Campus Dining

News

April 15, 2014

April 22nd is Earth Day! Support sustainable food, and celebrate the planet this year by trying our Earth Day Theme Meal.

Earth Day was founded by a former U.S. Senator from Wisconsin, in the wake of a massive oil spill that occurred off the coast of Santa Barbara in 1969. Senator Nelson formed a bi-partisan alliance and mobilized 20 million Americans to demonstrate on behalf of the environment on April 22, 1970. That first Earth Day resulted in the creation of the Environmental Protection Agency, and the passage of the Clean Air, Clean Water, and Endangered Species Acts.

 

The U.S. food system is responsible for over 20% of U.S. greenhouse gas emissions, and American food travels an average of 1,500-2,500 miles from farm to table. This means prioritizing sustainable food has a huge potential impact. Local food travels fewer miles, so it has a lower carbon footprint. Organic growers eliminate dangerous pesticides that...

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April 9, 2014

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 17, 2014.

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 11. If you will be on campus that week, please budget your purchases so you will have enough in your account to eat.

GRADUATING SENIORS:

Student Account Charge Deadlines: (For FLEX. Laundry, Bookstore Bengal Bucks and ID Cards)

Through Friday May 2, 4:30pm: Charges of any amount may be made on-line via MyOxy, Student Services tab, Student Business Services channel

NEED...

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April 7, 2014

During Passover (Sundown Monday April 14 - Sundown Tuesday April 22) Campus Dining will offer "Passover Style" options!

THE MARKETPLACE:

Oil used in preparation of Passover Style items will be olive oil. Some salads will be prepared with kosher for Passover walnut oil (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.

Kosher for Passover cold cereals will be offered.


THE TIGER COOLER:...

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April 7, 2014

In case you missed it before spring break, we’re highlighting our Certified Humane cage-free eggs, from Wilcox Family Farms

Wilcox Family Farms is a 100 year old farm that sits on 1,500 acres of sustainable farmland along the Nisqually River in the foothills of Mt Rainier. Since its beginnings, Wilcox Farms has been known for supplying high quality, farm fresh eggs to families and businesses in the Pacific Northwest. Today the fourth generation of the Wilcox Family continues in the tradition of sustainable farming and community outreach.

Wilcox Farms Cage Free chickens are free to run, preen and socialize proudly. They are fed 100% vegetarian feed and, like all of the Wilcox Chickens, are free from hormones and antibiotics. Wilcox grows part of their own feed on the farm and utilizes that for the chickens, as well as feed purchased from LOCAL farmers which produces the most nutritious and natural egg possible. Our happy, healthy hens...

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March 31, 2014

This week’s highlight is the Thursday Organic Bar.

The Organic Bar can be found every Thursday at the Grill, from 5-7:30, but this Thursday Chef Meesh has designed the menu around the theory of Barry Sears’ Zone Diet. The Zone Diet was developed based upon the theory that a high proportion of carbohydrates to protein can increase the levels of insulin in the blood, thereby causing the body to store more fat. According to Sears, ‘The Zone’ is the healthy hormone balance of insulin and glucagon which triggers the production of natural anti-inflammatory chemicals.

 

Since the anti-inflammatory chemicals are naturally produced, Sears’ says they are heart- and health-friendly, while still producing effects similar to Aspirin. Because of this, the Zone Diet can be a popular choice with athletes. However, it is worth noting that no direct...

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March 24, 2014

This week’s local highlight is almonds from Billings Ranch, located under 150  miles from Oxy. 

This week’s local highlight is almonds from Billings Ranch, which is located under 150  miles from Oxy. Almonds are one of California’s most important crops. Billings Ranch has been family owned since 1913, and with four generations of experience they have become masters of growing almonds in the central valley. Incidentally, Oxy has a connection to Billings Ranch - Chef Meesh’s cousin is the owner! Knowing that they produce a top quality product with good agricultural practices, Meesh chose these almonds for Thursday’s Moroccan Chicken.

Almonds aren’t actually technically a nut, but are the seed from a medium sized stone fruit tree with fragrant pink flowers. Almonds are high in healthy monounsaturated fats, reducing the risk of heart disease. They...

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March 24, 2014

This week’s local highlight is almonds from Billings Ranch, located under 150  miles from Oxy. 

This week’s local highlight is almonds from Billings Ranch, which is located under 150  miles from Oxy. Almonds are one of California’s most important crops. Billings Ranch has been family owned since 1913, and with four generations of experience they have become masters of growing almonds in the central valley. Incidentally, Oxy has a connection to Billings Ranch - Chef Meesh’s cousin is the owner! Knowing that they produce a top quality product with good agricultural practices, Meesh chose these almonds for Thursday’s Moroccan Chicken.

Almonds aren’t actually technically a nut, but are the seed from a medium sized stone fruit tree with fragrant pink flowers. Almonds are high in healthy monounsaturated fats, reducing the risk of heart disease. They...

Read More

March 17, 2014

This week’s local highlight is fresh Spring Mix from Babé Farms, located about 130 miles from Oxy.

While a traditional spring mix can be made up of arugula, lettuce, spinach, and chard, several other varieties of leafy vegetables are often substituted – often baby lettuce mixes are used. This incredibly healthy batch of greens contains high levels of vitamins A, C, K, and iron. Find it at the salad bar or the specialty salad station!

Babé Farms was founded in March of 1986 by Will Souza and four partners.  With deep roots in the Santa Maria Valley, Mr. Souza was a well-established, third generation farmer.  Inspired by his extensive travels throughout Europe, where he discovered the availability and popularity of baby-sized fresh produce, a new company, “Babé Farms” was born. Located in the fertile Santa Maria Valley, Babé Farms is a premier grower, packer and shipper of the finest...

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March 4, 2014

This week's highlight is certified humane, cage-free eggs from Wilcox Family Farms. 

“Wilcox Family Farms is a 100 year old farm that sits on 1,500 acres of sustainable farmland along the Nisqually River in the foothills of Mt Rainier. Since its beginnings, Wilcox Farms has been known for supplying high quality, farm fresh eggs to families and businesses in the Pacific Northwest. Today the fourth generation of the Wilcox Family continues in the tradition of sustainable farming and community outreach.

Wilcox Farms Cage Free chickens are free to run, preen and socialize proudly. They are fed 100% vegetarian feed and, like all of the Wilcox Chickens, are free from hormones and antibiotics. Wilcox grows part of their own feed on the farm and utilizes that for the chickens, as well as feed purchased from LOCAL farmers which produces the most nutritious and natural egg possible. Our happy, healthy...

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February 26, 2014

Attention Student Clubs & Organizations:

Each club event where food is served must have a member in attendance who has completed Campus Dining's food safety class. Students who took the class within the last three academic years may continue to serve in this capacity and are not required to take it again.

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.

Spring 2014 Class - RSVP Required:

Tuesday March 4   9am - 10am 
Salsbury Room - 2nd floor,  Johnson Student Center


RSVP: To register for the class, please send an e-mail to dining@oxy.edu, with the subject line: Food Safety Class. You will receive an e-mail confirmation back regarding the status of your enrollment.

NOTE: This is...

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  • Office: Johnson Student Center, 2nd Floor
  • phone: (323) 259-2629
  • e-mail: dining@oxy.edu