Kagùrani : Gìkuyù Indigenous Cosmos & Food

I am humbled by Judi Shils invitation to give the Keynote address at the Harvest Gala for Turning Green in Marin County in California. Shils is the executive director of Turning Green, a non-profit based in Marin County California that has earned a lot of accolades for pushing organic food in the local public schools. I first heard of the organization a while back after and was amazed to learn of their program that lasted for two straight years of offering organic food to the public schools in one school district. Little did I know that I would be working with them.


Shils also requested to create the main course for the event as a collaborative effort with some of the top chefs in the area. The list of chefs I will be working with are Dolores Coleman of Dee's Organic Kitchen; Mike Garcia, the executive chef of Cavallo Point Lodge, Daniel Tellez of South Lot Oxbow; Omar Huerta of Calavera Restaurant; Ashley Ugarte of Dandelion Restaurant.


There are several other reasons I found the whole story of Marin County interesting. One is Judi Shils concept of a Conscious Kitchen. For the first time, I will be preparing Afro Futuristic Conscious Cuisine in a Conscious Kitchen.


Secondly the area has a history of racial and food injustice tied to the policies of the U.S government and war. The government lured many Southern Blacks to the area with promises of gainful employment and living conditions around the shipping container industry during the Second European war, otherwise known as WWII. The government reneged on it's promises and the Black Southerns found them living in segregated substandard conditions and earning low wages.


The project was abandoned following the end of the war. My dinner will be a tribute to all those families whose hopes were dashed due to expediency. Its upon those shoulders that we will build a new alliance in a different type of war: food justice, climate change and racism. The team will include African descent, Latin X and Caucasian.

Chef Kabui

The Hex Kitchen is a collaboration between Chef Kabui and the Hex community in a bid to promote food literacy, mindful eating and wealth creation. There is a natural connection between those who are fighting against fiat currency and those engaged in the struggle against fiat food. The two social ills of fiat currency and fiat food are at the heart of the tyrannic global world system we are now living in. That tyranny is directly connected to the climate crisis we face and there is no way we can solve one part of the problem without being mindful of the whole system, For a start, the Hex Kitchen is keen on addressing the issues of real money and real food as a basis on regaining our sovereign power. It is no accident that the struggle for food justice would find allies in cryptography and more specifically cryptocurrency. It is not a usual collaboration but yet it is one that makes sense on many levels. Chef Kabui has been studying and applying the power of food literacy, mindful eating and food justice in the struggle against oppression in general and specifically to people of African descent.

Chef Kabui has studied the disciplines of politics, anthropology and culinary arts and has designed a cuisine or rather an approach to food that is informed by the above experience and the indigenous knowledge that he gained from his Kenyan family’s history as sustainable farmers for generations. The combined experience and education resulted in the creation of a cuisine called Afro Futuristic Conscious Cuisine. It is a combination of the most sustainable practices in the growing, preparation of food with the goal of causing the least damage to the environment and maximizing the health benefits of the food. Those two conditions are necessary for a mindful community that ensures that justice thrives.

Chef Kabui has been pushing organic food and healthy eating based on his research and his own experience. The idea of healthy food and justice is not something that chef Kabui got into but was born in it. His family operated a farm and his father ran a restaurant in the capital city of Nairobi. Kabui grew up in the village with his mother where they grew almost all the food they consumed. It was at his family farm that he Kabui developed a love for fresh food and the art of consuming food following the natural cycles of seasons.

The collaboration aims to share the skills for healthy food to the Hex community and beyond. No community can survive without food and the Hex community is no different. The Hex Kitchen is another assembly point for the community to be nourished both physically and socially. While wealth is private, food is social and having a kitchen for the community to assemble is a great option for a community that is causing ripples across the world.

What to Expect

The Kitchen will have virtual classes, content on Youtube and other social media presence for a start. The goal is that the Kitchen will have a physical place that will have a kitchen in a farm that will grown food and have space that guest can visit. The farm will have a demonstration farm for the vegetables, fruits and herbs,

For the schedule of upcoming classes please visit our events section and find a class that is fit for your schedule.