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 2/10/16

Winter 10 Menu

Happy Valentine’s Day!


  • Peanut Curry with Chicken and Vegetables*
  • Persian Beef Stew with Butternut Squash*
  • Sunny Cream of Tomato Soup*
  • Tex-Mex Ground Pork*
    Persian Beef Stew
    Our Persian Beef Stew with Butternut Squash is scented with rose petals!
  • Mexican Sweet Potato Custard (Budín de Camote)
  • Confit of Gizzards and Hearts*
  • Classic Kraut*
  • Braised French Green Lentils*
  • Salmon Broth*
  • Valentonic (Turmeric Ginger Red Cabbage Tonic)*
  • Beets with Yogurt Cream and Chives
  • Beef Patties with Pomegranate Molasses
  • Honey Dijon Vinaigrette*
  • Aster’s Eritrean Pesto*
  • Fudge Brownies with Crispy Walnuts
  • Cardamom-Scented Tapioca Pudding
*GAPS Diet-friendly Recipes

Menu For The Week of 2/03/16

Winter 9 Menu Highlights
Celebrating Chinese New Year
  • Chicken Vegetable Soup with Broccoli and Chard*
  • Ginger-Orange Beef Soup with Mung Bean Threads
  • Creamy Mushroom Puree*
  • Chinese Ground Pork with Bok Choy
  • Spaghetti Squash with Ragu*
  • Chicken Liver Pâté
    Ginger-Orange Beef Soup
    Ring in the Year of the Monkey with our Ginger-Orange Beef Soup
  • Deep Sea Kraut*
  • Coconut Rice
  • Vietnamese Infused Broth (Pho Broth)*
  • Sea Vegetable Salad with Carrots, Daikon, and Burdock
  • Chinese Five Spice Patties*
  • Stir Fry Sauce*
  • Red Pepper Miso Dressing
  • Kapow! Paste*
  • Ginger Spice Cake
  • French Vanilla Chia Pudding*
*GAPS Diet-friendly Recipes

Menu for the Week of 1/27/16

Winter 8 Menu Highlights

  • Chicken and Wild Rice Soup with Mushrooms
  • Corned Beef Stew with Cabbage and Root Vegetables*
  • Curried Red Lentil Puree*
  • Ground Beef with Fresh Nettles*
  • Cottage Pie
  • Carnitas*
    Like it hot? Try our Cultured Sriracha Hot Sauce!
  • White Beans with Sage and Olive Oil
  • Akara Dough
  • Pickled Beets*
  • Spanish Pork Sausage Patties*
  • Coconut Tikka Masala Sauce*
  • Herb Vinaigrette*
  • Cultured Sriracha Hot Sauce*
  • Golden Blend*
  • Apple Crumble
  • Coconut Chocolate Pudding
*GAPS Diet-friendly Recipes