After training at places like the Edinburgh School of Food and Wine, and the Institute of Optimum Nutrition in the UK, the Kenyan native returned home in 2014 to establish her business. Read more
My favourites of Tamutamu’s African-inspired granola bars are: pineapple coconut and almond cocoa (150 ksh each).
Both are gluten free and made with whole grains like local amaranth and organic quinoa.
Michael Pollan’s Cooked is highly informative, but I expected a more interesting book from one of the most respected food writers in the world.