In this episode, I sit down with Ami, a Caribbean man who chose to build a life in Kenya through organic farming and food. He didn’t just come here to farm, he’s challenging how we think about food, soil, health, and success.

From building a thriving organic farm, to running a vegetarian restaurant as a way of adding value to what he grows, Ami shares what it’s really like to grow food without chemicals in Kenya, the struggles, the wins, and the mindset shift it takes to make it work.

We talk about how African food systems were changed, why many of us abandoned our traditional farming knowledge, and how Western-style industrial food has shaped what we eat today. Ami doesn’t hold back on the impact of chemicals in our food and soil, and why regenerative, organic practices are not just “nice ideas” but necessary for our future.

If you’ve ever wondered whether organic farming can actually work in Kenya, or whether agriculture can still be a viable path for young people, this one will challenge you.




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