Ferment Radio

September 24, 2021
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Afro futuristic conscious cooking

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, 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 language, beliefs, land, and culture, but it also stripped them of their culinary practices.
How can we ferment our way out of this?

Credits
Producer & Host: Agnieszka Pokrywka
Guest: Njathi Kabui
Sound recording & editing: Lucio Celomundo
Visuals: Super Eclectic

*The podcast has been recorded at the Helsinki Open Waves performance & recording room located at Caisa & the guest had online participation.

**The views expressed in this podcast and texts are those of the author and do not necessarily reflect the view of Helsinki Open Waves.  

***If you have any feedback regarding the content of the podcast, please contact us via helsinkiopenwaves@gmail.com.

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