With elections behind us and a new Administration taking office this month, there is change in the air. What a perfect opportunity to join us as we build relationships with the new Congress to influence policies affecting women and girls! Dining for Women’s partnership with RESULTS has helped us build new relationships and new skill sets which are changing the world for women and girls. Now is a great time to come on board and raise your voice. Details
A one-pot dish of greens and rice, Babenda is a popular dish in many parts of Burkina Faso. Greens such as kale, swiss chard, mustard greens, or dandelion greens can be used in the dish. In our recipe we are using a mix of swiss chard and spinach, but any of the other greens can be used or a mix of greens can be used as well. Details
By:Barbara Chatzkel, Chair of DFW’s Diversity, Equity, and Inclusion (DEI) National Committee and
Shaniece Criss, member of DFW’s Board of Directors and Chair of the Diversity, Equity, and Inclusive Culture (DEIC) Board Committee
Since 2017, an extraordinary group of Dining for Women members has been championing diversity, equity, and inclusion (DEI) for our organization. They came from different chapters nationwide, all focused on learning and growing DFW’s understanding and knowledge of how to create a more inclusive community of members, grantees, staff, and volunteers. Details
This month’s featured dish is Lambi, a spicy conch stew that was once considered the national dish of Haiti. It is made with a pepper and herb blend known as epis, which is a common addition to many Haitian dishes. On the side is pikliz, a spicy, cabbage-based vegetable blend fermented in vinegar. Overfishing has threatened conch fisheries and made it a less suitable choice for consumption, so I tried a few vegetarian alternatives. I made a batch with plant-based faux scallops in place of the conch and one with button mushroom tops in place on the conch. Both were delicious options with sustainable products. Details
Deb Grove, artist and generous member of Dining for Women’s CA, Orinda-1 chapter, has donated many pieces of art, each valued at $1,000, for DFW donors who give $5,000 or more in 2020! Donors will be contacted to select their piece of art after their gift is received. The 2020 Art Allure will run until art is unavailable. The full collection will be announced in an email to members soon. Details
Advocacy, as I heard recently in a webinar on human migration and child health, is no longer an elective pursuit. It is the positive actions we take to make change. Right now, public health is our priority as the world is facing a once-in-a-generation pandemic. COVID has and will continue to change the world as we know it, and the most marginalized— women and girls—are suffering the most. As the Gates Foundation said recently in its 2020 Goalkeepers Report: “We’ve been set back about 25 years in 25 weeks.” It further states that “What the world does in the next few months matters a great deal.” Details
The National dish of the Democratic Republic of Congo, Poulet à la Moambé (variously spelled as mwambe or nyembwe) is a rich, hearty chicken stew that seems like the perfect dish for a cold winter night.  While the dish has influences of French cooking techniques in the manner in which it is prepared, it is entirely Central African in the ingredients and flavors used. Details
Following the success of our Chapter Leader Town Hall in the spring, our Chapter Health and Retention Committee held a special, virtual End of Summer Celebration for Chapter Leaders, Mentors, and Regional Leaders on August 25. It was a fun event that gave Chapter Leaders across the country the opportunity to meet each other and share stories of their chapters.  We had nearly 150 members in attendance. It was wonderful to see so many smiling faces, and there were lots of great ideas generated for managing your chapter. We have compiled them all to share with you! Details
This month we are visiting the cuisine of Kenya, an African country whose border touches both Lake Victoria and the Indian Ocean. While researching foods common to the area, I came across pepper soup, which is served across Africa in many forms. It can be as basic as a broth or stock flavored with ground black pepper and served over stewed fish or chicken, or it can be a more flavorful soup made with a variety of peppers, both dried and fresh, with a combination of meat and fish. Details
By Ken Patterson, Director, Grassroots Impact for RESULTS, DFW’s Advocacy Partner
Congress left DC for the long August recess with no agreement on a Covid-19 supplemental spending bill. This has left millions of people in the U.S. and around the world in dangerous predicaments. Governments and non-governmental organizations (NGOs) in low- and middle-income countries are struggling to mitigate the effects of Covid-19 on regular efforts to combat diseases, vaccinate children, provide basic maternal care, combat malnutrition, and provide basic education. (See graphic on COVID-19 impact on global health.) Some are projecting that progress on global health could be set back 10-20 years. And women and girls are impacted the most! Details
This is a sobering statement. It was also one of the headlines in late 2019 when the World Economic Forum released its latest Global Gender Gap Report. According to the report, it will take 99.5 years — more than a lifetime — for women and men to reach parity across health, education, work, and politics.
That is why Dining for Women is more committed
than ever to achieving global gender equality. Details
Cambodian cuisine, also known as Khmer cuisine, often gets conflated with Thai or Vietnamese cuisine. While it does share similarities with the cuisine of its neighbors, the flavors are different. If one had to choose two ingredients that were definitive of Cambodian cuisine, they would be rice and fish. Rice is so integral to the concept of a meal that the phrase “Niam Bay” which means “eating” actually literally translates to “eating rice” and Cambodians are known to greet one another with “Nyam bai howie nov?”  which translates to “Have you eaten rice yet?” Our Cambodian recipe today is Chha Trob (grilled eggplant with stir fried pork) to be served with rice. Details
COMMENTARY: US SENATE MUST DELIVER A GLOBAL PANDEMIC RESPONSEÂ by Beth Ellen Holimon and Jim Hennigan of Dining for Women
By Tonnie Cummings, member of WA, Vancouver-1
I have been a member of the Vancouver, WA chapter of Dining for Women (DFW) for 10 years. A couple of months ago, I decided I wanted to take a more active role in helping marginalized women and girls. I looked at the DFW Advocacy Chapter webpage, where I learned about DFW’s partnership with RESULTS. RESULTS is a grassroots organization that promotes policies to end global poverty. Their goals dovetail nicely with DFW’s. I participated in the June DFW Advocacy Chapter meeting and a RESULTS orientation call, and then I joined my local RESULTS chapter. My timing was perfect! Details
It’s now the second half of 2020 … a year that will surely go down in infamy. Around the world, people are grieving the loss of loved ones, experiencing illness and ongoing health issues, as well as unemployment due to the COVID-19 pandemic. Many of us started this year with plans that have since been derailed, postponed, or outright canceled. In my own family, both of my brothers’ weddings in North Carolina and Colorado were postponed. This was disappointing, but I’m fortunate to have my family healthy so far. I know that we all have stories about how our lives have been impacted. Details
This month’s featured recipe is a delicious filled pastry from Lebanon called Maamoul. These molded cookies feature a rose and orange blossom water flavored dough filled with date and nut blends. Each cookie is formed by hand and pressed into a mold which is then wacked on a table or counter to release the cookie which now has a beautiful design imprinted from the mold. A Maamoul mold has indentations of various shapes, size, and design. Each design signifies a different filling. Details
June has been a very busy month for our DFW Advocacy Chapter with RESULTS. On June 17, we had our chapter’s monthly webinar and learned about giving an “EPIC Laser Talk” when talking with our members of Congress. The EPIC format is used effectively by our partner, RESULTS, and stands for: Engage, Problem, Illustrate or Inform, and Call to Action. Details
The cuisine of Liberia is an interesting mix of West African Coastal cuisine and Creole, a combination that is a reflection of its location and its history. Peppers are aplenty and the food, like the air, is filled with heat. Liberian cuisine is unique among other West African cuisine in the preponderance of baked goods. Baking as a technique is traced back to the freed slaves and freeborn Blacks who moved from the Southern States of the USA. A lot of these baked goods have similarities to baked goods we are familiar with in the USA but with some interesting twists. Pineapple Walnut Bread is one such. A lot like banana bread but less sweet and eaten more as a breakfast bread, with a pat of butter. It uses ingredients that are easy to come by in any kitchen which is essential in these times when we are relying on pantry supplies for cooking. In my research about Liberia, its customs and cuisines I came across Anthony Bourdain’s travels to the country and would highly recommend watching the episode (No Reservations: Liberia, Season 6, Episode 14) with a slice of pineapple walnut bread. Details
At Dining for Women, we come together as a community dedicated to equality and justice for women and girls around the world. While gender equality is our organization’s guiding star, we, as a community, know that this fight does not exist in a vacuum. We cannot separate gender inequality from other injustices we see in the world, no matter where they occur.  As Martin Luther King Jr. stated,
“Injustice anywhere is a threat to justice everywhere. We are caught in an inescapable network of mutuality, tied in a single garment of destiny. Whatever affects one directly, affects all indirectly.” Details
DFW’s grantees are on the frontlines of attempting to stem the tide of the COVID-19 pandemic in the countries where they operate. Many are supporting critical community response efforts such as providing soap and increasing access to water needed for simple handwashing, or creating safety awareness campaigns. Others are finding new and innovative ways to continue their important work. Details
By Leslye Heilig, DFW Advocacy Committee Chair
We have now held our third monthly advocacy meeting since we launched our partnership with RESULTS. I am so encouraged by the interest and the active participation. We can change the world, now with one letter to the editor at a time. Advocacy is a positive and rewarding activity, one that holds more value with each additional day of this pandemic and new world we are navigating. Details
Dining for Women is a little different than it was three months ago, isn’t it? We have had live conversations with over a dozen grantee representatives and hundreds of members on our weekly virtual meetings. We have grantees who have modified their projects or budgets when we made our funds flexible so they could meet their most urgent needs.  Our Advocacy Chapter, which started just a month before the shutdown, has been growing its impact every month. We impacted a congressperson’s decision to sign onto important legislation and have had letters to editors published all over the country! We have more than 100 chapters meeting virtually now – a transition that took only TWO MONTHS! Details
Rice cooked with meat and vegetables is eaten all around the world. Pilaf, or rice cooked in broth, is believed to have originated in Persia around 500 BC. By the time it reached Africa, it had become a blend of rice, warm African spices with various meats mixed in. In Kenya it became Pilau, a rice and meat dish with a familiar spice blend. Details
Dear DFW Friend:
Recently, UN Secretary-General António Guterres urged governments around the world to put women and girls at the center of their efforts to recover from COVID-19. He stated that COVID-19 could “reverse the limited progress that has been made on gender equality and women’s rights globally”. While we know that women and girls are disproportionately impacted in every crisis, these words were particularly sobering for me. Details
I am Dining for Women, Hear me ROAR
I am a mother, father, grandmother, grandfather, wife, husband, partner, spouse, aunt, uncle, daughter, son, BFF
I am a she, he, and they
I am from the global north, I am from the global south, I am straight, I am queer, with skin colors in every hue
I am employed, unemployed, underemployed, retired, volunteer, student, scholar
I am a farmer and livestock owner, an educator, a professional, a small business entrepreneur
I am a landowner, landless, I am a nomad
I am a community health worker, a doctor, a nurse, a pharmacist
I am on the frontlines, a firefighter, an EMT, the law, and a service provider
I need water, food security, and a roof over my head
I need family and community
I want equal opportunity, I want fairness, I want equal access
I want an education, I want healthcare, I want a future
I want music, dance, and opportunities to create
I want mother earth to sing with joy, with her abundant flora and fauna
I want justice, I want equality, I want peace
I want good governance, responsibility, and accountability
I will give of my time, my compassion, and my resources
I will give of my talent and hard work
I will speak, I will speak up
I will communicate, discuss, and share
I will join the other chorus of voices
I will never stop trying
I am willing to go where others have not gone before
I am Dining for Women, Hear me ROAR
When Rep. William Timmons (SC-4) signed a letter supporting an additional $1 billion in funding for the Global Fund to Fight AIDS, TB, and Malaria, it sent minor shock waves among groups that advocate for Global Fund support. Rep. Timmons’ participation was important because he is a newcomer to these types of letters and could help influence other SC representatives. People were asking around DC, “Who got Timmons to sign on?” and the answer came back to them: “It happened because of DFW members working with RESULTS!” Thank you to Rep. Timmons, and a huge THANK YOU to the DFW members who contacted and encouraged their local representatives to urge them to take action. Details
Dear DFW Friend:
I wish I could check in with each of you personally to see how you are doing! I hope that you and your family are staying home and staying safe, but also staying connected during these isolating times. Details
Fun fact: a large number of small Indian restaurants in the United States of America are actually run by Nepali immigrant chefs. Several serve Indian food along with (if one were to look at the fine print on the menu) some dishes that are of Nepali or Himalayan origin. But, repeat after me and loudly: Nepali cuisine is not Indian cuisine (our Nepali friends will appreciate us remembering this). Nepal, through its geographical and historical association with India and Tibet, has influences of both in its cuisine. However, the flavor profile is different. Nepali dishes use fewer spices and aromatics and less heat. Also, Nepali cuisine has a preponderance of vegetarian dishes. Second fun fact: “vegetarian” in Nepal can mean different things. It could mean “not meat and eggs” (dairy products such as milk and cheese are consumed, however) but it could also mean “not beef” (but include poultry and mutton). The latter is tied to the sanctity of cows in the Hindu faith.  Details
Our hearts go out to the people who have been impacted by the coronavirus pandemic here in the U.S. and all around the world, especially those who have lost loved ones. We appreciate the healthcare workers, local communities, and governments who are on the frontlines of caring for people and containing this virus. I want to share with you some steps that Dining for Women is taking as a result of this unprecedented situation.
Details
Dining for Women has been closely monitoring the coronavirus outbreak here in the U.S. and globally, and we are following the guidance provided by the Centers for Disease Control and Prevention (CDC) and the World Health Organization (WHO). In everything we do, our top priority is the health and safety of you, our members, our staff, family members, and communities. Details
A recurring theme I find as I research cuisine from different parts of the world is one of interconnectedness and of the different ways in which we are similar. The history of human settlement is a story of migration, a movement not just of people, but also of their food, culture, and customs. It is a story of assimilation and amalgamation and nowhere is this more evident than in the food we eat. Details
Dear DFW Family,
Dining for Women (DFW) is an organization that is fully committed to gender equality for all, and we carry out our programs understanding this great responsibility. I am happy to announce that DFW is also rising to the challenge of addressing diversity, equity, and inclusion in a formal and deliberate fashion. Details
“Mucho gusto!” (Nice to meet you!) from a familiar voice in a new setting. This is Vinola, your writer of “Customs and Cuisines” bringing you the Proven Platter for March 2020. And as the greeting hinted, this month we dine to benefit women and children in the Spanish-speaking country, Guatemala. Details
2020 is a leap year, marks the start of a new decade, and promises big things in store for Dining for Women! I am thrilled to announce that we just reached 500 chapters across the US! To celebrate this achievement, we will plant 500 trees in Malawi in partnership with our grantee, Ripple Africa. This is a momentous milestone that sets us up to deepen our impact in 2020 and beyond. Thanks to your passion and generosity, this year we will be able to: Details
This month we are celebrating Malawi which is in southeastern Africa. Although Malawi is landlocked, a third of its territory is covered by Lake Malawi. Lake Malawi National park is a UNESCO World Heritage site for being of “global importance for biodiversity conservation due particularly to its fish diversity.” The cuisine of Malawi is reflective of the abundance of fish in the area as well as the fruit and vegetables grown there. Details
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