Serenbe and the Agrihoods Trend Watch

Serenbe and the Agrihoods Trend Watch

serenbe roadFor those dismayed by America’s post-recession urban sprawl explosion, “agrihoods” seem to resonate with Americans now as a fabulously healthy lifestyle alternative that also encourages community, collaboration and sharing. Outside Atlanta, a utopia rises in award-winning Serenbe. The model community is located in Chattahoochee Hill Country, 40 minutes south of Atlanta.

“80% of the food that we eat comes from within a five-mile radius of this house,” said Clay Johnson, technology consultant who moved his family from Washington D.C. “Life is simpler and revolves around the farm. He says that as a rule, we’ll spend two or three hours at the market checking in with neighbors, seeing how everyone is doing.”

sitting in cabbageGlowing with a singularly healthy vibe, Serenbe has 3 farm-to-table restaurants, a 25- acre professionally-run organic farm, a seasonal Saturday Farmers Market, a thriving Community-Supported Agriculture (CSA) program, horse stables, four planned hamlets with complementary commercial centers, and of course, actually has edible landscaping along acres of preserved nature walking trails.

So far, about 500 residents live in townhouses, cottages, larger estate homes, apartments and condos, and the community is about 20% complete. This spring’s event calendar is mind-blowing, including a series of 8 cooking classes programmed to make foodies swoon with the crème de la crème of Atlanta’s top chef community. As Clay Johnson sums up “In reconnecting to the land, even for just two days, we found that we connected.”

View More: are popping up all over the United States, among them:The Cannery in Sacramento, California, Prairie Crossing in Chicago, Illinois, Loudon County, Virginia’s Willowsford and Agritopia in Phoenix, Arizona.

To learn more about the agrihood movement, watch CBS News coverage at has two books on organic nutrition worth looking into: “Grass-Fed Nation: A Rescue Plan for Food and the Countryside” by Graham Harvey and “Fat: An Appreciation of a Misunderstood Ingredient” by Jennifer McLagan.

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