Behind the Scenes in the Kitchen

Enjoy a rare chance to see the kitchen staff in action at Three Stone Hearth (TSH), a new model to the nation for community-supported kitchens. Find out why TSH was ahead of the curve with trends like bone broth and kombucha, and how pasture-raised chickens are connected to resilient communities. Chef Maeila Long teaches knife skills in a chicken deboning class, and TSH co-founder Jessica Prentice talks about traditional diets. A nutrient-dense lunch is included. Wear comfortable clothing and no scented products please. Cost: $60. Info: here

Saturday in the Kitchen: Chicken Deboning 101 & Traditional Diets Class 
Saturday April 22, 9:30am–3pm 
Three Stone Hearth
1581 University Ave, Berkeley

 

Photo courtesy of Three Stone Hearth.
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