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There's not much in the kitchen that's more straightforward than making vegetable stock. You literally add water and let the veggies simmer for a bit. You can freeze the result in half-cup increments for future use (use a muffin pan to make...

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Omega: Can you talk about the difference between the terms plant-based vs. vegetarian?

Michael: When you say vegetarian, people think of the classic vegetarianism that was pioneered by ...

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Omega: How does your vision for a sustainable food system intersect with Omega's vision?

Michel: Omega's core values are very close to my...

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If you are one of the thousands of people who visit Omega’s Rhinebeck campus each year, then you know about the magic that happens at the dining hall. During our busy season, we create three delicious local, mostly organic, sustainable, nutrient...

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Omega: Your website says, “Great cooking starts with great ingredients, and great ingredients start with great soil.” Can you explain what you mean by that?

Sue: Great soil is the basis for health in...