Ietef aka DJ Cavem recently received his PhD Honorary Doctorate Degree in Urban Ecology from Denver Institute of Urban Studies and Adult College.

Ietef has been featured on The Rachel Ray Show, is an educator, emcee, personal vegan/raw food chef for NBA Player Wilson Chandler, producer, organic gardener, midwife, graffiti artist, Bboy, yogi, award-winning environmental activist, the father of eco-hiphop and founder of Sprout that Life aka Going Green Living Bling, and co-founder of Culinary Concerts.


2014 Music Educator Grammy Nominated DJ Cavem was also featured in O, The Oprah Magazine, Yes! Magazine, & has now released his new juicer with Champion on the Sway in the Morning show.

Educating for over 17 years with inner-city children on the topics to include urban/ancient agriculture, farming, fresh food access, organic gardening, hip hop yoga, and plant based eating, he is co-author of the upcoming book Damn Near Raw – The Freshest Vegan Cookbook Ever. His new single entitled Hybrid Lex sparks the subject around air pollution off his next album, Eco-Twerk coming soon.

He has performed with Wyclef Jean, B.o.B, Heiroglyphics, The Wailers, Raheem Devaughn, Gil Scott Heron, 2Chainz, Dead Prez, Mos Def, Rakim, Quest Love, Public Enemy, Bobby Flay, De La Soul, Camp Lo, and Wu Tang Clan to name a few.


His recent video on Huffington Post received over 20M views, and Ietef has also been featured by Fortune, TEDx Manhattan, performed at the White House and starred in the short documentary From Gangs to Gardens directed by JLove Calderon. The film was officially selected and premiered at the Hollywood Film Festival 2014 and recently on REVOLT TV. The premier had sold out seats and was attended by celebrity guests with a standing ovation. From Gangs to Gardens was nominated for the Social Impact Media Awards (SIMA), and also received distribution on Fubu Tv and Virgin Airlines. DJ Cavem was also featured in Joes Cross’s new film The Kids Menu, which can be streamed on Netflix.


New Workshops

Recipes for Resistance

A Culinary Climate Action workshop that:

  • highlights the power of organic plant-based foods nutritionally, and musically with our Plant Based-Records patented technology, which turns fresh produce into live instruments by touch
  • how to reduce our carbon footprint by sourcing food locally reducing wastes
  • how to grow communities through soil regeneration