Welcome!

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 7/29/15

Summer 8 Menu Highlights

  • Chicken Vegetable Soup*
  • Pork Mole Verde with White Beans*
  • Creamy Carrot Ginger Soup*
  • Armenian Beef with Green Beans (Fassoulia)*
  • Black Bean and Picadillo Pie
    Jerk chicken
    Our all-new Marinated Jerk Chicken can be grilled on skewers for a deliciously spicy summer treat! It comes frozen, marinated, and raw, ready-to-cook on your grill or cast iron pan
  • Spanish Pork Liver Pâté*
  • Spiced Cauliflower with Tomatoes*
  • Hush Puppy Dough
  • Caponata*
  • Marinated Jerk Chicken
  • Italian Pork Sausage Patties*
  • Chinese-Style Pickled Bok Choy
  • Coconut Tikka Masala Sauce*
  • Green Olive Tapenade*
  • Hush Puppy Dipping Sauce*
  • TSH Mayonnaise
  • Plum Honey Butter*
  • Walnut Chocolate Chip Biscotti
  • Blueberry Gelatina with Lemon Coconut Cream*
  • Peach-Strawberry Smoothie
*GAPS Diet-friendly Recipes

Saturday in The Kitchen and More!

Saturday in the Kitchen

Saturday August 8 9am-3pm, $25

9am-10:15 Tour of the Kitchen (also sold separately–$5)

10:15-1pm Hands on in the Kitchen + Lunch with staff

1-3pm Introduction to Traditional Diets (also sold separately–$10)

 

 

Traditional Diets Series 

Jessica Prentice
Co-founder Jessica Prentice

Join co-founder Jessica Prentice for this 3-part, in-depth series discussing the work of Weston A. Price, the 11 Characteristics of Traditional Diets, and how all of this relates to the food produced at Three Stone Hearth each week.  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.

 

Part 1: The Nourished Community: An Introduction to the Work of Weston A. Price; Dairy Products in Traditional Diets

Thursday, July 30th, 5:30 pm – 7:30 pm

Part 2: The Bubbling Crock: Fermented Foods and Beverages; Grains in Traditional Diets

Thursday, August 6th, 5:30 pm – 7:30 pm

Part 3: Lavish Love and The Beauty of Broth: Fats; Bones and Braises in Traditional Diets

Thursday, August 13th, 5:30 pm – 7:30 pm

Visit our Education Menu for more details.

Come learn about “Sea Vegetables”

Local Seaweeds: Ecology, Nutrition, and Collection

Saturday, August 22nd, 10:00 am – 12:00 pm

seaweed
Discover seaweeds!

We live in abundance here in Northern California, including a rich variety of seaweeds! Seaweeds have many uses including as food, medicine, and fertilizer. Join Heidi Herrmann, owner of Strong Arm Farm, as she discusses the many seaweed varieties available regionally, including Nori, Wakame, Bladderwrack and Kombu.  Come enjoy a Saturday morning at Three Stone Hearth while exploring our local seaweeds through Heidi’s illustrated presentation and a discussion on how to identify, sustainably harvest, and utilize our coastal “sea vegetables.” Ecology, harvest cycle, and the health benefits of seaweed will also be discussed. Seaweeds Heidi has collected will be available for purchase after the class.

Heidi Hermann the Seaweed Harvester

Heidi Herrmann is a farmer and owner of Strong Arm Farm in Healdsburg.  She teaches Sustainable Agriculture at Santa Rosa Junior College.  Heidi is an avid seaweed harvester, and collects by hand on the Sonoma Coast.

Visit our Education Menu for more details.