Food is something quite peculiar. On the one hand, it is very intimate: we put it in our mouths, it nourishes our bodies, and  we share it with the people we love. On the other hand, big corporations capitalize from it, turning it into a global political product.
Njathi Kabui (Chef Kabui), a Kenyan-born, US-based organic chef is committed to raising awareness around food, and therefore restoring broken relationships with the land, with one another, and with ourselves. He is also an anthropologist, urban farmer, food activist, and strategist. He calls his approach “Afro Futuristic Conscious Cuisine”, and it’s anchored to the belief that colonialism not only took people’s beliefs, land, and culture, but it also stripped them of their culinary practices. How can we ferment our way out of this?