Foodies Without Borders is a non profit based in Boston, Massachusetts focusing on empowering young generations and under-privileged communities in Kenya through culinary arts and sustainable farming. We are committed to enhancing lives of young teenagers who were often forced to drop out of primary schools in order to provide for their families. These young teenagers among other struggling teenagers across Africa, are referred to as “Beach Boys & Night Girls”, they are often the youngest in the family and would scour the beaches for anything valuable to sell including being involved in sexual exploitation by sex predators posing as international tourists. Our primary mission is to teach these teenagers and their families applicable culinary & sustainable farming knowledge in order to be self-reliant. Our organization is also continuously distributing donated used kitchen wares from U.S homes to poor communities in Kenya, as well as teaching workshops on how to use kitchen wares and farm equipment.
We plan to host a series of 2 WEEKS POP UP “PERMACULINARY” WORKSHOPS INCLUDING SAFARI all throughout the year 2021 in Kenya to teach local communities aspects of commercial cooking: sanitation techniques, meal preparations, and culinary arts derived from sustainable farming. These programs aim to reduce hunger and enhance nutrition for under-privileged communities, as well as to provide a reliable skillset for teenagers to work at restaurants and hotels. We believe that access to culinary etiquette, tools, and proper management is the key to positively impact many lives. By providing them an applicable skillset, we hope to provide families with a steady source of income and help teenagers further their education. In addition we will set aside exclusive Culinary Safaris for our volunteers to explore different Kenyan cuisines both traditional and modern.
Anthony Njigua is the founder of Foodies Without Borders. He is a Kenyan American chef who aims to give back to society and underserved communities whenever chance presents itself. Growing up and traveling in Kenya, he experienced a great void of proper culinary etiquette and sustainable farming practices. Through this nonprofit organization, Anthony hopes to improve the lives of youth in Kenya, where many teenagers turn to drugs and prostitution for short-term monetary relief in order to survive.
We believe access to new sustainable farming techniques, culinary knowledge, tools and proper management is the key to our success and making our organisation’s vision come to fruition which will positively impact many lives both in rural and urban Kenya, and beyond.
Anthony Njigua is the founder of Foodies Without Borders. He is a Kenyan American chef who aims to give back to society and underserved communities whenever the chance presents itself. Growing up and traveling in Kenya, he experienced a great void of proper culinary etiquette, sustainable farming practises and employment opportunities in a country that prides itself as the world’s top Safari destination with it’s well established hospitality and agricultural industries which happen to be the backbone of the Kenyan economy. Through this nonprofit organization, Anthony hopes to improve the lives of youth in Kenya, where many teenagers and young adults turn to drugs, prostitution and crime for short-term monetary relief in order to survive.
Njathi Kabui is an internationally celebrated organic chef, urban farmer, and food activist. He 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 Masters degrees in both Medical and Urban Anthropology and a Bachelors in Political Science and Philosophy Studies. He now leverages his rich legacy by sharing his extensive knowledge of farming, culinary skills, and food justice as he travels across America, Europe, and Africa.
Ben Ndirangu is a Certified Public Accountant who has worked for successful companies in his native Kenya and was also chief accountant with firms both in Uganda and Tanzania before moving to Boston ten years ago. In the past few years, Ben has developed an additional interest in the hospitality industry and has worked in American hotel chains and some of the finest boutique hotels in New England. He is co-founder and partner of Safari Gallery & Tours, Inc., an organization that arranges African adventures to interested parties here in the U.S. and beyond.
Donna Carrington brings great organizational skills to the Foodies Without Borders. She has worked in the mental health field for over a decade now and runs a day program in one of the largest mental health agencies in Massachusetts. Her compassion to the less fortunate is an attribute that we are very fortunate to have. Donna will help clarify our goals, ideas and requests to potential donors as well as assist in writing grants.