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 5-04-16

The New Menu is Up

Place Your Order Now

Spring 9 Menu:

Five New Dishes

In Celebration of Cinco de Mayo!

  • Peruvian Chicken & Rice with Snap Peas
  • Albondigas (Mexican Meatball Soup)*

    Albondigas - a traditionally inspired Mexican beef dish new to our menu this week.

    Albondigas – a traditionally inspired Mexican beef dish new to our menu this week.

  • Sunny Cream of Tomato Soup*
  • Pork Mole Coloradito
  • Budin de Camote (Mexican Sweet Potato Custard)
  • Beef Barbacoa*
  • Pinto Bean Refritos
  • Enchilada Sauce*
  • Hamburgers*
  • Pesto with Chard, Spinach & Pepitas*
  • Pickled Jicama*
  • Cilantro Lime Dressing*
  • Kale Caesar Salad in a Jar*
  • Fudge Brownies with Crispy Walnuts
  • Tamarind Gelatina with Cinnamon Coconut Cream*
*GAPS Diet-friendly Recipes

Kitchen Tour


Saturday, May 14,  10am – 11am

A Tour of Our Kitchen

with TSH Co-Founder Jessica Prentice

Want to get a behind-the-scenes look at Three Stone Hearth? Learn how the magic happens as you tour the kitchen with Jessica Prentice, who will discuss how Three Stone Hearth was founded as a Community Supported Kitchen inspired by traditional diets, and how our model has evolved over the past ten years.
Our Saturday Store and Broth Bar will be open from 9am-2pm.
To register and for more information, see our Education and Outreach menu.

Upcoming Classes

Saturday, April 30, 3-6pm

Herbal Syrups:

Combining The Nectars of the Garden 

Join Frieda Kipar Bay of Taproot Medicine for an afternoon of herbal syrup making. This is a quick, easy way to get medicine to your family fast!
Delve into the art of making medicine from both fresh and dried plants, to address everything from chronic conditions to basic first aid. Learn about harvesting techniques, solvents and herbal combinations. Handouts with basic recipes for medicinal syrup for specific issues will be included. and everyone will go home with two syrups that you help formulate.
Kids 7+ welcome to attend with a parent.
This workshop will take place at Three Stone Hearth, 1581 University Ave., Berkeley.  Cost is $60.
 Frieda has been studying plant medicine formally since 2007. After working for two years as a medicine maker with the Herbal Apothecary, she founded Taproot Medicine in 2010, creating her own line of herbal syrups. Her somatic work has ranged from pulse diagnosis to movement and dance to stewarding land outside Sebastopol with her partner and son.
To register, please visit our Classes, Education, and Outreach Menu.



Dairy in Traditional and Modern Diets:

A hands-on, cultured dairy class 

for everyone!

Tuesday, May 3, 5:30pm – 8:30pm

Currently Sold Out – See our Education Menu to be put on waiting list.

Have you ever tasted freshly made yogurt? Wondered what to do with leftover milk? How to use whey and why? Do you know how butter is made (and how easy it is to make)?
People around the world have consumed dairy products, raw or cultured, in good health for millennia. We will look at dairying as a cultural practice and nutritional strategy.
Meanwhile you’ll be in the kitchen learning how to make yogurt, butter, crème fraîche, and more Linda Kallenberger, Three Stone Hearth worker-owner and dairy culturess extraordinaire.
After the class, step up to our Dairy Bar! We will taste piima cream, feta cheese, dairy kefir and other dairy products. Go home with three samples of products made in class.
This workshop will take place at Three Stone Hearth, 1581 University Ave. Cost is $60.
To register, please visit our  Classes, Education, and Outreach Menu.