Chef Kabui

BIO

Njathi Kabui is an eclectic Chef with a passion in Food Justice, a Leading expert in Food Literacy, a Medical Anthropologist and an Organic farmer. He is actively involved in promoting Food Literacy as a public speaker, a blogger, an author and a social commentator. Chef Kabui considers himself as an organic chef, who has intentionally designed his own disruptive cuisine. He calls this cuisine, “Afro Futuristic Conscious Cuisine” which promotes a mix of indigenous and healthy foods for the sake of sovereignty, health and food justice. Chef Kabui makes a case that the best of African food is in the future. He has promoted this cuisine in far flung places such as Africa, Europe, USA and in the UAE. His cuisine has been discussed at various events in Educational Institutions, Corporate companies, Nonprofits and Embassies. He has also done residencies or lectures at universities such as at Duke University (2019), University of Cape Town (2021), Rutgers University (2018) and the University of Michigan, USA in 2017, where he gave a Keynote address on, ‘The Influence of African Food in World Cuisine’. He also worked with the students on the issues of Food Justice and Equity in their careers. His residences are designed to share his time with students in classes, working with campus dining services where he prepares his recipes along with the campus chef for the students to taste. 

He also provides consultancy services, and some of his corporate clients in the US include Burt's Bees, the largest manufacturer of sustainable beauty products in the U.S and Whole Foods, the largest marketer of organic produce, BOMA Project and Entrepreneur Organization which covers 61 countries. Chef. Kabui has participated in various Food Expos and Food Festivals such as, The Indigenous African Food and Beverages (2020) Zimbabwe, Food of the Future at the North Carolina Museum of History and North Carolina Museum of Art (2017) 

Chef Kabui has presented at numerous conferences and panels such as U.N Food Systems Summit (2021), Africa Week in Berlin (2020), SOAS Food Summit in London (2019), The Smithsonian (2018) in Washington D.C. He is also a notable Public Speaker at various gatherings such as keynote addresses at BCAGlobal in New York (2020), the Males Place (2018), CFSA (2020) in North Carolina and Alliance of Leadership Fellows (2021). He has also given social commentaries and his work featured on TV, Radio, Magazines and Podcasts such as; Public Broadcasting Services Television(PBS) USA, National Public Radio (NPR), Inooro Radio (Kenya), Anthropology Now (American Anthropology Association annual publication), The Internationalist (UK), Magazine Internazionale (Italy) and Ukombozi Review (Kenya). 

He has authored several publications inclusive of a chapter on, “Regaining our Food Sovereignty”, in the book, Mindful Eating for the Beloved Community (2018); “ A Taste of Sweet Home” book chapter in, Black Food (2021) and a forward to the seminal publication on Africa Food Revolution in Zimbabwe. 

Chef Kabui is committed towards steering a paradigm shift through Food Literacy in his network of Chefs, Writers and Activists and interested persons from all over the globe. He also works keenly with marginalized groups and communities in an effort to empower them on food

issues/choices. He believes in change through action, and this is evident in his local community, in North Carolina where he practices urban organic farming, and in Kenya, his country of origin, whereby he has set up a Food Literacy and Sustainability Center (Folsuc) in Naivasha. The Center aims at promoting Agro-Ecological farming, Cookery, Futuristic Kitchen, Food Library, Content creation and a seed bank. The demo farm at the center is growing seeds that have been shared with other sustainable farms that chef Kabui is collaborating with in the American South and beyond. He is also an avid Biodiversity supporter through his initiatives in planting indigenous trees to salvage a threatened ecosystem thus promoting sustainable farming practices in Kenya. 

Chef Kabui holds an MA in Political Science and Philosophy, double Masters in Medical Anthropology and Urban Anthropology and trained as a Chef at the Centre of Green Studies, (CCCC), North Carolina. He has also developed expertise in Composting, Spices and Food Policies in the global context. Chef. Kabui mentors and supports youths to grow their leadership skills and in honour of his work, two young African Chefs were awarded fellowships to advance their training on Mindful Eating sponsored by BCGlobal. His work has also received recognition by the Diaspora community, in his appointment as an Honorable of the Diaspora National Assembly as a CS Ministry of Agriculture and Food Security (2020-2022). Chef Kabui was invited for a three week residency in Reykjavik, Iceland where he choreographed an Afro-Futuristic event at Nordic House. He also gave a series of lectures, including at the Decolonising Festival in September 2023.

series of

FROM THE CHEF'S BLOG

https://www.mic.com/p/our-food-system-is-broken-racist-meet-the-farmers-trying-to-change-the-way-we-eat-34837057

SERVICES

SPEAKING

Chef Kabui is a dynamic speaker on issue of food, race, and social and economic justice. He speaks at various conferences and economic forums. He is also a regular presenter at college campuses, elementary schools as well as cultural and civic institutions. 

FINE DINING AND FUNDRAISING ASSISTANCE

Chef Kabui hosts fine, multi-course dinner on farms and in urban settings, and also serves as a guest chef at restaurants. His talks and hosted dinners are often employed by organizations raising money for social and sustainable causes.

WORKSHOPS

As an indigenous elder/teacher, he offers workshops around food, race, and justice issues.   

CONSULTING

He keeps a garden and offers advice on most things food, from seed to plate.

SERVICE REQUEST

Please fill out the form below to inquire about the Chef's ability to provide any of the services above. It is recommended to reach out well in advance of your event to assure a spot on the Chef's schedule.

COMMUNITY IMPACT

The Chef welcomes donations of any size to support the efforts below.

UNITED STATES PROJECT

SCHOOL CHILDREN

Chef Kabui works with school children on various programs both at schools as well as hosting them at his local community garden. Most of the common events are Food Literacy works, which include cooking demonstrations and a lecture about chef Kabui’s rich food culture.

African Food Ambassador

Chef Kabui is active in various community gardens in the triangle. He offers community advise on building gardens with various vegetables, herbs and fruits. He also covers related topics such as compost to the African and African American community as well as other members of the Triangle and beyond. He is a resource to new members who move to the areas about local sources of various types of healthy foods. He also promotes the growing of African vegetables in the Triangle such as Moringa and Ngai Ngai

The farm is geared towards learning more about indigenous wisdom that many of us have forgotten. 

Chef Kabui is delighted to offer to children today the farm experience he had as a boy, especially for the immigrant families whose parents have a farming background but whose children do not have a similar connection to the where their food come from.

PROJECTS IN Kenya

SOCIAL Commentary

Chef Kabui has been making social commentary on Inooro Radio station for the last 8 years. The radio station podcasts in Gikuyu and reaches unto 4 million people. This is a very effective tool of getting the message of food, culture and politics. Thanks to technology, the show is aired live. During his regular visits to Kenya, chef Kabui appears on live radio and TV to promote his message of food literacy.

KITENGELA

Chef Kabui started Organic Chef Farms in Kitengela, about half an hours drive from the capital city, Nairobi. The farm offers youth an opportunity to learn about sustainable ways to produce healthy food and also ways of making a living as a farmer. The farm offers healthy food to the local community. The farm uses organic and permaculture growing methods. Chef Kabui offers workshops and training on healthy cooking during his visits to Kenya. The farm has been sustained through collaboration with various groups and individuals both here and in Kenya. The farm is looking forward towards having interns from the U.S, especially African Americans, interested in making a connection with Africa. 

KILIFI

Chef Kabui has four farms in Kilifi County, near the Indian Ocean. The area is a textbook example of the intersection of slavery, colonialism and poor governance. The area has been plagued by those problems for over five hundred years. With poor infrastructure and flagging economic development, locals find it difficult to meet their food needs. Chef Kabui is working to create a demonstration farm in the Magogoni area to stimulate the local economy, and is planting trees to stem the impact of climate change. Another farm is experimenting with growing indigenous foods that are drought resistant and nutritious, such as moringa and teff.  

Water access and food literacy are major problems in the area. Many people are too reliant on corn, a crop whose yields have suffered due to climate change. Young people have the opportunity here to learn to grow food in sustainable ways. They have access to the Chef's land to farm and earn a living for themselves.

Chef Kabui has planted a forest of local trees in a farm in Majajani, about 15 minutes from the town of Kilifi. By 2019, the trees will provide cover for grass that will be used for raising livestock. Chef Kabui also supports a tree nursery in Shibe, run by a family who sells trees to local farmers. They plan to begin selling fruits and herbs in the near future.

Naivasha

Chef Kabui has pioneered a Food Literacy and Sustainability Center on land he inherited from his parents . The center is a home for his cuisine, Afro Futuristic Conscious cuisine (Affcoc). The Affcoc has an organic demo farm with cows, chickens, milk goats, donkeys and bees. It is completely off the grid and is self sufficient in water both for growing and consumption using only rain water. It currently using solar but a biogas project that will allow the use of methane from the cow dung is in underway.

The center offers workshops for locals, while also promoting broader culinary experience by growing foods and herbs from other parts of the world but mostly from the American South. The some of the seeds and herbs have been from secured through a partnership with sustainable farmers from the American South. The center is offers internship training to college students or college-bound students, current farmers as well as aspiring farmers. Besides learning about growing, harvesting, storing and preparing health foods, the students also get to learn about the broader food movements and the various opportunities of content creation.

The center has a residency program for chefs, writers and artists to come spend some time at the farm to relax or write. The Kamakia Fellows do offer some community program as part of their residency. One young man who needed land to farm manages this farm with the Chef's training and assistance.

Murang'a

This is chef Kabui's ancestral home. While this land is used for growing trees, it is a perfect area to have poultry for and dairy goats. The high density in the area means that the size of land is getting smaller and smart farming is no longer a luxury but a necessity. The small farm currently has about 10 species of indigenous bananas, yams, beehives, avocados, macadamia nuts, arrow roots and a few coffee trees as a reminder of the old farm that chef Kabui’s mother used to run. The area has a reliable source of water and the climate is great.

EVENTS

October 15 - 16

University of North Carolina, Greensboro

Residency on Food Justice As Pedagogy

Greensboro, NC

September 11

Pickards Mountain Eco Institute

Afro Futurism & Philanthropy

Chapel Hill, NC

August 29

Female First Africa Lecture

Afro Futurism Renaissance

March thru July

AFRO FUTURISTIC MASTERS COURSE

Online

Hamburg Germany

February 24 - 26

Afro Futurism in Detroit

Detroit Michigan

FEBRUARY 19 -23

Residency: Ontology in Afro Futurism

University of Michigan Ann Arbor

FEBRUARY 18

New Healthcare Symposium

Chapel Hill, N.C

FEBRUARY 8 & 9

RESIDENCY:

Epistemology of Afro Futurism

ELON UNIVERSITY

DECEMBER 9 & 10

Gilford Counseling Group Retreat

Food In Counseling (lecture and Practical Symposium)

Taylorsville, NC

SEPTEMBER 16

LECTURE: Democracy Festival

REYKJAVIK, ICELAND

September 9th thru 18th

Residency at the GEOTHE MORPHE,

NORDIC HOUSE,

REYKJAVIK, ICELAND

July 19th thru 21st

Decolonising African Food workshop

KITENGELA, KENYA

July 15

Decolonising Nature,

Ikagai House,

Lower Kabete, Kenya

JUNE 6-8

St. Croix Food Tour with Mindful Eating For Beloved Community

Christiansted, St. Croix

May 24

University of Santa Barbara

COOKING FOR FELA: African Self-Liberation through Food? & Music

5-7pm

SANTA BARBARA, CALIFORNIA

May 12

Wright-Lockie Farms

82 Legit st

WINCHESTER, MA 01890

6.30 - 9.30 pm

April 18

Health Restoration & Wellness Spring graduation program.

February 18

Health Restoration Program Spring Classs

Two months intensive virtual class is designed as a comprehensive overhaul of your eating culture by combining food literacy training, cooking workshops that customize your cooking to your pallet and health goals such as weight or nutritional optimization and food selection.

February 9

Afro Futurism and Hex Project

A Weekdays-long Black History Month Cooking Marathon

January 24 - Feb 9

Food Literacy Masters Workshop (virtual)

Apex NC

December 8

Food Literacy Workshop

Duke University

Durham

November 12

Turning Green's Harvest Dinner

Keynote

Marin County, California

November 5

ASWAD CONFERENCE PANEL

Virtual

12.30 - 2.00 PM

October 30

My Earth

Virtual Summit

Bangalore, India

October 28

Route To Food

Podcaste Interview

Nairobi Kenya

October 17

Harambee Dinner & Lecture

Wimberley, Texàs

October 16

ShambaJijini Food Summit

Inaugural Interview

https://shambajijini-summit.net/slp/chef-njathi-kabui/

Nairobi Kenya

October 15

Food Festival By APHRC

Keynote

Nairobi, Kenya

October 6 - 8th

Memphis Food Tour

Memphis TN

October 2,

Turning Green

Project Green Lecture:

Afro Futurism and Climate Change

Marin County, California

October 1

Food Odyssey in Homer

Convetsation with Bekah

RRaleigh NC

September 24

Carolina Jubilee Dinner

Guest Chef

Harmony N.C

August 15

KOAN(Kenya Organic Agricultural Network)

Nairobi, Kenya

August 12

Dedan Kimathi University of Technology

Food Literacy and Liberation

Nyeri, Kenya

August 8

Fermentation Radio interview

Helsinki, Finland

July 19

Keynote Adress SASS Conference

Topic: Modern Myths in Service of African Food Decolonization

Milan, Italy

July 9

Munyaka Meadows Lecture

Colonized Food and False African Consciousness

Nairobi, Kenya

July 7

Jomo Kenyatta University

Lecture : Sustainability, Food & Leadership

Nairobi, Kenya

June 22nd

National Conversation on Racial Equity in the Culinary Arts

BCAGlobal

New York, New York

MAY 11th

Cornell University

Food Literacy in Literature

Af Am Literature

NEW YORK

May 6th

New York

UN Food Summit: Dialogues on Food

The Earth Ethics

New York

April 28th

DURHAM NC

Precision Bioscience

Food Literacy seminar (6 series)

April 17th

African Food Revolution : iNDIGENOUS cHEF sUMMIT

Bulawayo Zimbabwe.

Feb 19

CAMBRIDGE, MA

Open Kitchen 2nd Annual Afro Futuristic Conscious Cuisine Virtual Dinner

Time: 6.30 - 8.00 PM EST

openkitchensproject.com

Cambridge, MA

February 14

Welthaus Bielefeld,

Food As The Focal Point OF Politics and Sovereignty

Time: 2.00 TO 3.30 PM EST

Bielefeld, Germany

February 13

Forsyth County Public Library

An Evening with Chef Kabui

Time: 2.00 PM EST

Forsyth, Georgia

https://patch.com/georgia/cumming/calendar/event/20210213/969714/an-afternoon-with-chef-kabui

February 11

Cornell University

Black History Month Program

Time : 4.00 PM EST

Ithaka, New York

https://www.ecornell.com/keynotes/overview/K021121a/

Feb 8

The Entrepreneur Doctor

Podcast with Dr. Behrooz Behbod: Food Literacy as a Prerequisite for Decolonization

Time: 7.00 to 8.30 AM EST

London, UK

December 17

Africa Talk Series

Food Survival During Covid

Berlin, Germany

December 12

Keynote

BCAGlobal Annual Conference

https://bcaglobal.org

November 19

Podcast With Felista Mwilu: WHY FARMING IN aFRICA IS MORE THAN JUST ABOUT FOOD SECURITY

https://podcasts.apple.com/us/podcast/episode-ix-food-security-why-food-is-about-more-than/id1530733054?i=1000501313610

WWW. ROUTETOFOOD.ORG

Nairobi, Kenya

December 17

Africa Talk Series

Berlin Germany

December 12

Keynote

BCAGlobal Annual Conference

https://bcaglobal.org

December 10

Food Justice Food Symposium

Entrepreneur Organization

https://www.eonetwork.org/

November 6

Keynote Address:

A conversation with Master farmer Rashid Nuri

35th CFSA Conference

October 15

Boma Project

Afro Futuristic Conscious Cuisine

Vegan Food Literacy Workshop

www.bomaproject.org

Oct 1

North Carolina Alliance for Health

Uncle Sam as Chef Sam: The Unhealthy Politics of the American South

https://www.ncallianceforhealth.org/blackism-or-foodism-the-growing-american-dilemma/

September 24

North Carolina Alliance for Health

Food as an Obstruction to Justice for African Americans

https://www.ncallianceforhealth.org/blackism-or-foodism-the-growing-american-dilemma/

September 20

Industrial Revolution, Indigenous Illusions and Human Devaluation

Pickards Mountain Eco Institute

Chapel Hill, NC

September 19th

Jack & Jill Food Justice workshop

Apex, Community Garden

Apex, NC

Sept 17th

North Carolina Alliance For Health

Blackism or Foodism: The Growing American Dilemma

https://www.ncallianceforhealth.org/blackism-or-foodism-the-growing-american-dilemma/

July 4th

Independence Dinner

Kronar Architects

Durham, NC

May 13

Farming for Justice Lecture

Groundswell,

Center for Local Food & Farming,

Ithaca, NY

Guest Speaker African Food Expo:

Decolonization of African Food

Bulawayo, Zimbabwe

www.Africanfoodrevolution

February 22

Black History Month Dinner for North Carolina Museum of Art

Unjust Plate: Food Justice as a Component in National Museums.

Apex N.C

February 8th

Black History Month Dinner and Lecture

Food Justice: The shadow war in The American South

Culture House

Cambridge, Massachusetts

December 18 to January 12

Food Tour in Kenya

November 6

Elon University Symposium on Climate Change and Social Justice

Elon University, North Carolina

October 2nd

“Home is Distance Shore” Film Festive

North Carolina Museum of Art

North Carolina

August 14 - 19

Sapello Island , NC

Food Tour of the Gullah Gichee Community

July 11 - 14

Franklitonn Center for Social Justice

Whitaker NC

Food Literacy training with Bryant Terry

JUNE 19

UNC Chapel Hill

Lecture for STEM students:

Sustainability In Africa

June 16

Charlotte, NC

Sustainability Dinner for Undergraduates for Science Dinner. T

June14

Moncure, NC

Food Literacy and Decolonization workshop with Southern University students at Sparkroot.

April 25

CHARLOTTE, NC

NoDa Drinks and Thinks,

2921 N Tryon St, Charlotte, NC 2820

Lecture: From Ecotourism to Permaculinary: Chef Kabui’s work in Kilifi Kenya

April 17

CHARLOTTE, NC

Johnson Wales University in Charlotte NC for Earth Day Celebrations.

Topic: Culinary Justice in the Age of Sustainability

April 6th

Sparkroot, Moncure NC

Deep Time Dreaming: Myths and Folklore Across Cultures

April 4th

Winston Salme, NC

Wake Forest University

Screening of the Documentary “The Farm that Feeds Us” and Panel Presentation

March 17th - March 19th

Charlotte N.C.

the Senior Dinning Conference

 March 15 & 16

London, U.K

the African Development Forum at SOAS, University of London

Feb 27

GREENSBORO, NC

the CAGE Conference in Greensboro

Feb 21-23

ROCK HILL, SC

the Food Conference in Winthrop University in Rock Hill, South Carolina

Feb 19

chapel hill, nc

African American Galla at University of North Carolina, Chapel Hill

Dec 30- Jan 22

Nairobi, Kilifi and Nakuru, Kenya

Chef Kabui will be doing a food tour in Kenya speaking at various schools and companies about sustainability. He will be visiting Kilifi too where he is setting up several organic farms and a Permerculinary Academy.

Dec 28

CARY, NC

Chef Kabui will be speaking at the Kwanza Celebrations in Cary.

Dec 9 - 13

Chef Kabui will be in Sapelo Island for a food literacy workshop.

November 29

Chef Kabui will be speaking at University of North Carolina, Chapel Hill at the African American Studies Department.

November 22

Chef Kabui will be Guest Chef at Souley Vegan Cafe in Durham for a Thanksvegan Dinner and lecture. Dinner will go from 3 - 6 pm

November 12

GREENSBORO, NC

Chef Kabui will be giving a Keynote at a Symposium at University of North Carolina Greensboro

October 29

CARBORRO, NC

Chef Kabui will be speaking at Carborro Public Schools on the connection between Food and Science.

October 6

SARATOGA SPRINGS, NY

Chef Kabui will be giving a keynote Address at Skidmore College for the African Gala.

September 28th - Oct 4th

ANN ARBOR, MA

Chef Kabui will be doing a Residency at University of Michigan as well as delivering the keynote address for the Chef Council conference at UMich

Sept 18

Food Literacy Class #13 at Rosa Parks Farmers Market in Charlotte

Sept 11

Food Literacy Class #12 at Rosa Parks Farmers Market in Charlotte

Sept 4th

Food Literacy Class #11 at Rosa Parks Farmers Market in Charlotte

August 28

Food Literacy Class #10 at Rosa Parks Farmers Market in Charlotte

August 21

Food Literacy Class #9 at Rosa Parks Farmers Market in Charlotte

August 14th

Food Literacy Class #8 at Rosa Parks Farmers Market in Charlotte

August 7th

Food Literacy Class #7 at Rosa Parks Farmers Market in Charlotte

July 31

Food Literacy Class #6 at Rosa Parks Farmers Market in Charlotte

July 24

Food Literacy Class #5 at Rosa Parks Farmers Market in Charlotte

June 30 - July 21

Chef Kabui will be in Kenya for a food tour with Foodies Without Borders and will be doing a series of workshops and food literacy classes. He will also be collecting some data about Kenyan cuisine. 

June 26

Food Literacy Class #4 at Rosa Parks Farmers Market in Charlotte

June 20

Guest Speaker at Duke Smart Home in Durham

For the Engineering Interns

June 19

Food Literacy class #3 at Rosa Parks Farmers Market

June 16

Guest Speaker for Foodies without Borders

Bent Water Brewery

180 Comercial Avenue#18

Lynn MA, 01905

Lynn, MA. 

Time: 7pm-11pm

June 12

Food Literacy Class #2 at Rosa Parks Farmers Market in Charlotte

June 5 

Chef Kabui will be starting the Food Literacy Series at the Charlotte Rosa Park Farmers Market. 

May 9th 

Chef Kabui will at THRIVE NC

April 28

Guest speaker at Think Again Conference in Pittsboro

Topic: Farming, Fashion and False Independence in Africa

April 19th

Chef Kabui will be speaking at the Duke Smart Home, Duke University in Durham. It will be the 10th Anniversary for the Smart Home. 

Feb 25

Chef Kabui will be in Charlotte for the Males Place Dinner. The event will be raising money for the organization to take a group of over 25 African American young men on a trip to Ghana. 

Feb 17th

Chef Kabui will be a guest speaker for the Sustainable Food Center in Austin Texas and doing a cooking demonstration at the Down Town Farmers Market in Austin.  Below is a clip of the cooking demonstration. 

https://www.youtube.com/watch?v=pJyXizAex7E&t=1949s

February 16th

Chef Kabui will be at the University of Texas, Austin for the Blackademics Series. It will be a day long event. The recording will later appear on TV later in the year. 

February 14

Chef Kabui will be speaking in Detroit Michigan on "Food and Colonialism"

UM Detroit Center
3663 Woodward Ave, Detroit MI

Time 6.30-8.30 PM

February 13th

Chef Kabui will be speaking at the University of Michigan at the Food Literacy For All symposium.  

Time: 6 pm - 8 pm

February 8th - 12th

Residency at Kalamazoo College

Chef Kabui will be doing a residency at Kalamazoo College as a part of a Michigan Food Tour. His keynote lecture will be at The Arcus Center for Social  Justice Leadership. 

February 9th

Keynote Address 

Arcus center for Social Justice Leadership

205 Monroe St, Kalamazoo, MI 49006

Topic: Afro Futuristic Conscious Cuisine For Social Justice

January 16 2018

Chef Kabui will be in Atlanta for the launch of Mindful Eating. Chef Kabui is one of the twelve individuals who contributed a chapter each in the book.  Chef Kabui will make the menu for the event. 

Venue: 265 Peachtree Center Avenue,  Atlanta GA. 

Time: 9 to 6.00 pm  

February 13

September  18

Chef Kabui will be hosting the third annual Locklife Sustainability Dinner at 

5016 Lakemont Dr, 

Raleigh NC 27609

Sept 23

Chef Kabui will be doing cooking demonstration and a talk about African Diaspora Cuisine at the  North Carolina Museum of Art from 12 - 2.00. This will be the grand opening of the largest African exhibition at the Museum.

September 26

Chef Kabui will be offering the last class of 18 sessions on Food Literacy: Practical Guide at the Mecklenburg Health Dept

2845 Beatties Ford Rd 28216

 Time: 3.00 - 6.00 PM

Sept 29

Chef Kabui will be speaking and preparing the lunch using local indigenous vegetables which he grows at the Heartland Conference at the National Humanities Center at 

7 TW Alexander 

Durham NC 27709

October 3-5

Chef Kabui will be doing a residency at Rutgers University. He will be giving a number of lectures as well as working with their dining services to assist in adding some African recipes to their global menu.

 Oct 3

Chef Kabui will appear on a panel to discuss Food Security, Agriculture and Politics: An African Perspective

Oct 4

Chef Kabui will be speaking at the Paul Robeson Center and will be speaking on 

Global Health: Food Justice and Human Rights

Oct 5

Chef Kabui will give a keynote address at on Cooking Justice 

From Oct 9-11

Chef Kabui will be doing a three day residency at Skidmore College 

Oct 9

Chef Kabui will be working with the Dining Services head chefs to discuss issues of sustainability 

Oct 10

Chef Kabui will be giving keynote lecture on campus on the intersection of race, food and sustainability

Oct 11

Chef Kabui will be speaking to various classes in the department of Sustainability 

Nov 4

Chef Kabui will be preparing an indigenous meal for the

 Elderhood workshop

 Sparkroot Farms

4435 Moncure Pittsboro Rd

Moncure NC 27559

2018

January 18

Chef Kabui will be in Atlanta for the launch of Mindful Eating. Chef Kabui is one of the twelve individuals who contributed a chapter each in the book. 

Venue and time to be announced 

February 13

Cher Kabui will be giving a lecture at University of Michigan at the Food Literacy for All Seminar

june 17, 2017  - Greenville, SC 

Chef Kabui will be hosting an ecopological dinner at Gibson Farms using ingredients grown in and around the farm.  Location: Gibson Farms, 251 North Retreat Rd, Westminster, SC 29693

June 19, 2017 - EAsley, SC

 Cooking workshop--a follow-up to the Chef's dinner there last year. Location: Greenbier Farms, 766 Hester Store Rd., Easley S.C 29640.

JUly 8, 2017 - Charlotte, NC

Chef Kabui will be the guest chef at Blue Blaze Brewing, 528 S. Turner Ave, Charlotte NC 28208.

july 19, 2017 - Durham, NC

The Chef's dinner will be in celebration of Southern Food and the funds will go to support Paul Brewington, a local African American farmer. Location: Duke Smart Home, 1402 Faber St., Durham N.C 27705, from 6.00 - 9.00 P.M.

July 22, 2017 - MOncure, nc

This is an ecopological dinner. We will prepare a local menu four course menu followed by a lecture about racial justice. Location: 650 Abeyance Drive, Moncure N.C 27559.

august 4 through September 15, 2017 - Charlotte, nc

Chef Kabui will be doing Health Cooking Workshop every Tuesday at the Rosa for 10 weeks. Location: Mecklenburg Health Department, Charlotte, NC.

september 23, 2017 - Raleigh, NC

Cooking demonstration at Parks Farmers Market from Noon to 1.00 p.m.

TBD - RALEIGH, NC, 2017

Chef Kabui will be making an appearance at the grand opening of the African Exhibition at the North Carolina Museum of Art.

october 25 through october 31, 2017 - oviedo, Fl 

Chef Kabui will be hosting a number of ecological dinners and workshops on this days. Location: 2017 Swift Rd, Oviedo, Florida 32766.

CONNECT AND CONTACT

There are many ways to connect with the Chef. Follow him on Facebook and Twitter. Subscribe to his mailing list. Request his services. E-mail him at chefkabui@gmail.com, or enter a message below.

 Kenya Food Literacy & Sustainability Center

The Kenya Food Literacy Center Project is our practical workshop, where we teach, demonstrate and experiment on all matters food, culture, content and sustainability. The project is made up of three different farms that are located in Njumbi, Kitengela and Naivasha, Kenya. All the farms have different characteristics from soil, climate, size, varieties of crops growing, and personalities. Yet all the farms work together and feed and support off of each other. All our farms are off-grid, and solar energy is our primary source of power. We are interested in incorporating biogas in the near future. Our philosophy in farming is futuristic and it is based on my cuisine which I have developed over three decades called Afro Futuristic Cuisine. We believe that one of the best part of African food is still in the future. Our goal is to produce all the food we need and produce it at the highest standard possible. We save our own seeds and make our own compost. Besides needing to purchase a few spices and basics like soap, we have plans to produce everything else ourselves. 

Kitengela

This farm is located about 45 minutes away from the capital city of Nairobi. It is in Maasai country, with wild animals like zebras, wildebeest and gazelles roaming the area from time to time. Its proximity to the city makes this location the central farm, in terms of accessibility. This location receives the least amount of rain, and it is, therefore, most idea for growing beans, seasonal vegetables, pumpkins, and all types of fruits, from citruses to figs. We have many types of trees growing there now including indigenous varieties, such as mùgaa (acacia) and mùiri (Pronus Africanus). Other fruit trees already on the site include papaya, oranges, lemons and mangos. We have three fellows training and learning at this site.

Njumbí

This is the mother farm. It is my ancestral home, and most of my ideas about both growing food and cooking were first developed there. It is about 2.5 hours from Nairobi. This is the most developed of all of our locations. The land is located on the windward side of the Nyandarua Ranges, with red and volcanic soil. This type of soil is ideal for us to grow coffee, avocados, sugarcane, guava, oranges, yams, cocoa yams, cassava, sweet potatoes, macadamia nuts, strawberries, passion fruit, tamarind, potatoes and several types of sweet potatoes, 9 types of bananas, as well as herbs and vegetables. At one time, we had over 50 different types of items growing and over twenty types of trees. Locals learn how to make the best compost, and how to cook some of the most eclectic menus from the food we grow there.

We have one cow named Warren and it’s three month old daughter called Meredith Plaxedes. The cow is accompanied by three goats and one kid. We have three sheep, five chickens and 7 rabbits.

The animals provide milk, manure and eggs.

We have a library with all manner of books about food, classics, philosophy and much else. We also have a collection of cultural and food items from the past which we intend to build into a small local museum.

Naivasha

Located within the Great Rift Valley, this farm is also part of what was formerly known as the White Highlands during the colonial period. It is on the opposite side of the Nyandarua Ranges, but on a higher altitude that makes the place most idea for growing of fruits like plums, pears and apples. We are also growing animal fodder, like oats and barley. We are growing various vegetables, such as dandelion, bok choy, Swiss chard, stinging nettle, black beans, kabocha squash, mint, kales, fingerling potatoes, salads and arugula, among others. We have the help of a donkey named Rafiki. We have are experimenting on at least 20 different exotic organic foods that haven’t been grown there before, while also preserving our old heritage seeds.

We have guests and interns from time to time, depending on space availability. We are rebuilding my parents house, which is partially finished.