Three Stone Hearth is pioneering a new business model: a community-supported, worker-owned cooperative, and a teaching kitchen all in one.

Our Mission: We heal our community, our planet, and ourselves by building a sustainable model for community scale food preparation and processing that honors culinary traditions and provides nutrient dense foods for local households and beyond.

Our work is grounded in shared values of sustainability, community, and health.
Inspired by diverse cuisines, our weekly menus are prepared using the nourishing traditions approach to ensure maximum digestibility and nutrient absorption. Ordering from us helps reduce your carbon footprint.  We pack our foods in re-usable glass containers, compost waste, and purchase from local farms.

Our ingredients include:

  • organically farmed produce, grains, and nuts
  • pasture-raised meats, eggs, and dairy products
  • unrefined sweeteners
  • traditional fats

Menu for The Week Of 1/28/15

Winter 8 Menu Highlights

  • Chicken-Turkey and Wild Rice Soup with Mushrooms
  • Curried Red Lentil Puree*
  • Ground Lamb and Beef Stew with Arugula and Chard*
  • Pulled Pork and Sweet Potato Pie
  • Spanish Pork Liver Pâté*
  • Beef Patties with Rosemary and Garlic
  • White Beans with Sage and Olive Oil*
  • Gingered Greens with Coconut Milk and Butternut Squash*
  • Pickled Beets*
  • Coconut Tikka Masala Sauce*
    Hijiki “Caviar”
    Decadent and Nutrient Dense
  • Classic Kraut*
  • Tart Lil’ Kraut*
  • Herb Vinaigrette*
  • Hijiki Caviar
  • Coconut Chocolate Pudding
  • Ginger Spice Cake
  • Orange-Honey Delight*
*GAPS Diet-friendly Recipes

Kitchen Tour & Lecture

Tour, Sunday in the Kitchen, and Traditional Diets Lecture  Jessica Prentice

Sunday, February 8th

Join Co-Founder of Three Stone Hearth, Jessica Prentice for a behind the scenes look at our Community Supported Kitchen. She will also offer a two-hour lecture on the basics of Traditional Diets.

Sunday in the Kitchen:

10am-11am: Tour of the Kitchen (also sold separately)

11am-2pm: Hands-on in the Kitchen and lunch with our staff

2pm-4pm: The Nutritional Wisdom of Traditional Diets (also sold separately)

Visit our Education Menu for more details.

Menu For The Week Of 1/21/15

Winter 7 Menu Highlights

  • Chicken Chile Soup*
  • Pork Congee with Shittakes and Bok Choy
  • Ethiopian Beef Stew with Aromatic Spices*
  • Polenta Pie with Leeks, Mushrooms, and Cheddar
  • Chicken Liver Pâté*
    Try taking our TSH Mayonnaise, mixing it with Vital Choice albacore, and stuffing it in an avocado
  • Mini Meatloaf*
  • Falafel Dough
  • Pumpkin Puree*
  • Hummus
  • Puttanesca Sauce*
  • Fields of Greens Kraut*
  • Tahini Yogurt Sauce with Lemon
  • TSH Mayonnaise
  • Aster’s Eritrean Pesto*
  • Coconut Macaroons with Chocolate Chips
  • Hibiscus Gelatina with Coconut Cream
*GAPS Diet-friendly Recipes