There are two other sessions in this series; please kindly RSVP at bit.ly/ChefKabui.

Njathi Kabui was born in rural Kenya to a coffee farmer mother and restaurant owner father, both of whom took an active role in the Kenyan independence movement. Immigrating to the United States at the age of 20, Chef Kabui earned his BA in Political Science and Philosophy at the historically black LeMoyne-Owen College and his MA in Medical and Urban Anthropology at the University of Memphis. He now leverages his rich legacy by sharing his extensive knowledge of farming, culinary skills, and food justice as he travels across the United States, Europe, and Africa. He is committed to changing the way society views food, justice, and sustainability.

Sponsors: Departments of Food Science, Human Ecology, Nutritional Sciences, and Plant Biology, School of Environmental and Biological Sciences (SEBS); Rutgers Global; Center for African Studies; and Paul Robeson Cultural Center