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 10/01/14

Autumn 4 Menu Highlights

  • Baby Lima Bean Minestrone with Chicken, Greens, and Basil*
  • Autumn Vegetable Beef Soup*
  • Ragu Bolognese*
  • Baked Spaghetti Squash Carbonara*
  • Mushroom Walnut Pate
    spaghetti squash carbonara
    Baked Spaghetti Squash Carbonara
  • Falafel Dough
  • Cabbage Kerala*
  • Chinese Five Spice Patties*
  • Cultured Tomato Salsa*
  • Peanut Curry Sauce*
  • Hearty Garden Kraut*
  • Tahini Yogurt Sauce with Lemon
  • TSH Mayonnaise
  • Green Olive Tapenade*
  • Anise-Almond Biscotti
  • Lime Gelatina with Coconut Cream
*GAPS Diet-friendly Recipes

Delivery Program Update 9/25/14

Fond Farewell to James McCully, Delivery Driver  

Farewell to James McCully, our East Bay Delivery Driver!  James has been making Door-to-door and Crocker-Highland Group Drop Location deliveries for Three Stone Hearth for over seven years. He leaves his Delivery Driver post to study chemistry at UC Davis this fall. We appreciate James’s diligence over the years to get the many orders to the right location on time.

James has also held the position of Dishwasher here at Three Stone. As a Delivery Driver and a Dishwasher he’s no stranger to the many jars filled with nutritious food going out the door, or to the empty jars that come back to begin their round trip again.

James, we wish you well with your new endeavor. All the best with your studies!
James’s last delivery was on Wednesday, September 24. If you have any outstanding delivery fees to be paid to James, please see the TSH Delivery Program Update document (link below) for his contact information along with new driver assignments and delivery details. Fear not, we are still offering East Bay Door-to-Door and Crocker-Highland Drop Locations.
For details on our Delivery Program changes please visit:

TSH Delivery Program Update 9/25/2014

Education Opportunities 9/25/14

Fall GAPS Group Ongoing!

Eight Sundays, September 7th – November 2nd

(no class on October 19th)

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


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! Thursday, October 2nd

Soaking, Sprouting, Sourdough, & More, 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