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Pre-Order from         
Our New Menu Now        
available online          
Thursday 8:00pm         
through Wednesday 10am        

Thank you all for your support through the years. 
We appreciate you being a part of our 
Community Supported Kitchen!
        
Trying to avoid nightshades? Is there a hole in your life where creamy tomato soup used to be? Our chefs have created a lovely alternative we playfully call Velvet Underground Soup for its smooth texture and bounty of fortifying root vegetables (with an homage to Lou Reed).

Our New Menu!
For order pickups, deliveries and store shopping
beginning  Wednesday, January 11th 

Chicken Soup with Wild Rice and Mushrooms
Hearty Beef Soup with Seasonal Vegetables*
Velvet Underground Soup*
(Nightshade-Free "Tomato Soup")
Thai Style Ground Pork
Picadillo and Black Bean Pie
Mushroom and Walnut  Pâté*
Braised Chicken*
Pumpkin Pur ée*
(aka Butternut Squash Pur ée)
Indian Red Lentil Fritter Dough (Vada)*
Winter Season Salad with Quinoa, Feta and Delicata Squash
Pickled Beets*
  Marinara Sauce*
Caesar Dressing*
Green Olive Tapenade*
Classic Kraut*
Fudge Brownies with Crispy Walnuts
Coconut Macaroons with Chocolate Chips
Lemon-Orange Tapioca Pudding
Transit Bars*,  Paleo Crunch,  TSH Oatmeal
Housemade Ketchup*, Mayonnaise, Piima Cream and Golden Blend*
Plus Our Slow-Cooked Bone Broths*:
Chicken, Beef and Pork

*GAPS Diet-Friendly Dishes

One of our most popular casseroles, the Picadillo Pie features a savory meat filling with a hint of olives and capers and a hearty black bean purée, baked with a topping of Sierra Nevada grassfed cheddar.
Inside the Hearth!

Three Stone Hearth Shifts to a New Legal Entity

We are writing to let you know that on January 1, 2017, Three Stone Hearth changed its legal entity. When we first incorporated in the summer of 2006, we did so as a "Cooperative Corporation" in the State of California. Over the past 10-plus years, we have grown the membership of the cooperative from five founding worker-owners to nineteen. All worker-owners share in the profits of the company through a system called "patronage." All worker-owners also have a say in how we
All worker-owners have a say in how we manage the company....
We will continue to operate as a worker cooperative.
manage the company, in wage determinations, in the distribution of authority, and in deliberations over any major decision affecting the future of the company.

In December, the worker-owners of Three Stone Hearth voted unanimously to change from a Cooperative Corporation to a Limited Liability Company (LLC) beginning January 1. This choice was driven primarily by a law that passed in California in 2016 (AB 2883), which made it no longer possible for the worker-owners of Three Stone Hearth to be exempt from workers compensation insurance. Because of the way we are classified as a workplace, our workers compensation insurance premiums are extremely high (almost 12% of payroll).

There are a number of reasons why Three Stone Hearth's worker-owners prefer to waive workers compensation insurance for themselves:
  1. Three Stone Hearth covers 100% of health insurance premiums for all full-time employees  (30 hours a week or more), which includes all worker-owners
  2. Our health insurance plan has no deductible
  3. All worker-owners have long term disability insurance paid for by the company
  4. We have an internal policy that will reimburse worker-owners for out-of-pocket health expenses for any injury sustained at the workplace
  5. The money that we save by waiving the workers compensation insurance constitutes a majority of the patronage we are able to distribute to ourselves after each year.
TSH worker-owners last year, around the corner from our kitchen, in Ohlone Park.  Yes, we always carry mason jars with us! (Raty Syka, bot. right, left the cooperative in 2016.)
We have always paid for workers compensation insurance for all non-owner employees, and will continue to do so.

With the new law, the workers compensation exemption for owners is not available to us as a Cooperative Corporation, but is available as an LLC. There will be a legislative campaign to "fix AB 2883 for cooperatives," coordinated by the Sustainable Economies Law Center (SELC), based here in the East Bay. We encourage everyone to support this campaign (the law simply didn't consider the differences between cooperatives and other kinds of corporations). There are very few financial advantages to being a worker-cooperative, and this was one of them. In this economy and in these troubled times, worker cooperatives deserve all the support they can get!

In unanimously approving the LLC, the worker-owners also signed an operating agreement that mirrors our previous bylaws, and ensures that there will be no operational changes as a result of the entity change. We will continue to operate as a worker cooperative under the LLC legal entity.

We're very proud of the cooperative business model of a Community Supported Kitchen we have created, which has grown and served so many people over the last 10-plus years! Those of us who get to see you, our customers, each week, know how deeply we are valued and appreciated. In the coming year, we are going to create new opportunities for you to engage with our staff, so we can all feel the love, and you can get to know the hands that feed you.  We really are all here for each other!

Feed Your Mind!
Upcoming Classes at TSH

Day-Long Intensive on Traditional Diets

Saturday, January 21,  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?

jess speaking
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 years
  • 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!

Cost is $60, and  includes morning tea time and lunch. Students will join TSH staff for lunch, and have the opportunity to shop in our store during breaks.


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."

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Five-Week Food-Based Cleanse

Five Classes and Support Group with Joey Anderson

Saturday, January 28th, February 4th, 11th, 18th and 25th 
from 10am-11:30am 

Discover how good you can feel when you remove all forms of sugar from your diet, and the even keel you 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. 

Nothing says TLC to your gut like a cup of broth!
Week 1:  How to prepare mentally, physically 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 y et 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 a nd 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 thrive.  

Cost is $125 for all five sessions.



Complete Our Menu Feedback Form
You Could Win a TSH Gift Card!

Click below to rate and give specific feedback on our recent dishes. It's fast and easy to fill out, and helps us improve our recipes and determine future menus.  Just skip any items that you didn't order.

As a thank you, once a month we pick a name from those who completed the forms. The winner gets a $25 gift card for our store! You can use it yourself or gift it to a friend. The more often you fill out the form, the better your chances of winning. 

Congratulations to Deborah, our latest winner!