“Bee There. Do That.‪”‬ Yolanda Busbee Methvin

Finally!!

South Africa’s dropped to its lowest lockdown level during the global Covid pandemic. Everything and everyone’s in bloom…  Amazing to consider what we’ve weathered during the Winter months while in hibernation.  What’s been taken away from us, has sprouted again, like the trees, flowers, seeds and bees, we’re baaaaack!  That’s one perspective at least.  And there are many many more…. In this, our 2nd season finale - this episode of "Bee There Do That", offers you a bit of  insight, optimism and regeneration from the land, hearts, minds and aether thanks to the honeybee.  And as you’d know, in our African indigenous traditions, many of those bees represent our ancestral connections, to people and place.  

You're listening  to Bee there Do That….  - The Ancestral Table episode. Featuring, Brent Samuels of  Beewise Honey Producers and Honey Lab SA,  Annet Birungi of Budongo Women Bee Enterprises and Aliya Al Haeri Ferguson of Aliya's Vibrant Life.    Moving from Ancestral land dispossession in Cape Town, through Budongo Forest in Masindi, Uganda and into the heart of Islamic mysticism and persian food tradition, through the lens of Sufisim, we welcome the honeybee as a revered Ancestor on the African Continent!

Come. Catch a buzz with me!  I'm your host, Yolanda Busbee Methvin. And this is “Bee There. Do That.” The podcast featuring everyday stories about food, ancestry, race and social impact, in Africa. Made in South Africa!!

You can find us on this and other podfeeds: Apple Podcasts, Spotify, Google Podcasts, Itunes.   And as always, our soundtrack can be found on Spotify @Beetheredothat

Thanks so much for listening.  We love hearing from you; your emails, comments on our socials and especially your support to make this podcast happen via our paypal.  Please keep sharing, downloading and subscribing.  Your support is felt and really appreciated!!

Yolanda Busbee Methvin
yolanda@prosperityfood.co
@ybuzz
@beetheredothat


Support the show

Leaving home always feels good, when you know you’re going to return. But what about those of us, who don’t?  In this episode, I chat with three Zimbabweans who’ve left home, returning with ancestral lineage gifts of cradle to gravel worldwide favourites; Ice Cream, Wine, good Health and Wellness. Come. Catch a buzz with me chatting with @TapiTapi Gourmand, Tapiwa Guzha,  Cordialis Chipo Msora-Kasago @AfricanPotNutrition and @Tinashe Nyamudoka of @KumushaWines

This episode is dedicated to @CreatingBetterFutures. Please support our donation drive to help feed vulnerable children, in Zimbabwe. Please donate as little or as much as you can by using our PayPal details below. 

As usual, follow us for updates on episodes and more, via Instagram @beetheredothat and if you like our music playlist, find It and all artists on Spotify, here.  

Thanks for listening! 
Yolanda Busbee Methvin




Support the show

Like you, I’ve grown tired and out of patience while waiting for this Covid 19 drama to die down. And yet here on the Continent, we’re told, most countries haven’t even yet seen the peak rise in cases. Well I don’t know about you, but I’m tired! In need of coffee to make the most basic of decisions on a daily basis. Yeah, usually only one.Continental coffee. East African coffee. Kenyan to be precise. 



"Now, when you start talking about the history of coffee in this country, before pre independence, Africans were not allowed to grow any cash crops, coffee was a cash crop. So prior to, I would say 1961 or 55. I say 1955 after the emergency, which was during the Malmo fight for independence in Kenya- the natives never grew coffee." - Peter Kinyua

"...And so 95% of our coffee is exported. And we are trying to market it in Europe, in America, in Australia, even now.  But how embarrassing is it that we don't have the proper knowledge from tree to cup to sell it properly? So first, people are just buying it because of the quality. Not because we really have this good information about coffee? Yeah." - Esther Otieno
This episode feature my chatting with Peter Kinyua, CEO of Servicoff Ltd., and Esther Otieno, Founder @BaristaPro filled me with desire. Truly buzzing, after about five cups of coffee recording this episode, I'm a new recruit; a learned devotee!  Come catch a buzz with me. You'll leave with the munchies. Promise!

As always, you'll find us on social media and follow us here -
@beetheredothat

Please subscribe, enjoy and share! And if you like our music, enjoy the playlist here. Thanks for your continued support. I love hearing from you, so please feel free to email me or comment on our social media @beetheredothat.

Thanks for listening.



Yolanda Busbee Methvin
Host & Chief Pollinator
Yolanda@prosperityfood.co 


Support the show

Still locked-down here on the Continent (and recording from my home office, not usual recording studio), due to Covid-19; Banana bread baking has truly gone viral!!! 

From Tiktok challenges, thanks to original sound from @Makayladid, to gymnast-nurses strutting and kicking and getting our "attention", everybody needs a sweet snack!  Banana bread!  But what of the humble Plantain? Blacker and sweeter and considered an African jewel.  But is it though?

This episode features, Restauraters Portia Mbau of @TheAfricaCafe, and Author of the new Cookbook, The Africa Cookbook alongside, Chef Coco (Fathi Reinharz) of @EpicureRestaurant, in Sandton, Johannesburg and Cherae Robinson of @tstmkrsafrica. We talk about aspirational travel and the evolution in African cuisine from the traditional to the modern, thanks to the question; are plantains for black people, while bananas are for whites?

"Chef Coco - So the goal of Epicure is really to travel. Epicure is not a concept that was created just for Johannesburg. We're now thinking of going and establishing restaurants like this one in other cities like Lagos, Addis, Nairobi, and couple of years going even over the continent to really showcase modern African cuisine."

"Cherae Robinson - ...Yes, you can go and book a tour on Tastemakers. The person you're booking that tour with is usually not a traditional tour guide.... they're usually leaders and Tastemakers; you know where the name comes from, in their own right in their own cities, you know, so we're tapping into people who are changing the face of the continent."

Come. Catch a buzz with me; You'll leave with the munchies!  Promise!!

You can also follow us here -
@beetheredothat on Instagram


Thanks for listening.
Please subscribe, enjoy and share! And if you like our music, enjoy the playlist here.

Yolanda Busbee Methvin
Yolanda@prosperityfood.co 





Support the show

**First Things First ** - This Quarantine life, is a bugger to Audio Recording. This episode sounds just like it really happened; Outside of the comfort of my normal recording studio; Origin Audio.  You'll surely hear the difference, but will love the outcome nonetheless.  Thanks for listening. - Yolanda.
******

Some folks would have us believe cooperative food networks, independently organised and sustained community food distribution systems and circular economies around food, will only come as a result of a post-COVID 19 world.  Well, this episode will surely put that notion to test! 

What a joy to chat with Urban Farmer, Iming Lin @meusefarm, co-founder @foodflowza about their initiative to deliver food parcels to needy families, thanks to the help of other local growers and @Oxfam in South Africa.

Our chat inspired looking into regenerative food systems and farming, food sovereignty kitchens like the one begun by Vishwas Satgar of South African Food Sovereignty Campaign. And "Coops" or Cooperative farming and land management practices, established successfully, like Rustler's Valley and Naledi Farmers Cooperative in Free State, South Africa, Co-Founded by Gino Govender.

We've even got a new sponsor this season! Hot damn!!!  @impactAmplifier check them out. They're Kwwwaaaaaai!

Please subscribe, share 'n enjoy!  And if you like our music, enjoy the playlist here.

Let me know you like the show. Comment @BeeThereDoThat or email me. I love getting your emails - Yolanda@prosperityfood.co

Come. Catch a buzz with me. I'm your host, Yolanda Busbee Methvin
@beetheredothat


Support the show

According to the WWF SA, In South Africa one third of all food produced, a total of 10 million tonnes of edible food is wasted every year.  Ms. Pavitry Pillay, says it was her Grandmother's human rights lineage and DNA which has powered her interest in saving our seas and making an impact, as she once did.

"...lots of people don't realise there were two trials.... And my Grandmother --She was actually around during the time when Mahatma Ghandi was in South Africa. She was regarded as his adopted daughter..." - Pavitry Pillay, Environmental Behaviour Change Lead, World Wildlife Fund (WWF)."

In conversation with Pavitry and Lisa Chait Producer and Creator of "Life Stories" an online lineage and memory project, Lisa recounts how her DNA and Ashkenazi lineage in Africa carries within it, memory as far back as many of the stories found in the biblical era.  Yet it's modern fusion of land, people, sea and the spirit which fuels her work; connecting ancestry to food and story.

You're in for a whale of a tale, with this episode looking at how the women; Mothers. Grandmothers, keepers of wisdom, lineage and cultural food traditions maintain the natural circularity we find within our humanity. Yep. Thanks yet again to the food.  And bees!!!

Please enjoy. Share 'n subscribe.  And if you like our music, find the playlists on Spotify @beetheredothat alongside the usual, on Instagram. Come. Catch a buzz with me.  You'll leave with the munchies. Promise.

Thanks for listening!!

I'm Yolanda Busbee
Support the show