Years ago, when the Serenbe community was still a dream, the first person Steve and I told about it was our dear friend Ray Anderson. Ray was the founder of Interface Inc., one of the world’s largest manufacturers of commercial modular floor coverings, and one of the first CEOs in the world to make corporate sustainability his mission. When we told Ray our plan, he said: “You’re crazy, you have to do this and I’m going to do everything I can do help you.”
Ray connected us with so many people who helped inform and shape our vision, and one of them was Paul Hawken, an environmentalist, entrepreneur, journalist, author and one of the world’s foremost leaders on sustainability. Paul wrote The Ecology of Commerce; Growing A Business; Natural Capitalism; and Blessed Unrest: How The Largest Movement in the World Came Into Being And Why No One Saw It Coming. Paul has affected world change with his books, and when he speaks I’m so taken with his passion for the environment.
So when he called and asked me to get a group of influential women together who could potentially become investors in a new hair color product he was working on, I said yes. It was my way of repaying the favor Ray had done for us all those years ago.
Paul stayed at Serenbe for three days. One night he presented his product and the next day he was spoke at our first Creative Changemaker Series. But on that first night, we had a private dinner for him with the members of Steve’s Biophilic Institute group. I found whole chickens from a farm in South Georgia at Fern’s Market, roasted them and served them with the feet and everything.
Fresh chickens vary, but this free-range and scratch fed, which means it was lean and very delicate, not big and moist like chickens you might find in the grocery store. I served it with sautéed cabbage and roasted okra on the side.
Before he left, Paul said, “Marie’s, as long as you’re cooking, I’ll come back anytime.”
Roasted Whole Chicken
- 1 whole chicken
- Olive oil
- Fresh thyme
- Fresh lemon
Rub the chicken all over with olive oil, salt and pepper. Take whole sprigs of fresh thyme and put it into the cavity of the bird and under the skin of its breast.
Roast it at 375 degrees for 20-25 minutes until fork tender. When it’s done, let the meat rest a bit and squeeze fresh lemon juice all over it before cutting into small pieces and serving.