One of the many perks of being a blogger is that it inspires continued education. Enrolling in a knife skills class, participating in a food writing workshop and attending health seminars are just a few of the interesting adventures I got to experience to be a better informed writer. So when my friend Liz suggested I spend a day in the kitchen of Three Stone Hearth, I was immediately up for it. If you have not heard of this organization before, I suggest you check it out. Three Stone Hearth filled me with lots of inspiration. At the top of the list: bone broth. Come and cook with us!
Three Stone Hearth is a community kitchen located in Berkeley, CA. It prepares, sells and delivers dishes that are prepared following the nutritional teachings of Weston A. Price, DDS and his theory on the Wisdom of Traditional Diets. These diets maximize nutrients by using ingredients from fertile soil, organ meats, animal fats, animals on pasture, raw and/or fermented dairy products, soaked/fermented grains and legumes, bone broths, unrefined sweeteners (honey, maple syrup), lacto-fermented vegetables, lacto-fermented beverages, unrefined salt, natural vitamins in foods, traditional cooking and traditional seeds/open pollination. In fact, perusing their weekly changing menu, one can quickly appreciate the breadth and depth of the products that are offered: stews, soups, salads, grain dishes, sauerkraut and kombucha, to name just a few. All hand-made right there in the kitchen. If any of this sounds appealing, I highly recommend you visit the website and learn more about it.
We are creatures of habit. So while I love to hear people’s views, teachings and convictions, attending a workshop like this does not always trigger immediate action on my side. Well, this day was different. We shared a delicious lunch along with the kitchen crew and I was infatuated with a fall/winter vegetable soup based on a heavy beef bone broth. It was divine. In fact, I kept dreaming about it and translated the inspiration into action: making regular beef bone broth has become de rigeur. Adding onions, carrots, celery, sweet potatoes, cabbage and greens made for an excellent hearty soup. We’ve been having different versions of it once a week lately. I hope that you get inspired by the recipe for the beef bone broth, too. As Jessica Prentice, co-founder of Three Stone Heart and author of Full Moon Feast would say, if traditional diets have kept generations before us healthy, why wouldn’t we live according to their teachings. Come and cook with us!
Come and Cook with Us 