Dining Hall Hours
|Breakfast||7:00 a.m.-8:45 a.m.|
|Dinner||6:00 p.m.-7:15 p.m.|
2-Day Workshops: Meals begin with dinner on Friday night and end with lunch on Sunday.
5-Day Workshops: Meals begin with dinner on Sunday night and end with lunch on Friday.
What Can You Expect?
At breakfast, lunch, and dinner, you’ll find local, mostly organic, sustainable, nutrient-dense, artisanal, and whole-food meals. We take special care to provide delectable options for folks with common food allergies as well.
Gluten-free? Vegan? You'll find a delicious meal that will leave you feeling nourished.
Specific dietary questions? See our FAQ.
Food That's Always Available
Every morning, you’ll find delicious, hearty breakfast foods, including fresh eggs, tofu scramble, steel-cut oatmeal, home fries, fresh fruit, local yogurt, dried fruits and nuts, cereal, and granola. Daily specials may include French toast, pancakes, breakfast burritos, bagels, frittata, shakshuka, or kitchari.
LUNCH & DINNER
- Salad with raw vegetables, nuts, seeds, prepared salads, and homemade salad dressings, including dairy and nondairy options
- Cooked vegetables and grains
- Main entrée with mostly vegetarian, primarily bean-based protein options and/or eggs or cheese. Meat options may also be available.
- Three types of bread, including white and whole wheat
- Lavash and Ryvita crackers
- Organic peanut butter
- Fruit preserves and jam
- Butter and Earth Balance
A gluten-free bread with the same options is also available.
- A seasonal selection of simply prepared, vegan alternatives, including a grain (like quinoa, couscous, brown rice, or millet), legumes, and leafy greens and vegetables
- At dinner, gluten-free pasta and homemade marinara sauce are also available
- Organic fair-trade coffee
- Black and herbal Numi teas
- Alternative sweeteners: agave nectar, honey, evaporated cane juice, and stevia
- Dairy: whole milk, skim milk, and half & half
- Nondairy: almond, rice, soy, and oat milk
- Apple juice and orange juice
- Filtered water
- Including wheat-free tamari (soy sauce), olive oil, red wine vinegar, balsamic vinegar, hot sauces, gomasio (salted roasted sesame seeds), sea vegetable flakes, and more
Delicious dessert options are available in the Omega Dining Hall during select meals, while supplies last!
Food That Comes From Farms & Vendors We Trust
The food we serve begins on local farms with nutrient-rich soil and plants. From the field to our kitchen and then to your plate, every meal is made and delivered with care.
Here is a list of local farmers, food vendors, and equipment and food service providers we are proud to work with throughout our July to October season:
- Angello's Distributing, Inc. (organic produce)
- Blue Roof Honey (honey)
- Chimney Hill Farm (maple syrup)
- Dutchess Restaurant Equipment (family-owned business)
- Feather Ridge Farm (eggs)
- Ginsberg's (family-owned food vendor)
- Hawthorne Valley Farms (yogurt)
- Jack Fox, Forager (ramps)
- La Bella Pasta (pasta)
- Little Seed Gardens (sprouts)
- McEnroe Organic Farm (composting)
- Markristo Farms (local greens)
- Old Saw Mill Farm, LLC (fruit)
- Organic Nectars (agave)
- Red Barn Produce (produce)
- Ronnybrook Dairy Farm (milk & butter)
- Thomas O. Miller & Co. (family-owned food vendor)
- Thompson-Finch Farm (strawberries)
- Warren Kitchen & Cutlery (family-owned business)
- Wonderland Farm (produce)
There are also several wonderful regional food vendors that supply our kitchen. They are:
- Dean's Beans Coffee (organic, fair trade, shade grown coffee)
- South River Miso Company (miso)
- Suzanne's Specialties (conserves)
- UNFI (natural, organic, and specialty food vendor)
- Frontier Natural Products Co-Op
We also compost food scraps at Ulster County Resource Recovery Agency.