Omega recently hosted a gathering to talk about food quality. Judith D Schwartz reported on the event in The Guardian: "When it comes to eating well, the advice we get is that fresh is better than processed, fruit and veg are better than fats and carbs, and organic is best of all. But what if the food we eat is not truly feeding us? Many choose to buy organic to be assured food doesn't have the 'bad stuff' in it. But how do we know it's got the 'good stuff' in it—flavor, wholesomeness, vitamins, minerals?"

"This question was among those taken up last week at a meeting on food quality at the Omega Institute for Holistic Studies in the Hudson Valley, New York, attended by farmers, educators, researchers, and activists looking to bring quality into discussions of food, nutrition, and agriculture. The Hudson Valley has become a food destination due to its many small farms and celebrated chefs (and because the famed Culinary Institute of America is located there)."

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