Don't sell people an incomplete map and then blame them for getting lost. I've been sitting with that thought for weeks because the more I look around, the more I realize that many of the frustrations we carry as a society are not simply about unemployment, corruption, inequality or even money. They are about the stories we tell one another. From the time we are children, we are handed maps for how life is supposed to work. Study hard and life will work out. Get a degree and you'll find a good job. Work hard and success will follow. Save consistently and you'll become financially secure. Find your passion and the money will come. Marry the right person and everything else will fall into place. Believe in yourself. Think positively. Stay disciplined. None of these statements is entirely false. But none of them is entirely true either. The problem is rarely what they say. The problem is what they leave unsaid. Because what is omitted from a story is often just as powerful...
Alcohol has long been part of Kenyan life. But how it is made, consumed, and understood has shifted dramatically across time. From its ritualistic, sacred roots in indigenous communities to its transformation into a widespread social escape and public health crisis, Kenya's relationship with alcohol is deeply tied to its history, politics, economy, and cultural evolution. This piece traces how we got here — not in metaphor, but in fact. 1. Pre-Colonial Period: Brewing and Ritual Long before colonization, communities across Kenya practiced traditional brewing. Alcohol was not only accepted but woven into social and spiritual life. Different ethnic groups brewed various fermented drinks: Muratina among the Kikuyu, made from wild fruits and honey. Busaa , common among the Luhya and Kalenjin, made from fermented maize and millet. Mnazi (palm wine), tapped by Mijikenda and coastal communities. Uji ya Kigage , a mildly alcoholic porridge used in both everyday and ceremonial contexts. T...