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 7/30/14

Summer 8 Menu Highlights

Baby Lima Bean Minestrone with Chicken and Basil*
Vegetable-Mushroom Soup with Beef Polpettini*
Pork Adobo
Rice-A-Cheesy with Greens
Spanish Pork Liver Pâté*
Spiced Cauliflower with Tomatoes*
Hush Puppy Dough New Recipe!
Italian Pork Sausage Patties*
Lemon-Caper Sauce*
Fry up a few Hush Puppies and dip in some Chipotle Mayonnaise
Baba Ganoush*
Superseed Sauerkraut*
Cultured Ketchup*
Chipotle Mayonnaise
Red Pepper Miso Dressing
Green Olive Tapenade*
Peach Strawberry Crumble
Coconut Chocolate Pudding

* GAPS Diet-Friendly (May contain heated olive oil.)

Education Opportunities 7/25/14


Four Week Qigong Class Series   

Three Stone Hearth is delighted to offer a four-week Qigong series starting August 19, 2014. This particular Qigong system (known as Yuan Gong) nourishes the whole body-mind-Qi system in ways that support health and well-being.
Qigong Teacher Diana Lion

The class is suitable for complete beginners and people with health challenges. Classes are structured to be interactive and user-friendly. Methods can be modified for a wide variety of physical conditions, so are very accessible.

Dates: Tuesdays August 19, 26, September 2, 9
Time: 6-8 PM
Location: Three Stone Hearth
Cost: $80 -160
Pre-registration required – no drop-ins.
For complete details about Diana’s approach, this series and how to register, please click here.

Tour, Sunday in the Kitchen & Traditional Diets Lecture

Sunday, August 10th

Jessica Prentice
Co-founder 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 lecture 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: Traditional Diets Lecture (also sold separately)

Visit our Education Menu for more details.

Cooperatives: Democratizing the Workplace

Jessica Prentice will also be one of the panelists at an upcoming event called “Hacking the Economy” that discusses worker cooperatives at Impact Hub Oakland.

Date: August 20, 2014


Click here to learn more and to purchase tickets!

Menu For The Week Of 7/23/14

Summer 7 Menu Highlights

  • Brunswick Stew with Chicken, Sweet Corn, and Smoked Paprika
  • Lentil Chili with Lamb*
  • Beef Stew Osso Bucco Style*
  • Zucchini Pie with Rice, Feta, and Olives
  • Chicken Liver Pate*
  • Cream of Carrot Puree*             

    Fresh Summer corn in our Brunswick Stew
  • Black Bean Refritos
  • Beef Patties with Rosemary & Garlic
  • Coconut Tikka Masala Sauce*
  • Caponata*
  • Cultured Ketchup*
  • Gremolata*
  • TSH Mayonnaise
  • Kale ‘n’ Kraut*
  • Coconut Macaroons with Chocolate Chips
  • Lime Gelatina with Coconut Cream

* GAPS Diet-Friendly (May contain heated olive oil.)