for them. They are making that food, and that's very precious for them and to present to the people.