Campus Dining


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.


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!


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.



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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.


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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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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...

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March 11, 2016

"Please cook the chicken longer. The chicken is usually pink and undercooked."

We suggest you read Chicken Still Pink After Cooking? Don't Panic from The, as well as this from the USDA on the topic of the color of cooked...

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March 10, 2016

Cooking with Joe is back!

Cooking With Joe 2015

Campus Dining and F.E.A.S.T.  proudly present...

Cooking with Joe!

Featuring the considerable culinary talents of Joe Parks - best known for his daily appearances at the Marketplace Grill Station

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February 26, 2016

"LOVED the mussels!!! When I saw they were being offered, had to be first in line. The quality and taste did not disappoint. Hearty portion, great flavor and cooked perfectly."


"The mussels cooked to order were SO DELICIOUS! Would it be possible to have it more often? Would clams be a more affordable alternative? I imagine that just sauteed shrimp (same shrimp in stir fry) with the garlic, lemon, parsley, chili, butter, etc. would be super delicious and popular--serve it with a scoop or rice/garlic bread. White wine was accompanied with the mussels, but there...

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February 19, 2016

"Would it possible to have bagels stocked for more than just the the morning and lunch? I love having them as a small dinner. I know they go fast so maybe I just haven't gotten to them in time."

The Tiger Cooler carries the exact same bagels as the Marketplace, in a slightly larger size (5 oz vs. 4 oz.). Because we purchase our bagels fresh daily, we actually WANT to run out, because the next day they aren't nearly as good. The Cooler, having longer operational hours, typically has bagels stocked through the evening. And when we have leftovers at the Cooler, we make a batch of Pizza Bagels!!

"I love the chicken tinga tostadas! They are my favorite meal at Oxy! Please have them again soon!"



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February 5, 2016

"What are the ingredients in the croissants and organic zucchini bread?"

The Marketplace Croissants are baked here from a frozen dough. The ingredients are wheat flour, butter, sugar, yeast, dextrose, salt, dough conditioner, dried milk, and butter flavor.

We make the Zuchinni Bread from scratch. It qualifies as organic because it contains at least 51% organic ingredients by weight. The ingredients are: Organic zucchini, eggs, organic wheat flour, canola/olive oil blend, organic sugar, pecans, cinnamon, cloves, salt, baking soda, and baking powder

"How many calories is in the stir fry sauce?"

3 oz of the GF stir fry "to order" sauce has 15 calories, 0 fat, .5g protein, 3.4 g carbs, 404mg sodium

"Why are students not allowed to use green bowls for salad? It feels as if the marketplace staff does not trust the students enough in that they won't hide other foods in the bowls as well. This seems unfair and a bit offensive to the student body, quite honestly. If it's an issue of cost,I'm sure if the price to use bowls was slightly more, students would still pay and use them. They are just a better vehicle for salads!"

You may be trustworthy, your friends may be trustworthy, but unfortunately a small percentage of your peers are not. We used to allow this, but some of your fellow students ruined it...

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