Trip to Three Stone Hearth: Part 2
More photos from our trip up to Berkeley to volunteer at Three Stone Hearth, the community supported kitchen…
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More photos from our trip up to Berkeley to volunteer at Three Stone Hearth, the community supported kitchen…
Here’s Larry with his fermented drinks.
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He makes beet kvass, kombucha and soda pops and coolers made with whey or kefir grains.
Here’s the beet kvass — 80 quarts worth — fermenting in a stainless steel vessel normally used for wine.
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These plastic bins are full of mason jars.
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They use mason jars for everything at Three Stone Hearth. This enables them to reuse the jars and not have to use disposable containers. There’s a lot of maintenance involved in collecting the jars, washing and storing the jars, and sterilizing the lids.
The other thing they have a lot of is these big plastic bins.
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These are full of cereal. The cereals at Three Stone Hearth are delicious! They are properly soaked so they are very easy to digest and much more nutritious than store-bought cereal. Also, they are not extruded like store-bought cereal; extruded cereals are indigestible.
Here’s Mary, a volunteer/employee, Jessica Prentice, and Larry, going over recipes for the Full Moon Feast:
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Here’s Ciara (I hope I spelled her name right), an apprentice/volunteer, and Mary, making food for the Feast:
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And Jessica, another volunteer, and Ciara:
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As you can see, their organization is very dependent upon the help of volunteers.
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It is really fun to volunteer. You learn so much and it’s fun to cook with friends — and in a real commercial kitchen.
Here’s Mary making cornbread:
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The cornbread she made was so delicious. It was soaked so it was very digestible and very nutritious, and it was served with honey butter made with grass-fed butter from a local farm and raw honey.
More to come in part 3!
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