Business With Passion: Three Stone Hearth

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Three Stone Hearth is a worker-owned community supported kitchen (CSK). It offers nutrient dense foods to homes and families around the San Francisco Bay Area. The founding worker/owners are:

Porsche Combash has been in the food business for many years. In 1997, Porsche completed the professional Chef Training Program at the Natural Gourmet School of Cookery in NYC. There she was introduced to the Weston A. Price Foundation and the principles of indigenous diets. After graduation, Porsche completed a cooking internship at the Findhorn Foundation in Scotland and went on to teach at the Ballymaloe School of Cookery in Ireland. She has traveled to Oaxaca, Mexico and Sicily to study their regional cuisines.

Misa Koketsu‘s love of eating began early in life around the kitchen table set for her family of eight and topped with delicious meals her mother prepared daily. Her enthusiasm for cooking, however, developed during her junior year abroad in France, where food is a national obsession, cooking an art form, and la sieste provides the time to relax after savoring a good meal. Following graduation, Misa attended culinary school and has since baked in hotel pastry shops and bakeries in and around the Bay Area, including Auberge du Soleil and Grace Baking Company. In 1999, she began work at the Center for Ecoliteracy in Berkeley, where her background in cooking merged with the work of the Center’s Food Systems Project. This experience provided an introduction to, and gave her an appreciation for, the social, ecological, and political issues associated with local, sustainable food systems.

Jessica Prentice has loved cooking for as long as she can remember. In 1996 she received professional chef’s training at the Natural Gourmet Institute of Food and Health in New York City. She worked as the Chef of the Headlands Center for the Arts in Marin from 1997-2001, where she founded the Headlands Hearth Bakery and Caf?© in 2001. Jessica educated herself in sustainable agriculture issues, and in 2002 was hired as the first Director of Education Programs for the Ferry Plaza Farmers Market in San Francisco. She became a Weston A. Price Foundation chapter leader in 2001, founded Wise Food Ways in 2004, and co-founded Locavores in 2005. She is the author of: Full Moon Feast: Food and the Hunger for Connection and The Local Foods Wheel.

Catherine Spanger was born and raised in the East Bay. Her grandparents were farmers in Brentwood, California, where fertile land produced a bounty of fresh fruits and vegetables. Her grandmother, an immigrant from the Dust Bowl, taught her to live modestly and be resourceful. Later travels abroad exposed her to families and cultures that shared these values, where a variety of nutrient-dense and delicious foods were produced from local ingredients. A desire to share these life-lessons led Catherine to become a professional cook at Green’s Restaurant in San Francisco, and she has also cooked for many Bay Area catering companies. For the past five years, Catherine has worked in Water Conservation, helping families develop an appreciation for the precious resource of water and its vital importance in producing our food.

Larry Wisch has been interested in ecology and community his entire life. He received a degree in Urban Human Ecology from Antioch College 1975, a Certificate of Horticulture from The Royal Botanic Gardens at Kew in 1977, and 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. In May of 2009 Larry celebrated the ninth anniversary of his victory over lymphatic cancer. He is also a leader in the Alive and Well HIV alternative movement. Larry’s lifelong quest for healing and wellness led him to the Weston A. Price Foundation, and in 2005 he became the San Francisco Chapter Leader.

Address: 1581 University Avenue in Berkeley, CA 94703
Phone: (510) 981-1334
Website: www.ThreeStoneHearth.com

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5 thoughts on “Business With Passion: Three Stone Hearth

  1. Hello freinds,
    Our recent visit to CA was nurtured,fueled,started and celebrated with food from your kitchen. Six family members even nonbeleivers feasted with your rich nutritious foods.Toasts to the present and future with the hibicus kombucha. Local fruits and veggies and your cheese,yogurt,and granola made our ten day stay,a nourishing tradition we hope to repeat.Food for 8 days cost $184.00 plus a veggie budget. You did the work we enjoyed your labor your energy and our selves. As farmers and retailers in Va Beach we received a blessed rest and revival. Our vacation was a success thanks to your product and our choices. These foods were worth far more than the american dollars we spent. Fresh poduce from the Berkley and Mendocino farm markets combined with your intentional food gave us the purest foods available to americans.
    The largest golden onion from Little Lake Garden and your beef broth created a soup memory, nothing else needed Small salads with your dressing a treat remembered. Left overs galore.No spare Kombucha. A circle a blessing and Life.
    Thank You Michele Shean vagarden.com

  2. i am an avid supporter of three stone hearth. there was a time when i was too sick to cook traditional foods for myself or my family, though my body desperately needed them. three stone hearth was my go-to; being able to eat healthy, nutrient-dense food while recovering what such a gift to me personally, and my family. our culture (american) is saturated by individualism (as jessica said) and the stress that the owners place on the importance of fosterting community is a balm. no, there is nothing like it out there. three stone hearth is a leader in creating a model for how we can bring its own traditions and vision into the future for the generations to come. thanks for all you do! loyal customer, ariyele ressler.

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