cultivating human consciousness
Even though Chuckleberry grows a wide range of nutrient-dense organic vegetables and microgreens, the community farm is designed for individual self-discovery and the unfolding of human potential. People that come through Chuckleberry have been called to participate in this dynamic and transformational environment in order to awaken to their true nature.
The Chuckleberry lifestyle is set up to catalyze transformation. We provide a highly relational culture of clarity, authenticity and self-expression, based in a substance-free environment that supports spiritual practice and active self-expansion. This place is home to a culture of edgeworkers experimenting with a completely different way of being, relating to each other and relating to reality.
Every week, we gather for Emotional Intelligence Training (EI) with Jon who often teams with Brianne or Sage. Emotional intelligence flows from our capacity to be with what is actually true in this present moment. This somatic-based intelligence requires a slowing down to body-time, and tracking sensations, feelings and stories alive in the moment through the lens of non-judgemental observation. EI is designed to support being seen and supported in all that is genuinely arising in you. Each week, a different theme is explored. Through your committed participation and earnest curiosity, you will explore what it is to be authentically yourself. Through this weekly experience, the community grows and weaves connection in deeper and deeper ways.
We gather for a bi-weekly Community Creation Circle as well as Men’s and Women’s Circle with rotating leadership. This is where we each practice offering our gifts to the community, one week all together and one week in gender groups. We are ongoingly discovering and creating Men’s Culture and Women’s Culture. There are also seasonal spaces of solstice ceremonies, holiday celebrations, Rage Club, Fear Club, Gremlin Transformation, and so on.
Our community is powered by Possibility Management distinctions, tools and processes.
We eat what we grow first, and seek to eat as if corporations did not own the food industry. We have a simple seasonal vegetarian diet abundant in microgreens. We eat high-quality organic food from local farmers and suppliers. Every day, we gather for a communal lunch prepared by the chef.
