News

Campus Dining
News

Local Highlight- Green Chard

March 25, 2013

Campus Dining is excited to continue its partnership with South Central Farmers' Cooperative!

This week's Local Highlight is Green Chard from South Central Farmers’ Cooperative (SCFC). Occidental College has maintained a strong relationship with SCFC over the last several years, and this is their first produce delivery from their new permanent location in Buttonwillow, CA, located just 120 miles from Oxy. Last summer, SCFC was finally able to move from Bakersfield to Buttonwillow, but transplanting their entire farming operation required a temporary interruption of produce sales. Farmers needed a long transition period to work out all the kinks of a new land base, including getting used to new land conditions, the weather, installing a water pump, and getting their vegetable harvest to the same level it was in the past. All...

Passover Options in Campus Dining

March 20, 2013

During Passover (Sundown Monday March 25 - Sundown Tuesday April 2) 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:

Passover matzo will be available to substitute for bread. Matzo may also be purchased separately.

Passover Style tuna salad and matzo...

Local Highlight- Avocados

March 18, 2013

This week’s local highlight is Hass Avocados from Eco Farms in Temucula, located just 90 miles from Oxy. Known as the “fertility fruit” in Aztec culture, avocados have been successfully cultivated for over 10,000 years, and are native to the Caribbean, South, and Central America. They were introduced to the United States in the early 19^th century and have thrived in the Southern California region, which now produces 95% of the nation’s avocados!

Eco Farms has been an established organic and environmentally-minded farm for over 30 years. Steve Taft, President and CEO of Eco Farms, was raised in a...

Meal Plan Structure Change Proposed

March 18, 2013

At the General Assembly meeting on February 11, members of the Meal Plan Advisory Committee and Oxy's Budget Office presented a proposed change to the structure of residential meal plans, effective fall 2013

View a brief summary

View the full length proposal
View the hand-out
FAQ Page

Send questions or comments to dining@oxy.edu

Local Highlight- Cilantro

March 4, 2013

Did You Know: Many of herbs used by Campus Dining are also local and organic?

This week’s Local Highlight is organic Cilantro from the John Givens Farm. The cilantro plant is very ancient, and it is referenced in many ancient texts. Scholars believe that the Roman Empire is responsible for the spread of cilantro around the world, and it is now grown and used in almost every country in the world! The largest cilantro producers are located in India, China, and Mexico, but this cilantro is local and the farm is located just 100 miles from Oxy! Find this cilantro at the Monday Stir Fry Station and the Wednesday shrimp taco bar.

John Givens started Givens Farm in the Goleta Valley under the “Something Good” label in 1980 with only 1 acre of land. “The farm has expanded to its present size of 180 acres in 12 locations stretching over...

Local Highlight- Driftwood Dairy

February 27, 2013

This week’s local highlight is local company Driftwood Dairy, located just 10 miles away from Occidental. Started in El Monte by Mike Dolan in 1946, the business was built on the family dairy legacy going back to their dairy farm in Ireland. Driftwood started as a single cash and carry store in El Monte, and a home delivery route where Mike would deliver milk. Over the years business expanded to include hospitals, schools, restaurants, bakeries, coffee houses, cafeterias and even other creameries; Driftwood Dairy now serves over 2,500 schools daily. In 2006 Driftwood Dairy was bought from the Dolan family by investors, and now grosses over 100 million a year. Driftwood only uses milk from cows not treated with the growth hormone rBST, and has made strong commitments to ensuring...

Local Highlight- Mary's Free Range Chicken

February 19, 2013

This week’s local highlight is All Natural Free Range Chicken from Mary’s Chicken.

This week’s local highlight is All Natural Free Range Chicken from Mary’s Chicken. Mary’s Chicken has been family owned and operated since 1954, and is currently run by Mary’s son David Pittman in the San Joaquin valley, just 200 miles from Oxy. Mary’s Free Range Chicken is certified by the 5-Step Animal Welfare Rating Standards Program through the Global Animal Partnership. This program encourages higher welfare practices and systems to benefit the farmers, consumers, and the animals. Mary's California Bronze Chicken was the first in the United States to achieve the...

Local Highlight- Pink Lady Apples

February 11, 2013

Washington State is the West Coast's main apple producer, but the largest producer of organic apples is right here in California!

This week’s local highlight is Pink Lady Apples from Cuyama Orchards, which is located 30 miles northeast of Santa Barbara, and just 84 miles from Oxy. The orchard is located in the southern end of the Cuyama Valley surrounded by the Los Padres National Forest. The area is so remote that there are no telephone lines, no cell phone reception, and there is only one incoming road! This spot does, however, provide the perfect growing conditions for Pink Lady apples. The Cuyama Valley location and elevation (3,200 feet) provides the perfect combination of warm days and cool nights that these apples need.

Cuyama Orchards was started in 1980, when Howard and Jean Albano spontaneously bought land in Cuyama Valley. After growing hay for...

Spring Food Safety/Now Enrolling

February 6, 2013

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. This is NOT a food safety certification class (such as ServSafe®).

Spring 2013 Class (RSVP Required):

Thursday February 21 12noon - 1pm JSC – Faculty Commons

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 by Monday 2/18 if you are enrolled.

Local Highlight- Organic Strawberries

February 4, 2013

Did you know conventional strawberries are number 6 on the "Dirty Dozen" list of most pesticide contaminated produce?

This week, the Local Highlight features Organic Strawberries from Be Wise Ranch. Be Wise Ranch is a certified organic farm that has been growing organic produce since 1977 in the Santa Fe Valley, just eight miles east of San Diego, and only 100 miles from Oxy! Be Wise Ranch has been certified organic for over 20 years, so these strawberries are safer for the environment and your health. Find them at the bakery and the Deli Salad station.

Be Wise Ranch organic vegetables and fruits are known nationally for their delicious flavor and fresh, sun-ripened quality. Bill Brammer, owner of Be Wise

Ranch, has been committed to sustainable agriculture since the early days of the organic movement, and during his five-...