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 10/22/14

 Autumn 7 Menu Highlights 

  • Chicken-Vegetable Soup with Chard and Summer Squash*
  • French Lentil Soup with Salted Pork and Greens*
  • Ground Lamb and Beef Keema with Lentils*
  • Picadillo and Black Bean Pie
    Use our sauce to make a quick & dairy-free version of Chicken Tikka Masala. Try serving over steamed Massa Organics Rice with Punjabi Eggplant or Potatoes with Ginger & Fennel Seeds
  • Chicken Liver Pâté
  • Punjabi Eggplant*
  • Potatoes with Ginger and Fennel Seeds
  • Beef Patties with Rosemary and Garlic
  • Coconut Tikka Masala Sauce*
  • Marinated Antipasto Mushrooms*
  • Fennel Leek Kraut*
  • Honey Dijon Vinaigrette
  • Pesto with Chard, Spinach, Pepitas*
  • Peanut Butter Delight with Cacao Nibs
  • Maple-Vanilla Tapioca Pudding
  • Acorn-Maple Wafer Cookies
*GAPS Diet-friendly Recipes

Education Opportunities 5/17/14

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.


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

Monday, October 20th, 5:30pm-7:30pm


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.

Cooking Classes 5/17/14

Nourishing Traditions Cooking Basics Series

with Rosie Ueng

Thursdays, September 18th – October 23rd,

6pm-9pm at Three Stone Hearth

From bone broths & stews to fermentation and sauces, this six-class series covers everything you need to get started or to expand your knowledge of nutrient dense cooking. Whether you’re new to cooking or are just looking to broaden your skills and enhance your knowledge, these hands-on cooking classes will be fun and educational. Class is 3 hours and ends with a collectively prepared meal! Sign up early! Each class is limited to 12 students.   Classes may be purchased individually at $95/3-hour class, or as a complete 6-class series at $550.

Join us for the last class next Thursday.

Vegetables, Sauces & Condiments, Thursday, October 23rd

Here’s what former students have said about these classes:

“These classes are so important and I plan on taking more in the future. Thanks for offering these classes and making it accessible, and easy to understand.”

“Awesome classes! Learned so much, and thankful to be there each week.”

“I thoroughly enjoyed this class series and learned a lot! The amount of information presented was perfect; the handouts were coherent. Compared to another class at a different cooking school that I took during the same time period, these classes at Three Stone Hearth…were calm, positive, unrushed, and the class size (12 max) was optimal. Very well taught. And very fun, too. And the food was delicious. I really appreciated learning about the nutritional benefits of these nourishing traditional foods. I feel that I got my money’s worth out of the classes.”

“Keep up the great work! This is a fantastic service, and I can’t wait to attend another class.”