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

Saturday Store and Order Pick-up Days!

We’re open on Saturdays for store shopping and late order pick-up!

When: Saturdays 9am-2pm

What: Late Pick-up for orders & Store shopping and Hot Broth Bar!

Now you can order food to be picked up on Saturdays, shop the store, get a cup of nourishing broth from our broth bar, and check out our store specials!

Porsche POS System
Cofounder Porsche Combash and the new POS system

Hot Broth Bar: $4.00  Enjoy a cup of hot broth (Beef, Chicken, or Pork) while shopping in our store. Our Broth Bar includes an assortment of condiments: South River Misos, Red Boat Fish Sauce, Coconut Secret Coconut Aminos, fresh herbs, lemon, and Celtic Sea Salt.

Hot Broth to Go: $7.50 + tax includes a Mason Jar Mug with handle and 14 ounces hot broth to go.

Skip the coffee and stay nourished while running your Saturday errands.

We are implementing our new POS (Point-of-Sale) system so bring your wallet as we’ll need to collect cash, check, or credit card for your store purchases. Any online order you do will still be automatically charged to the card on your account.

Important notes:

This will be for picking up food from the same menu as the Wednesday night/Thursday pick-up days. See our menu pick-up options when you place your order.

A few products will not be available for Saturday pick-up due to the perishability of these products:
  • Grindstone Bakery breads
  • Bread SRSLY breads

Morell’s Breads will be available fresh for Saturday Pick-ups.

Educational Opportunities 2/27/15

March Tour, Sunday in the Kitchen  & Traditional Diets Class

Sunday, March 8th

Jessica Prentice Join Co-Founder of Three Stone Hearth, Jessica Prentice for a behind the scenes look at our  Community Supported Kitchen. She will also offer a two-hour class on the basics of Traditional Diets.

Sunday in the Kitchen:

10am-11am: Tour of the Kitchen (also sold separately)

11am-2pm: Hands-on in the Kitchen and lunch with our staff

2pm-4pm: The Nutritional Wisdom of Traditional Diets (also sold separately)

 

Traditional Diets Class Series

Jessica Prentice’s Introduction to Traditional Diets (formerly an 8-week Girl with Grain series) has been condensed and refined to be presented in 3 two-hour sessions on Thursday evenings starting on March 5th. 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 classes 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,

Thursday, March 5th, 5:30pm-7:30pm

Part 2: The Bubbling Crock: Fermented Foods and Beverages; Grains in Traditional Diets, Thursday, March 12th, 5:30pm-7:30pm

Part 3: Lavish Love and The Beauty of Broth: Fats; Bones and Braises in Traditional Diets, Thursday, March 19th, 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 Classes, Education, and Outreach Menu for more details.

Menu For The Week Of 2/25/15

Winter 12 Menu Highlights

  • Chicken Vegetable Soup*
  • Lentil Chili with Lamb*
  • Braised Beef Stroganoff
  • Cheesy Butternut Squash Pie with Bacon
    Broccoli LOVES our gluten-free version of Cheddar Cheese Sauce
  • Mushroom & Walnut Pâté*
  • Hamburgers*
  • Winter Vegetable Puree*
  • Escarole in Tomato Brodo with Parmigiano*
  • Green Lentil Hummus*
  • Cheddar Cheese Sauce
  • Turn-it-Up Kraut*
  • Herb Vinaigrette*
  • Sundried Tomato Pesto*
  • Cornmeal Currant Biscotti
  • Lemon-Orange Tapioca Pudding
*GAPS Diet-friendly Recipes