There is a question we rarely ask ourselves with complete honesty: What do you believe—and what habits does your belief produce? Most people can answer the first part easily. They can describe their beliefs, their values, their philosophies. They know what they stand for. They can explain the principles they claim guide their lives. But the second question is much harder. Because beliefs are easy to claim. Habits are harder to hide. And it is in our habits—especially the small, ordinary ones—that our true philosophy quietly reveals itself. A belief system means very little if it does not shape the smallest habits of everyday life. Not the grand gestures. Not the moments when others are watching. But the quiet decisions that happen in ordinary settings—shared spaces, everyday responsibilities, small interactions with the people around us. How we manage inconvenience. How we treat people who cannot benefit us. How we handle situations where restraint, fairness, or consideration...
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...