Fridays with Frances


What is Three Stone Hearth? That’s the question I want to answer. What are we beyond a jar of Pastured Chicken Bone Broth? What gets us to that jar?


I’m thinking beyond the food, the money, all the nuts-and-bolts stuff. There’s a lot of hard work that goes into everything we do here: physical, systemic, and emotional. I want to bring transparency about TSH to customers on a new level. When we put out our email newsletters to customers it gives a snippet, but I want to delve a little deeper, beyond what you may get from coming to Three Stone Hearth, buying and eating our foods. Our "Around the Hearth" section will also feature explorations of issues related to our foods and our food system, and the "Dig Deeper" section at the bottom provides links to other valuable sources of insight and information.


My goal is to reintroduce you to Three Stone Hearth. We are a company that thrives on giving our customers tools and products that encourage a healthier and more sustainable life. There are a lot of us here who have useful information to offer you to support your mind and your body. I want to help people understand that sense of tradition, and how important it is. It’s built a lot of what we know about food, community, and sustainability. It all comes full circle. At Three Stone Hearth, we always hope to reprise and bring forth those traditions and techniques that have gotten lost over generations and continue to keep them relevant.


I want to learn, as well as teach. I don't know a lot about the Paleo diet, for example, and I'm sure there are a lot of customers who are interested in it because it's “in” right now. I want to help give people a starting point for some of the things we do, and a way to go deeper. And that will require me to research and expand my knowledge as well.


Sandra & Frances Smiling


Frances (R) with her sister Sandra

My name is Frances Kyle, I’ve been working as a cook at Three Stone Hearth’s Funhouse since July 2012. I started here as an extern from the California Culinary Academy in San Francisco (Le Cordon Blue, or Bleu if you want to get all fancy Frenchy). I graduated from there with an Associate’s Degree September 2012 after completing a two-year Culinary Arts program.


I discovered TSH after a string of extern sites fell through, and one of my counselors recommended Three Stone Hearth. After corresponding with co-founder Porsche Combash, coming in for a “Sunday in the Kitchen” (now they’re on Saturdays; you should come for one!) and attending co-founder Jessica Prentice’s Traditional Diets lecture I was hooked. I love videogames, art, writing, and home renovation shows… So here we are! Hello! Hi! Nice to meet you! I became a worker-owner at the beginning of 2016. My twin sister Sandra (the older one) became a worker-owner a year earlier.


As a picture of what this blog would look like: basically, I'll pick a topic and start building (with lots of input and advice, I’m sure -- that’s how it goes around here). My goal is to frame things in relation to what we do here to help people take these things and apply them at home and in their own lives. I know little bits of a lot, and I want to expand on that through this process and share more of what I find out.


For example, I could take a dish we’re making. Like our Chicken Liver Pâté. I’ve made this dish many times here. It’s rich, buttery (so, so buttery) herby, and, yes, pretty livery. We cook down sliced onions and chicken livers in butter, herbs, and other delicious ingredients and then puree them until smooth.


What's great about this dish? Super yummy, VERY nutrient-dense. It uses an ingredient that people don't interact with very much these days -- organ meats, also known as offal. They are an important part of the animal, not just the expensive cuts like the tenderloin. Most people don't get enough organ meats in their diet anymore, and there are great ways to sneak them in without feeling bombarded by the intense (sometimes unpleasant) flavor.


Why should I eat this? Liver is very high in protein and iron, B-vitamins in abundance, and super concentrated source of vitamin A, which helps to strengthen the immune system, along with supporting eye and skin health.


What can you do with it?  Spread it on toast or crackers. Put it in your mouth. Dip a carrot or five into it. Put it in your mouth. Take it to a party. Then put it in your mouth. Not the jar though -- that you should return to get your deposit -- also, it’s a super-sustainable form of packaging.


I'd encourage people to take a second look at liver and organ meats in their diets, and find ways to incorporate them beyond the classic “liver and onions." Mix a little in your burger meat (You won't taste it!), chili or any ground meat dish!


Something like that. See you next Friday.