Three Stone Hearth

Menu for the Week of May 16

denisegoitia — Mon, 14 May 2012 20:04:16 +0000

This Week’s Specialties

Creamy Chicken and Rice Soup with Wild Mushrooms
Pastured Pork and White Beans with Greens
Beef Stew Osso Bucco Style
Rice-a-Cheesy with Broccolini
Chicken Liver Pâté
Falafel Dough
Hamburgers
Marinara Sauce
Mistress of Spices Sauerkraut
Tahini Yogurt Sauce with Lemon
Gremolata
Coconut Cream Mocha Gelatina
Strawberry Smoothie

In Memoriam

denisegoitia — Fri, 11 May 2012 19:36:05 +0000

Larry Wisch

February 6, 1953 – May 5, 2012

Larry Wisch grew up in an extended community in the North Bronx in New York, NY. Socialized medicine, cooperative daycare, nursery schools, and union organizing were part of his original view of the world, and chicken soup and other

As a boy

wonderful Jewish Eastern European smells permeated the hallways and apartments where he was raised.

Larry was interested in ecology and community his entire life. He received a degree in Urban Human Ecology from Antioch College in 1975 and a Certificate of Horticulture from The Royal Botanic Gardens at Kew in 1977. Shortly thereafter he began working as a horticulturalist and horticulture instructor. In 1980, he co-founded San Francisco’s first limited equity housing cooperative. From 1985 to 2004 he expressed his entrepreneurial spirit by starting and running two different market research companies: Larry Wisch Associates and Blarry House Research, which he co-founded with his partner of many years, Barry Zeve.

In the early 80s

Larry pursued a lifelong quest for healing and wellness that included a deep belief in the power of nutrition to keep people healthy. Having been HIV positive since the mid 1980s, Larry sought to build and maintain his health holistically, whenever possible, and was an active member in the Alive and Well HIV alternative movement for many years. In 1999 and 2000 Larry fought a heroic battle against lymphatic cancer that threatened his life, emerging healthy and strong. He was cancer-free for the last 12 years of his life.

Larry’s passion for holistic wellness led him to the Weston A. Price Foundation, and in 2005 he became the San Francisco Chapter Leader. Also in 2005 he began meeting with the four women who would join him in becoming the co-founders of Three Stone Hearth Cooperative, Inc. a Community Supported Kitchen in Berkeley.

Larry was one of the driving forces behind the creation of Three Stone Hearth. His energy and enthusiasm for nutrient- dense food combined with his passion for social entrepreneurship were critical to building the momentum to make this enterprise possible. He was indefati-

gable as we formulated our vision and business plan in 2005-2006: driving to Sacramento to file our Articles of

TSH Co-founders holding Articles of Incorporation (Left to right: Larry Wisch, Jessica Prentice, Porsche Combash, Catherine Spanger, and Misa Koketsu)

Incorporation, scouring the Bay Area for available kitchen spaces, and soliciting investment from our supporters.

After we opened our doors in the summer of 2006, Larry’s efforts focused on customer service, and he was often the “face of the business” to many members of the community. Larry also formulated our early line of kombuchas and coolers.

In December of 2008, when we were forced to move from our Aquatic Park location to our current University Avenue location, Larry approached the challenge with superhuman strength, supervising the movement of our equipment and supplies over just a few short days so that we didn’t miss a single week of offering food to our customers.

Soon thereafter, Larry began to struggle with his health, and began an extended leave of absence in early 2009. Over the last three years, he struggled with complications related to HIV & AIDS, and in October 2011 he decided it would be best to step down and retire from the Cooperative and the Board.

Giancarlo and Larry

In August of 2005 Larry met Giancarlo Calabrese who became his faithful partner and, later, his devoted caretaker. In March of 2009 the couple moved from Larry’s house in San Francisco to a home in Berkeley nearer to the kitchen. In this home Giancarlo cared for Larry over the past three years with a commitment and care that were inspiring to all who witnessed it. He was at his side on the afternoon of Saturday, May 5, when Larry died peacefully in his home.

In addition to Giancarlo, Larry is survived by his brother Alec Wisch, his mother Harriette Koved, stepfather Sol Koved, and an extended family of friends. Larry’s vibrant spirit lives on in the hearts of all who loved him.

Three Stone Hearth will have an altar area set up at the kitchen and members of the community are invited to contribute offerings to the altar in memory of Larry. Cards may also be sent care of the kitchen:

1581 University Avenue

Berkeley, CA 94703

Giancarlo will pick them up here and share them with the family.

A memorial service celebrating Larry’s life will be announced at a later date.

We miss you, Larry!!

Menu for the Week of May 9

denisegoitia — Mon, 07 May 2012 19:13:09 +0000

This Week’s Specialties

Peanut Curry with Chicken and Spring Vegetables
Beef Minestrone with Chickpeas, Greens, & Parmesan Nuggets
Irish Stew with Mushrooms and Stout
Frittata with Asparagus, Leeks, Spinach and Cheese
Tuscan Liver Pâté
Coconut Rice
Lamb Patties with Lovage and Dill
Lemon-Egg (Avgolemono) Sauce
Parsnippity Kraut
Creamy Sesame-Dulse Dressing
Cardamom-Scented Tapioca Pudding
Strawberry Rhubarb Crumble

Matthew Grafton-The Hands that Feed You

denisegoitia — Mon, 07 May 2012 19:12:13 +0000

The Hands That Feed You

Matthew Grafton with just-cleaned dishes

Matthew Grafton grew up in Ohio and moved to the west coast when he was 21 years old. At that same time he became a vegan and began learning how to grow food himself. After working on a farm in the Klamath region and another in Sacramento, he made his way to the Bay Area to explore cooperative living and urban farming. Here he lives in a shared house where he tends a garden of raised beds, growing carrots, greens, and lettuces.

Matthew manages a field crew for The Watershed Nursery, which provides native plants to parks and other landscapes throughout the Bay Area. As part of that job, he goes into areas where invasive species such as English ivy, poison hemlock, wild radish, and star thistle have exploited disturbed areas and seeded themselves. He and the crew remove these opportunists and replace them with native plants such as coffeeberry, coyote brush, sagebrush, buckeyes, and blue elderberry. He also plants lots of native oaks, both from acorns and from baby tree starts.

Doing this work has made him less idealistic and more accepting about how landscapes evolve and change over time. He says that restorative landscaping can feel like a losing battle sometimes, and he wishes it felt more “natural” and less artificial. Nevertheless, he feels a lot of satisfaction visiting a landscape where he has worked and seeing how the plants have grown.

One day a week he washes dishes at Three Stone Hearth, which draws on the skills he gained studying Martial Arts – how to do something physical in an elegant way.

Matthew dreams of co-owning a farm someday with friends and being able to grow his own food – something he finds profoundly satisfying. He’s not sure whether he’d rather farm in Northern California, where the climate is so friendly and the market is strong, or back in Ohio where his family is. One day he’ll figure that out. For the moment, he is deepening his knowledge of planting, tending, and harvesting, while experiencing the joys-and challenges-of living in a community.

Menu for the Week of May 2

denisegoitia — Mon, 30 Apr 2012 22:00:48 +0000

This Week’s Specialties

Celebrating Cinco de Mayo

Chicken Vegetable Soup with Asparagus, Broccoli, & Chard
Curried Red Lentil Puree with Coconut Milk
Pork Mole Coloradito
Mexican Sweet Potato Custard (Budín de Camote)
Chicken Liver Pâté
Mexican Rice
Black Bean Refritos
Beef and Lamburgers
Cilantro-Lime Dressing
Gone Fishin’ Kimchi
Hibiscus Gelatina with Coconut Cream
Fudge Brownies with Crispy Walnuts

CCTP2

denisegoitia — Mon, 30 Apr 2012 19:28:46 +0000

Goodbye CCTP2!!!

CCTP2 Students hold bouquets of chard and jars of lard

back row, l-r: Rebekka Hutton, John Bull, Laura Ralston, Lydia Rose Sifferlen, Carly Arnold

front row: Katie Khoury and Alexander Beltz

Eight students who have completed the second Cooking and Culinary Traditions program are about to embark on the next phase of their journey. It has been a privilege to travel with them over these last four months and to have them in our kitchen. We are very excited to watch them continue to blossom in the coming years, and to see what they will take back with them into their communities and their lives, both in the Bay Area and beyond. Congratulations and Bon Voyage!!!

Amy Rogg-The Hands that Feed You

denisegoitia — Mon, 30 Apr 2012 19:00:07 +0000

The Hands That Feed You

Amy Rogg weighing granola

Amy Rogg grew up in Silicon Valley, and after finishing her schooling she moved to L.A. to work in the entertainment industry. She pursued a career in both acting and producing, but the more she learned about the politics and behind-the-scenes realities of the business, the more disenchanted she became. It certainly wasn’t “chicken soup for the soul.” Nevertheless, she found herself working two nearly full-time jobs simultaneously, with many 16-hour days. During this time, Amy began to struggle with severe anxiety and panic, a new and alarming experience. She lost a lot of weight, and began to seriously worry for her health. She started investigating different methods of eating and healing.

Amy began to study yoga, and fell in love with it. It improved her anxiety symptoms, as well as every other aspect of her life. She studied the yogic diet and although it leaned towards vegetarianism and that didn’t resonate with her, the whole idea of a holistic approach to food, diet, and life really did. She completed the training to be a certified yoga instructor and got a job at a yoga clothing store called lululemon athletica, where at least felt she was surrounded by people with similar interests and values.

Amy finally realized that L.A. was not the place for her, and relocated back to the Bay Area, transferring to another store in San Francisco. Since moving up here she has worked as a personal trainer and yoga instructor, and has become increasingly interested in food. She began shopping at farmer’s markets, and a friend told her about Three Stone Hearth. She contacted us about how to get involved, and has been a day student ever since-joining us one day a week and learning about our model and our approach to health.

Amy isn’t sure what the future holds, but her dream is to find a way to help people “wholistify”-a term she uses to describe a process of examining your life, letting go of patterns that don’t serve anymore, embracing uncertainty, and moving towards healing on all levels.

Menu for the Week of April 25

denisegoitia — Mon, 23 Apr 2012 16:18:34 +0000

This Week’s Specialties

Peruvian Chicken and Rice with Sugar Snap Peas
Hearty Vegetable Beef Soup
Ground Lamb with Fresh Lovage
Cottage Pie (Shepherd’s Pie with Beef)
Spanish Pork Liver Pâté
Sprouted Mung Bean Salad with Asparagus
Italian Pork Sausage Patties
Glace de Viande (Beef Broth Reduction Sauce)
TSH Mayonnaise
Spring Fling Sauerkraut
Curtido
Buttermilk Dressing with Fresh Dill and Scallions
Torta di Arancia
Vanilla-Maple Tapioca Pudding

Denise Goitia-The Hands that Feed You

denisegoitia — Mon, 23 Apr 2012 16:16:29 +0000

The Hands That Feed You

Denise Goitia at her laptop

Denise Goitia has worked at Three Stone Hearth in a variety of different capacities since 2008 -in the kitchen, packing orders for delivery, distributing pick-up orders, and assisting with the newsletter and our education programs. We are very excited that Denise is now with us full-time as CCTP Administrator and HR Assistant.

Denise was trained as a Nutrition Educator at Bauman College. She also studied herbalism at the California School of Herbal Studies where she completed their two-year Foundations program. Her interest in wild foraged foods has led her to gather sea vegetables on the Mendocino coast, bay nuts in the East Bay Hills, and medicinal mushrooms in Point Reyes. For many years she worked for Riverdog Farm, one of Northern California’s most biodiverse organic family farms. During the past year Denise taught classes and led community-organizing efforts for a hospital-based education program called Heartbeets.

In her new capacity with us Denise will be overseeing many aspects of the Cooking and Culinary Traditions program including applications and scheduling, liaising with faculty and students, teaching, and participating in curriculum planning, design, and implementation.

For the past few years, Denise has been focused on developing organizational and management skills that facilitate community-building. In addition to living in community she has been studying the principles of the Four-Fold Way developed by Angeles Arrien. In taking on this new position at Three Stone Hearth, Denise is excited to get to practice all she is learning, and to use her skill set to bring added efficiency and ease to the work we do on a daily basis here at the kitchen.

Above all, Denise really loves teaching and is excited not only to keep teaching classes but to learn how to administer an education program. She envisions a future where she will be doing more and more professional teaching, and hopes to start and run her own education program someday. After so many years at Three Stone Hearth, it feels poetic to Denise to come back now that we’ve initiated this new phase of our business. She looks forward to participating in the visioning process and helping build the structures for Three Stone Hearth to grow.

Menu for the Week of April 18

denisegoitia — Mon, 16 Apr 2012 16:01:33 +0000

This Week’s Specialties

Chicken and Rice in Brazilian Coconut Sauce
French Lentil Soup with Salted Pork, Chard, & Green Garlic
Ethiopian Meaty Stew with Aromatic Spices
Beef and Polenta Pie with Mushrooms
Chicken Liver Pâté
Potatoes and Onions with Olive Oil, Cumin and Berbere
Pork Patties with Ginger and Scallions
Seaweed Salad with Carrot and Daikon
Use our sauce to make

Teriyaki Baked Chicken

Teriyaki Sauce
Solid Gold Kraut
Pork Trotter Broth
Aster’s Eritrean Pesto
Herbed Vinaigrette
Strawberry Rhubarb Crumble
Lime Gelatina with Coconut Cream