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

Menu For The Week of 8/27/14

Summer 12 Menu Highlights

  • Peruvian Chicken and Rice with Green Beans
  • Summer Vegetable Beef Soup*
  • Chinese Ground Pork with Tatsoi
  • Cottage Pie with Cauliflower Mash*
    Creamy Avocado Dressing is as irresistible as a dip or dollop as it is as a dressing!
  • Pork Rillettes
  • Potatoes with Ginger and Fennel Seeds (Aloo Ki Lonji)
  • Punjabi Eggplant* (Baingan Bharta)
  • Pork Breakfast Sausage Patties*
  • Coconut Tikka Masala Sauce*
  • Dilly Bean Kraut*
  • Raita with Cucumber, Fresh Mint and Toasted Cumin
  • Creamy Avocado Dressing* New Recipe!
  • Sundried Tomato Pesto*
  • Walnut Chocolate Chip Biscotti
  • Chai Spice Gelatina
*GAPS-Diet Friendly Recipes

Education Opportunities 8/22/14

Fall GAPS Group Now Forming!

Eight Sundays,

September 7th – November 2nd

(no class on October 19th)

4:30 pm – 6:30pm at Three Stone Hearth

  • Are you thinking about starting the GAPS diet and feel mystified?
  • Are you following the GAPS diet and feel stuck, lost or alone in your journey?
  • Are you looking for a community where your health concerns and dietary choices will be understood and supported?

Our GAPS group is for anyone interested in following the GAPS diet or currently following it.

Each of the eight meetings will involve:

  • An informative presentation on an aspect of the GAPS diet
  • Recipes and a cooking demonstration
  • Time for group discussion and one-on-one Q&A.

Visit our Education Menu for more details on class topics.

Tickets: Classes may be purchased individually at $35/class or as the complete series in advance at $240. All classes include 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.

Led by: Joey Anderson, NTP, CGP and Sara Russell, NTP, CGP

Joey Anderson is a mother and local-food lover who works with individuals and families, guiding them on their journey towards optimal health through personalized nutritional education and food preparation guidance.

Sara Russell is an avid fermentation experimentalist who provides individualized nutritional and food-preparation guidance to individuals, families and groups on the sourcing, preparation and sharing of food in light of their health goals and lifestyle.

Visit our Education Menu for more details.

 

Traditional Diets Lecture Series Swiss Woman with Bread

Jessica Prentice’s Introduction to Traditional Diets (formerly an 8-week series) has been condensed and refined to be presented in 3 two-hour sessions on Monday evenings starting on September 8th. 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 lectures 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,

Monday, September 8th, 5:30pm-7:30pm

Part 2: The Bubbling Crock: Fermented Foods and Beverages; Grains in Traditional Diets, Monday, September 15th, 5:30pm-7:30pm

Part 3: Lavish Love and The Beauty of Broth: Fats; Bones and Braises in Traditional Diets, Monday, September 22nd, 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 Education Menu for more details.

Nourishing Traditions Cooking Basics Series with Rosie Ueng

Thursdays, September 18th – October 23rd, 6pm-9pm

at Three Stone Hearth

From bone broths & stews to fermentation and sauces, this six-class series covers everything you need to get started or to expand your knowledge of nutrient dense cooking. Whether you’re new to cooking or are just looking to broaden your skills and enhance your knowledge, these hands-on cooking classes will be fun and educational. Class is 3 hours and ends with a collectively prepared meal! Sign up early! Each class is limited to 12 students.   Classes may be purchased individually at $95/3-hour class, or as a complete 6-class series at $550.

Class Schedule is as follows:

Soups & Stocks, Thursday, September 18th

Stews & Braising, Thursday, September 25th

Fermentation is Easy! Cultured Vegetables and Dairy, Thursday, October 2nd

Soaking, Sprouting, Sourdough, & Fermented Beverages, Thursday, October 9th

Eggs & Organ Meats, Thursday, October 16th

Vegetables, Sauces & Condiments, Thursday, October 23rd

For more information or to register for classes visit Rosie’s website: www.rosewatercooking.com/class-registration