“Regardless of the cause, you shouldn’t let the size of your contribution or the amount of time you have get in the way of acting.” – Sheera Goren
One of my favorite things about this experience is the opportunity to meet new people out there in the world making a difference; people like Sheera Goren, the Chief Feeding Officer of Dinating. She has followed her passion and found a way to combine two of her favorite things: dining with friends and helping those struggling with food insecurity. Through Dinating, Sheera puts together dinners at some of LA’s top restaurants with proceeds donated to SOVA, an organization that provides free groceries and an array of supportive services to over 12,000 individuals of all ages, ethnicities and religions each month.
And Coming later this month, Dinating and Charity Girl Problems combining forces for good by hosting a Dinating Dinner at a surprise location. Email charitygirl@charitygirlproblems.com to get on the list!
Me: How did you first come up with the idea for Dinating?
Sheera: I wanted to get involved in some way doing something on my own that spoke to me. I tried going to various events and tried to volunteer but nothing stuck. I was on a run in December 2013 and started thinking about various causes and naturally was led to hunger due to my own love of food. From there, my secret hobby of shmooshing words came into play and I thought: I love dining. I want to donate. DINATING! I ran home as quickly as possible (which felt like the longest run of my life) and I bought the domain and inquired about filing a trademark before even knowing what Dinating would actually be. 15 events later, over 3,500 meals raised, here we are on our way to creating a DINATION.
Me: What inspired you to take this idea of bringing people together over a meal to raise money for charity and run with it? Do you have a specific, “if not me, then who?” moment that you remember?
Sheera: I love eating good food and am always seeking out the latest spot. However, I also recognize how fortunate I am that I can afford to eat at these restaurants and I don’t have to worry about when my next meal may be. I also love what happens when good food and good people are combined. I was never someone who liked going out but dinners are different – you can talk, you can listen, you can enjoy without pressure and you can satiate yourself in more ways than just with good food. I thought, why not add a conscious component to this experience.
The moment I remember most is sitting, listening to my grandparents accept a Lifetime Achievement award for their philanthropic work. Though they have had more of a lifetime to have achieved, I felt like why not start doing something now, even if small.
Me: Has charity and philanthropy always been something you’ve been passionate about? Or is it something that has developed later in life?
Sheera: I’m fortunate to have grown up with parents and grandparents who were philanthropic and set an example of giving, not necessarily a lot, but giving something. It was more about recognizing what you have, being grateful for it and helping others when you could. I’ve always had a volunteer/charity bug in me, but the passion came later in life when I could understand how many people don’t have basic necessities, like food.
Me: How did you select SOVA as the charity to benefit from your Dinating dinners?
Sheera: Growing up, we visited SOVA’s food pantry and always gave canned goods to SOVA through school. The connection was there from the beginning for me but when I met with them when I first started Dinating, I was blown away by just how much they do and how they do it. They service 12,000 people a year and give over 3 million pounds of food, but more than that, they allow people to come in and choose off a grocery list what they want or need. Also, 30% of their product is produce. There is a humanizing factor here unlike any other place I’ve seen, where people who can’t afford to buy food are still a part of the process.
Me: From the day you decided to make Dinating a reality to your first dinner, what was the hardest obstacle you had to overcome?
Sheera: Doubt. Starting something is scary and vulnerable and even though this is a non-profit, I went through waves of “This DINATION is going to happen” to “why would anyone come to a Dinating dinner.” While my belief and excitement grows daily, the ebbs and flows of a start-up are real.
Me: In looking back from your first dinner in May 2014 to where you are today, what has been the biggest surprise that has come out of this experience? What keeps you motivated to keep pushing forward, despite the long days and frustrating setbacks?
Sheera: The biggest surprise has been my Dinators desire to give back and volunteer. I knew if we put good menus together, people would come to enjoy, but I did not realize how many were itching for an opportunity to volunteer. I say this all the time but this has restored by faith in humanity. Our volunteer dates are full every time and some even go back to the food kitchen on their own.
I’m motivated by the fact that there are more families of four to feed and the dream of the Dination. That pushes me daily.
Me: Why take on a volunteering aspect with SOVA in addition to hosting the dinner parties?
Sheera: I truly believe that the greatest gift you can give is your time. Giving money is valuable and necessary but you can always make more of it – the same cannot be said for your time. Volunteering is an a amazing way to see the tangible, physical benefit of Dinating. It’s a rewarding experience beyond donating.
Me: Over the last year, you have been able to host 15 dinner events, 5 volunteer dates with SOVA and raise enough money to cover the cost of 3,500 meals for people in need. Are you able to look back now and see a specific moment that you initially thought was a setback but turned out to be a defining moment for Dinating?
Sheera: Getting my first “rejection” from a restaurant about putting a Dinating menu together. Granted this is one of the top restaurants in LA, but it was harsh and epic doubt started to set in. Looking back though, it was a moment that Dinating had to stand for its brand and what it is trying to do – facilitating conscious eating experiences. It was good we got a flat out rejection. It made Dinating hone in on what its real value is and what being a Dinating participating restaurant means.
Me: What has been your favorite part of this experience so far?
Sheera: All the people I have met. Whether it’s new Dinators or other entrepreneurs or people into food or giving back, I have met some extraordinary people over the last 6 months via Dinating.
Me: Now that we are a few weeks into 2015, what are some goals you hope to accomplish this year, both with Dinating and personally?
Sheera:
Dinating = 20,000 meals provided to SOVA, 500 new Dinators, 10 new restaurants.
Dinating/Personal = 2015 is all about risk taking and dreaming big so with that said, we’d love to be on Ellen