Uganda is known as the “fruit basket” of East Africa and is the second largest producer of fruits and vegetables in Sub-Saharan Africa. Leaning into this abundance, Ugandan desserts rely heavily on fruits. During the hotter months of the year, fruit flavored ice lollies or popsicles, known locally as “barafu,” are sold in the markets. Avocados, known as “ova,” are plentiful in Uganda. A happy confluence of factors – consistent rainfall, tropical temperatures, and fertile soil – have led to avocados being cultivated in Uganda since the 1550s. This recipe derives inspiration from both the barafu and the fruits most commonly available and consumed in Uganda (ova and lemon). Details
For many of us, summer is the time to kick back and relax. But, hunger and illness do not take a summer vacation. Details
Caakiri is a simple but delicious couscous pudding that comes together quickly. It was originally made with native grains such as millet or maize and occasionally beans but now is most commonly made with couscous. It is best served fresh with your favorite fruit. Details
Indio Viejo, or old Indian, is a flavorful and hearty stew with a curious name. Folklore claims that the dish got its name from an indigenous chief who did not wish to share his dinner with two Europeans passing through his area. As the story goes, the chief was enjoying some of this stew and when the visitors asked what he was eating he said an old Indian to discourage from wanting him to share. Details
Further your financial goals and help sustain our organization by including Together Women Rise in your estate plans. Planned giving can maximize the impact of your philanthropy in a way that fits with your financial, tax, and estate planning situation, regardless of your means. Here are some options that can offer you a variety of benefits. Details
It was a pleasure speaking about why and what we are advocating for at Together Women Rise’s May national webinar. For those of who missed it, the recording can be found here. Our past two grantees—Yamba Malawi and Second Mile Haiti—are excellent examples of why and how we can address malnutrition. It is important to both support our grantees and their direct services as well as to advocate for Congress to fund nutrition, maternal and child health on a macro level. Each of these approaches — and even better, both together — will go a long way toward eliminating the tragedy of malnutrition. Details
According to Oxford Languages and Merriam-Webster, a tagine is both a North African, slow-cooked stew and the special clay dish in which it is cooked. Beyond that, the ingredients can be up to you. Details
As Together Women Rise advocates, we mostly work on two kinds of legislation –authorizing legislation and appropriations legislation. Authorizing legislation creates and/or expands programs that have authority for multiple years and need to be reauthorized. An example would be the global nutrition bills that we’ve been working on recently, HR4693 and S2956. Details
Learning is one of Together Women Rise’s key focus areas: we learn together to increase our understanding of global gender equality issues and to fuel our collective action. Our PA, Philadelphia-8 chapter has taken this one step further! About four years ago, the chapter – led by Maryanne Schiller, Cheryl Boyd, and Harriet Williams – created a study group for those members interested in learning more and having deeper discussions about global gender equality, outside of their regular chapter meetings. As one person describes it, this study group has led to more connection and community amongst members. The following blog has been written by Chapter Leader Maryanne Schiller. Details
Located in Southeastern Africa, Malawi is known for the warmth and friendliness of her people. Hence, the nickname, the “Warm Heart of Africa.” The cuisine of this country skews traditional African and is dominated by ingredients that are products of two of its major industries: agriculture and fishing. Groundnuts (peanuts) are the most important legume crop in Malawi in volume produced and in the amount of area devoted to their cultivation. The crop also brings in significant revenue. Our dish for the month, in honor of Malawi, is Mtedza, a delightful, easy to make groundnut (peanut) cookie that utilizes ingredients found in most pantries. Mtedza will melt in your mouth, and if one doesn’t pay attention, this recipe that makes 14 cookies might end up serving just two! Details
March 24th was World TB Day, and I thought it appropriate to discuss long-time pandemics, such as tuberculosis, as well as the current COVID pandemic. Details
It’s comfort food around the world: pasta and cheese. This Haitian version has a unique taste because the pasta is cooked well done (not al dente) and spiced up with epis, a sauce commonly used in Haitian cooking, which we highlighted in 2020. For this dish, I did add some jalapeno pepper to the epis to bring a little heat. Details
This month I want to talk about The Global Fund to Fight AIDS, TB, and Malaria (Global Fund), for which the US is hosting its Seventh Replenishment Conference later this year. Together Women Rise advocates learned about the Global Fund on our Feb 15th webinar. Click HERE to see the webinar recording and slides. Details
Ugandan cuisine has a lot in common with the cuisine of West African nations, with glimpses of British, Indian, and Arabic influences. The dish for this month, the Ugandan Potato and Egg Roll, could in fact be mistaken for the Scotch Egg, a boiled egg encased in sausage and fried. The Scotch egg is a dish that is on the face of it, quintessentially English. Details
Though the start of 2022 has brought with it continued global upheaval due to the pandemic and a devastating conflux of crises in Afghanistan, the first quarter of this new year is an important one for Together Women Rise, its grantee partners, and its members. For the first time, there is a deliberate focus on mental health and trauma recovery in this quarter. Details
It’s a new year with new beginnings and new hopes and aspirations. How will you be taking control of your third COVID winter? Perhaps we can help you channel your frustrations by training you to become an advocate, effectively raising your voice for global gender equality. Details
This is the third in a series of blogs by Scott Osborne, long-time member of Together Women Rise’s Grant Selection Committe
In my last blog, I talked about systems change and why this focus is so important for Together Women Rise’s Transformation Partnerships. You may recall that a systems change approach means taking a fresh look at what we fund; it means channeling more resources toward the root causes of gender inequality.
There is another way we can have a greater impact on gender equality, however, and this focuses not on what we fund, but on how. We will fund our Transformation Partnerships through “participatory grant-making”. Details
This is a family recipe from Sabita Rakshit, a friend of recipe co-curator Georgia Reader. Sabita’s family is from Bangladesh, but family members now live around the world and share food photos to stay connected. This is a common breakfast dish, but it is hearty and warming any time of day. It is a “to taste” creation, and served in some form across South Asia and around the world. Details
Thanks to your generous support of Together Women Rise in 2021, our Board has approved two, $50,000 Impact Partnership Grants to AMPLIFY Girls and The Colectivo.
In the past, we awarded Impact Partnership Grants to UNICEF USA and the Peace Corps. Our new Impact Partnership Grants are taking us in a new direction, funding “collectives” — networks of organizations working together to increase their impact on a shared goal. “By funding this collective approach, we can have a deeper impact and more sustainable outcomes for women and girls,” said Betsy Smulyan, Interim President and CEO. “We are particularly excited to invest in AMPLIFY and The Colectivo because these networks include several of Rise’s past grantees.”
In October, we announced that the Featured Project for January 2022 would be Afghanistan Libre’s work to support the mental health, wellbeing, and safety of survivors of gender-based violence and contemporary forms of slavery. With a heavy heart, Afghanistan Libre has had to cease operations and is withdrawing all of its activities from Afghanistan due to the ongoing security concerns in Afghanistan. We post this recipe in their honor. Details
Addressing the Root Causes of Global Gender Equality
Over the past two years, Together Women Rise has taken steps to put our commitment to global gender equality front and center – in our new mission and vision statements, gender equality beliefs, and our powerful new name and logo. We have always been about empowering women and girls around the world … our new messaging ensures that our purpose and our impact – global gender equality – are clear to everyone! Details
Part 2 in a series of blogs by Scott Osborne, Member of Together Women Rise’s Grant Selection Committee
Last month, we looked at systems change and why that is such a powerful way to achieve our long-term gender equality goals.
A systems change approach says, in effect, let’s devote more time and resources to change the societies, economies, and laws that perpetuate gender inequality, instead of repeatedly helping each new generation of women struggling under these inequities. It says, let’s directly address the lower wages, the gender-based violence, the lack of land ownership, the unequal political representation, all the root cause inequities that women experience around the world. Details
By Dr. Leslye Heilig, Chair of the Together Women Rise Advocacy Group With RESULTS
Last month I spoke about my outrage over our failure to do more in the face of the COVID-19 pandemic. As some of my colleagues say, this represents over five million policy failures, as we have surpassed this number of reported global deaths, though the true number is likely far greater. Details
Ibihaza is a bean and pumpkin stew common in Rwanda. It was originally made by soaking dried beans overnight and then stewing them with pumpkin. In recent years, cooked bean stores have emerged to fill the need for precooked beans to save time and the fuel needed for cooking them in the home. These beans are sold precooked and unseasoned. Details
By Scott Osborne, Member of Together Women Rise’s Grant Selection Committee
The systems that make up our world were designed by men. From Tokyo to Tijuana, from Delhi to Denver, the workplaces, banks, bus routes, parliaments, voting requirements, and nearly everything else, were created by men, for men. Details
I keep asking myself this question: where is the outrage? How have people become numb to the struggles of those who do not have access to the COVID-19 vaccines? Ten thousand people die globally every single day on top of the millions who have already died. Yet there still is not a plan to ensure vaccine access to everyone. Where is our empathy, our morality, our conscience? Details
Momos are quintessentially Nepalese. These flavor-packed, bite-sized dumplings are so popular that they are sold by street food vendors and also feature prominently on menus of upscale restaurants in Nepal. Eaten as a snack, an appetizer, or made a complete meal of along with soup, momos are versatile. Traditionally, momos, like their cousin the gyoza, are steamed and consist of a flour-based wrapper with a minced meat filling that is spiced with aromatics. Chicken, goat, and buffalo meat are most commonly used fillings, however, modern takes on this traditional favorite also use vegetables, greens, and occasionally cheese. Details
For the past couple of months, our Together Women Rise Advocacy Group with RESULTS has been working on global COVID vaccine access. We see this as an essential action if we wish to foster global gender equality, and it is the only solution to the COVID-19 pandemic available to use right now. During this pandemic, we have lost enormous ground with respect to global development. According to the United States Global Leadership Coalition (USGLC) and the Global Fund for AIDS, TB, and Malaria: Details
Thank you to all the chapter leaders who participated in our special Together Again Celebration on Sept 13. It was a great opportunity to connect with chapter leaders across the country! Our thanks to Dr. Veena Khandke, our Director of Grants and Partnerships, for a great presentation and “sneak peek” of our new, 2022 grantees. And thank you to the Regional Leaders and Mentors on our Chapter Health & Retention Subcommittee for planning another great chapter leader event. Details
Mandazi is delicious breakfast food of lightly fried sweet dough flavored with coconut and warm African spices. It is crunchy on the outside and pillowy soft inside, making it a perfect complement for coffee or tea. It is a common street food in Kenya. Details
CAPTION FOR ABOVE PHOTO: Over the past 12 years, our CA, San Jose-2 chapter has donated $139,552 to Together Women Rise. In addition to monthly donations, the chapter also sponsors the education of two girls (and sends birthday and Christmas presents), funded a fistula operation, built a fence around a school, purchased playground equipment for a preschool, and more! In June, the chapter celebrated its 12th anniversary with an outdoor meeting in chapter leader Polly Ferguson’s backyard. The chapter has had the same leadership team for the entire 12 years: Polly Ferguson, chapter leader; Mara Zlotoff, treasurer; Libby Rettner, secretary; and Sylvia Hew, invitations. Thank you to all for your hard work, generosity, and dedication! Details
Although we are not accepting any new international chapters at this time, we have a few dedicated international “giving circles” (our international groups are called giving circles vs chapters) that have supported our mission for many years, including one in Brussels, Belgium! Details
Our hearts go out to the people of Haiti following the August 14 earthquake, and to the people of Afghanistan whose country is in crisis. We have reached out to our grantees in both countries to find out how they are being affected and what members can do to help, and we have put together a summary of what we have learned. Pleases follow our social media for regular updates about our grantees and the situations in Haiti and Afghanistan. Details
By Jim Hennigan, Global Advocacy Group
Being an advocate seems daunting – and all the more so if we’re speaking up for others because there’s the added pressure of making sure we stick to their message.
What many people don’t realize is that we’ve all been lifelong advocates — for ourselves, our families, our schools, communities, and more. A lesson that most of us have learned over that long arc of advocacy experience is that we are most effective when we speak for ourselves and share the unique message that comes from our hearts. Details
Jollof rice is to West African cuisine what barbeque is to the Southern states of the United States of America. Much like the never-ending food wars over Texas barbeque versus Carolina or Kansas barbeque there is much spirited debate and light-hearted cooking wars over Ghanaian Jollof versus Nigerian Jollof versus Sierra Leonean. Jollof is quintessentially West African and a dish that is a great one pot meal of sorts: vegetables, grain, and protein all in one dish (“of sorts” as it definitely takes more than one pot to make but comes together as one dish!). Thus, Jollof seemed like the natural choice to feature for Sierra Leone. Details
By Kay Yoder, Florida Regional Leader and Director of US Operations for Ripple Africa
A country not instantly recognizable by its name or geographical location, Malawi is one of Africa’s best kept secrets and a travel destination not to be missed! It is a beautiful, sub-tropical country with a majestic lake lining much of the country’s eastern border and a diverse terrain of mountains, hills, and plateaus from north to south. In spite of Malawi’s lovely landscape, this tiny sliver of a nation is ranked as one of the most impoverished and least developed countries in the world. Details
June has been an exceptionally busy time for our advocacy group. Many of us attended the RESULTS International Conference held on June 12 and 13, followed by Advocacy Week during which we joined other advocates to meet with congressional offices. You can listen to many of the speakers and workshops from this conference here. In particular, I recommend the session on global education, which included Ziauddin Yousafzai, Malala’s father, and Maryjacob Okwuosa, a Youth Leader for the Global Partnership for Education (GPE), from Nigeria. One of my other favorite sessions discussed nutrition and global health equity. Feel free to wander through the recordings as there were many excellent speakers. Details
The Dominican chimichurri burger has been called one of the best street foods in the world. The burgers are cooked on a hot griddle or skillet so that a crispy crust forms around the juicy inside. I made one batch with ground beef and one with ground Impossible burger, a vegan option. The spicy sauce, tangy tomato, and cabbage complement the burger resulting in a unique take on an old classic. Details
The cuisine of Cameroon has the distinction of being some of the more diverse of the cuisines in the continent. Partly due to the location, at the junction of Western, Northern and Central Africa, and partly due colonial influences from being a German, French, and British colony. July’s featured grantee, Global Pearls, Inc., created recipes for three dishes that showcase the variety in the cuisine. Though the recipes were created by Global Pearls, these are Cameroonian dishes made with locally available ingredients. Details
The news reports out of India over the past few months have been heart-breaking as the country has experienced a disastrous, second COVID-19 outbreak, resulting in over 400,000 new cases daily at its peak. Now, Nepal is suffering a similar fate with a devastating second wave of COVID-19. Latest reports are that Nepal is considering declaring a health emergency as the virus rampages across its country. BlinkNow Foundation, a Together Women Rise grantee, recently posted on its Facebook page that the number of COVID-19 cases in Nepal has increased over 2000% in the past month. BlinkNow also states that nearly 65 per cent of COVID-19 tests in their region have been positive. Details
This month’s recipe is Pupusa from Guatemala. Pupusas are stuffed tortilla snacks often sold by street vendors. Traditionally, Pupusa are stuffed with beans and cheese but you can find many varieties with various vegetables and pulled meat. Details
In April, the Together Women Rise Advocacy Chapter With RESULTS was busy making time-sensitive appropriations requests for FY22. Now we are asking our members of Congress (MOC’s) to sign on to letters in support of global education and nutrition within the foreign affairs budget. This year we are requesting large increases for global nutrition — $300 million, which is twice what was allocated last year; and $150 million for the Global Partnership for Education (GPE), which is an increase of $25 million over last year. Details
Recently, I had the pleasure of visiting with three of our incredible Together Women Rise volunteers in Florida, shown in the photo (from left: Beth Palmer, Carol Buzilow, and Kay Yoder). Spending time with these women is pleasure enough, but this was extra special because it was one of my first in-person, member visits since COVID. Visiting chapters and getting to know our members has always been a favorite part of my job, and I have missed it! Details
Pictured above: It was a joyous occasion when the CA, Thousand Oaks-1 chapter – fully vaccinated – met in person again after a long absence.
You had an active and thriving chapter … meeting regularly, fully engaged. And then COVID struck and social distancing began. You put your chapter meetings on hold, fully intending to restart when it was safe to do so again. What you thought would be a brief hiatus turned into months and months, and now here we are one year later. How do you get things going again? Details
The food of Uganda melds the food of its forefathers with the food of its colonizers and immigrants to make for an interesting mash-up. Mandazi, the Ugandan doughnut, is an excellent example of this. A popular snack that sometimes stands in for breakfast, this puffy, soft, pillowy, fried dough is nothing like the doughnuts those in the USA are familiar with. They are mildly sweet and never glazed. The flavors of Mandazi have a whiff of Indian and Arabic influences with the addition of cardamom and coconut. Freshly ground cardamom is the key to get that fragrant taste of the spice, but feel free to use the pre-ground variety if that is what is readily available. Some recipes use coconut milk while others use whole milk while still others use a combination of evaporated milk and oil. I’m using whole milk, but I imagine coconut milk will bring the coconut flavor to the forefront. This recipe makes enough for a crowd (about 20 doughnuts) but you might discover that given how tasty and light they feel, it might just be enough for a “crowd” of two! Details
By Jim Hennigan, member of Together Women Rise National Advocacy Committee and the Advocacy Chapter With RESULTS
If there’s one thought that haunts me, it’s the fact that for all of the greatest women we can name, there are hundreds – probably thousands – more of them of equal talent and courage and character who are unknown to the world because they never had an on-ramp to opportunity.
I am very excited to share two announcements in regards to Together Women Rise’s grant making!
When the COVID pandemic negatively affected donations last spring, Together Women Rise took some precautionary measures to address the challenging and uncertain times that all nonprofits were facing. We wanted to ensure that we could continue to support our grantees while also keeping our organization sustainable throughout the crisis. Details
The joke goes that an astronaut getting out of the space shuttle and setting foot on the newly discovered planet gets greeted with chai and samosa by the friendly Indian chaiwallah (tea shopkeeper) who wonders what took the rest of humanity so long to get there. As with most jokes, there’s a kernel of truth there. Setting aside fast-food chains of the kind that offer pizzas or burgers, Indian cuisine is one of the few cuisines that are available no matter which part of the globe you travel to (or universe, apparently). Details
What’s so important about our name? Our name is a snapshot of the heart of our community. Our name has the power to inspire.
Over the last two decades, we’ve worked side by side to open doors of equal opportunities for women and girls to determine their futures. Our global community of women, girls, and allies makes life-changing differences for each other and the world. The magic of our model merges our hearts and minds into compassionate action. It’s time for our name and external messaging to mirror the depth of our work. We have become much more than “dining for women”. Details
This month’s dish is samp and beans, which comes from Zimbabwe, a central African country. Zimbabwe is bordered by two rivers which supply fish to eat and water to grow crops in the summer. Most of the crops and fish are dried to last through the dry winters. Common to every culture is a stew started from dried beans and vegetables – what sets them apart are the spices used to flavor them. This dish uses a unique blend of warm African spices that elevate the dried beans and samp into a hearty stew. Details
Most of us welcomed 2021 with high hopes and an eagerness to leave the uncertainty of last year behind us. COVID-19 has certainly changed the way Dining for Women works, at least for now, and we will continue to assess how the pandemic has changed the world around us. In 2020, we asked our grantees to patiently wait until this year to receive their full grants as we experienced uncertain cash flow; we asked our members to transition to meeting virtually; and we asked our staff to work remotely. Every week seemed to bring a new challenge! We heard the drumbeat that one-third of US nonprofits would close in 2020 and carefully made decisions to ensure DFW would still be standing here now. Details
This month’s recipes are from Bangladesh and were supplied by Sabita Rakshit, a friend of mine who grew up in the southern region close to the coast. With fish being readily available, she said most meals would include a fish and rice dish accompanied by various daals (lentil stew) and vegetables. Breakfast was usually Luchi aloo dum. Luchi is deep fried flat bread and aloo is potato – basically, thick gravy made with potatoes and some green peas added. Details
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 RESPONSE 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.
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
While working on the recipe for this month’s Featured Grantee’s country, I took a moment to reflect on how much I have enjoyed being on the recipe team at Dining for Women. It has sparked the return of a world map to the wall of my kitchen, so I know where each country is geographically. It has also deepened my appreciation for the women of the world who manage to prepare delicious, nutritious meals for their loved ones no matter how scarce the resources at hand. Details
We travel back to the eastern part of Africa this month – to Kenya, the country of origin of December’s featured grantee. Jacaranda Health offers Kenya’s first nurse mentor training center, which trains top nurses from Kenya’s public hospitals to mentor hundreds of peer nurses and sustainably improve maternal outcomes for mothers and babies. That sounds like a cause to celebrate! So, this month I tried to think of a recipe that could accompany celebrations of all kinds, including the holidays. Guess what it is? Details
Ferndale’s “Dining for Women” Group Fights for Others in Developing Countries, WhatcomTalk social network for Bellingham, Ferndale, and Lynden WA areas.
By Susan Tocher, co-leader of the CO, Boulder-1 chapter
What do you love about Dining for Women? The women who belong, our connection to the world, and the hope it gives me were responses from my chapter members recently. As we gather each month, we receive these gifts which touch our hearts. The connection we feel with each other and with DFW brings each of us back. The friends we have made here, and those across the globe, enrich our lives. The smiles and laughter on the videos show us the tangible difference our gifts make to our grantees, and bring hope to us. Our interconnection becomes obvious as our awareness expands. It is a reciprocal partnership. We give to them, and they give to us. We are lifting all our members and all our recipients up. Details
In doing research about Swaziland, the country of origin of Young Heroes Foundation, November’s featured grantee, I learned about a dish called sidvudvu. It’s a thick, nutritious porridge made of mashed cornmeal and pumpkin. In other words, corn and winter squash. That particular combination of ingredients seems not unlike something that could be served at a traditional American Thanksgiving dinner. So I had those ideas in mind as I tried to come up with a recipe for this month’s Proven Platter. Details
Meet the Local Leaders Behind Global Movement Dining for Women, Upstate Business Journal, Greenville SC.
By Ruth Bates and Leslye Heilig, Northeast Mentors
When you were planning your first chapter meeting, you probably gave little or no thought to how you would transition the chapter leadership in the future. However, leadership transition needs to be a consideration right from the start in order to ensure that your chapter stays healthy and vibrant long into the future. Details
The craft of preserving foods by pickling them is such an important technique in so many of the world’s food cultures. In Nepal, the country of origin of October’s featured grantee, Street Child US, pickles are called achaar. They’re often served alongside the dal and rice dishes of Nepal, in order to provide flavor and texture contrast to all of those warming, earthy, savory flavors. Details
Dining for Women is still based in Greenville, South Carolina, but we have moved to an office that accommodates our needs and supports our staff much better, while also allowing for our future needs. Details
By Linda Levine, Dining for Women Traveler and Member of the CA, Saratoga-1 chapter
Greetings from Thimphu! I’m having an amazingly colorful time on my Dining for Women trip to Bhutan. When Sandy (Baily) and I arrived in Paro along with three other DFW travelers, we received white welcome silk scarves. One of our guides, Rabten, warmly placed them around our necks much like welcome leis in Hawaii. We then took a minivan through the lovely countryside to Thimphu, the capital. It was our first glimpse at the incredible architecture of Bhutan and the adults and children wearing the national clothing called Kira’s and ghos, for women and men respectively. Details
By Regula Spottl, DFW Traveler and Member of the NC, Greensboro-5 chapter
Another sunny and warm day: unexpected but very welcome!
As usual, breakfast buffet at the hotel between 7 and 9 am. Beth Ellen, Dining for Women President, introduced the grant DFW gave READ Bhutan in 2017. Details
By Ellen Williams, DFW Traveler and Member of the WA, Spokane Valley-1 chapter
Guru Rinpoche, Precious Master, rode upon a flaming tigress to mediate for four months in a cave now located on the lower floor of the monastery. At this site, the iconic monastery is nicknamed Tiger’s Nest. Guru Rinpoche established Buddhism– the everyday fiber that holds Bhutanese national identity. He is said to have possessed supernatural powers to subdue demons and evil spirits. His birth was foretold by Sakyamuni, the historical Buddha. This legend has turned the man into a powerful Buddha who can take many forms and possess many powers. Details
50 million years ago the Indian plate collided with the Eurasian plate to give rise to the Himalayan mountain range. A mountain range that continues to grow 1 cm a year. What a vision of beauty with high peaks, and breathtaking glaciers and valleys. Nestled in this mountain range is the beautiful landlocked country of Bhutan. Flying into Paro, Bhutan from Kathmandu in Nepal brings this beauty to the fore. Looking out of the plane window, our pilot gently reminds us to look out at Mount Everest, majestically bursting through the clouds at 29,029 feet. As we approach Paro, our plane banks to the left and then to the right between high ridges for a thrilling picture-perfect landing in Paro. Details
By Betty Purkey-Huck, Rocky Mountain Regional Leader and Chair of the Chapter Health & Retention Committee
Want a fun way to raise money to support DFW? Have a chapter fundraiser. Fundraisers are not only a good way to raise money, they can also be a great way to build relationships and community within your chapter, spread the word about DFW locally, and possibly encourage new members to join. Details
September’s featured grantee, Edu-Girls, Inc., is located in India, a vast country with so many distinct culinary regions. If I spent the rest of my life cooking only the foods of India, I’d still have a lot to learn about the foods of India. One thing I definitely know is that cooking and eating the flavorful vegan and vegetarian dishes of India have a positive impact on my taste buds, my food budget, and my health. Details
Happy anniversary to Dr. Veena Khandke, our Director of Grants and Partnerships, for five years on staff with DFW. Dr. Khandke manages DFW’s Grants and Partnership Programs, working closely with our volunteer Grant Selection Committee and Education Team. The following are some reflections on her time with DFW. Details
In early June, Dining for Women co-founder Barb Collins, staff members Wendy Frattolin and Justine Allen, and volunteer Regional Leaders Karen McCune (Northwest Region), Pat Payne (West Region), and Colleen Kill (West Region) attended Women Deliver in Vancouver, Canada. Women Deliver is the world’s largest conference on gender equality and the health, rights, and well-being of girls and women; it is held only once every three years. Our Regional Leaders recently reflected on their experiences at this event. Details
Thank you to all our recurring donors and especially to those who signed up during our 2nd annual Big Give campaign. We added more than 100 new recurring donors during the campaign, which brings our total to 1,627 members who give automatically every month. Their contributions amount to more than $53,000 per month in predictable, sustainable income to support all of DFW’s programs.
By Anna Schoon, Dining for Women Regional Leader Committee Chair
Have you ever wondered why some people encounter a challenge and face it courageously and others give up without really even trying? The answer is their mindset. Some people have a fixed mindset, the belief that their potential for success is limited by qualities they possess, like intelligence or talent. In contrast, individuals who believe they can develop qualities by working diligently are said to have a growth mindset. Details
The country of Uganda is where this month’s featured grantee, Brick by Brick Partners, is located. There are lots of fabulous Ugandan recipes on the Dining for Women website. A peek there will yield all kinds of mouthwatering dishes that represent the wonderful cuisine of East Africa. I highly recommend making some of them. Yum! Details
Pakistan is the home to this month’s featured grantee, Irqa Fund. Just imagine the culinary possibilities of a country that’s bordered by China, Iran, Afghanistan, and India. Wow! From a cooking perspective, the recipe options seem so exciting, so full of creative possibilities. Truthfully, it would be entirely possible for me to go totally overboard. Details
DFW staff members Wendy Frattolin and Justine Allen recently celebrated their fifth anniversaries with DFW. Wendy is our Communications & Membership Director, and Justine is Member Engagement Coordinator. Both reflected on their time with DFW and answered a few questions about what inspires them.
“Meat ‘n’ three.” That’s the colloquial expression used to describe a particular type of restaurant in the South. The concept is easy enough: choose a meat from what’s available on a particular day, and then load up on all the sides – a couple of vegetables, some rice or potatoes, a biscuit or corn muffin, etc. Details
More than 16,000 Rohingya babies were born in refugee camps and informal settlements in Cox’s Bazar, Bangladesh from August 2017 – May 2018 after a spike in violence in Rakhine State, Myanmar forced thousands of families to flee their homes across the border. Details
This month, we will hold our 2nd annual drawing of recurring donors to see which five members will be able to designate $500 to their favorite DFW grantees!
How does it work? Anyone who is set up as a monthly recurring donor with DFW as of May 20 — either through bank draft or credit card — will be entered into a special drawing. Those who are in DFW’s recurring bank draft system will be entered TWICE because this is our preferred and most cost-effective giving method. Five recurring donors will be selected to designate $500 to their favorite DFW Featured Grantee! Our thanks to a generous and anonymous donor who is providing the $2,500 for this campaign.
Monthly recurring donations provide a predictable source of income we can count on to fund our Grants, Partnerships, Advocacy, and Member Education and Engagement Programs. They also increase our efficiency and reduce costs, allowing us to help more women and girls.
You GIVE, We GIVE, Women and Girls WIN BIG!
Please sign up to become a recurring donor. It’s easy to do – you can print off, complete, and mail in the form below. All forms postmarked by May 20 will eligible for the drawing. Or, you can set it up online with a credit card.
Students Press for Global Change through Dining for Women, Furman University
One of the greatest impacts of DFW, in addition to supporting women and girls in developing countries, are the communities which our chapters become. Within those communities come movements and relationships that impact our lives and those around us. For some chapters, their communities are enhanced and strengthened through activities outside of their monthly meetings. Here are two great examples of how we touch more than we ever imagined with the power of DFW: our DC, Washington-4 chapter and our DE, Wilmington-2 chapter. Details
It is impossible to think of Afghanistan and not think of war – multiple decades of war. It’s also impossible to think of the shape-shifting role the United States has played during the last 40 years of Afghanistan’s continuous conflict and not consider how impossibly complex the world is. What’s painfully easy to understand? That such protracted political and economic instability has drastically impacted the lives of Afghanistan’s women and girls. Thank goodness for Razia’s Ray of Hope Foundation, May’s featured grantee. Details
We travel back to the western part of Africa this month: to Mauritania, south of Algeria and Morocco, with miles of coastline along the Atlantic Ocean.
I absolutely love the name of April’s featured grantee: Mindleaps! It makes me think of exactly what my mind was doing – all while developing a recipe that was inspired by thieboudienne, the national dish of Mauritania. Here’s what I mean: Lots of sources indicate thieboudienne is a “coastal dish of fish and rice, usually made with tomatoes.” Seems easy enough. But, even a simple-sounding, tomato-based dish of seafood and rice can send my thoughts bouncing around like they’re in a sort of competitive-recipe ping-pong match. Details
Potluck Philanthropy, NYCityWoman
Amplifications: Q&A with Dining for Women’s Leslye Heilig – The Berkshire Edge
What’s Behind the Surge in Giving Circles? – Wall Street Journal
It’s such wonderful serendipity that the countries of origin for March’s featured grantee (Her Future Coalition, in India) and sustained grantee (African People and Wildlife, in Tanzania) are inexorably linked by geography and ancient trade routes—and, by extension, food. Details
Dining for Women Presents “Half the Sky” – The Quadrangle, the student newspaper of Manhattan College
The Main Dish: Philanthropy – Baltimore Style magazine, February 2019 issue
May We All Feast Together: A Giving Circle That Aims to Empower Women Overseas – Inside Philanthropy
It just dawned on me: The very first thing I consult when I think about the cuisine of a country other than the one I’m from isn’t a cookbook – it’s a map! The country of origin of this month’s featured grantee is Tanzania. One brief peek at the tattered world atlas that’s taped to the back of a door in my home office is all it took to set my culinary imagination about this East African country on fire. The mouthwatering geographical cues? The mainland of Tanzania has miles of coastline along the Indian Ocean and is home to Zanzibar – the entry point to East Africa used by spice traders and merchants as early as the 8th century. Not surprisingly, the flavors of India and the Arabian Peninsula are especially prominent in the dishes of this part of Africa. Details
It is so exciting to welcome in 2019 after such a fabulous 2018.
We ended the year with about 450 chapters (and growing as we close out the year) with a goal to exceed 500 chapters in 2019! These new chapters and funds are allowing us to enhance our Sustained Grants program, provide extended education to our members, design an inspiring 2019 International Women’s Day event with national partners, and so much more. Details
Happy New Year!
Starting this month, we’ll not only share recipes from the country of origin of our featured grantee, but also from our designated sustained grantee. The potential culinary mashups in 2019 at Dining for Women meetings are certainly very exciting! Details
A Voice for Change
Beekeeping Empowers a Rural Woman to Transcend her Traditional Roles
The African People & Wildlife Fund (APW) builds the capacity of rural Africans in northern Tanzania’s Maasai community to engage in conservation and sustainable livelihood strategies that promote the dual objectives of biodiversity conservation and poverty alleviation. Dining for Women (DFW) awarded APW a Featured Grant of $47,500 in May 2016 to fund the Women’s Entrepreneurship and Empowerment Initiative. This project empowers women to protect their natural resources for themselves and for future generations through entrepreneurship and environmentally-friendly small business development such as bee-keeping. DFW recently selected APW to receive a Sustained Grant in 2019. Details
It was fitting to start our first full day in Guatemala going back in time to the Iximche /ee-sheem-chay/ ruins between Antigua and Panajachel. Iximche was the capital of the Kaqkichel Mayan Kingdom from 1470-1524 prior to Spanish conquest. Over 100 structures have been found at Iximche which is composed of four large plazas strung out along a ridge and protected by a deep moat. Buildings include palaces, numerous pyramid temples and residences, and a couple of ball courts. Details
By Emmy Holt, Dining for Women member, SC, Greenville-7 chapter
After being served breakfast at the hotel, we walked down to the dock in Panajachel where we climbed into motor boats and crossed Lake Atlitlan (translation: “near the volcano”) to San Juan La Laguna. What a beautiful lake, formed from a crater after the 1853 volcanic eruption! The lake connects the villages, is 12 miles long, and over 1000 feet deep. From the lake we could see three cone-shaped volcanos- Atitlan, Toliman, and San Pedro. Details
By Judy Bacon, Chapter Leader, WA, Spokane Valley-1
In Dining for Women we hear the word “impact” all the time. That word came alive for me the day our tour group visited the Starfish School in Guatemala and saw what impact truly means. Details
By Suzanne Spitzer, Dining for Women member, SC, Greenville-7 chapter
Guatemala faces some of the highest levels of violence against women and girls in the world, has the third highest femicide rate globally, and ranks third lowest in the region on the Gender Inequality Index. Rural indigenous women and girls are disproportionately impacted due in part to their social isolation and limited access to resources. Details
Nepal Youth Foundation was a Dining for Women Featured Grantee in 2012 and a Sustained Grantee from 2016-2018. In total, we have invested more than $100,000 in the organization. These funds have been used to help eradicate the selling of young girls into bonded servitude and to promote gender equality and empower women in Nepal. Our Sustained Grant helped to increase the employability and end poverty of the girls freed from the Kamlari system of indentured servitude.
When Pushpa C. was only 10 years old, her desperately poor parents sent her into servitude as a “Kamlari” so the family could pay their debts. This type of domestic slavery was all too common in some regions in rural Nepal. Details
Caravan to Class was Dining for Women’s Featured Grantee in March 2017. Dining for Women’s $42,260 grant was used to train 200 women in 10 villages in classical literacy, teaching them basic reading, writing, and calculating in their local languages to both improve their livelihoods and empower this group of women to be important advocates for education in their villages. The following story was provided by Barry Hoffner of Caravan to Class.
In 2014, Caravan to Class built a French-based school for 120 children ages 6-12 years old. Before we agree to build a school in a village near the fabled Timbuktu in Mali, we do a detailed study on the village to be confident that it has the scale needed to create a successful school environment. We soon realized that the attendance of the Samdiar school was much beyond our expectation because many children from the nearby village of Kakondji were going to the Samdiar school by boat along the Niger river, Africa’s third longest. As a result, Caravan to Class decided to build a school in the village of Kakondji in 2015. Details
I can’t believe it’s December already! We’re taking on India this month!
Usually, I like to do an “Around the World Appetizer Party” for my last post in December. I think we need to keep things simple in December since we’re all so busy. It feels right for appetizers instead of a full meal. I’ve got some ideas for you, but I also think it’s a great time for you to try out any new appetizer ideas on your friends and get great feedback before the holidays. Details
By Sonia Marsh, author, blogger, and member of Dining for Women’s CA, Fullerton-1 chapter
It’s funny how situations in life can eventually lead to finding your purpose. Had my 28-year marriage not fizzled in 2015, I would never have served in the Peace Corps, and probably never have discovered Dining for Women. Details
by Susan Prener, Northeast Regional Co-Leader and Member of DFW’s Chapter Health and Retention Committee
Once you read this blog, I bet you will want to visit these two unique chapters yourself! Take a peek at what makes these Dining for Women (DFW) chapters attract and keep members. Details
Dining for Women and Judy Bacon are highlighted in The Fig Tree.
Kenya Self-Help Project was Dining for Women’s Featured Grantee in July 2017. Our $44,990 grant provided an integrated, in-school program of Girls Club education, life skills training, and material support to improve health awareness, school retention, and class performance. The project included the distribution of over two thousand Dignity Kits, containing underwear, locally-made, reusable sanitary supplies, and emergency disposable pads.
My name is Sheba Melody. I am 14 yrs old and I go to Yala Primary School in Kendu Bay, Kenya. I am a total orphan. I lost my parents at a tender age. I live with my maternal grandmother’s sister. The rest of my siblings live with our other maternal aunts and uncles. Details
Kenya calls us to come for a visit this month! And since it’s November, it’s definitely time to think about a warming beef stew, epic comfort food at this time of year. Kenyan Beef Stew is not all that different from our American version. It contains meat, potatoes, and carrots. I find that the difference is in the spices used and the inclusion of tomatoes and plantains. Details
Looking to the past and encouraging growth for the future has helped the NC, Charlotte-2 chapter thrive for a decade.
Founded by Sheri Calandra, the chapter is now led by Julia Edelson and Tricia Malinowski. Sheri gathered neighborhood friends and founded the NC, Charlotte-1 chapter in 2003.
“Those were the days when there was no video and we only had information downloaded from the website to discuss the grantees,” Julia and Tricia said. “We met on a fairly regular basis for about five years. Sheri moved out of the neighborhood and continued the chapter with some of us for a while in the nearby South Park area of Charlotte.”
Soon, the neighborhood group decided to meet closer to home and split into NC, Charlotte-2, with Julia as chapter leader. Tricia joined as co-leader about two years ago.
“We decided a number of years back that we would meet every month even if we only had a handful of women able to attend,” Julia and Tricia said. “We have occasionally missed a month – July or August when everyone is on vacation, or a crazy busy month like May or November.”
Each December, the group invites husbands and partners to join in as well.
With more than 40 people on the roster, the typical meeting includes about a dozen members. They take turns hosting, with the hostess typically cooking a main dish and members bringing sides and desserts to share. The co-leaders also take turns handling the administrative duties needed to make the chapter work so well. Recently, the chapter had a high school student participate for several months. Her senior exit project about girls and education in developing countries required volunteer service that she accomplished by presenting at one of the meetings and leading the discussion.
“I think all of our chapter members would agree that we appreciate being a part of Dining for Women because it takes us out of our ‘typical American lives’ and helps us center and focus on more important issues in our larger world,” Julia and Tricia said. “We have had great discussions and look forward each month to broadening our horizons. About a year ago we began inviting a few younger women, one of whom is the adult daughter of one of our members. This addition has enhanced our discussions with the perspective of these millennials. We highly value their contributions.”
Dining for Women started with a meal. Even as the organization has grown, food has retained a special place at the center of the giving circle. Sharing a meal means sharing time, conversation, and a bit of ourselves. Linda McElroy has helped spur that connection by encouraging creativity in the kitchen and a fresh look at international cuisine during her time as DFW’s Recipe Curator.
McElroy is stepping down after five years of service in that position, but she remains committed to DFW and its programs. She first learned of DFW after a segment about it aired on NBC News.
“My husband and I were watching and he said, ‘You have to do that,’ and I said, ‘I know,’” McElroy said. “I applied for a chapter right after that.”
McElroy is now a Seattle-area Mentor, and she enjoys visiting a variety of chapters. She said the specificity of the help provided by DFW to its grantees has been meaningful to her.
“When you look at the materials and read about the people you’re helping, I find it fascinating that this money will help 250 girls,” she said. “It’s not vague. I am actually helping girls in a village in Kenya. It feels more personal.”
McElroy saw a DFW call for a Recipe Curator and knew it was a good fit. “I immediately got excited about it,” she said. “I was recently retired. My husband and I owned a restaurant for 25 years.”
The role has been an opportunity for McElroy to experiment and learn about new foods, while providing an enormous benefit to DFW.
“I love researching recipes,” she said. “There was this whole world of different foods that I was ready to explore. I had never done anything like this before. This group trusted me to go for it. That first year, I was finding my way. I’ve just loved doing it.”
By Betty Purkey Huck, Rocky Mountain Regional Leader and Chair of the Chapter Health and Retention Committee
Each month in this newsletter, we’ve been giving you ideas on how to make your chapter more active, vibrant, and sustainable — things like trying a new location for your meetings, changing the food, or making the meeting time more convenient for your members. Now we’re going to look at another aspect of making your chapter more sustainable: building community in your chapters. Details
This month we are traveling to Afghanistan. Naan, a type of flatbread, is the most widely consumed bread in Afghanistan. But for something more interesting I discovered the Afghan “bolani,” or filled turnover. The most common filling includes mashed potatoes and lots and lots of green onions. For a very earthy flavor, try a Swiss chard filling. Fried or baked, cut into wedges, they make a delicious appetizer. Details
By Chris King, Co-leader of DFW’s CA, San Francisco-1 chapter and member of DFW’s Advocacy Committee
Extreme poverty is an unrelenting churn of chaos and difficulty for families, yet they survive. There is a lot of pressure for people to leave the violence and poverty they face in a country like Guatemala. Details
Although it is almost September, I am still elated about our Knowledge is Power National Conference in May and from all the energy that our grantees and members created for our mission and our future. At the closing of the conference, I told our audience that the conference felt like a launchpad. I think we all witnessed the transformative power of our organization and saw a vision for what our organization can be in the future. What a powerful way to propel us forward into setting the vision for the coming years. Details
Dining for Women started with a meal.
Even as the organization has grown, food has retained a special place at the center of our chapters. Sharing a meal means sharing time, conversation, and a bit of ourselves. DFW member Linda McElroy has helped spur that connection by encouraging creativity in the kitchen and a fresh look at international cuisine during her time as DFW’s Recipe Curator. Details
Every third Wednesday of the month finds a dozen or so members of the CT, Torrington-1 chapter enjoying a potluck dinner and fellowship as they support their sisters around the world. Details
By Betty Purkey-Huck, Rocky Mountain Regional Leader and Chair of the Chapter Health and Retention Committee
Are you looking to increase the size of your chapter, or replace members who have moved away? September is a great time to recruit new chapter members as many people are looking to join activities in the fall. Details
This month our good works take us to Malawi. I think we’ve been there a few times before! I picked up one of my go-to African cookbooks, “Zainabu’s African Cookbook,” for inspiration this month. I found a recipe for Beef with Butternut Squash that sounded promising. When I read the recipe, I realized it is very similar to something I’ve made in the past that I’ve really enjoyed. Details
Food takes center stage at DFW’s Vienna/Fairfax chapter, led by Shelley Brosnan and Colleen McLain. The group is celebrating 10 years of wonderful dishes, passion for service, and dedication to each other.
The chapter was founded by Shelley, along with Tamara Drozd. The pair had been thinking about starting a cooking club when they learned about DFW. It was a natural fit, helping them to combine their passions of good food and helping women and children. Details
By Corinne Blakemore, Central Regional Leader and member of the Chapter Health and Retention Committee
When I first heard about Dining for Women in 2010, I was planning to join a local chapter and get involved in the organization straight away. Little did I know that there were no chapters in Indiana or even within a two-hour driving distance of South Bend, where I live. This stalled me for a bit, but just for a bit. Details
This month we are arm chair traveling to El Salvador. Right off the bat I knew what I wanted to make—Pupusas! I’ve had them many times from the local pupuseria, but I’ve never made them myself. I got busy doing some research on how to make them and also found a great tutorial on YouTube to share with you. Details
It’s July, and we’re visiting Kenya this month! Usually when I think of Kenyan food, it’s some kind of stew, but it is summertime and I wanted something to serve that is light and refreshing. I came up with a twist on a traditional Kenyan corn and bean stew called “Githeri” by turning it into a salad. Details
By Betsy Dunklin, Chair of Dining for Women’s Advocacy Committee
Experts on the well-received advocacy panel at our National Conference (see photo) emphasized that NOW is the perfect time to add your voice to your dollars to help impoverished women and girls in developing countries.
Action on the just-passed FY2018 and proposed FY2019 budgets is taking place in both the House and Senate over the next month or so. The Administration has proposed a more than 30% cut to the International Affairs (IA) budget for FY2019. The IA budget is historically just 1% of the total US budget. Details
The PA, Abington-1 chapter, started and still led by Debbie Britt and Mary Liz Jones, is celebrating 10 years of friendship, connection and learning – and it all started with a desire to help others.
Mary Liz saw a magazine story about DFW and kept it for quite a while, ultimately discussing it with Debbie. The pair contacted DFW co-founder Marsha Wallace and decided to start a chapter. They initially met with about a dozen people to tell them about DFW and collaborative giving before holding their first chapter meeting in May 2008. Details
Quilters create a different kind of art. It is one that is frugal, often relying on source material of leftover or repurposed fabric. It brings people together to focus time and effort on each delicate stitch. It creates warmth, both the physical kind that comes from a layered blanket and the emotional kind that accompanies a handmade heirloom. And for Margaret Guthrie, that art is a way to contribute to causes that touch her heart. Details
By Ruth Bates, Northeast Region Mentor and member of the Chapter Health and Retention Committee
Do you feel like your meetings sometimes get a little monotonous? Do you have a month when you can’t find someone willing to host your chapter meeting? My chapter had that happen early last summer. Historically, certain members have volunteered for specific months for many years running. Last year in June, we suddenly found ourselves without a host. Our perennial host and chapter leader found herself in the midst of a family relocation. We had to be creative to solve this change in plans. Details
We’re going to Haiti this month. Can you say “pork griot” (gree-oh)? It is one of the most popular dishes you will find there. Chunks of pork are marinated, then simmered until tender and succulent, then fried until caramelized and crispy. You’ll always find it accompanied by “pikliz” (pik-lees), a spicy, vinegared cabbage and carrot relish. The spicy relish makes the perfect complement to the rich and fatty pork. Details
The Villager featured two chapters in the St Paul, MN area.
By Betsy Dunklin, Advocacy Committee Chair
Support is growing internationally to put women and girls at the core of a country’s foreign aid to end extreme poverty. Will you add your voice to keep the U.S. moving in this direction? Now is a perfect time to tell your representatives in Congress how you feel. It is especially important to counter the administration’s renewed proposal to slash programs aimed at global poverty reduction. Details
We are grateful for the dedicated service that DFW member Stephanie Sawyer has provided as our Social Media Curator for the past five years. Stephanie is now stepping down from this role, moving on to a new opportunity, but one with the same mission to empower women and girls in developing countries. Details
Retiring Carolinas Regional Leader Kay Manley isn’t leaving DFW, but she will be missed as she returns to being an active member rather than shepherding chapter leaders. Details
By Betty Purkey-Huck, Rocky Mountain Regional Leader and Chair, Chapter Health and Retention Committee
Oh my gosh, there were only three members at my chapter meeting last night! What’s going on?
Has that ever happened to you? You may be used to 12 members attending your meetings and suddenly only three or four are showing up. You haven’t been paying attention and all at once you notice and realize that attendance at your meetings has been declining over the last six months. Maybe you need to look closer at what is happening. Details
This month we are traveling to Benin (Beh-NEEN). It is just a tiny slip of a country in West Africa. It runs the long way south to north, and it is surrounded by Togo, Burkina Faso, Niger and Nigeria. The official language is French; however, many indigenous languages are still spoken.
Peanut- and tomato-based sauces are commonly prepared and served over couscous, rice and beans. Yams are a main staple in the north; meats such as beef and pork are used sparingly. In the south, the most common ingredient used is corn, with fish and chicken being the most commonly consumed meats. Details
“Women are Working Together to Support Girls Worldwide” – Forbes article on UNICEF’s partnership with women’s organizations, including DFW.
In 2017, Dining For Women’s Grants and Partnerships Oversight Committee (GPOC) launched a “year of education” in order to ensure that we are informed about the current research and best practices in grantmaking and in promoting equality for women and girls. In addition to the GPOC, we engaged a “member discussion forum” to share in the readings and discussions. The research we reviewed highlighted several aspects of effective grantmaking, solutions to poverty and inequality that are critical to understanding how our grants can make the biggest and best impact. The goal of this undertaking was to reaffirm the effectiveness of DFW’s Featured Grants while exploring new ideas and research for our Sustained Grants program. The Grants Selection Committee is selecting a new slate of three-year Sustained Grantees for the beginning of 2019. Details
By Jackie Saber (Raleigh, NC)
Walking from my room along the beautiful Chez Lando’s fragrant paths, lined with neatly trimmed green hedges and what seemed like the aroma of honeysuckle, on my way to our morning gathering. Air shifting, not quite a breeze but enough to fill my ears with the sound of a certain humming of activity throughout the grounds, all a pleasant and soothing start to what would, in contrast, be one of the most emotionally intense days, for me, of our learning journey to this amazing small country in the middle of East Africa. We were off first to the deeply inspiring Nyamirambo Women’s Center, in one of the poorest traditional neighborhoods in Kigali, to learn how women have taken matters in their own hands, struggled to earn, to learn. In the afternoon, the Kigali Genocide Museum. After a delicious cup of coffee with hot milk and an omelette at our lovely hotel Chez Lando, I boarded our bus with incredible curiosity, excitement, along with a bit of jet lag. Soon, though, I was completely immersed in the incredible day that was to follow…..although a long-time advocate for women and children and a donor to women’s giving funds, I am entirely new to Dining for Women (DFW) and can’t wait to get out and see some of the projects that have been funded and learn what’s working, what’s not, and what information we might gather from the women in the community to take back to DFW. Details
By Wendy Wheeler (Newton, MA)
On Day 3 of our amazing Dining for Women Rwanda trip, the major focus was gender equity. Some background: women are remarkably well-represented in the Rwandan government. When Rwanda ratified its constitution in 2003, they outlawed discrimination to prevent the ethnic persecution that resulted in the 1994 genocide. But beyond ethnic equality the constitution also established gender equality, and many new laws were enacted. The constitution requires that 30% of government decision-making positions be held by women. In fact, that target has been exceeded across the government: 64% of the parliament representatives are women – the highest percentage worldwide! Details
By Vicki Meitus (Denver, CO)
It was day 4 and after breakfast, we were off to visit one of the DFW grantees, SHE (Sustainable Health Enterprises). As we boarded the bus for our venture into the countryside, we were pleasantly surprised to be joined by Connie Lewin, Director of Strategy for SHE (and a DFW Board member) and Danielle Raso, Business Development Associate. Both work in the New York office, and it was an amazing coincidence that their trip to Rwanda overlapped with ours. We were also joined by Flora Ufitinema, Field Operations Associate, and Daria, Business Development Manager, who both reside in Rwanda. Details
By Marie Vayo-Greenbaum (Wilmington, DE)
Another beautiful African morning dawns as we sip our strong coffee and prepare to visit the facilities of Gardens for Health, just outside of Kigali. We have a full day’s visit planned with lots of interesting interactions along the way. It feels great to get off the bus and have an opportunity to walk around the farm where so many things are happening all at once. We are greeted first by Bailey who offers us an overview of the goals and objectives of this energetic non-profit. Details
By Judy Bacon, Volunteer Mentor, Chapter Leader of WA, Spokane Valley-1, and member of DFW’s Chapter Health and Retention Committee
You are a fantastic and devoted Dining for Women chapter leader. In fact, you’re Wonder Woman! You do it all, and you do it well. You schedule the meeting, you plan the meeting, you invite everyone, you find a hostess and a presenter, you run the meeting, you deposit the checks– you’re amazing. But wait! You are beginning to feel exhausted, and no one else knows how to do what you do. Your chapter would fold without you. For your own sake and for the sake of your chapter, you need help. Details
My choice for the Proven Platter recipe this month has a very fancy name: Rolex – but it’s not what you think. Although it’s called a “rolex” we know we wouldn’t eat a watch. Of course not! In Uganda, a rolex refers to a rolled breakfast omelet. 🙂 Details
Online magazine Comstock’s spotlights CA, Rancho Cordova-1, aka the American River chapter.
New York and Northeast chapters are invited to attend a panel presentation about gender-based violence during CSW62, the 62nd session of the Commission on the Status of Women (CSW), to be held March 14 in New York. Dr. Veena Khandke, DFW’s Director of Grants and Partnerships, will represent DFW as the primary sponsor of this session, which is co-sponsored by UNICEF USA. Details
By Betty Purkey-Huck, Rocky Mountain Regional Leader and Chair of DFW’s Chapter Health and Retention Committee
You just found out that your spouse/partner is being transferred to another city and you are moving. Your first thought isn’t about your DFW chapter and it shouldn’t be, but what is going to happen to your chapter when you move? Details
I am pretty excited about what I’ve got planned for you this month. The country of Guatemala is on the docket. We’ll start out with some guacamole and chips, Guatemalan style, just to whet our appetites. Then it’s on to the main course, Fiambre Rojo. Think of an enormous Italian antipasto platter and you’ll get the idea of what fiambre is all about. And for dessert, how about some dark chocolate crepes filled with a dreamy dulce de leche filling? Yes, please! Details
By Betsy Dunklin, Dining for Women Advocacy Committee Chair
Last fall, I had the pleasure of speaking with Dining for Women’s volunteer Regional Leaders at their annual retreat. I was encouraged to hear that many chapters are not only excited about our new advocacy program, they are raring to go!
It all started around the dinner table. In 2003, Dining for Women Co-Founder Marsha Wallace celebrated her birthday with a simple fundraising dinner with friends. That meal would lead to DFW and its first chapter – SC, Greenville-1 – which recently celebrated its 15th anniversary.
“After 15 years of inviting DFW into our Greenville homes, we celebrate the power of an individual to shape the lives of others,” said Co-Founder Barb Collins. “Our fervent belief that investing in the futures of women and girls transforms the world is proving that collective giving is a powerful force for change.” Details
Even during a year in which the United States suffered through 16 weather and climate disaster events with losses exceeding $1 billion each, you, our members, showed up each month to support Dining for Women. Thanks to your record-breaking donations, in 2017 we were able to fund grants and partnerships that directly impacted the lives of nearly 40,000 women and girls in 18 countries around the world. Details
Lamorinda Weekly features our CA, Lafayette-2 chapter.
By Susan Prener, Co-Leader of our Northeast Region and member of our Chapter Health and Retention Committee
As we shared in last month’s issue, chapter health and retention is very important. We want all our chapters to stay healthy, active, and engaged long into the future. Our volunteer Chapter Health and Retention Committee is focusing on best practices for chapter longevity and sharing these practices with you through a series of monthly blogs. Our goal is to bolster existing chapters, even as we grow more chapters throughout the country. This month we are talking about the importance of holding regular chapter meetings and the challenge of winter weather! Details
NY, Rhinebeck -1 caught the attention of local media.
Peruvian-style pollo a la brasa, or rotisserie chicken, is perhaps one of the most well-known Peruvian dishes here in the U.S. due to the many take-out joints around the country (depending on where you live!). It is also one of the most consumed dishes in Peru. A whole chicken is marinated overnight in a combination of garlic, herbs, soy and vinegar, and then roasted whole on a spit, often over a charcoal fire. The chicken is always served with creamy, mayonnaise-type sauces, typically bright with aji amarillo chile pepper. Very often it is accompanied by French fries and salad with ranch dressing. My kind of yum! Details
Many thanks to our West Regional Co-Leaders Patty Karabatsos and Linda Dougall for their years of faithful service to DFW. Both are completing their terms and stepping down from their positions at the end of February. We are currently seeking volunteers to serve as our West Regional Leaders. For more information, please contact Wendy at email@example.com. Details
Congratulations to the VA, Herndon-1 chapter, led by Sheila Hanz, on 10 years together! The group started when Sheila was told about DFW by a friend in Maryland.
“I loved the concept of making a difference in the lives of women and girls,” she said. “I had recently retired and wanted to get involved in giving to others.” Details
We’re visiting India this month. We’ve been there many times and sampled the cuisine of many different areas of India. This time we’ll be focused on Uttar Pradesh in the northern part of India. Details
The winter edition of the National Peace Corps Association’s magazine, WorldView, includes an article by RPCV and Regional Leader Peggy Smith.
By Linda Baxter, Dining for Women Member
As part of Dining for Women’s Travel Program, a group of travelers will visit Rwanda February 18-25, 2018. DFW member Linda Baxter lived and worked in Rwanda and shares her experience in the country.
In 2014 and 2015, I was living in Rwanda and working for the Human Resources for Health (HRH) project. Our goal was to assist the staff of the University of Rwanda in their efforts to improve medical and nursing education and practice. I was assigned to a more rural school of nursing and midwifery in the town of Gicumbi (Byumba) where I worked with faculty, and students – in classrooms as well as the hospital and local health center. Details
The SC, Summerville-1 chapter was featured in an article in The Post and Courier on Nov 29, 2017.
By Mansi Mehta, Manager, Global Cause Partnerships
Prevent gender-based violence in South Sudan:
On February 20, 2017, famine was declared in South Sudan, deepening the already existing humanitarian crisis in the region. Today, more than 2 million people have been displaced by violence in South Sudan. Of those fleeing the conflict, 87 percent are women and children, meaning 1.3 million children need our help to protect their childhood.
Women and children are facing immediate risks of violence, displacement, life-threatening diseases and hunger. In addition to this, Details
Congratulations to the OH, Cincinnati-2 chapter, led by its founder, Karen Whitney, on 10 years together!
Karen began to recruit friends to start a chapter, but over time, the membership has changed as some women were unable to continue and others joined in their place. Now, Karen says all the members are new friends to her. Persistence was the key to getting the chapter started and having it continue to thrive a decade later. Details
When the temperatures recently dropped, I enjoyed an evening curling up by the fire to read to my family after filling our bellies with great food (happily, my husband does most of the cooking). Warmth, shelter, safety, food, family connection. These are simple pleasures in life that I know not to take for granted and I know that other Dining for Women members don’t either. Details
It’s that time of year again. Everyone is busy with the holidays, and hoping they’ll be able to fit everything in that needs to be accomplished and stay sane. Let’s hope you will find the time to attend your chapter meeting of Dining for Women this month! Details
HONORS, the international magazine of Beta Gamma Sigma, published an article on DFW in its Fall 2017 issue. Beta Gamma Sigma is an honors organization whose members have achieved academic excellence in business studies. The organization has more than 820,000 lifetime members in over 190 countries.
The TN, Loudon-1 chapter was featured in a local publication, The Connection, on Nov 1, 2017.
Dining for Women is collaborating with Oxfam America to elevate the importance of gender equality and women’s empowerment in U.S. foreign aid. Oxfam, a global social justice organization working to end extreme poverty, offers resources and a depth of experience in this field that is valuable to Dining for Women as we develop our Grassroots Advocacy Program. We, in turn, have an extensive network of members passionate about improving the lives of women and girls in developing nations. By combining forces, we can increase the emphasis on U.S. foreign aid focusing on gender equality.
Congratulations to the NY, Ithaca-1 chapter on 10 years of friendship and support for Dining for Women!
The chapter was founded by Miriam Bisk and Gail Sakai. It is currently led by Karin Suskin, Karen Baum, Judith Ashton, and Sue Rakow. The four co-leaders fill different roles: DFW liaison, bookkeeper, manager of host and presenter schedule, and manager of emails. They believe that having structure and sharing responsibilities are key parts of the group’s longevity, along with warmth – and, of course, great food. Details
Mith Samlanh, DFW’s January 2017 featured grantee, recently updated the project’s progress in its interim report. The organization requested and was granted permission to modify its budget, applying some savings realized from materials and food support to family reintegration, one of the most important aspects of the project. Details
DFW President Beth Ellen Holimon participated in a live webinar entitled “Supporting Women and Girls Around the World” on International Day of the Girl Child, Oct 11, 2017. The event was co-hosted by the National Peace Corps Association and the Women of Peace Corps Legacy.
This month we are traveling to a place we haven’t visited yet, The Gambia. You might wonder, why I’ve referred to it as The Gambia, instead of just Gambia. Well, the official name is the Republic of The Gambia, and it is referred to as The Gambia for short. It is just a tiny slip of a country, completely surrounded by Senegal, except for the coastline on the Atlantic Ocean at the western end. Details
On Oct 2, 2017, The Shawnee Mission Post featured our Prairie Village, KS chapter and a local information meeting held by the chapter.
Chicuchas Wasi is a place defined by love. Love is the first and last consideration of everything they do, and it is so palpable that even a stranger like me, entering for the first time, could feel it. Upon entering this school for Quechua girls outside of Cusco, Peru, all the girls were in groups around the courtyard ready to perform, and all eyes were on me. This isn’t the usual way shy Peruvian girls might act – they were proud of their costumes and preparation for their performance, and they were confident and eager to show what they knew. Each of them wanted to talk with me, and I wished I could have duplicated myself to connect with every one of them! Details
By Nancy Jacobsen, member of DFW’s Advocacy Committee and the CA, Tiburon-1 chapter
Remember the pie chart from the Advocacy Committee blog in the September issue of The Dish? Many of you may have been surprised to learn that only 1% of the U.S. federal budget goes to international affairs. This month, we are going to dive more deeply into how that 1% is broken down and how the federal budget, including the amount designated for international affairs, is determined. It is important to know how this process works if we are to understand how we, as DFW members, can make an impact on behalf of women and girls. Details
We extend the warmest congratulations to the MD, Rockville-1 chapter, led by Merle Steiner and Peggy Fitzgerald Bare, which celebrated 10 years together in September.
Peggy founded the chapter with Gail Nachman after Gail learned about DFW from ABC’s “Good Morning America.” They each invited friends and work colleagues and the chapter was on its way. Details
Afghanistan is the faraway land calling to us to come visit this month!
I’m really excited about the menu I’ve prepared and tested for you. We’ll start with Afghan “Nachos,” for a quick and easy appetizer, followed by the most delicious lamb dish ever, Lamb Kebab with Cinnamon, accompanied by Afghan Flat Bread. Ridiculously easy Afghan Butter Cookies round out the meal. Details
In Tajikistan, Mahkfirat Saidrahmonova is showing other women in her community what it takes to successfully run subsistence farms thanks to a program called Feed the Future.
In Afghanistan, a challenging but rewarding internship program is providing Sayeda Korga with job skills that will give her independence and economic security as part of a program called Promote: Women in Government. Details
The NC, Greensboro-5 chapter is focused on three Fs: fun, food, and friendship. The chapter and its founder and leader, Shashi Khanna, are celebrating 10 years of supporting women and girls through Dining for Women.
Shashi started the chapter at a season in life when she was looking for a way to give back. “I was retired, an empty nester, and needed something to fulfill my desire to change the world,” she said. “Not knowing how or where to start, I came across a quote from Saint Theresa, ‘I alone cannot change the world, but I can cast a stone across the waters to create many ripples.’” Details
Once a year, I have the distinct pleasure of doing site visits of some of our grantees. This year Dr. Khandke, our Director of Grants and Partnerships, recommended that I visit DB Peru and Chicuchas Wasi as we want to be visiting recent grantees. Both visits reaffirmed my commitment to Dining for Women, my appreciation of the work we do to select impactful grantees, and my love of our members who are dedicated to global citizenship. Let me tell you first about my visit to DB Peru, our featured grantee in October 2015. Details
DFW is pleased to continue its partnership with the Peace Corps in 2017 in order to support girls’ education around the world. We have awarded our second partnership grant in the amount of $70,000 to the Peace Corps Partnership Program (PCPP). The funds will be used by Peace Corps Volunteers and local communities to implement projects that address barriers to girls’ education. Details
DFW Co-Founder Barb Collins was profiled as a SHEro on the website for SHE Greenville’s Upstate Women’s Show.
DFW was featured as the “Daily Impact” in A Plus, an online publication devoted to spreading the message of positive journalism, on Aug 14, 2017.
We’re visiting Myanmar this month, formerly known as Burma, and I’ve got a delicious curry for you to try. Details
The Mountaineer reported on a special fundraiser by the NC, Waynesville chapter held on July 20, 2017.
Members have been telling me for over two years about the importance of our travel program, how it has transformed their lives, and how they feel more connected to the women and girls we support through our grantees. Announcing our new travel provider in May means that soon you will have that again!
We introduced Elevate Destinations to you in our May announcement, but I want to know who will be planning these trips. Katherine Redington is Elevate’s Director of Donor Travel and I asked her a few questions so we can all get to know her better. Details
Wow, we are visiting a totally new country this month: Bhutan. Did you know that Bhutan was recently named the happiest country on earth? Their government actually measures the happiness quotient of their people using a metric called the Gross National Happiness (GNH). I’d love to know what the questions are! Details
Our armchair travels take us to Kenya this month! If you stopped in unexpectedly to visit your Kenyan neighbor just as they were sitting down to lunch, they would insist that you stay and partake of the meal with them. This is a fine example of an everyday Kenyan dish that they might be serving.
DFW was featured in an article about giving circles that was published on May 31, 2017. As part of the article, the reporter and photographer visited our VA, Vienna-1 chapter .
By Betsy Dunklin, Dining for Women Advocacy Committee Chair
Did you see that ecstatic dance of joy at the end of the video on Mali Health, our May grantee? It epitomizes what Dining for Women members often note, that despite extreme poverty and oppression, these women find happiness from their new-found skills, their support of one another, and, perhaps most of all, a sense of power and control over their own lives. And they use this to change the power dynamics within their families, their communities, and their nations. Details
Our dining destination this month is the country of Guatemala. I always get pretty excited when we are visiting Latin American countries, as their cuisine is one of my favorites, a close second to Italian! Details
In April, DFW celebrated Chapter Leader Appreciation Month for the first time. It was a way to recognize and thank our chapter leaders for all their hard work and dedication to DFW. Chapter members honored their leaders in many different ways … from champagne and cake to cards and kind words. Here are just a few examples of the many tributes that took place across our chapters: Details
The CA, San Francisco-2 chapter, led by Bri Kapellas and Chris King, is both “high tech” and “high touch”. This group of women – mostly in their 20s and 30s – combine busy lives with the desire to meet together for a common cause.
“As San Francisco is a transient city, making good transitions and passing on the leadership has been crucial to our chapter’s longevity,” Chris King said. “Even more so, we hold participation loosely, if people can only come a couple of times a year. It keeps them engaged if they don’t feel like they have to be at every meeting.” Details
DFW is grateful for the service of Susan Garrity, who is retiring from our Grant Selection Committee (GSC). Susan has been in service to women and girls through her work with DFW since 2009, when she and three friends started the CA, San Jose-4 chapter, which they still lead.
Susan spent 29 years in Operations and Supply Chain management in the medical device manufacturing world, except for a two-year break during which she attended nursing school and became a Registered Nurse. She also holds a Bachelor’s degree in Psychology and a Masters of Business Administration. Details
One of the reasons I love living in South Carolina is the friendly people; they are so darn amiable and curious. If you are waiting in line at the grocery store, you’ll learn exactly what the lady in front of you is cooking for her family dinner, which child likes chicken, and which one doesn’t like chocolate. She’ll want to know where you are from and if you live nearby. You can just imagine what the conversation is like when you go to get a mammogram! Details
We are traveling to Mali this month. I think we were just there! For this month’s Proven Platter recipe, I decided to see what was already on the site, and choose a recipe to put through my testing process. The result is that I’ve revamped and replaced the recipe for West African Peanut Soup (Tigua Dege Ne). Details
On March 31, 2017, the SC, Columbia-2 chapter was featured in The Columbia Star.
With over 40 chapters and hundreds of individual members participating, our March 8th webcast was definitely the biggest DFW chapter meeting ever! Thank you to all who joined us and provided valuable feedback on our first attempt at live streaming. What a great way to celebrate International Women’s Day and to launch our growth strategy and 8,000 Ambassadors Campaign. Details
By Janine Baumgartner, DFW Member, NC, Asheville-1 chapter
Sue Fernbach and her sister loved to cook. Their passion led them to a series of cooking class fundraisers embracing the food of one country at a time. A friend noted a similarity to Dining for Women, and an idea was planted in Sue’s head. She phoned co-founder Marsha Wallace for information and decided to start a chapter. It would take six years to gestate. Family illness, hurricanes, and a move from classroom teaching in Florida to retirement in North Carolina got in the way. Details
By Betsy Dunklin, DFW Advocacy Committee Chair
When our board of directors adopted advocacy as one of DFW’s four programs, it put into place something that many members have been requesting for years. In fact, at DFW’s national conference in 2013, members called for a plan to add our voices to our dollars. They wanted DFW to have a larger role, through advocacy, in setting U.S. public policy related to poverty and inequality for women and girls in developing nations. Making advocacy part of DFW’s 2020 Vision is exciting because it means we can make an even bigger impact — by combining our collective donations, our collective knowledge, and our collective voices! Details
By Beth Ellen Holimon, DFW President
As Dining for Women grows, we see this as an opportunity to enhance the successful methods we have used to empower women and girls around the world. Growth inevitably brings change, and we are ensuring that we have relationships and access to research as we make decisions about the future. And this is not something we do without our members! We are always looking to improve, but 2017 is a more intense year of exploring and learning from other sources. Details
DFW President Beth Ellen Holimon was interviewed for the podcast “The Enthusiasm Enthusiast” on March 15, 2017.
KCRA News covered the CA, Rancho Cordova chapter meeting on International Women’s Day (March 8, 2017) and DFW’s Biggest Chapter Meeting Ever. Special guests at the meeting were members of the first Muslim Jr. Girl Scouts troop, who presented the featured grantee and conducted a community fundraiser on behalf of DFW.
When DFW member Eileen Rogers celebrated a big birthday, she used it to impact the world.
In 2009, Eileen, along with friend and fellow activist Debbie Hill, launched “The Big Wish”, their fundraising initiative to build and outfit a school in Mali. The pair wanted to turn their “big birthdays” into something significant beyond themselves. They had the support of friends and colleagues who spread the word about the goal. The project was a resounding success, raising nearly $80,000, almost twice the original estimate. Details
By Beth Ellen Holimon, Dining for Women President
“Dining for Women changed my life.”
I hear this so many times. And not from women in Nepal or Bolivia. I hear it from women in Toledo, Sarasota, Bethesda. Dining for Women is changing the lives of women all over the world. Details
For most charities, particularly small to medium-sized ones, donation revenue fluctuates dramatically from month to month, and year to year. Automatic monthly giving, however, offers a steady and predictable source of funding, and also allows us to benefit from other advantages: Details
By Mary Crawley, Member of Dining for Women’s Recognition Committee
When Chapter Leader Emilu Bailes and Co-Leader Laura Rose began the GA, Tucker-1 chapter in 2011, they probably did not realize how important it would be to rely on each other.
In May of 2013, Emilu endured surgery for a non-malignant brain tumor and suffered severe post-operative trauma. Despite Emilu’s temporary disability, the chapter continued to thrive because Laura assumed sole leadership. Details
By Corinne Blakemore, Central Regional Leader
I’ve been involved with Dining for Women for a little over 5 years and I, as well as many of you, have seen so many changes. We’ve grown, we’ve organized, we’ve partnered, and the excitement builds as we think about what’s next.
With many different organizations helping women and girls fight poverty while attaining gender equity, I often ask myself what it is about Dining for Women that makes us different? Where does our power and effectiveness come from?
We may not be physically traveling to Mali this month, but we are still able to taste and participate in the local cuisine right here at our own dining tables.
Here is a wonderful recipe that is representative of a typical meal. My husband stood at the stove, eating right out of the pot, and was already telling me that I had to make this again! This dish should please anyone with dietary requirements, as it is vegetarian, vegan, gluten-free, and dairy-free. Details
We are thrilled to welcome two new Regional Leaders: Leslie Galup is joining Corinne Blakemore as Central Region Co-Leader, and Kathi Jaworski is joining Karen McCune as Northwest Region Co-Leader. Both of these ladies bring dedication, experience and exceptional skills to their positions. We are grateful for their commitment to helping women and girls around the world. Details
We extend our thanks to retiring Northeast Regional Co-Leader Leslye Heilig for her tireless efforts on behalf of DFW. She is retiring effective Jan. 31 and will take a well-deserved break before stepping back into service as a mentor later this year. Details
By Linda Dougall, West Regional Leader and member of CA, Oakland-2 chapter
DFW’s CA, Oakland-2 chapter celebrated its fifth anniversary in September 2016. It is led by three sisters, Mary, Rachel and Becca McQueen, and their mom, Chris McQueen. They have created a robust, multi-generational, collaborative chapter with the ongoing support of extended family members and long-time friends from church, the neighborhood, and all over the Oakland and Berkeley areas. Meetings are great fun – and loud, too – and members are always welcome whether or not they attend every month. It is this open-door policy that has helped this chapter be a resounding and abiding success. Details
DFW members are a creative and committed bunch! Thank you to the many chapters that held fundraisers in 2016 – together, you raised a record-breaking $46,000 for our 13th Month Annual Appeal. For everything you do throughout the year, we are grateful. Here are just some of the highlights. Our apologies if we missed your chapter’s fundraiser – we would love to hear about it! Details
By Beth Ellen Holimon, Dining for Women President
For the past two years, we have been building our infrastructure so that we could launch our commitment to growing Dining for Women with even more chapters across the U.S. You have joined hands with us and answered the call! Details
We’re off to Bolivia this month, seems like we were just there, enjoying massive platters of Pique Macho! Well, I guess that was last year (September of 2016), but I’m happy to go back, because there were a few recipes that I didn’t get to try out the first time around. Details
By Abbie Sladick, Florida Regional Leader and Chair of the Growth Sub-Committee
Our 2020 Vision set out a bold goal – to grow from 8,000 to 20,000 members by 2020. You may wonder: why such a big goal? The answer is simple – because the need is great. We have yet to achieve gender equality around the world, and women and girls are still struggling and suffering. We want to grow so we can impact even more women and girls! Details
It was such an honor to receive the baton of leadership from Barb Collins in November. As Dining for Women’s new board chair, I follow in the footsteps of Barb and Marsha Wallace, who dreamed of making a difference for marginalized women and girls around the world. What a difference they, and this organization they co-founded, have made in the past 14 years. Details
As Dining for Women grows and we raise more money, what will we do with these funds? At this time, here is what we know:
- The monthly Featured Grants Program will continue.
- Impact partnerships, such as the one with the Peace Corps’ Let Girls Learn Program, are a way for us to proactively invest in issues in order to make a substantial impact on equality for women and girls. These strategic partnerships will be an integral part of our overall Grants Program going forward.
- Sustained Funding Grantees have been selected through May 2018. Beyond May 2018, we would like to research different funding options.
- We know that there are many different ways of granting funds to make substantial impact on the world.
As I enter my third year with Dining for Women, I have learned a great deal about this wonderful organization. I’ve learned from members, staff, and the board, but I have to say that my principal education has come from DFW co-founders Marsha Wallace and Barb Collins. DFW owes its strength, its grace, and its future to these two outstanding women!
As Barb transitions from her Chair role on the board, I am grateful for her tenacity and her leadership. She leaves a legacy of great governance and a forward-thinking board. She has painstakingly placed the groundwork for DFW’s future – one that we can all be proud of! I look forward to continuing to work with her as she remains on the board and will chair the Resource Development Committee. Details
By Leslie Mason, DFW Accounting Specialist
Monthly recurring donations are the easiest and most convenient way for you to give to DFW, even if you cannot attend your chapter meeting that month. They also provide a predictable source of income that we can count on to fulfill our mission.
So what does it mean to be a recurring donor? It means that your credit card or bank account will be set up by DFW to be charged on a certain date every month according to your specific instructions. You can change or cancel your automatic withdrawal at any time.
Did you know?….
- DFW currently has 172 donors that make monthly recurring bank drafts.
- All DFW staff members donate by bank draft.
- Bank drafts are the most cost-effective and time-efficient donation processing method DFW offers.
This month we’ll be paying a visit to Cambodia and cooking up some breakfast. Breakfast for dinner, you ask? What is Linda thinking? Well, I’m thinking that Bai Sach Chrouk (grilled pork served with pickled vegetables and rice) sounds like a mighty fine dinner to me. Although, in Cambodia, this is a very popular breakfast, served up on the streets of the capital, and it’s hard to find this dish past 9 o’clock in the morning. Details
We appreciate every donation and every chapter fundraiser that is organized for the 13th Month Annual Appeal. Here are just a few examples of how our members and chapters have been supporting our annual appeal: Details
JOIN OUR GIVING TUESDAY PARTICIPATION CHALLENGE
Giving Tuesday, a global day dedicated to charitable giving, is Nov. 29. Since its founding in 2012, Giving Tuesday has inspired giving around the world, resulting in greater donations, volunteer hours, and activities that bring about real change in communities.
As part of our 13th Month Annual Appeal, Dining for Women is issuing a special challenge tied to Giving Tuesday. We want to receive 1,000 donations to our annual appeal during a 10-day period starting on Giving Tuesday. All donations received online or by mail between Tuesday, Nov. 29 and Thursday, Dec. 8 (inclusive) will be counted in this special Giving Tuesday Participation Challenge. Details
I am thrilled to share the newest projects that have been awarded over the past few months through Dining for Women’s partnership with the Peace Corps’ Let Girls Learn program. From Madagascar to Kyrgz Republic, DFW members have supported girls in locations we’ve never reached before!
To refresh your memory, DFW entered into a partnership with the Peace Corps’ Let Girls Learn Program earlier this year for the purpose of reducing the barriers that girls have in obtaining an education. We invested $100,000 to implement projects all over the world at “the last mile” where women and girls face the most extreme obstacles to education. When funds are provided to an approved Let Girls Learn project, the community must raise 25 percent of the cost, ensuring that these projects have the support of the community. Details
Dining for Women became a way of life for me after the first chapter meeting at Marsha’s home in January 2003. Her simple idea turned traditional philanthropy upside down, forever changing my expectations for the impact of my charitable donations.
Our collective giving and educational model is proving that small contributions and individual actions, when aggregated together, make a deep and transformational impact in the lives of both the giver and receiver. One person can change the way the world works.
Dining for Women belongs to all of us. It’s never been more important for each of us to nurture the organization, to listen and unify our actions, even when our 400 plus chapters are spread throughout our country, and the women and girls we touch are spread throughout the world. Details
By Cynthia Sawtell, Mentor in our West Region, and Chapter Leader of CA, San Anselmo-1
On Oct. 9, the three chapters of Marin County, CA (San Francisco area) hosted a public event in honor of the International Day of the Girl Child. The concept was to share with a broader circle of women the work that DFW has done for girls. We had three goals in mind: 1) to spread the word that investing in girls is critically important for spreading peace and prosperity in the developing world; 2) to do this outreach in hopes of gaining new members; and 3) to raise a little money for DFW. We called the event “Celebrate The Girl”. Details
The Republic of Chad, located in northern Central Africa, is the subject of our focus and our dining destination this month.
Okra is one of the most commonly consumed vegetables there. It is used both to thicken sauces and as a vegetable used in preparation of soups and stews. I suppose you either love okra or hate it, but as it happens, I love it! And since I’ve yet to post a recipe calling for okra, I think okra’s time in the spotlight has come. Details
Dining for Women Co-Founder Marsha Wallace shares the story behind Dining for Women and how we are connecting people in creative, powerful ways to promote gender equality around the world on the BetterWorldians Foundation weekly podcast.Listen
In looking at what DFW has achieved towards our 2020 Vision, the pieces that stand out the most over this year are our partnership with the Peace Corps’ Let Girls Learn Program, welcoming the voices of our members into more areas of decision making than ever before through committees and volunteering, and continuing to present life-changing and inspiring projects and issue education for our members. I’m excited to share a more in-depth look at our achievements. Details
Thank you to all our members who voted to get Dining for Women rated on Charity Navigator! For the first time, DFW is on the list of rated charities with Charity Navigator, which is the world’s largest and most utilized evaluator of charities. There are 1.57 million nonprofits registered in the U. S. and Charity Navigator does not rate all of them, even those eligible to be rated under their criteria. It took our members voting for us to be rated to get on their radar. Details
I’ve got lots of good recipes coming your way this month. I thought I’d share with you a tradition that we have started with my group. Every year in either November or December, depending on what month we are meeting, we plan what we call our “holiday appetizer party.” Initially the idea was to bring a favorite appetizer, or bring an appetizer that you were thinking of trying out for the holidays. There is no better audience for feedback than our enthusiastic DFW members!
It has proved to be really successful and fun. There’s less emphasis on planning a meal and the meeting is a little more casual. We pretty much snack and talk and discuss the whole evening.
Of course, you can bring any type of appetizer you like. But I thought it would be fun, and in keeping with our world mission to plan an “Around the World Appetizer Party!” Details
Did you know that YOU are MAKING good news?
Since 1990, extreme poverty has been reduced by 50 percent. Take that in for a moment. Dining for Women has been here for 13 of those years – you are part of something big! If you ever doubted that you are changing the world, doubt no more.
With the UN ambition to end extreme poverty by 2030, the UN Secretary- General Ban Ki-moon has been stressing the importance of funding the implementation plans to achieve these goals. “Implementing the 2030 Agenda will strengthen our collective ability to address short-term risks and build long-term resilience,” he recently stated.
At DFW, we are 100 percent behind the UN Sustainable Development Goals and we, as members of DFW, are part of the larger movement to MOVE THAT NEEDLE on extreme poverty! Details
Recently, Dining for Women’s Board reaffirmed our commitment to the UN-mandated Sustainable Development Goals (SDGs). In the next nine months, a number of DFW featured grantees are from the Sub-Saharan Region of Africa. This offers DFW members the opportunity to learn about individual challenges faced by individual countries and communities in the vast region. This blog provides an overview of Sub-Saharan Africa in the context of the UN’s SDGs.
Sub-Saharan Africa is comprised of the 48 countries geographically located below the Sahara Desert and distinguished from the Northern African countries that are part of the Arab World. This beautiful region that makes up the bulk of the African continent consists of deserts, Sahel, savanna, swamps, rainforests, plateaus, mountains, rivers and lakes and enormous diversity in flora and fauna that has shaped human evolution in our geological past. Details
We are off to Mali this month, located in West Africa, in support of the Tandana Foundation. Their Women LEAP program provides literacy and numeracy training, as well as democratic governance and leadership skills.
Often, the program we are supporting will send us recipes that are rooted in their culture. This month we received a very detailed recipe called “Recipe for Toh, (Oro Dja), Traditional Food of the Dogon People,” by Jemima Tembiné. She started learning to cook when she was about 10 years old and has been preparing Toh since she was 15 years old. Near as I can tell, Toh is a dish of millet dough that has been pounded, and served along with different sauces made out of various leaves, dried fish and dried vegetables. Details
Donors and volunteers can find many sources of information on nonprofit organizations. Two of the most well-known resources are GuideStar and Charity Navigator, both of which are 501(c)3 organizations. Since I have been with Dining for Women, many members have asked me about DFW’s status on GuideStar and Charity Navigator, and I want to give you an update.
We are so excited that, after two years of working on foundational aspects of Dining for Women, we have achieved Platinum Status at GuideStar! Details
DFW’s $100,000 grant to the Peace Corps’ Let Girls Learn Fund in support of girls’ education will fund four anchor activities – all of which help girls by removing social and structural barriers that prevent access to education. Over the last few months, we have discussed two of them: GLOW (Girls Leading Our World) Camps and Clubs and Men as Partners (MAP) projects. This month, our focus is on two additional activities: STEM Projects for Girls as well as Business and Entrepreneurial Training for Girls. Details
It’s almost time for our 13th Month Annual Appeal, and many chapters are already getting geared up and pumped up! There are many ways that you can bring your chapter members together to support DFW while having some fun along the way.
Last year, we raised close to $38,000 from more than 50 chapter fundraisers. If your chapter is considering a fundraiser for the 13th Month Annual Appeal, be sure to check out our Chapter Fundraising Guidelines and complete the online Fundraiser Approval Form before you get started. Details
This month we get to travel somewhere new, Cochabamba, Bolivia. And we are making one of Bolivia’s most beloved dishes, “Pique Macho.”
Bolivians consider Pique Macho the world’s greatest expression of meat and potatoes!
The dish is a sultry combination of perfectly seasoned beef cubes and sliced hotdogs. It is served over a bed of crispy potato fries and finished with julienned vegetables and multiple garnishes. Hot sauce is an integral part of this dish. Bolivians use a fiery hot sauce that they make from their local locoto peppers, but you can use your own favorite hot sauce. Details
DFW Co-Founders Marsha Wallace and Barb Collins recently recorded a half-hour interview for an audio podcast called “Sandi Klein’s Conversations with Creative Women.” Take the time to listen – you will be inspired about DFW and our mission all over again!Listen
By Denise Woods, Chair of the DFW Diversity Committee and Beth Ellen Holimon, President
Dining for Women was founded on a culture of inclusion and the belief that all women and girls matter. With racial justice in the headlines of American newspapers on a daily basis, we want to take this opportunity to engage our members in a conversation about diversity and unity at DFW.
DFW stands for equity, justice and compassion for all women and girls living in extreme poverty in developing countries. The women and girls we serve represent diverse races and ethnicities from around our world. We recognize that DFW’s board, staff, volunteers and members overwhelmingly do not look like the women and girls we champion. While this does not describe every DFW member, it is safe to say that we are largely a homogenous group of white women of a certain age, education, and income level. We need to determine the reason for this and, more importantly, what we can do about it (see below). Details
Last month, we updated you about DFW’s $100,000 commitment to the Peace Corps’ Let Girls Learn Fund in support of girls’ education. The Peace Corps Let Girls Learn Program helps adolescent girls around the world complete their education by removing the social and structural barriers that many girls face in accessing an education. We also provided information on GLOW (Girls Leading Our World) Camps and Clubs, one of the approved projects that will be funded through the DFW grant.
Our grant will also fund Men as Partners (MAP) projects, STEM Projects for Girls, and Business and Entrepreneurial Training for Girls. This month we discuss MAP projects. Details
Welcome to India. We’ve traveled there before. Flavors from exotic spices perfume every dish. Garlic, ginger and chiles add heat. If you love Indian food but are intimidated by long lists of ingredients and techniques, well, I’ve got your back. I’ve taken my inspiration for our recipes this month from “Madhur Jaffrey’s Quick & Easy Indian Cooking” and “Madhur Jaffrey’s Indian Cooking.” Both of these books are devoted to recipes in the under 30 minutes or less category. You’ll need to purchase some spices (the bulk spice aisle is your friend here), but other than that most of the ingredients are commonly found. Details
In March, Dining for Women announced its $100,000 commitment to the Peace Corps’ Let Girls Learn Fund in support of girls’ education and empowerment. This grant will be used by Peace Corps Volunteers in developing countries around the world to fund grassroots, community-led projects that address barriers to girls’ education and improve the quality of that education. There are four types of projects that are eligible for DFW funds: the first is GLOW (Girls Leading Our World) Camps and Clubs – a proven model for inspiring girls to change their world.
Peace Corps Volunteers organize and lead GLOW Camps and Clubs to promote gender equality and empower young women. Camps range from day-long sessions to week-long overnight programs. They create a safe and supportive environment for learning, cultural exchange, individuality, creativity, leadership development and fun. Peace Corps Volunteers work with community leaders to design GLOW camps that reflect the unique characteristics and diversity of the local area. Details
In March, DFW announced its first impact partnership grant – a $100,000 commitment to the Peace Corps’ Let Girls Learn Fund in support of girls’ education. The Peace Corps’ Let Girls Learn Program helps adolescent girls around the world complete their education by removing the social and structural barriers that many girls face in accessing an education.
So what has been happening since this partnership grant was announced earlier this year?
DFW’s grant funds have been awarded to the Peace Corps and are already being put into action by Peace Corps Volunteers around the world! Details
The gravitation to Dining for Women’s philanthropic model is evidence of the power of collective action. In the last decade, giving circles have emerged as a driving force for social impact. Dining for Women is a powerhouse, blending traditional nonprofit values with those of a grassroots movement. We are the largest giving circle globally — with 400 chapters — focused on women and girls.
In 2005, the New Ventures in Philanthropy Initiative first studied 70 giving circles in this highly-engaged and flexible form of philanthropy. Dining for Women was one of those circles. Since then, several studies have been published, including New Ventures follow-up studies in 2007 and 2009, all validating the increasing popularity of collective, engaged giving. According to leading expert, Dr. Angela Eikenberry, a new study is under way which will be looking closely at long-term implications, and has identified up to 1,000 circles in the U.S. Details
I am delighted to announce that Dining for Women has established its Panel of Experts with our first two extraordinary individuals. The Panel is a collection of individuals who bring unique skills and expertise, and provide advice and recommendations to the Board of Directors and staff.
Ambassador Steven Steiner, our first Expert, serves as a Gender Advisor at the United States Institute of Peace (USIP). USIP is an independent, nonpartisan organization that works to prevent, mitigate, and resolve violent conflict around the world. Ambassador Steiner leads the global effort to educate men about the importance of gender equality and the benefits of empowering women in all parts of the peace process. In May, he was quoted as saying, “You can’t succeed on women, peace and security if you don’t have, in each country, a concerted, organized effort to engage men to understand and to support the rights of women.” Details
We are going to Uganda this month in support of DIG, Development in Gardening. DIG provides experiential training in sustainable agriculture, nutrition and improved cooking practices, along with developing 400 women-led home gardens.
It is July, it’s hot, and I’m hoping that you’ll be able to do some grilling. I’ve got Beef Skewers in Green Masala on the menu, although you could certainly use chicken or pork if you prefer. A Cabbage Salad with Pineapple presents a fresh new take on coleslaw with an African twist. And for dessert, we have a stunning Mango Coulis with Tapioca. Details
By Susan Stall, DFW Treasurer
It is with great pleasure that Dining for Women releases its 2015 Annual Report. I would like to take this opportunity to walk through our financial performance in 2015 so that you will fully understand how our organization was funded and how we expended the funds that you so generously contributed. Details
Hola Amigas (y Amigos)!
I didn’t have to think too hard this month to decide which recipes that I wanted to share with you. Although I owned an Italian restaurant in Seattle for 25 years, my entire kitchen staff is from the state of Michoacán, Mexico, and the food of their country is the one that we have made over and over again for restaurant family meals and celebrations. As you may have guessed from the photo accompanying this post, what you are looking at is our end-of-the-shift family meal. These tried-and-true dishes are at the heart and soul of my repertoire. I hereby bring you “McElroy Family Favorites!” Details
2015 was a big year for Dining for Women! Significant changes took place that have strengthened the vision, management, and operations of our organization. In her first full year at the helm, our Executive Director, Beth Ellen Holimon, realigned the duties and reporting structure of staff, led the Board of Directors through an extensive visioning process, and successfully created and executed DFW’s first, formalized fund development plan.
By Lynn O’Connell, DFW Member
We Are Afghan Women: Voices of Hope is the title of the book released just last month from the George W. Bush Institute. I had an opportunity to attend an event announcing the book’s publication in Washington, DC, hosted by the United States Institute of Peace which featured a discussion by Laura Bush, former U.S. First Lady, and Mina Sherzoy, a Council member of the U.S.-Afghan Women’s Council. Details
We’re off to Tanzania this month. “Prawns in Coconut Sauce” and “Pilau Masala” are headlining the menu. These recipes have been graciously shared with us by Miriam Kinunda, the author of the blog “Taste of Tanzania.” I’ve tested both recipes and I give them the thumbs up. You’ll find many other recipes to choose from on her site, as well as some very good ones on our own Dining for Women recipe site.
What a month we have had at Dining for Women! Less than a year ago we were hammering out the details of our 2020 Vision and on March 8th we met the First Lady of the United States to celebrate our partnership with the Peace Corps’ Let Girls Learn program.
DFW’s Partnership Program is now initiated with this proactive, issue-based funding for girls education. This partnership allows us to coordinate our work with other organizations to make a global impact. It is the necessary balance to our Featured Grants in which we are able to respond to needs identified by in-country organizations. Now, in the company of organizations like Proctor and Gamble, Amy Poehler’s Smart Girls, J. Crew, and Salesforce Foundation, we are part of a bigger movement to eliminate the barriers to education for girls all over the world. Details
Yes, being in the same room with change-maker champions and meeting First Lady Michelle Obama was a big moment for Dining for Women. Announcing a cross-sector strategic partnership through a $100,000 grant to the Peace Corps’ Let Girls Learn Fund is a defining moment. But at the end of the day, it’s all about impact. It’s all about the girls. And it’s personal. Details
By Peggy Smith, Mid-Atlantic Regional Leader and Returned Peace Corps Volunteer
Ask any Returned Peace Corps Volunteer (RPCV) about their experience and they will tell you, “It changed my life”. Yes, we come home after working as a volunteer in a Third World country to clean water, hot showers, comfortable beds, nice dwellings and clean sanitation, but with a passion that does not dissipate. We have to get involved, to do something, to continue to serve a need. So, we volunteer in soup kitchens, teach English to the newly-arrived from developing countries, work with the Junior League, help with outreach at our church — and for many, we join Dining for Women. Details
On March 8th – International Women’s Day – Dining for Women announced its first Strategic Partnership with a $100,000 commitment to the Peace Corps’ Let Girls Learn Fund in support of girls’ education. On that day, we were honored to participate in a special event with First Lady Michelle Obama in Washington DC to support the Let Girls Learn Initiative. (See White House Fact Sheet) Details
By Wendy Frattolin, Communications & Membership Director
As you know, Dining for Women’s goal is to grow to 20,000 members by the year 2020. Some people have asked how we plan to accommodate 20,000 new members into our nearly 400 existing chapters! Clearly, this is not possible. We know that, in order to meet our membership target, we will need to significantly increase our number of chapters. Promoting new chapters throughout the U.S. will be the main focus of our growth strategy over the next five years. Details
We are off to Kathmandu this month. I’ve always wanted to go there. Since I’m stuck in Seattle in front of my computer though, I will have to find another way to experience Nepal. That’s one of the great benefits about being a Dining for Women member: armchair travel, through our monthly grantees and exploring the cuisine of different countries feels like I’m there – almost. So let’s go! Details
By Marsha Wallace, Dining for Women Co-Founder
When I received a call from Susan Anderson, a board member with The Grandmother Project (GMP), inviting me to travel with her to Senegal to see their work in action, I jumped at the chance. Patricia Andersson, inveterate traveler and trip leader, was up for the adventure too! CREATE!, another DFW grantee, was headquartered within several hours drive of the GMP office, so we were fortunate to be able to visit both organizations to see the projects we’ve supported with our DFW grants. Details
We are very excited to announce our latest steps toward achieving DFW’s 2020 Vision. We are launching a new Operational Committee structure which will allow our members to engage more in the decision-making processes of DFW and influence the directions we will take in the future. Details
By Beth Ellen Holimon, Dining for Women Executive Director
International Women’s Day is March 8th and this year’s theme – “Pledge for Parity” – brings up the issue of equality. According to the World Economic Forum, the gender gap won’t close entirely until 2133. We know the benefits of closing the gender gap – Dining for Women Co-Founder Marsha Wallace addressed it in her blog and I addressed it in a blog as well. We know the importance of equality, but we also need to recognize the importance of equity. Details
By Leslye Heilig, Co-Leader, Northeast Region and Chapter Leader of MA, Great Barrington-1 and 2
For the past four years, I have been the Chapter Leader of a large, successful potluck dinner-based chapter, with approximately 25 to 50 members attending each month. This past spring, at the request of some members who did not feel comfortable driving in rural areas at night and who were looking for a more intimate and in-depth discussion, I started a daytime chapter. I continue to lead both chapters, and thoroughly enjoy each of them for their very different yet equally wonderful aspects. Details
Let’s try something new this month! Yuca (pronounced YOO-ka) is also known as manioc or cassava. Although you will often see this plant referred to in the US as “yucca,” that is incorrect. Yucca is a totally unrelated desert plant in the agave family. Details
During the fall of 2015, I traveled extensively in South Asia co-directing Furman University’s India/Sri Lanka Study Away Program, which included 15 students and two faculty members. I made the most of being in South Asia by conducting site visits and interviews with five Dining for Women grantees: Emerge Global, The Unforgotten, Anchal, Matrichaya, and Vacha Charitable Trust, our featured grantee this month. Details
The first time I talked with Jessica Posner, co-founder of Shining Hope for Communities (SHOFCO), was June 2011. Shining Hope for Communities was Dining for Women’s featured grantee, and I had asked her to Skype with my chapter. It was about 2:00 a.m. in Kenya! We were riveted as she described the school and the vision that she and Kennedy, her life partner and SHOFCO co-founder, have for their organization. We were hooked by the vision but also by the story of Jessica and Kennedy, drawn together in life and in work. Jessica is from Denver, Colorado. Kennedy was born and raised in the slums of Kibera, in Nairobi, Kenya. Together they’ve established a thriving nonprofit that is changing the lives of precious girl students and also their community in Kibera. Details
Last year, Dining for Women announced its 2020 Vision, with plans to grow our organization to 20,000 members by the year 2020. This is indeed a bold goal, and one that we believe is achievable over the five-year period. Our focus this year is on laying the foundations for our future growth, and we are off to a great start! I want to tell you about an important initiative that has recently been under way. Details
Thanks to the generous support of our members and donors in 2015, DFW has awarded three reserve grants. These grants are awarded when excess funds are accumulated in our grant reserve fund. Reserve grantees are named alternates in previous grant cycles which means they were thoroughly vetted and met all of our rigorous criteria. These organizations were also required to submit updated information and budgets for evaluation prior to being awarded a reserve grant. The three reserve grantees for 2015 are:
Visions Global Empowerment (Ethiopia) — $46,728
Mercado Global (Guatemala) — $28,061.99
EDUCATE! (Uganda) — $15,000