Campus Dining

News

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.


 

September 2, 2016

Hi! I think it would be really cool if you could provide reusable and disposable chopsticks along with western cutlery. Thanks! :)

We stock compostable disposable chopsticks at the grill station in the Marketplace. If you don't see them please ask. At the Cooler we stock chopsticks for sushi.

 

I would really love to see this lentil curry become a regular option, perhaps for meatless Monday! :) Thank you!! Lentil Curry Serves: 4 INGREDIENTS * 1 cup red lentils (220 grams) * 1 cup jasmine rice (200 grams) * 2 cloves of garlic * ½ onion, finely chopped * diced potatoes * diced carrots * 16 ounces tomato puree/diced (450 grams) * ⅔ cup unsweetened almond milk (150 grams) * ½ teaspoon garlic powder * ½ teaspoon ground ginger * ½ teaspoon turmeric * 1 teaspoon garam masala * 2 teaspoons curry INSTRUCTIONS 1. Cook lentils according to package directions. 2. In separate pan, cook garlic and the onion in water until onion is soft. Add in tomato sauce, almond milk and spices and cook for about 5 minutes. 3. Add in vegetables, cook 15 minutes. 4. Add cooked lentils...

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August 31, 2016

In the Marketplace this Friday: September 2, 2016

Fair Food will be served in the Marketplace this Friday, September 2nd to kick off the start of the semester! Come by between 11:30 am and 1:30 pm for a festive menu featuring:

 

Funnel Cake with...

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August 23, 2016

EVERYTHING New Students Need to Know about Dining at Oxy!

Dine Healthy, Dine Sustainably, DINE OXY

 

 

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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 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: ALL CLASSES ARE NOW FULL - E-MAIL IF YOU WOULD LIKE TO BE ON THE WAIT LIST. NEW CLASSES WILL BE OFFERED IN SPRING.

Thursday September 15 12 noon - 1pm Young Dining Room, 2nd Floor, JSC North

...

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May 26, 2016

Real Food Challenge - Oxy Reaches 24%!

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...

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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...

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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...

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April 12, 2016

During Passover (Sundown Friday April 22 - Sundown Saturday April 30) Campus Dining will offer "Passover Style" options!

THE MARKETPLACE:

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:

...

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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:...

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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]

...

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