Reflections on The Conscious Wealth Way

November 2025
Letter to Our Clients

‍

Happy Thanksgiving!

This year has been abundant in many ways, including strong market returns. We’re grateful for that, and we never take it for granted. Markets and portfolios are up, and we continue to focus on reasonable returns with less risk by knowing what we own and why we own it. Call us old-fashioned or boring, but we like it that way.

At the same time, we recognize that not everyone is experiencing abundance. We see signs of financial strain in the broader economy, including rising consumer credit stress and pockets of employment pressure. And with portions of the government temporarily paused, many families who rely on federal food assistance programs face uncertainty at a time when others are sitting around full Thanksgiving tables.

Both realities of prosperity and hardship can exist at once. That duality has inspired reflection within our team this year. We sat down to answer the question: Who are we, and where are we going? From that, we formalized our core values, what we call The Conscious Wealth Way, and we’re honored to share them with you.

‍

The Conscious Wealth Way

1. Wealth With Intention: Money is a tool. We help clients design lives and portfolios that support deeper purpose and long-term fulfillment.

2. Live Consciously: True wealth is multi-dimensional. When health, perspective, connection, and financial security stand together, we create Conscious Wealth.

3. Service Without Ego: We lead with humility. Titles and hierarchies fade when the focus is serving others because service nourishes both giver and receiver.

4. We Grow by Growing Others: Connection is our catalyst. When people are seen, supported, and encouraged, everyone rises. We stay curious, embrace challenges, and celebrate every breakthrough.

5. Joy Fuels the Work: We take our mission seriously but not ourselves. Laughter, gratitude, and celebration remind us why life and wealth are worth living.

‍

I find such relaxation in the scents, textures, and taste of preparing food. It allows me to slow down a bit and be focused on the outcome: yummy food. Every November I send you, our clients and friends, a Thanksgiving recipe. To keep the tradition going, I am providing you with another favorite Thanksgiving Meal Recipe. This one is not mine, but I have used it for a few years now and it is a family hit. Unless of course, you are from the generation that is used to eating stuffing that was actually stuffed in a bird’s cavity. With that, I cannot compete.  

So here we go, a yummy dressing that will wow the vegetarians and surprise the carnivores alike. Happy Thanksgiving, all!  I offer you the reflection: Who am I, and where am I going? My hope is that we all have time to slow down and reflect.

‍

In Abundance,  

Brandon Hatton

‍President, Chief Investment Officer

‍

‍

Rye Bread Stuffing

‍

Ingredients

• 4 tablespoons plus ¾ cup olive oil, divided, plus extra for brushing

• 10 cups seeded rye bread, torn into pieces and left to dry overnight

• ¼ cup raw pumpkin seeds (pepitas)

• 1lb assorted mushrooms (such as maitake, oyster, or cremini), cut into large chunks

• Kosher salt and freshly ground black pepper

• 4 celery stalks, chopped

• 6 medium shallots, finely chopped

• 1 bunch kale, stems and ribs removed, leaves torn

• 2 tablespoons fresh sage, finely chopped

• 1 tablespoon fresh rosemary, chopped

• ½ cup dry white wine

• 2 large eggs

• 3 cups chicken stock or low-sodium chicken broth, divided

‍

‍Preparation

Step 1

Preheat the oven to 350°F. Lightly coat a shallow 3-quart baking dish and a piece of foil with olive oil. Place the torn rye bread in a large mixing bowl.

Step 2

Spread the pumpkin seeds on a rimmed baking sheet and toast them, stirring once, until they’re fragrant and golden, about 8–10 minutes. Let them cool, then add to the bread.

Step 3

Warm 2 tablespoons of olive oil in a large skillet over medium-high heat. Add half the mushrooms, season with salt and pepper, and cook, stirring occasionally, until tender, 6–8 minutes. Transfer to the bowl with the bread and repeat the process with another 2 tablespoons of oil and the remaining mushrooms.

Step 4

Add ¼ cup oil to the same skillet. Sauté the celery and shallots with a little salt and pepper, stirring often, until the shallots turn soft and golden, about 8–10 minutes. Add the kale, sage, and rosemary, tossing until the kale wilts, about 2 minutes. Add this mixture to the bowl.

Step 5

Lower the heat to medium and pour the wine into the skillet, scraping up any browned bits stuck to the bottom. Cook until most of the liquid evaporates, about 1 minute. Pour this over the bread mixture.

Step 6

In a separate bowl, whisk together the eggs, 2 cups of stock, and ½ cup olive oil. Pour the mixture over the bread and toss well, seasoning with salt and pepper. Add additional stock, ¼ cup at a time, until the bread is evenly moistened (you may not need all of it). Transfer everything to the prepared baking dish and drizzle lightly with oil.

Step 7

Cover the dish with the oiled foil and bake for 30–35 minutes, until a knife inserted in the center feels hot. Raise the oven temperature to 450°F, remove the foil, and continue baking for 20–25 minutes more, until the top is crisp and golden brown. Let the stuffing rest for 10 minutes before serving.

Special Tip

Make ahead: The stuffing can be assembled up to one day in advance. Keep covered and refrigerated until ready to bake.

‍