The Current Fall FINAL

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As we dined over our super healthy vegetable salads, she explained how all the homes are Earthcraft certified (https://earthcraft.org/) and use geothermal technology for cooling and heating. All of the water comes from a well and they have their own waste treatment system. Many of the residents have a Community Supported Agriculture (CSA) share in which they have a full or partial amount of vegetables that they can choose from every season. This encourages that sense of community and connection to nature by getting people to come to the farm to pick up their food whilst having conversations with their neighbors. My next adventure was the afternoon Farm Tour. I hopped in my car this time as it was in a different hamlet a little further away. I learned from our tour guide that everything at Serenbe is grown year-round from organic seeds only. The chefs in Serenbe will tour the farm every week to choose which vegetables and herbs they are going to use in their recipes that week. Therefore, there is always a rotating menu as the chefs will use what is in season ensuring the purest and nutritious ingredients possible for the customers – what our bodies “should” be consuming to keep it in balance. Hence, my delicious dinner at The Hill the night before and good night’s sleep. Up next was a Farm to Table Cooking class. I drove over to the next hamlet and walked into a well-lit, white-walled room complete with a dining room table in the center already preset with silverware, glasses, and menus typed on brown paper notecards. I picked them up and read that we would be making Buttermilk Biscuits, Harissa, Aioli, and Green Goddess Dressing. Mouth watering, once again. While we waited for the chefs to set up their ingredients they offered us a glass of wine, beer, or water. The island was so neatly laid out I felt like I was on a live cooking show. After almost every step in the cooking process the chefs would clean the area. The head chef Paddy told us many stories from his early cooking days and that he learned how to cook from his grandmother and father. He made heartfelt comments such as “my grandma knew what she was doing,” “the kitchen is the heart of the home,” “it brings everyone together”, “cooking is relative, but so personal”, and “a clean kitchen is a happy kitchen.” I loved the entire experience. With a full heart and belly, I made my way back to the Serenbe Inn where I would complete the day with horseback riding. I luckily got to have my own private tour with the instructor Haley and nearly fell asleep on the horse as we slowly trotted through the magical woods. I chatted with her about everything I had learned about Serenbe in the last 24 hours and she responded with the best conclusion to it all: “It doesn’t sound normal, but why couldn’t it be?” We’ve been conditioned to believe that the “real world” is full of strip malls, grocery stores, microwavable dinners, traffic, noise, high rises, air conditioning, getting from here to there as fast as possible – really we’ve been conditioned that being stressed all the time is normal because it means we’re being busy and productive. We have gotten so accustomed to moving fast that when we finally stand still and gaze at a flower for more than 10 seconds, it feels odd, unfamiliar, but also wonderful at the same time because we remember that being is just as important, if not more, as doing. Serenbe is a living, breathing community that is showing the world how it is possible to live a healthy, sustainable, and creative life while co-existing with others and that the possibilities are endless. Later that week, I got to have a phone interview with the founder himself, Steve Nygren. Before building Serenbe, Steve asked himself, “What kind of place do I want to live and others to live in?” He and his wife would rather work with the land, rather than against it. They “believe a community is a living part of its natural surroundings, not something to be built at nature's expense. [They] believe in biophilia—the theory that there is an instinctive bond between humans and other living systems.” Steve explained that by living this theory, they only disturb 30% of the land instead of all of it. He knew that hospitality was the foundation along with community, art, nature, and INTENTION in the entire project. When I asked Steve how they came up with the name Serenbe, he said, “This is the way people lived hundreds of years ago and they were happier and healthier. We discovered the serenity we had been searching for when we finally BE’d.” ◼
4 tips for your trip to Serenbe 1 Make use of these links. To see information on upcoming productions at Serenbe Playhouse click here. For general information on Serenbe click here. 3 Challenge yourself not to plan too much beforehand – just go and be. 2 Call ahead to make a reservation for dinner, 4 especially on a play night. Ask a local! When setting out on a walk, make sure to give yourself enough time to explore. Ask around about how much time you need depending on where you’re headed. Serenbe is expansive, and you’ll want to see as much of it as you can. Take locals’ advice and plan accordingly.
Page 1 and 2: BEN REDDING THE THE CURRENT THE WAT
Page 3 and 4: I N THI S I S S UE Entrée des Arti
Page 6 and 7: ehind-the-scenes It’s noon and as
Page 8 and 9: ENTRÉE DES ARTISTES B enjiman Redd
Page 10 and 11: ENTRÉE DES ARTISTES “We were ama
Page 13: ENTRÉE DES ARTISTES While the prod
Page 16 and 17: Why did you come back to Columbus?
Page 18 and 19: ENTRÉE DES ARTISTES Amazing. So wh
Page 20 and 21: ENTRÉE DES ARTISTES At the end, du
Page 23 and 24: ENTRÉE DES ARTISTES C H I C A G O
Page 25 and 26: ENTRÉE DES ARTISTES Q: What should
Page 27 and 28: LOCAL LIVING The Columbus Symphony
Page 30 and 31: LOCAL LIVING on the table getting i
Page 32 and 33: in full BOTANICAL GARDEN CELEBRATES
Page 34 and 35: LOCAL LIVING In addition to Bloodwo
Page 36 and 37: SEPTEMBER September 1-27 Sketching
Page 38 and 39: OCTOBER October 1 National Arts and
Page 40 and 41: FOOD + BEV M I 0 I I TIFI Story by
Page 42 and 43: The journey wasn’t a clear path.
Page 44 and 45: FOOD + BEV Looking to the future of
Page 46 and 47: Click for T I C K E T S
Page 48 and 49: I had already checked into the Inn
Page 52 and 53: A heartfelt thanks to our sponsors
Page 54: THE THE CURRENT volume II FALL 2019

The Current Fall FINAL

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