An Interview with Martita Mestey
Being a leader will take more strength, patience and courage than you ever imagined being capable of.
In many parts of the United States, there is a crisis of people having limited reliable access to a sufficient quantity of affordable, nutritious food. As prices rise, this problem will likely become more acute. How can this problem be solved? Who are the leaders helping to address this crisis?
In this interview series, we are talking to leaders who are helping to address the increasing problem of food insecurity who can share the initiatives they are leading to address and solve this problem.
As a part of this series, we had the pleasure of interviewing Carrie Shores. Carrie Shores is the Executive Director of SAME Café in Denver, Colorado, a nonprofit restaurant that operates on a pay-what-you-can model to address food insecurity with dignity and inclusivity. A graduate of Le Cordon Bleu in San Francisco, Shores spent years in fine dining before shifting to the nonprofit sector, where she found purpose in aligning culinary work with social equity. Her personal experience with food insecurity has informed her empathetic leadership style and commitment to accessible, nutritious meals for all. Prior to joining SAME Café, she worked as a culinary instructor, developing a leadership philosophy rooted in resilience, integrity, and community engagement. Under her guidance, SAME Café has expanded its impact through local partnerships and a model that blends hospitality with social justice.
Thank you so much for doing this with us! Before we dig in, our readers would like to get to know you a bit more. Can you tell us a bit about your “backstory”? What led you to this particular career path?
For as long as I can remember I have always dreamed of working in the food service industry. My first kitchen job was at a Café back in 1992 and that is when I fell in love with hospitality. While continuing my journey in food service I set a goal to attend culinary school one day. I attended Le Cordon Bleu in San Francisco. Living and working in San Francisco opened up my eyes to the world of upscale hospitality. I moved back to Denver and got a job at a small upscale restaurant called Table 6. I worked there for 7 years starting in the pantry making salads, apps and desserts and worked my way up to executive chef. It was then that I knew I wanted to focus more on how to become a better mentor and leader. I decided to take a leap of faith and go into the non profit sector to become a culinary instructor. Over the next 5 years I learned how to lead by example through my actions and I became more vulnerable to the realities of what leadership truly is. My next move in the non profit industry led me to SAME. Where I was the chef and then had the opportunity to move into the Executive Director position and have been in this role for two and a half years.
Can you share the most interesting story that happened to you since you began your career?
The most interesting story that comes to mind is recognizing how one of my greatest struggles became my strongest asset in my career. I experienced food insecurity firsthand. For a time in my life I was living on food commodities that were often processed and limited in nutrition. But instead of letting that limit me, it sparked creativity. Even with minimal ingredients, I found myself drawn to the kitchen, experimenting with what I had on hand. Cooking became both survival and self-expression for me.
This challenge has become a driving force for me especially in my leadership at SAME Café. My experience gives me deep empathy for the community at SAME by not just understanding the feeling of hunger, but the emotional weight of being overlooked or underfed.
Are you able to identify a “tipping point” in your career when you started to see success? Did you start doing anything different? Are there takeaways or lessons that others can learn from that?
Yes, I can absolutely identify a tipping point in my career. It came when I stopped chasing prestige and started focusing on purpose. I had spent years working in fine dining, honing technical skills and building a reputation. But it wasn’t until I started working in nonprofits and aligned my work with my values of equity, dignity, and community that I truly began to feel successful.
What changed? I began to prioritize people over personal gain. I leaned into hospitality not just as a craft, but as a force for social change. I stopped measuring success by traditional metrics
like accolades and started asking: Am I making a difference? Are people nourished by the work I do?
That shift unlocked new opportunities, not just professionally but personally. It drew like-minded collaborators into my circle and gave me a renewed sense of direction and joy in life.
None of us are able to achieve success without some help along the way. Is there a particular person to whom you are grateful who helped get you to where you are? Can you share a story about that?
I remember a moment early on in my career when I was working two jobs just to stay afloat, while raising two kids and sometimes just felt like I was ready to give up. I felt out of place, unsure of my place in the culinary world. One evening, my chef pulled me aside after service and said, ‘You’re exactly what this kitchen needs. But you need to believe it, too.’
From that point on I was determined not to give up. I learned how to speak up, and how to carry myself with confidence. That one moment of recognition pushed me to stay in the game, and eventually led me to where I am in my career today.
You are a successful leader. Which three character traits do you think were most instrumental to your success? Can you please share a story or example for each?
Success isn’t about being perfect or fearless — it’s about showing up with consistency. The three character traits I believe are most instrumental to my success are resilience, integrity, and empathy
Leadership isn’t a straight path. There are obstacles, disappointments, and moments when I feel like giving up would be easier. Resilience is what has allowed me to stay the course and grow through any adversities.
Early in my career, I faced challenges of working in a male dominated field where some believed I wasn’t as strong as my counterparts. Instead of seeing this as a challenge to prove them wrong, I treated this as a lesson and adjusted my path. That grit not only helped me overcome immediate challenges but laid the foundation for long-term confidence and strength
Trust is the cornerstone of leadership. Integrity builds credibility with teams. It also creates a culture of accountability and respect.
In moments when it would have been easier to take shortcuts or compromise my values for faster results, I chose the harder, honest path. Whether it is being transparent with my team during budget cuts or following through on any promise, these decisions cement trust and respect.
Good leadership isn’t just about your vision or direction, it’s about the people. Empathy enables deeper connections and leads to better communication and team cohesion.
At SAME Café, empathy has shaped the way I build community with guests, volunteers, and team members. Recognizing someone’s dignity, listening without judgment, and responding with compassion helps foster a space where everyone feels seen and valued.
Can you please give us your favorite “Life Lesson Quote”? Can you share how that was relevant to you in your life?
The best life lesson quote is “Be the change you wish to see in the world”. I have always believed that people are more likely to learn from those who live their values and truths. This encourages others to lead through consistent, visible actions.
Ok super. Let’s now shift to the main part of our discussion. Can you describe to our readers how your work is helping to address the challenge of food insecurity?
At SAME Café (So All May Eat), our mission is to create a space where everyone — regardless of their financial means — can access healthy, nutritious meals in a dignified and welcoming environment. Food insecurity isn’t just about a lack of food; it’s about a lack of access to quality food, choice, and oftentimes community. We address this through our unique pay-what-you-can model that allows each guest to contribute what they can — whether that’s money, time, or produce in exchange for a healthy meal.
At SAME Café we offer a fresh, seasonally inspired menu that changes daily. Everyone chooses their meal, just like at any restaurant. This helps eliminate the stigma often associated with food access and reinforces the idea that good food is a right, not a privilege.
Volunteering is another cornerstone of our approach. Guests can work in exchange for their meal, creating a system rooted in mutual respect and community participation. This fosters empowerment rather than dependency and brings together people from diverse backgrounds in a shared mission.
In short, our work at SAME Café is about feeding people, building equity, dignity, and connection through food. We believe this model can help reshape how communities think about food access and inclusion.
Can you share something about your work that makes you most proud? Is there a particular story or incident that you found most uplifting?
One of my biggest takeaways from working at SAME Café is realizing the profound impact of creating a space where people can show up exactly as they are without fear of judgment. Here, no one is defined by their circumstances, and everyone has the opportunity to participate in a mission that helps them recognize their own value. Sharing healthy meals becomes the starting
point for deeper connection — bringing people together around the same table to exchange stories, support, and humanity. I truly wish there were more spaces in the world where people could feel this kind of unconditional welcome — places where being yourself is not only accepted, but embraced.
In your opinion, what should other business and civic leaders do to further address these problems? Can you please share a few things that can be done to further address the problem of food insecurity?
Drawing inspiration from SAME Café, business and civic leaders can play a critical role in addressing food insecurity by adopting creative, community-focused approaches. SAME Café has shown that dignity, access, and choice are powerful tools in the fight against hunger. Here are a few ways others can build on this model:
1. Support Pay-What-You-Can Models: Businesses, especially in the food and hospitality sectors, can pilot pay-what-you-can options or “community meals” that reduce the stigma of receiving help while fostering inclusivity. These models can also incorporate opportunities for people to volunteer in exchange for meals.
2. Partner with Local Farmers and Food Producers: Establishing local food partnerships like SAME Café does can help ensure fresh, healthy ingredients are available to everyone. This also strengthens the local economy and reduces food waste.
3. Invest in Community Hubs: Civic leaders can support the development of community cafés or kitchens that serve as both meal providers and gathering spaces, helping reduce isolation while tackling hunger.
4. Incentivize Food Rescue and Redistribution: Governments can offer tax breaks or logistical support for businesses that donate surplus food to nonprofits addressing hunger, thereby reducing waste and improving access to food.
5. Educate and Advocate: Leaders should advocate for policies that increase funding for nutrition programs and address the root causes of poverty. Additionally, promoting awareness around food insecurity can help break stereotypes and mobilize more support.
Ultimately, a compassionate, collaborative approach can help reshape the way communities view and address food insecurity, moving toward lasting and inclusive solutions.
Are there other leaders or organizations who have done good work to address the challenge of food scarcity? Can you tell us what they have done? What specifically impresses you about their work? Perhaps we can reach out to them to include them in this series.
There are quite a few organizations in Denver that address food scarcity. What impresses me most is the community that has been built through partnering with local organizations. Through these partnerships SAME has been able to rescue and repurpose healthy food and turn it into nourishing meals served at the Café and through our outreach program.
Here are a just few of the over 30 businesses and organizations that we partner with:
Denver Food Rescue
Denver Food Rescue (DFR) is a nonprofit organization dedicated to advancing health equity by increasing access to nutritious food in Denver neighborhoods. Their mission is to “Produce Health Equity with Denver Neighborhoods,” focusing on reducing food waste, enhancing food security, and promoting community empowerment
We Don’t Waste
Committed to increasing food access and protecting the environment. Their mission is to rescue and repurpose food while educating and advocating to increase food security and reduce food waste. By diverting food from landfills, We Don’t Waste significantly reduces
methane emissions and conserves the resources used to produce, package, and transport food. Beyond food rescue, the organization also focuses on educating the public and influencing policy to address the root causes of food insecurity and food waste.
UpRoot Colorado
UpRoot coordinates volunteers to glean (harvest leftover crops) from farms across Colorado. This prevents nutritious food from going to waste while capturing surplus produce that would otherwise be left in the fields. The harvested food is redistributed to hunger-relief partners, including food banks and pantries, ensuring that nutrient-rich produce reaches individuals and families experiencing food insecurity. By reducing waste and labor burdens on small and mid-sized farmers, UpRoot helps strengthen the local food system. Their work supports farmers’ resilience and acknowledges the environmental and economic pressures they face. UpRoot advocates for equitable food access and supports community-based efforts to build more just, localized, and sustainable food systems throughout Colorado.
If you had the power to influence legislation, are there laws that you would like to see introduced that might help you in your work?
If I had the power to influence legislation, I would advocate for:
Sustainable Funding Models: Establishing state or federal funding streams dedicated to supporting nonprofit restaurants like SAME Café, ensuring they can continue to serve communities effectively.
Enhanced Tax Incentives: Expanding tax deductions for individuals and businesses that donate food, produce, or services to nonprofits
Community Engagement Policies: Encouraging local governments to partner with nonprofits for community outreach programs, enhancing the social impact of such initiatives.
What are your “5 things I wish someone told me when I first started” and why?
- Being a leader will take more strength, patience and courage than you ever imagined being capable of.
- Whether running a non-profit or a kitchen you will sometimes have to put everything in your life including yourself and your family, second to your job. This is far too often a reality.
- Remember to fill your cup first before filling others. I am still working on this!
- Everyone around you will look to you for advice, guidance and answers
- There is no such thing as work-life balance. The traditional idea assumes that work and
life can be neatly separated and equally distributed. In reality, life is more fluid and complex, and trying to perfectly balance these two areas often leads to stress, guilt, or unrealistic expectations.
You are a person of enormous influence. If you could inspire a movement that would bring the most amount of good to the most amount of people, what would that be? You never know what your idea can trigger. 🙂
In a world that often feels rushed and disconnected, the simple act of sharing can be revolutionary. Whether it’s offering a warm meal to a neighbor in need or sitting down for a quiet game of cards with someone who feels forgotten, these small gestures carry immense weight. Sharing resources of our time, our food, our presence can rebuild the invisible threads that hold communities together. Somewhere along the way, we’ve lost touch with the power of kindness and generosity. But it’s never too late to remember: even the smallest act of compassion can light up someone’s darkest day. When we choose to give, we remind each other that we’re not alone — and that’s where true community begins.
Is there a person in the world, or in the US with whom you would love to have a private breakfast or lunch with, and why? He or she might just see this, especially if we tag them. 🙂
My current obsession is watching videos by Kishshana Palmer. I turn to her when I need inspiration, which lately is daily! If she happens to see this, I am free for lunch!
How can our readers further follow your work online?
I don’t have personal social media anymore. The best way to follow what is happening in my world is to come visit the café and have lunch with me, check out SAME Café Denver socials or subscribe to our newsletter here
This was very meaningful, thank you so much, and we wish you only continued success.
How Carrie Shores Of SAME Cafe Is Helping To Address The Growing Challenge Of Food Insecurity was originally published in Authority Magazine on Medium, where people are continuing the conversation by highlighting and responding to this story.