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 10/29/14

 Autumn 8 Menu Highlights 


  • Chicken-Chile Soup*
  • Mushroom, Sausage, and Cabbage Soup*
  • Braised Beef Stroganoff
  • Rice-a-Cheesy with Greens
    Happy Halloween!
  • Beef Liver Pâté with Fresh Thyme and Mushrooms*
  • Pumpkin Puree*
  • Black Bean Refritos
  • Pork Breakfast Sausage Patties*
  • French Onion Soup*
  • Garlicky Cultured Tomato Salsa*
  • Classic Kraut*
  • TSH Mayonnnaise
  • Hijiki “Caviar”
  • Fudge Brownies with Crispy Walnuts
  • Coconut Butterscotch Pudding
*GAPS Diet-friendly Recipes

Educational Opportunities 10/24/14

Come Learn About the Nutritional Wisdom of Traditional Peoples!


Jessica Prentice Jessica Prentice’s Introduction to Traditional Diets (formerly an 8-week series) has been condensed and refined to be presented in 3 two-hour sessions on Monday evenings starting on October 20th. This is a great overview for people who are new to a nutrient-dense approach to food, but will also be full of new perspectives for those who have been working with these principles for a while. The three lectures combined will cover all Eleven Characteristics of Traditional Diets in some depth.


Although Part 1 has occurred, please join us for Parts 2 and 3!

Part 2: The Bubbling Crock: Fermented Foods and Beverages; Grains in Traditional Diets, Monday, October 27th, 5:30pm-7:30pm

Part 3: Lavish Love and The Beauty of Broth: Fats; Bones and Braises in Traditional Diets, Monday, November 3rd, 5:30pm-7:30pm

Tickets: Each class is $15 and includes the Broth Bar. You may purchase tickets at the door or pre-pay online on the Education Menu, listed under the Current Menu tab.

Broth Bar: Please enjoy our broth and condiment bar prior to the speaker. Doors will open 20 minutes prior to the event.

Visit our Education Menu for more details.


Tour, Sunday in the Kitchen & Traditional Diets Lecture 

Sunday, November 9th

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: Traditional Diets Lecture (also sold separately)

Visit our Education Menu for more details.


Winter Wellness: 

Helping Your Family through the Cold and Flu Season

Sunday, November 16th, 4:30 pm – 6:30 pm at Three Stone Hearth

Dr. Tara Levy

Cold and flu season is right around the corner!  Did you know that there are safe, natural therapies that can be used instead of pharmaceuticals to support the immune system and lessen the severity of these common illnesses?   Join Tara Levy, ND and Lael Stimming, LM as they discuss how to support the immune system using a variety of natural therapies – diet, herbs, homeopathy, hydrotherapy, and lifestyle changes. We will also go over the best supplies for creating your own home immune-support kit.  While the focus in this talk is on children, we will be discussing therapies that can be used by the entire family.

Tickets: $25/person which includes the Broth Bar.

Lael Stimming

Broth Bar: Please enjoy our broth and condiment bar prior to the speaker. Doors will open 20 minutes prior to the event.

Dr. Tara Levy is a naturopathic doctor with a 15-year family practice focusing on women and children in the East Bay. A parent to both an infant and a teen, she works personally and professionally with a variety of childhood issues.

Lael Stimming is a licensed midwife with a home birth practice in the East Bay, San Francisco, and Marin. The mother of four, Lael brings a wealth of practical knowledge to all her parenting classes.

Product Update 10/24/14

Introducing Nutrient Dense Kale Chips 

from Kaleidoscope Living Foods! 


Alexandra Hundson/kaleidoscope
Alexandra Hudson of Kaleidoscope Living Foods

Founder Alexandra created Kaleidoscope in 2013 as a means to bring delightful on-the-go nourishment to her friends and family. As an avid food sovereignty activist with a very full schedule, she found herself on the go a lot and wanted food that could support her lifestyle. She created the bone broth kale chip one day when fantasizing about next level nutrition and has never looked back.

Kaleidoscope kale chips are made with locally sourced, all-organic ingredients and are completely gluten-free. Seasoned with both cooked and raw ingredients, the chips are gently air dried at the end, allowing for the best of both worlds.

kale chips
Kaleidoscope Kale Chips

Our menu will be featuring three chip varieties:

  • Slow Roasted Sweet Potato with Beef Bone Broth
  • Spicy Seaweed with Dates and Bison Bone Broth
  • Lemon Ginger Miso (vegan)

These chips are available in 2 sizes: 4.8 oz in a quart jar with a glass deposit, and .8 oz in a reusable bag.

Visit this week’s menu for details.