Dining news, upcoming special events and responses to your suggestions
Use our E-Suggestion Box for a response within 7 days or posted on our blog below.
August 23, 2016
EVERYTHING New Students Need to Know about Dining at Oxy!
August 9, 2016
Each campus event where outside food is served must have a member in attendance who has completed Campus Dining's food safety class
The class will provide guidelines for purchasing, preparing and serving food safely for club events, based on USDA recommendations for volunteers, and the California Food Code. Oxy's Catering Policy will also be explained. This is NOT a state or national food safety certification program (such as ServSafe®).
Three classes are offered for fall - reservation is required:
Thursday September 15 12 noon - 1pm Young Dining Room, 2nd Floor, JSC North
Tuesday September 27 12 noon - 1pm JSC Commons, 2nd Floor, JSC North
May 26, 2016
Food at Oxy just got that much more “real”! By “real,” we mean sustainably sourced (organic, locally grown, fair trade, or raised humanely). Since 2014, Oxy has committed to the Real Food Challenge, with a goal of purchasing 30% sustainably sourced food by the year 2020. And this spring 2016, we are well on the way to that goal, with the overall sustainably sourced campus food percentage at 24%!
This doubles last year’s...Read More
May 9, 2016
"I read the suggestion box responses pretty often and I would just like to say thank you for all that you do. So many of the suggestions come off as very entitled and I am embarrassed as a student that so many students do not seem to realize the logistics that go into feeding such a large number of students with widely varying taste every meal of every day. Thank you thank you thank you!"
What to say?? Thank you for your thoughts - they are so kind. It's been a long year, a great year and we appreciate that you and others value our efforts. You are absolutely correct, feeding such a large, diverse, and vocal group has its challenges. When we can't do something or feel it is not wise, we will let you know, along with our reasoning :-)))
"The curry today for lunch today was really good! I was expecting potatoes instead of radishes though... Could you make it with potatoes instead next time? And thank you for making it vegan! What is the recipe for the curry? :)"
We're glad you liked it. Our dish included carrots, potatoes, sweet potatoes, turnips and daikon radish. Here is a home version that we hope you will like:
1 tablespoon vegetable oil
1 medium to large onion, diced
3 large carrots...Read More
April 22, 2016
"Could you possibly get purple sweet potatoes for the baked potato bar sometime? They're purple on the inside and sooo good and they sell organic 5 lb bags at trader joes and whole foods! I think the company that supplies them is called "stokes
We actually bought a case of purple sweet potatoes - but we couldn't obtain the organic - they may only be available to retail establishments. They are 3.5 times more expensive than the organic sweet potatoes we use for the weekly organic potato bar. Since the Stokes Purple aren't organic we won't be serving them on Wednesday dinner, but look for them to show up at some other time/station soon. Another note - unfortunately the Stokes Purple are not local either - Livingston CA, where they...Read More
April 12, 2016
During Passover (Sundown Friday April 22 - Sundown Saturday April 30) Campus Dining will offer "Passover Style" options!
Oil used in preparation of Passover Style items will be olive oil. Some salads may be made with other oils which will be labeled.
The Homestyle Station menus will include Passover Style items at every lunch, brunch & dinner, identified by (p) on the menu boards.
Matzo Brei and scrambled eggs with lox will be available at the grill station for breakfast and brunch.
A Passover Style soup and Passover matzo crackers will be available each day.
Passover matzo will be available to substitute for bread. Matzo may also be purchased separately.
Kosher for Passover macaroons will be available at the bakery, and the bakery will make special Passover desserts.
THE TIGER COOLER:
April 11, 2016
Information to help you plan your purchases and manage your accounts for the end of the year
All meal plans, FLEX plans, vending and rollover plans are valid and may be used for purchases in the dining facilities through Saturday May 14, 2016.
Seniors and others who will be on campus during Senior Week: The figures on the meal plan usage signs on-line and in the Marketplace DO NOT include the week of May 8. If you will be on campus that week, please budget your purchases so you will have enough in your account to eat.
GRADUATING SENIORS:...Read More
April 8, 2016
"Would it be possible for the marketplace to try and not use unhealthy ingredients in side dishes? I always want things like mashed potatoes or polenta, but I don't eat them because I know they have massive amounts of cream and butter."
Some of our Homestyle side dishes are plain and simple, such as Steamed Spinach (v), or Spicy Roast Cauliflower (v) [served 4/4 lunch], or Butternut Squash Puree (v) [served 4/4 dinner]. Some are best defined as comfort food, such as Mashed Potatoes (vl) [Note: we always have vegan mashed by request], Polenta [which we serve vegan; it would not contain cream or butter], or Fried Rice (v), and others are salad such as Tabbouleh [served 4/5 lunch] and Red Onion & Tomato Salad [served 4/7 lunch]
March 25, 2016
Seniors - the Marketplace wants to grant your #seniorwish!
Is there a Marketplace menu item that you just have to taste again before you graduate? Tell us!! Executive Chef Meesh is planning the menus for the last six weeks of the semester and he wants your input. Send your wish to dining@oxy,edu or to our suggestion box. Include your e-mail address and if we are able to grant your wish, we'll let you know when your favorite will be on the menu. #seniorwish
"I have definitely been getting king Henry's alpine trail mix at the marketplace all semester. It has yogurt covered pretzels, dried cranberries, m&ms, almonds, and I think cashews"
Our apologies! We asked the vendor and this actually was a new product that he did bring, but...Read More