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 9-28-16

Weekly menu pre-ordering is available online,
Thursday 8:30pm through Wednesday 10am
Our Chopped Chicken Liver features pasture-raised chicken livers poached and chopped with pastured eggs and our own housemade schmaltz, slow-cooked in caramelized onions.

This Week’s Menu

celebrating Rosh Hashanah

Chicken Vegetable Soup*
(just add noodles or matzoh balls!)
Vegetable-Mushroom Soup with Beef Polpettini*
Lithuanian Chilled Beet Soup
(a variation on borscht known as “Pickled Beet Apotheosis”)
Beef Pot Roast with Carrots*
(featuring local grassfed beef from Bill Niman’s BN Ranch)
Beef and Cabbage Casserole with Sweet & Sour Tomato Sauce
French Onion Soup*
Chopped Chicken Liver*
Pork Breakfast Sausage Patties*
Sweet Potato Tzimmes
Falafael Dough
Cauliflower Hummus*
Tahini Yogurt Sauce with Lemon
Aster’s Eritrean Pesto*
Creamy Horseradish Sauce
Middle Eastern Salad in a Jar*
Lower Eastside Pickles*
Classic Kraut*
Coconut Macaroons with Chocolate Chips
Lemon-Orange Tapioca Pudding
Transit Bars*
Just Granola
Plus Our Slow-Cooked Bone Broths*:
Chicken, Beef and Pork
*GAPS Diet-Friendly Dishes
How did a coconut-based product like Macaroons become a staple of Jewish holiday tables? The Spirit moves in mysterious ways, and who are we to question the powers-that-be?

Menu for the Week of 9/21/16

Ring in “winter” squash season with our Southern Style Chicken Soup with Collards and Squash. Both the collards and squash come from New Family Farm in Sonoma, one of our favorite small farms to source from each week. Dedicated to regenerative agriculture, New Family uses horse-drawn implements in some of their fields.
This Week’s Menu
-Southern Style Chicken Soup with Collards and Squash*
(first butternut squash of the season!)
-Black Bean Chili with Ground Beef
-Creamy Cauliflower Soup with Lemongrass and Ginger*
(dairy free)
-Thai-Style Ground Pork*
-Pulled Pork and Sweet Potato Pie
-Tuscan Liver Pâté*
-Braised Chicken with Olives and Capers*
-Red Lentil and Spinach Dahl*
-Basil Pesto*
-Middle Eastern Salad in a Jar*
-Caesar Dressing*
-Fields of Greens Kraut*
-Moroccan Pickled Sunchokes and Daikon
-Lower Eastside Pickles*
-Bread and Butter Pickles*
-Strawberry Honey Butter*
-Paleo Banana Bread
-Coconut Chocolate Pudding
-Paleo Crunch*
-Transit Bars*
-Plus Our Slow-Cooked Bone Broths*:
Chicken, Beef and Pork
and special Summer Corn and Coconut Broth*
*GAPS Diet-Friendly Dishes
Live Oak Farm in Petaluma is another one of our go-to small, local farms every week. This week we’re featuring Live Oak strawberries in our luscious Strawberry Honey Butter, and basil in our equally luscious Basil Pesto.

Pre-Order from our Menu Now

Three Upcoming Classes

Snacks for Vitality: 

A Holistic Approach to Staying High on the Fly

Tuesday, September 27,  5:30 – 8:00pm

In this hands-on class, you will be learning how to make nutrient dense

snacks, from kale chips and crackers to energy balls and pemmican. CEO-on-the-go and professional snacker Alexandra Hudson (aka “Kale Whisperer”) will work with nutrient dense ingredients such as kraut, bone broth, wild-harvested foods, and medicinal herbs to create optimally revitalizing snacks. Some key concepts discussed will include food dehydration, juicing techniques, and bone broth preparation and utilization.

Learn how to make:
  • Artisanal Kale Chips, Raw Crackers, & Pâté Paleo Patties
  • Wild Greens Seed Bar with Nut Butter Frosting
  • Herbal Brain-Boosting Bliss Balls
  • Chocolate Truffles Infused with Herbal Elixirs
  • Tonifying drinks – Lime Longevity Shot, Wild Greens Juice, Rose Chai Lat-tea
Students will go home with a goodie bag of snacks.
Cost is $40.

One Month Food-Based Cleanse

Classes and Support Group with Joey Anderson

Saturday, October 1, 8, 15, 22, 29,  from 10am – 11.30am

Do you want to feel your best while strengthening your immune system as the holiday season approaches? Join us in a 5 week food based cleanse. Discover how good you can feel when you remove all forms of sugar from your diet and the even keel your experience when you get off of the blood sugar roller coaster. Taking a “time out” from your regular eating routine, no matter what it is, to do a focused cleanse is a great way to get back to center.
Week 1: How to prepare mentally, physically and and emotionally to make successful changes to your diet.
Week 2: Digestion know how… it all starts in the gut.
Week 3: Balanced Blood Sugar… how sweet it is.
Week 4: Oil Change…diving deeper into fats.
Week 5: Celebrating our Success and Next Steps… how to reintroduce foods and detect food sensitivities.
You will be fully guided and supported during this 5 week gentle yet powerful cleanse. Each group combines a check in, support and lesson.

Joey Anderson is a Nutritional Therapy Practitioner, GAPS Practitioner

and Restorative Wellness Practitioner. She specializes in functional nutrition and in using food as medicine. She combines real food (delicious and tailored to you), functional lab tests and attention to lifestyle, to help families and individuals feel good and thrive. She loves her work!

Cost is $125.

Come Behind the Scenes at Three Stone Hearth!

Week-long Kitchen & Business Intensive

Wednesday, November 2 – Tuesday, November 8

Our week-long intensive is a unique opportunity to be immersed in the work and culture of our Kitchen. This program is designed to support emerging food entrepreneurs exploring the Community Supported Kitchen business model. Fifty hours of hands-on learning, classes and a daily nutrient-dense lunch are included.
No experience required.

Learn about:

* Three Stone Hearth’s business model, including history, organizational governance, operations, and finances.
*The tools and skills needed to run a Community Supported Kitchen.
* The nutritional principles of traditional diets
* The economic principles of worker cooperatives
* The organizational principles of our governance system,
   Holacracy, and of self-managing and self-organizing approaches
   in general.
Get hands-on experience in the kitchen, while connecting with other students, our staff and our larger community. Learn how to cook community-scale recipes following a traditional diet approach.
Cost is $990.
To register, visit our Classes, Education and Outreach menu