This week, I was extremely fortunate to speak with Chef Kabui, an internationally celebrated organic chef, food strategist, urban farmer and food activist. Chef Kabui shared his valuable insights into conscious entrepreneurship, sustainability, culture and food.
Kabui was born in rural Kenya to a coffee farmer mother and restaurant owner father, both of whom took an active role in the Kenyan independence movement. Immigrating to the United States at the age of 20, Chef Kabui earned Masters degrees in both Medical and Urban Anthropology at the University of Memphis and a Bachelors in Political Science and Philosophy Studies at the historically black LeMoyne-Owen College. He now leverages his rich legacy by sharing his extensive knowledge of farming, culinary skills, and food justice as he travels across America, Europe, and Africa. He is committed to changing the way society views food, justice, and sustainability.
In college, Kabui started speaking and doing community organizing work around issues of social justice. Early in his work as an activist, he advocated for fair housing and healthy eating. He spoke to urban elementary school students about achievements in African history and the importance of academic progress for African American youth. He also shared widely the effects of colonialism on Kenya and the traditions of his native Gikuyu.
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