Food | Omega

On a sun-splashed, spring Saturday in upstate New York, Lytisha Wyatt was in her element.

Clad in a tank-top shirt, green work pants, and Muck boots, Wyatt had just come in from the fields at...


It happens on most Fridays during the Omega Institute’s season, right behind the Dining Hall.

A car pulls up.

Volunteers step out.

And they begin loading large, plastic containers filled with frozen meals into...


When Henry Hudson made his way up the river that now bears his name, he made an observation about the land surrounding it.

During his interactions with the indigenous people along the river’s banks, Hudson...


In a small corner of High Falls, New York, farming happens under the shady canopy of a forest.

Here, spring peepers sing their chirpy chorus in hopes of wooing a mate.

Within the din, stacks of 40-inch logs sit quietly,...


Micaceous clay gets its name from the glittery mineral mica. In this workshop with Marc Millovich, a master potter and longtime apprentice to Apache medicine man and craftsman Felipe Ortega, you build pottery with hand-dug clay using the coil...


In 2004, Ken Greene was working at a tiny library in a small, Hudson Valley town when he got an idea: add seeds to the library's catalog.

That effort led to the creation of the first seed catalog in a public library in the country,...