Learning Paths

Core Staff Jobs

Rhinebeck, New York

Core Staff: Core Staff live off campus and support Omega in a variety of managerial and administrative positions. These are year-round, salaried jobs with a full benefits package, including health and dental insurance.

Temporary and Hourly Staff: Temporary and hourly staff live off campus and support Omega in a variety of administrative tasks for an hourly wage. These positions do not include benefits.

Learning paths content lists

Omega Institute Working Together to Protect Water Could Unite Humanity by Maude Barlow
An Interview With Maude Barlow
Omega: What’s the state of groundwater withdrawal globally? Maude: NASA just put out a report. Of the 37 major aquifers in the world, 21 are deeply stressed to the point of very serious water displacement. The statistics are very terrifying. We are doubling our exploitation of groundwater every 20 years.  More
We need a new water ethic. We need to place water at the center of everything we do: The way we produce food, the way we produce energy, the way way we produce goods, and the way we trade them. I call for this ethic in my book Our Blue Future: Protecting Water For People and the Planet Forever. There are four principles that can guide us in doing this. More
Omega Institute We’re All Seed Savers, Even If We Don’t Know It: An Interview With Ken Greene, Hudson Valley Seed Library Cofounder
An Interview With Ken Greene, Hudson Valley Seed Library Cofounder
Omega: How can people who might not garden, let alone farm, get involved in seed saving?  Ken: One of the challenges I found when I started the Hudson Valley Seed Library was helping people understand their role in seed saving. I really wanted to help people understand how their decisions have repercussions on seeds. I started to see seed saving as a spectrum.  More
Pesto is quick to make and versatile in the kitchen. It can be tossed with pasta, used as a base for dipping vegetables, or added to omelets for extra color and zing. You can make pesto with the last of the herbs in the garden and freeze it for enjoyment throughout the colder months. More
According to researchers at Ohio State University’s Carbon Management and Sequestration Center, global agricultural methods have depleted soils of 50 to 70 percent of their carbon. Without carbon, soil loses its life—and it's much more difficult to grown nutrient-rich food in lifeless soil. More
Omega Institute Drawing Closer to Nature
Botanical Illustration Brings a Long Tradition to a New Movement
It seems like nearly everything today is digital. For many people, listening to music, watching movies and television, or reading the news takes place solely on digital devices, and often all on the same device. Creating art—photography especially—is often done digitally and shared solely online. Set against the backdrop of this pixelated world is a revived interest in creating things by hand. Botanical illustration is a great case in point. More
Omega Institute Preserving Food Saves Farms & Flavor: An Interview With Marisa McClellan
An Interview With Marisa McClellan
Omega: How did you get started preserving food at home? Marisa: I grew up doing it with my mom. We lived in Portland, Oregon, and had apple trees and blackberry bushes in and around our yard and in the neighborhood. We’d go picking and do a little canning—not tons and tons, but I knew how to do it. When I was in my mid-20s I went blueberry picking one day, and came home with 13 pounds of blueberries. That was the instigator. I canned some jam and I loved it. I wanted to do more, and it just went from there.  More
Omega Institute Looking for Silence
"There's a great space in which this moment takes place. There's a great silence that is listening to the thoughts," says Adyashanti, a spiritual teacher who leads silent retreats at Omega and elsewhere.  “In the end it’s all very simple. Either we give ourselves to silence or we don’t,” he says. But how can we find silence in the cacophony of our modern world? Cities have always been loud, but noise has now crept into the suburbs, and even the wild, and is nearly impossible to escape.  More
Omega FoodWorks, the team responsible for overseeing the food at Omega's Dining Hall and Café, is committed to using as much local produce as possible. FoodWorks executive chef Robert Turner says over the last eight years he's been able to increase the amount of local produce he uses by working with Red Barn Produce, a distributor in Highland, New York. More