As I've mentioned before in this blog, I've radically changed how I eat since my bc diagnosis. Since I'm not and have never been much of a cook, this change did not come easy. I floundered madly for several months, knowing that I needed to make big eating changes, but feeling utterly overwhelmed when I attempted to become Little Miss Healthy Organic Super-Nutritious Betty Crocker Cooking-for-Breast-Cancer-Prevention and Immune-Strengthening Kitchen Goddess Extraordinaire.
I fumbled along, trying to find my new food groove (reading this or that supposedly healthy-but-mainstream "cancer prevention cookbook" and/or trying to follow the vegetarian diet guidelines and recipes from the Block Cancer Center in Chicago - where I went for treatment consultations when I was still unsure whether or not I'd do chemo or hormone blockers).
It was a chaotic and confusing time (like I said, I'm NOT a kitchen person), until finally I stumbled upon an internet site for the Weston A. Price foundation, and VOILA, it resonated for me, I started researching their diet, and right around this time I learned, through sheer dumb luck, that a group of Bay Area people were embarking upon a new business endeavor called Three Stone Hearth community kitchen. And what do you think they were planning to do? Make and sell exactly the kinds of Weston A. Price foods that I wanted to start eating. As in: readymade. As in: You place a weekly order and either pick it up at their Berkeley kitchen or have it delivered to your front door.
I HAD learned how to do a SMIDGEN of the things that eating this way requires. For example, I sorta learned how to make bone broths and sauerkraut and crispy nuts -- the key word being "sorta." But I had a long long way to go. The key word being loooooooooooooooong.
So. Three Stone Hearth was a godsend. A miracle. I signed up to be a "member," and have been ordering from them every week for the last two years.
Here are but two examples, taken from their website, of why I LOVE Three Stone Hearth:
Soups and Stews
Each week we offer at least one soup or stew made from a based of slow- simmered bone broth. Bone broths have been made and eaten for millennia because they are so rich in minerals and gelatin, which makes them nutrient-dense and soothing to the digestion and nervous system.
To learn more about why “Broth is Beautiful”, click HERE.
Each week we offer at least one cultured vegetable such as sauerkraut, kimchee, pickles, cortido, chutney, or salsa. These traditional condiments are lacto-fermented so that they are full of active enzymes and other important nutrients. To learn more about why these old-fashioned foods are so health supportive, click HERE.