Three Stone Hearth

In 2019, after starting Cult Crackers with a corn-based seed cracker, Dianna Dar created a new grain-free variety, Crunchy Cassava, specially for us at Three Stone Hearth.

Many of you have experienced Dianna’s addictive crackers, filled with six powerhouse seeds and cassava flour, a sustainable root vegetable. These nutrient-dense crackers are packed with flavor, protein, healthy fats and fiber.

Come in this Wednesday, meet Dianna and try the Cassava Crackers with Sierra Nevada Graziers Butter or our award-winning Chicken Liver Paté.

Cult Crackers is a small Berkeley business and Dianna has a strong team of four women helping her. They still hand bake their organic, grain-free, gluten-free crackers in small batches at the Berkeley Kitchens, home to many local food producers. She brings the values she learned growing up in a third-generation California farming family, and the traditions of making and sharing good food. She loves what she does, and that Cult Crackers nourish people in so many ways.

Come in this Wednesday and share the love!

We're savoring the last of local summer produce on this week's menu. Our Chicken and Rice Jambalaya starts with Massa Organics Rice and Mary's Organic Chicken, simmered with bell peppers in a mild, slightly smokey sauce finished with organic gumbo file (sassafras leaves). Pork Mole Verde is rich with roasted tomatillos and poblano peppers and plenty of cilantro and lime, flavoring Marin Sun Farms pasture-raised heritage breed pork, brined for 2 days then braised overnight in our own rich pork trotter broth.

Vegetarians & Vegans can enjoy one more taste of Ratatouille this week, with the classic mix of eggplant, summer squash and sweet peppers -- all organic from local family farms. And our Nopales Guisados with Pinto Beans features tender, nutrient-dense chopped nopal cactus pads simmered in a vegan tomatoey broth with sweet peppers and beans, garlic and olive oil.

The Fermentation & Preservation team just jarred a fresh batch of Warming White Kimchi, a nightshade free and far less s**cy variation of our own creation that features fresh organic horseradish, daikon, leeks, garlic and ginger providing warming umami notes as they ferment with Napa cabbage and traditionally brewed fish sauce.

Oh yes, and dairy-free Coconut Chocolate Pudding for dessert!

Of course our rotating weekly menu is just the tip of the iceberg here -- check out hundreds of products, from housemade sauerkrauts to small batch kombuchas and water kefirs, and the richest, slow-cooked, deeply-nourishing bone broths! And we just started carrying the new Vandy potato chips from Ancient Crunch -- "beyond organic" specialty potatoes fried in grassfed beef tallow like in the days before cheap, mono-cropped industrial seed oils took over.

Order now for pickup or delivery Wednesday-Saturday, or come to the shop at 1581 University Ave @ Sacramento St: Wednesday 4-7, Thursday & Friday 12:30-5:30, and Saturday 10-4.
https://threestonehearth.com

Isn't there usually something between summer and winter...?

We still have local zucchini and bell peppers on this week's menu, alongside gold beets and sweet potatoes. As we transition to winter squash and root vegetable season, we'll hold out the next few weeks for the last sweet peppers, summer squash, tomatillos and eggplant before we completely let go of summer. We've probably made our last batch of pickles for the season, but Jeremiah from our Fermentation & Preservation team was just looking at a Pickled Potato recipe, so stay tuned...

Our rotating weekly menu is just the tip of the iceberg here -- check out hundreds of products, from housemade sauerkrauts to small batch kombuchas and water kefirs, our own Warming White Kimchi (not s**cy, and nightshade-free!), and the richest, slow-cooked, deeply-nourishing bone broths!

Order now for pickup or delivery Wednesday-Saturday, or come to the shop at 1581 University Ave @ Sacramento St: Wednesday 4-7, Thursday & Friday 12:30-5:30, and Saturday 10-4.
https://threestonehearth.com

Come in and Join our Resident Nutritional Therapist Joey Anderson for her monthly free mini-lesson and Q&A in our store, "The Nutritionist Is In," today from 3-4pm. Joey will discuss strategies and recommendations for immun e support for the Fall and Winter, and answer questions about our 5 Day Broth Detox starting next week.

Before embarking on formal studies and certification as a Functional Nutritional Therapy Practitioner, Joey was a sous-chef at the Esalen Institute in Big Sur, and ran her own nutrient-dense catering company.

Hot or cold, whatever your microclimate, our menu this week offers the most deeply nourishing prepared foods you can find, from probiotic Gazpacho full of local, organic seasonal vegetables and a splash of sauerkraut brine, to a honey-sweetened Lime Gelatina with a coconut cream layer on top.

Our Summer Squash Soup with freshly made Macadamia Nut Butter is a dairy-free bisque that's perfect hot or cold, with an aromatic overtone of fresh basil and marjoram added right at the end. Tuscan White Bean Soup is a classic minestrone, featuring luscious Butter Beans from Iacopi Farm in Half Moon Bay, sauteed kale and escarole in a tomato brodo with authentic Parmigiano Reggiano.

We're in that special time of year in the Bay Area where summer and fall produce overlap, and to start we're bringing back our Gingered Greens with Butternut Squash. We also have Roasted Broccoli, Cauliflower & Quinoa Salad with Sheep Feta and Sprouted Pepitas. And everyone can enjoy the gluten-free indulgence of our version of the Turkish Red Sweet Pepper and Walnut Dip, Muhammara, made with Bread SRSLY gluten-free sourdough breadcrumbs.

And if you're looking for gluten-free treats, check out our Walnut Date Cake with Rosewater and Persian Spices, which includes a bespoke batter and s**ce blend, with a hint of pomegranate juice.

Our rotating weekly menu is just the tip of the iceberg -- check out hundreds of products, from housemade sauerkrauts and organic kimchi to small batch kombuchas and water kefirs, our classic Lower Eastside Dill Pickles while they're in season, and the richest, slow-cooked, deeply-nourishing bone broths!

Order now for pickup or delivery Wednesday-Saturday, or come by the shop at 1581 University Ave @ Sacramento St: Wednesday 4-7, Thursday & Friday 12:30-5:30, and Saturday 10-4.
https://threestonehearth.com

Staff lunch when your kitchen is hotter than outside... Cucumber gazpacho with sauerkraut brine, lentil salad with dry farmed tomatoes, Persian cucumbers & sheep milk feta, and pickled beet salad with dill and horseradish cream sauce, made with Seka Hills olive oil from the Capay Valley and Straus Greek yogurt. (Beets, by the way, are considered one of the best post-workout replenishment foods!) And pasture raised eggs from Burroughs Family Farms for extra protein.

A nourishing, hydrating staff lunch at TSH today to beat the heat. Thanks to worker-owner (and lunch maker) Danielle Diebert, we are sitting down to a pickle infused cauliflower salad with herb vinaigrette, with tomatoes, olives and hard boiled eggs, buttered gluten-free toast, a pile of honeydew melon and tapioca pudding. Plus an assortment of our kombuchas and water kefirs. Wanna work here?

Happy Rosh Hashanah and Merry Mabon! We're opening an hour earlier today, at 3:00, so you can pick up dinner for Rosh Hashanah, which begins tonight.

Whatever the weather, our special menu has you covered: besides our hot chicken soups for body and soul, pot roast with carrots and Polenta Ratatouille Casserole, we have Chilled Beet Soup with Straus yogurt and sauerkraut brine; classic Chopped Chicken Liver with pastured eggs and housemade schmaltz, which goes great with our Creamy Horseradish Sauce; Falafel Dough, which, after frying or baking, can be served cool with our Tahini Yogurt Sauce with Lemon and Middle Eastern Salad (Fattoush), with activated lentils, cherry tomatoes, Persian cucumbers and sheep feta; and for dessert, our gluten-free Lemon Poppyseed Cake and Coconut Macaroons with Chocolate Chips -- all organic, or course.

Our rotating weekly menu is just the tip of the iceberg -- check out hundreds of products, from housemade sauerkrauts to small batch kombuchas, classic Lower Eastside Dill Pickles, and the richest, slow-cooked, deeply-nourishing bone broths.

Order now for pickup or delivery, or come into the shop at 1581 University Ave @ Sacramento St: Wednesday 3-7, Thursday & Friday 12:30-5:30, and Saturday 10-4.
https://threestonehearth.com

#

Welcome to the most deeply nourishing prepared foods you can find!

This week we crossed the Equinox from Summer to Fall. Can you feel the change in the afternoon light and the evening chill? Lucky for us, while pumpkins make their way to storefront displays, local summer produce is still in abundance. We have lovely yellow summer squash in our Chicken Vegetable Soup and our vegan Three Sisters Chili, with butter beans from Iacopi Farm in Half Moon Bay and heirloom posole (hominy) from Alma Semillera. We also had some leftover eggplant at the end of last week, and whipped up a batch of caponata.

Our menu also features two vegetable dishes we debuted this summer: South Indian Style Carrots with Curry Leaves and Coconut Milk, and Steamed Cauliflower Salad with Herb Vinaigrette.

From our Fermentation & Preservation Circle, we have a new batch of classic Lower Eastside Dill Pickles and our Spicy Red Kimchi with Carrots, with organic gochugaru (Korean red chile pepper), Napa cabbage, daikon and more.

Our rotating weekly menu is just the tip of the iceberg -- check out hundreds of products, from housemade sauerkrauts to small batch kombuchas, and the richest, slow-cooked, deeply-nourishing bone broths. This week, along with our Chicken and Beef Bone Broths we're offering our luscious version of the classic Thai Tom Kha Broth -- our chicken broth infused with fresh lemongrass, galangal, cilantro and aromatic Makrut lime leaves, and enriched with organic coconut milk (guar gum-free).

Order now for pickup or delivery Wednesday-Saturday, or come into the shop at 1581 University Ave @ Sacramento St: Wednesday 4-7, Thursday & Friday 12:30-5:30, and Saturday 10-4.
https://threestonehearth.com

Time for a Fall Wellness check! Come on today 12:30-2:30, meet the incredible Dr Catie Morse and sample her elderberry elixirs.

Come in this week and sample our Gold Medal Chicken Liver Pâté on Cult Crackers and celery sticks. Learn about the deeply nourishing qualities of liver (and organ meats in general), highly valued in the traditional diets that are the inspiration for us at Three Stone Hearth!

Back to work, back to school, back from Burning Man... Welcome Back to the most deeply nourishing prepared foods you can find!

This week we're celebrating local produce with a new variation on our Cultured Gazpacho, with roasted roma tomatoes, lots of heirloom tomatoes, Persian cucumbers, sweet peppers and our own probiotic sauerkraut brine; and our Jambalaya with organic Mary's chicken, Massa Organics Brown Rice (activated by soaking in enzyme-rich water) sweet local bell peppers and organic gumbo filé powder (sassafras leaves). Plus the return of our gluten-free Lemon Poppyseed Cake, made with a bespoke mix of almond, coconut, brown rice and potato flours, pastured eggs, lemon juice & zest, and organic poppy seeds.

Our rotating weekly menu is just the tip of the iceberg -- check out hundreds of products, from housemade sauerkrauts to small batch kombuchas and water kefirs, our classic Lower Eastside Dill Pickles while they're in season, and the richest, slow-cooked, deeply-nourishing bone broths!

Order now for pickup or delivery Wednesday-Saturday, or come by the shop at 1581 University Ave @ Sacramento St: Wednesday 4-7, Thursday & Friday 12:30-5:30, and Saturday 10-4.
https://threestonehearth.com

Come in today from 3-4pm for a FREE mini-lesson on Foods for Healthy Digestion and a Q&A with our resident Nutritional Therapist Joey Anderson. Joy was a sous chef at the Esalen Institute, ran her own catering company, then became a Certified Nutritional Therapy Practitioner to continue her work with food as medicine. Joey also leads our Five Week Food-Based Cleanse, starting this saturday, and our Five Dat Broth Detox, coming soon.

Yes! And we won Silver for Best Food Delivery and Bronze for Best Natural Food Store! Thanks to everyone who voted for us in this year's East Bay Express Best of the East Bay Readers Poll.

But let's focus on our Chicken Liver Pâté for a minute, because it is emblematic of our Traditional Diets philosophy and our commitment to stellar ingredient sourcing. Traditional, pre-industrial societies found value in every part of animal, understanding it was a gift not to be taken for granted, and they understood that organ meats provided the greatest nourishment of all. Whatever your background, if you go back to your grandparents' generation, you will likely find staple foods and delicacies that feature liver, kidney, heart, lung, tripe, tongue, brains and more.

Our Pâté starts with Mary's Organic chicken livers poached in lots Straus pasture-raised butter, blended with caramelized onions, fresh organic parsley and thyme, a few s**ces and a dash of brandy. It is smooth and rich -- let's call it sumptuous -- lovely on toast or some Cult Crackers, with fresh or pickled vegetables, or part of a charcuterie or cheese platter.

Come by tomorrow 3-4pm for this month's "Nutritionist is In," a free mini-lesson and Q&A with our resident Nutritional Therapist Joey Anderson. Before her studies and certification as a Nutritional Therapy Practitioner, Joey was a sous chef at the Esalen Institute and ran her own catering company. She believes deeply in food as medicine, and is dedicated to demystifying the overwhelming and often contradictory information out there to help people discover the foods that work for them to support a healthy gut, detoxify, heal and thrive.

Welcome to the most deeply nourishing readymade foods you can find!

This week our annual cycle of seasonal menus moves from Summer 13 to Autumn 1. In the Bay Area summer produce is late to arrive and thankfully later to leave, so we're still in the heart of the season for fresh local tomatoes (roasted in our Ground Chicken with Broth-based Cacciatore Sauce) and sweet peppers, (in the Dominican and Plantain Casserole). Along with tons of local produce, our dishes feature Certified Regenerative Grassfed Beef, Organic Chicken, rice from Massa Organics, and traditional culinary touches like housemade sauerkraut brine in our Vegan Beet Borscht!

Our rotating weekly menu is just the tip of the iceberg -- check out hundreds of products, from housemade sauerkrauts and kimchis to small batch kombuchas and water kefirs, our classic Lower Eastside Dill Pickles while they're in season, and the richest, slow-cooked, deeply-nourishing bone broths!

Order now for pickup or delivery Wednesday-Saturday, or come by the shop at 1581 University Ave @ Sacramento St: Wednesday 4-7, Thursday & Friday 12:30-5:30, and Saturday 10-4.
https://threestonehearth.com