Photo John Hadden
Photo John Hadden

Greetings Friends and Neighbors, 

I have heard many people say over the past few months, “I am so glad to live here in Vermont.” During this same time, rural Vermont properties are selling like wildfire to fleeing urbanites. And yet, I have also heard a persistent rumor that there is a garbage dump on the outskirts of town. Some days, when the wind blows unfavorably or the news feed describes the latest figures on the ecological or social miseries of our time, its distinctive scent floats through even our comfortable country lives. 

What becomes of us when we push the consequence of our lives out of view? Do we become inconsequential? Or do we just feel inconsequential? What does it feel like to float through life, not knowing who we have really touched or what our touch makes of their lives? 

There are some interested in considering this confounding – even condemning – notion of Privilege. The wonderings in this note, on the relationship between Privilege and Consequence, follow from the 7/1 Newsletter. 

Why can’t we just Expand Access to Privilege rather than Contend with it? Wouldn’t that be a whole lot easier and less painful? And what does any of this have to do with giving away Soup and Bread made from locally grown and gleaned ingredients? 

Here is another definition of Privilege that might help to connect a few dots: 

We could begin to see Privilege as a form of Insulation from Consequence. 

By this framing, Privilege is no longer just a morally-nagging oversight on the part of those who created, and benefit from, social/political/economic systems that ensure unequal access to wealth and power. Privilege, understood as insulation from consequence, becomes the project of industrial globalization, a massive system of extraction and transportation that – when functioning smoothly – keeps the store shelves stocked, the lights on, and the prices low. As we stand there in the air-conditioned aisle, concerned about the impact of our choices, we find we have No Idea How to Actually Make Things Better. More often than not, we set down our give-a-shit in order to simply get-through-the-day. 

This is a long-winded way of inviting you to join us on Friday at the Soup and Bread Stand so that we can imagine, together, how to bring the consequence of our lives back into view. Over the next month, the Farm Team will be working on a more specific proposal for what a Circle of Eaters might look like. To enable this work, we will be operating the Stand on an Alternating Week Schedule – open Friday 7.17, 7.31 and 8.14. Each of these weeks we will be baking more bread than usual, and inviting you to take home an extra loaf to keep in the fridge or freezer. We have two delicious soups this week, made entirely from the Gifts of this remarkable Valley. Our next Work Day will be Sunday 7/26, which will include Soup Making. We would love your help! Information on how to support our work is included in the section titled Budget Update. 

Here is what you will find in this letter:

  1. SOUP MENU for 7/17
  3. BUDGET UPDATE – How to support the work. 

With Great Care, 

Adam and the Brush Brook Community Farm Team


  1. Brush Brook Soup – Kale, Swiss Chard, Radishes, Celeriac, Beets, Beef, Herbs, Bone Broth.  
  2. Vegetarian Soup – Pureed Cucumber, Sweet Potato, Tomato and Garlic.

Please bring a pint or quart container with you from home and we will fill it for you.


Friday 7/17, 4:00pm – 6:00 pm
Brush Brook Community Farm & Running Stone Bread
4582 Main Road, Huntington, VT.

Bread Varieties this week:  Simple Wheat, Polenta, 3 Seed, Rye, Sprouted Grain, Backcountry Loaf (gf)

Would you consider coming by for bread and soup for your household, and/or some to drop off to a neighbor on your way home?

BUDGET UPDATE: Thank you for Considering the July Budget

Many heartfelt thanks to all who have responded to these invitations by sending in Financial Gifts. If you would like to support our work, you can mail checks made out to Brush Brook Community Farm to PO Box 202, Huntington, VT, 05462, bring gifts to the Bread and Soup Stand, or donate through the website. We are 100% financially supported by these personal financial gifts. 

Brush Brook Community Farm and Bakery – July Budget

As of 7/15
Gifts Received in July  $           1660.00
Estimated Expenses for July
Production Expenses  
Bread Ingredients & Packaging  $          1,115.50 
Bakery Overhead (Insur., Electric, etc.)  $            555.86 
Bakery Rent  $            300.00 
Farm Expenses  $          1,051.76 
Farm/Bakery Team Requested Gifts  
Adam Wilson Personal Living (full time)  $            648.08 
Adam Wilson Rent  $            200.00 
Erik Weil (part time) Rent/Housing   $            500.00 
Collin McCarthy (part time) Utilities   $            100.00 
Bakery Deferred Maintenance Fund  $            400.00 
Estimated Federal/State Taxes  $            351.22 
Paypal Fees   $             75.00 
Total  $          5,297.42 
Balance  $         (3637.42)

Support the Farm & Bakery

The operations of Brush Brook Community Farm & Bakery are maintained by neighborly working hands and financial gifts. Your generous monetary support propels the gift of food forward to those open to receiving it.

Thank you!