Speaking under a fully stocked Food Infusions spice and sauce exhibition stand at the Mzansi Food & Drink Show held in Gauteng, a vibrant 63-year-old Botha gives background on his entrepreneurial journey, which has developed over two decades.

“I used to own a massive deli which imported specialty products from around the world with my wife. We operated it for about 26 years,” he said, also explaining his background in the food industry.

Unfortunately, things came to a standstill when Mrs. Botha lost her life to COVID-19 in 2020. Faced with the harrowing reality of life without his wife of more than thirty years, Ox said he no longer had a lustre for life.

“I lost interest in the business, sold it, and then lay around for about one and a half years feeling sorry for myself. Eventually, I thought, “I cannot do this anymore.””

Although he no longer owned the specialty deli supplier business to make his comeback to, Ox decided to pay more attention to his hobby of creating spices and sauces. At the very least, it would keep him off the couch, out of trouble, and not a burden to his family, he said.

Its all about creating unforgettable moments with the people you hold dear and for one day to have your event to be remembered with joy and all the fuzzy feelings that come with moments shared amongst friends and family. Regardless of the size and number of people you bring together, there are some key considerations you need to keep in mind. So, take a pen and start taking notes as we guide you through the sometimes-murky waters of being The Host with The Most

Be Punctual
Nothing is as off putting to a guest than arriving on time and finding the host flustered and disorganized. You are not ready, the venue is still being set-up, basically- you are late to your own party! A guest wants to walk in and immediately throw themselves right into the festivities- snack bar ready, music set-up and waiting for a willing dancer and most importantly, drinks chilled. A DO that starts on time with everything ready, sets the tone for a grand evening to come and of course makes for a relaxed and happy host

Get Help
Depending on how big your event is, decide at the onset if it’s the kind of day where you will need extra hands on deck. Do not be afraid to ask for a little help and if you can afford to pay for it, all the better. Whether its catering, barmen or even your themed décor – getting extra hands on board allows you to oversee the preparations without leaving you exhausted. How then are you meant to entertain once your guests arrive…?

Which leads us to the next point….

Once you sit down with her and dig a little deeper into this intriguing woman, you realize that not only is her self-expression joyful- she has a very eclectic sense of style, which makes her very difficult to miss, in a room full of people frankly – but you also quickly, get the sense that her life and career trajectory has been just as enthralling.

While some of us love food for the simple reason that it tastes good and it brings communities together. People like Anna, have decided to make it their life’s work, to help us understand WHO & WHY we are. The complex nuances of how food, at a very basic level, helps shape our identity, culture and traditions.

She studied biological anthropology, holds a PhD in epidemiology and she is a qualified chef. Remarkable doesn’t seem befitting. Her journey around the world brought her back to home ground after short but significant stays in other African countries like Botswana until finally settling back in SA, leading to her current work as a Food Anthropologist.

What is THAT you ask? We told you she was intriguing…

1. What is Food Anthropology?
Food anthropologists work on the cultural, historical, medical, evolutionary, economic, environmental, political and interpersonal significance of food to people and populations. My work is mostly focused on Southern Africa, but this type of work is undertaken all over the world. Most of my time is spent researching and writing but I also lecture at various universities and chef schools. I think it is important to apply theory to creating social justice so I am also a director at Harvesting Heritage, a nonprofit organization that focuses on education and food equality issues pertaining to indigenous ingredients, small farmers and chefs.