BY BETT KINYATTI It’s a few weeks after our honeymoon that GB tells me one evening, “Please don’t come to bed wearing that.” He’s propped up against the headboard on a pillow, he’s reading from his Kindle. I love when I see him read. I look down at what I’m
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BY MIKE MUTHAKA Because I’m strangely attracted to them. Well, not all of them, certainly. But I’m more likely to have a man crush on a middle-aged Brit than, say, Zac Efron. There’s just something about the old chaps. And I can’t quite put my finger on it. Is it
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Kitchen Confidential: a miniseries about Kenyan chefs in Kenyan kitchens #1. CHEF LESIAMON SEMPELE. EXECUTIVE CHEF AT NYAMA MAMA DELTA AS TOLD TO BETT KINYATTI I worked on a cruise ship for eight and half months. It was called Celebrity Solstice. 2,800 guests, 1,600 crew, 14 levels, 17 destinations. It
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BY BETT KINYATTI 2.07 p.m. I’m in the back of the kitchen at Nyama Mama Delta, Westy. Chef Les – Lesiamon Sempele, executive chef here – walks up to me with the exhaustion of a surgeon who’s been in open heart surgery for 78 hours. Like something you’d see on
17BY MIKE MUTHAKA These legs know no slow pace. They are used to rapid motions, their triceps relaxing and contracting as they walk up the hilly gravel slope. These legs are black as night and tough as nails. These legs know no pedicures, and neither do they give a damn
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BY BETT KINYATTI What do you write about on a day like today? Or in a week like this, when the trees in our backyard have been shaken and felled again? Leaves scattered into the wind. Death in itself is a great tragedy. The greater tragedy is that
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