I have been dealing with a problem in my foot for almost two weeks. This might not sound particularly dramatic. It isn't cancer. It isn't an emergency. It isn't even the kind of pain that stops me from going about my day. Which is perhaps why I found myself hesitating. You see, I am a walker. Not the kind of person who takes a stroll every now and then. I walk for two to three hours most days. Walking is how I think, how I clear my head, and how I make sense of the world. If there is one part of my body I should be willing to invest in, it is probably my feet. Yet when I started calling podiatrists in Nairobi, I found myself doing mental gymnastics. The cheapest consultation fee I found was KES 5,000. Consultation. Not treatment. Not scans. Not medication. Just the privilege of finding out what might be wrong. By the time everything was done, the bill could easily reach KES 15,000 or KES 20,000. And suddenly I found myself wondering whether I really needed a podiatrist. May...
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...