Perhaps one of the most overlooked privileges is not wealth itself, but having enough margin in your life to respond to reality. Over the last few years, we have become fluent in the language of privilege, speaking easily about financial privilege, pretty privilege, racial privilege, passport privilege, educational privilege and social privilege, and in doing so we have become increasingly aware that people do not all start from the same place and that some doors open more easily for some than for others. Yet there is one form of privilege that seems to receive far less attention, and that is the privilege of being able to do something with the information you have, not simply knowing, but acting, because the truth is that information alone changes very little. We like to imagine that if people only knew better, they would do better, and entire industries are built around this assumption, from self-help books and documentaries to podcasts, awareness campaigns, public health initiative...
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...