Upcoming Classes

Day-Long Intensive on Traditional Diets

at Three Stone Hearth

Saturday, June 18, 9:15am – 3pm

Have you ever wondered why at Three Stone Hearth, we add liver to ground meat dishes and bone broth to sauces, nixtamalize our polenta and cornmeal in lime, and culture everything from milk to pancake batter to mushrooms?
In this day-long intensive, Three Stone Hearth co-founder Jessica Prentice will offer an in-depth exploration of the nutritional philosophy and practices that underlie our work.
The Nutritional Wisdom
of Traditional Diets.
  Jessica will cover:
  • The international travels and studies of Weston A. Price
  • The eleven characteristics of traditional diets that kept people healthy for thousands of yearsintensive granola
  • How traditional peoples cultured and fermented foods to increase enzymes and probiotic activity
  • How traditional peoples processed grains and other seed foods to maximize nutritional benefit
  • How traditional peoples incorporated animal products to support health and sustainability
  • Why traditional fats and Omega 3s are so important to our health

 

Learn how to incorporate a 
nutrient-dense approach to food into your life!

 

Place: Three Stone Hearth, 1581 University Ave.
Cost: $60 per person, includes morning tea time and lunch. Students will join TSH staff for lunch, and have the opportunity to shop in our store during breaks.
To register, please visit our Classes, Education, and Outreach Menu

Jessica Prentice

Jessica Prentice, co-founder of Three Stone Hearth, has been studying traditional diets for over a decade. She is the author of Full Moon Feast: Food and the Hunger for Connection and co-creator of the Local Foods Wheel. She also coined the word “locavore.”

Menu For The Week Of 6-15-16

Have You Ordered Yet?

Summer 2 Menu

  • Chicken Chile Soup with Summer Squash*
  • Black-Eyed Peas and Pastured Pork Stew with Greens
  • Creamy Carrot-Ginger Soup*
  • Armenian Beef and Green Beans (Fassoulia)*

    Pickled Garlic and Leeks: complex flavor and crunch to spare!

    Pickled Garlic and Leeks: complex flavor and crunch to spare!

  • Cottage Pie with Cauliflower Mash*
  • Pork Rillettes*
  • Hamburgers*
  • Creamy Polenta with Spinach and Cheddar
  • Classic Kraut*
  • Pickled Garlic and Leeks*
  • Kale Caesar Salad in a Jar*
  • Mushroom & Walnut Pate*
  • French Onion Soup*
  • Cilantro and Scallion Pesto*
  • Green Goddess Dressing
  • Fudge Brownies with Crispy Walnuts
  • Maple Vanilla Tapioca Pudding (dairy-free)
  • Blueberry Honey Butter*
*GAPS Diet-friendly Recipes

Menu For The Week Of 6-08-16

The New Menu Is Up!

Summer 1 Menu

Place Your Order Now

  • Chicken-Vegetable Soup with Broccoli and Chard*
  • Hearty Beef Soup with Seasonal Vegetables*
  • Lithuanian Pickled Beet Soup
  • Ragu Bolognese*
  • Rice-a-Cheesy with Greens

    Our Lime Gelatina with Coconut Cream- now GAPS Diet-friendly! Made with local honey and fresh squeezed lime juice.

    Our Lime Gelatina with Coconut Cream – now GAPS Diet-friendly! Made with local honey and fresh squeezed lime juice.

  • Chicken Liver Pate
  • Red Lentil and Spinach Dahl*
  • West African Fritter Dough (Akara)
  • Deep Sea Kraut*
  • Hummus
  • Cacciatore Sauce with Mushrooms*
  • Hijiki Caviar
  • Honey Dijon Vinaigrette*
  • Paleo Banana Bread
  • Lime Gelatina with Coconut Cream*
  • Kale Caesar Salad in a Jar*
 
*GAPS Diet-friendly Recipes