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 6-01-16


The New Menu Is Up!

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Spring 13 Menu

  • Peanut Curry with Chicken and Mixed Vegetables*
  • Vegetable-Mushroom Soup with Beef Polpettini*
  • Coconut Cream of Broccoli Puree*
  • Thai Style Ground Pork*

    Thai-Style Ground Pork: Inspired by a traditional dish from Northeastern Thailand and Laos called Larb Moo.

    Thai-Style Ground Pork- Inspired by a traditional dish from Northeastern Thailand and Laos called Larb Moo

  • Picadillo and Black Bean Pie
  • Carnitas*
  • Chicken Confit*
  • Cabbage Kerala*
  • Marinated Mushrooms Ajillo*
  • Pork Breakfast Sausage Patties*
  • Kale Caesar Salad-in-a-Jar*
  • Brassica Galatica Kraut*
  • Classic Kraut*
  • Cultured Mushrooms*
  • Coconut Tikka Masala Sauce*
  • Herbed Vinaigrette*
  • Ginger Spice Cake
  • Coconut Chocolate Pudding
  • Plum Honey Butter*
*GAPS Diet-friendly Recipes

Nourishing Transformation Through Traditional Wisdom

Three Degrees of Traditional Wisdom

Our stated company purpose at Three Stone Hearth is Nourishing Transformation through Traditional Wisdom. But what does “traditional wisdom” mean? For us, it means a paradigm shift. While our society tends to assume that what’s new is what’s best, we believe that a great deal of wisdom, both deep and practical, was held by preindustrial peoples, and that much of that wisdom has been forgotten in the modern allure of the next “new” thing.
Are the ideas in this book really so new?

In an article published on Medium yesterday, Three Stone Hearth co-founder Jessica Prentice argues that forms of effective social organization currently being touted as “new innovations” are actually quite close to ancient innovations that have been forgotten, suppressed or overlooked. Check out her article, The Most Dangerous Notion in Reinventing Organizations, and share it with friends.

The postures and diets of non-industrialized people express immense wisdom

Next Saturday, June 4, Dana Davis will be returning to teach a class about the healthy postural alignment practiced by non-industrialized peoples throughout the world. These principles enable people to carry heavy loads on their heads, work bending over or sitting for long hours without injuring themselves, and to walk and run without fancy expensive shoes. Don’t miss Dana next week! More info below.

And lastly, on Saturday June 18, Jessica will teach her day-long intensive on the Eleven Characteristics of Traditional Diets, which hold profound nutritional wisdom that is as relevant today as it ever was. Understand why we do what we do here on a daily basis.
To register and for more information, see our Education and Outreach menu.

Menu For The Week Of 5/25/16



The New Menu Is Up!

Place Your Order Now

Spring 12 Menu

  • Baby Lima Bean Minestrone with Chicken, Greens & Basil*
  • Pork Congee with Shiitakes and Baby Tatsoi

    Pork Congee with Shiitakes and Tatsoi TSH_6163213

    Our Pork Congee with Shiitake Mushrooms and Baby Tatsoi – salt-cured pork cooked in a soup of brown rice, pork trotter broth, shiitake mushrooms, and baby tatsoi

  • Curried Red Lentil Puree*
  • Tex Mex Ground Beef*
  • Baked Polenta with Asparagus and Chevre
  • Chicken Liver Pate
  • Herbed Beef Patties*
  • Cultured Barbecue Sauce*
  • Creamed Greens with Coconut Milk*
  • Nixtimalized Cornbread Batter
  • Sprouted Wheatberries with Tarragon Vinaigrette
  • Cultured Buttermilk Dressing with Fresh Chervil
  • Basil & Spinach Pesto*
  • Pickled Cystoseira Seaweed
  • Spicy Red Kimchi
  • Coconut Macaroons with Chocolate Chips
  • Blueberry Gelatina with Lemon Coconut Cream*
*GAPS Diet-friendly Recipes