There is something quietly fascinating about the human body that most of us rarely stop to notice. It knows how to stop. Drink water when you are thirsty, and at some point your body says “enough.” Not in words, but in feeling. You lose interest. The urge fades. Continuing becomes uncomfortable. Eat fruits or vegetables, and the same thing happens. There is a natural point of satisfaction. You do not need to negotiate with yourself. The body simply signals closure. Sleep works the same way. You cannot sleep indefinitely. At some point, you wake up rested or restless. Either way, the system resets itself. Even movement has limits. You can walk, run, or exercise—but fatigue eventually arrives. The body enforces balance without needing instruction. In many of the things that are good for us, there is a built-in stopping point. But modern life is not built the same way. Some of the most common experiences today do not naturally tell us when to stop. Scrolling does not end. Entert...
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...