Good news from our Convergence host, partner and ally – Stony Point Conference Center is opening up! It is a down sized operation from the record breaking year that was predicted in January and many different options are being explored.

Their commitment to the progressive movement is one thing that has not changed. As we begin to get back to meeting in person, remember this wonderful campus that has room for social distancing and extraordinary hospitality.


An Open Space

Stony Point Center is a brave and open space committed to radical hospitality and radical humility, welcoming guests from all walks of life into our beloved community. Our campus rests on 30 acres of nature, gardens and farmland. Our meditation space, labyrinth and art space help guests explore faith, creativity, community and leadership building.

A Letter From Our Co-Directors
The upheaval of the COVID-19 pandemic and the Black Lives Matter uprisings have brought change to Stony Point Center. Kitty and Rick Ufford – Chase wrote a letter to friends of Stony Point Center detailing the difficult decisions made and new opportunities ahead. Read their letter.

We’re Open With Updated Safety Measures
We are open, welcoming and most importantly, safe! We are aware that guests will be experiencing varying degrees of trauma due to COVID -19 and that anxiety levels will be high in public spaces. Here are some of the measures we are putting in place to address safety concerns.

The Farmstand at Stony Point Center
When the realities of the COVID-19 pandemic became apparent to us, we knew we might not be able to share our harvest with guests the way we have in past seasons. So, every Thursday, starting July 23, 4 p.m. – 7 p.m., folks in our local community are invited to come and purchase our fresh farm produce at our farmstand. Learn more about the farmstand!

“Ask Chef Donna”
Our lead chef introduced the weekly series “Ask Chef Donna” to share some of her recipes, what she’s learned about the importance of sustainability and responsibly using food resources. Chef Donna would love to hear your food related questions. Please email her at Check out this week’s “Ask Chef Donna