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 9/02/15

Summer 13 Menu Highlights

  • Chicken-Chile Soup*
  • Vegetable-Mushroom Soup with Beef Polpettini*
  • Curried Red Lentil Puree with Coconut Milk*
  • Honey Pulled Pork*
    Try our Cheddar Cheese Sauce on steamed broccoli!
  • Cottage Pie
  • Chicken Liver Pate
  • Southern Braised Collards*
  • Pickled Beets*
  • Pork Patties with Chinese 5-Spice Powder*
  • Cheddar Cheese Sauce
  • Cultured Vegetable Medley*
  • Classic Kraut*
  • Herb Vinaigrette*
  • TSH Cultured Mustard*
  • Aster’s Eritrean Pesto*
  • Chocolate Chip Cookie Dough
  • Tri-Berry Crumble
  • Coconut Chocolate Pudding
*GAPS Diet-friendly Recipes

Today at the Kitchen!


Peace with Your Body… How to Get it and Why it Matters

Saturday, August 29th, 12:00 – 2:00 pm

Author Kimber Simpkins went through her share of yo-yo dieting and battling self-image, until yoga and meditation helped her transform her hunger and her unhappy relationship with her body. Her
Kimber Simpkins
Kimber Simpkins
successful shift away from secret body hating to
public body loving has since inspired students and readers to cherish and listen to one’s own body and turn it from foe to friend.
Kimber Simpkins is a yoga instructor and the author of Full: How I Learned to Satisfy My Insatiable Hunger and Feed My Soul as well as the upcoming 52 Ways to Love Your Body (New Harbinger Publications Jan 2016).  To find out more about her work visit kimberyoga.com.

September: Saturday in the Kitchen

 Saturday in the Kitchen

 Saturday, September 5th

Come enjoy a Saturday at Three Stone Hearth! Join Co-Founder, Jessica Prentice for a behind-the-scenes look at our Community-Supported Kitchen.  Take a tour, shop at our store, work in the kitchen with our staff, and learn about Traditional Diets and how we incorporate this wisdom into the products made each week.  You may purchase a ticket for the entire day or just the tour or class. All portions of the day are sold separately.
9:00 – 10:15 am: Introduction and Tour of the Kitchen
10:15 am – 1:00 pm: Hands-on in the Kitchen and enjoy a nutrient-dense lunch with our staff
1:00 -3:00 pm: The Nutritional Wisdom of Traditional Diets