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. Looking for an older response? Check our response archive here


 

February 13, 2015

"Would love to see quinoa, black beans, roasted veggies, protein options besides tuna and tofu (chicken, turkey),and feta as constant items in the salad bar"
 
The salad bar is somewhat space challenged - and although we get many requests for "constant" items, we think boredom might result. We rotate in black beans, quinoa and feta cheese with other items such as kidney beans, chick peas, cous-cous, edamame and bleu cheese. News flash - did you know that we now carry fully cooked, unseasoned grains in the freezer near the salad bar?! Look for lentils, quinoa, cous-cous and more on a rotating basis. Microwave them and they make a great addition to your salad. As for Roasted Veggies, we're sorry to say they would be impractical for the salad bar regularly because of the high volume we would have to prepare...
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February 4, 2015

"will there be another opportunity for cooking with joe?"

We are working on a possible Sunday afternoon "Cooking With Joe" this March. Stay tuned!

"Is there any chance that the refried bean side at the MP Grill can reduce its sodium content. I have found that it is becoming unpalatable. Otherwise, could there be a low-sodium option? I depend on these beans as a source of protein, but I have to watch my salt-intake. Thank you!"


We heard you, and since we received your suggestion in November we've been working on this. We hope you've seen an improvement and a lower salt content in the refried beans. If you haven't, please write again and let us know.

"First I just want to say that I really appreciate all the hard work that goes into the food services here at Oxy. We have a lot of really great food and a lot of good options. However, I have Celiacs disease and I have a hard time sometimes finding things to eat that are pretty low carb. There's always tons of carb options like pastas, potatoes, and bread things. It...

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January 26, 2015

Each club event where 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®).

Spring Classes - pick one - Reservation Required:


Thursday February 12 12noon - 1pm JSC Commons, 2nd Floor, JSC North

Thursday February 19 12noon - 1pm JSC Commons, 2nd Floor, JSC North

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December 4, 2014

Even with finals around the corner, while there are plenty of reasons to feel stressed and unlucky, it is important to remember how lucky we are to be at Occidental College. 

Local and Organic Thanksgiving 2014

Thanksgiving break has come and gone, but as we head into finals, it is still equally important to remember the necessity of giving thanks. And in the spirit of thanks (and of giving), we strive to support a sustainable, ethical economy. Food is something that connects everyone. It is the baseline on which the rest of our lives are built; the fuel that keeps us going. So to keep moving in a positive direction – not just individually, but societally – it is important to make sure that the food that ends up on our plate is the food that we would want to be involved in growing, packing, shipping and preparing. We are what we eat, after all! (So don’t forget to be delicious, and get...

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November 20, 2014

Information to help you plan your purchases in Campus Dining for the remainder of the semester.
 

All meal money(board) plans are valid through 7:30pm on Saturday December 13, 2014
 
You may check your remaining balance by asking any cashier, or by enrolling in MANAGE MY ID. Please take a moment to check out the meal plan usage signs posted in the Marketplace, or to look at this chart.

DEPLETED FUNDS: If you deplete all your meal plan and vending funds (see below) you may add deposits via ...
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November 14, 2014

"I know I've said this before, but our sandwich ladies are SO nice! They always take their time and seem to genuinely care how your day is. Thank you for being so wonderful. :)"

-and-

"All of the workers who work at campus dining are so kind and friendly and it really enhances my eating experiences at Oxy! They clearly prepare the food with love for the students and I enjoy eating so many things they prepare. One station in particular that I would love to give a shout-out to is the bakery--I can't believe how consistently delicious the cookies and pastries and cakes are. We are so lucky to have so many devoted staff who prepare such fresh goods for us!! Every time I give a tour I go on about how great the marketplace is--food is an integral part of college life and the dining staff make Oxy's one to envy! Thank you for everything."

We are happy to pass your kind comments on to our outstanding workers - thank you!

...

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November 13, 2014

On October 10th, 2014, Occidental became the 27th signatory to the national Real Food Challenge Campus Commitment. On the 24th, students celebrated with Good Food Day, receiving free local and organic food courtesy of sponsorship by Campus Dining, FEAST, Associated Students of Occidental College, and especially the ASOC Sustainability Fund. 
 

President Veitch’s decision this October to sign on to the national Real Food Challenge Commitment is a step Campus Dining has been preparing to take for over 6 years. Since 2008, when Campus Dining’s first Student Sustainability Intern suggested that Real Food Challenge (RFC) metrics could be used to assess existing procurement, four successive student interns have used the guidelines to assess purchases, and provide recommendations on improvements. This past fiscal year, using the stringent, comprehensive, updated Real Food Guide released for 2013/2014, Oxy’s Own Dining Services came in at ...

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October 24, 2014

"Thank you so much for the letter soup and the stars soup. They were delicious!!"

Comfort food! So glad you are enjoying :-)

"Could you get the Chobani simply 100 yogurt(especially the key lime flavor)? Its less heavy than the normal ones."

Sure. We'll do our best to rotate in the Simply 100 along with the other varieties of Chobani, as well as Muller yogurts. Just a reminder: Sometimes we are at the mercy of our suppliers and what they have available, particularly with yogurt. 

"Can we please get agave nectar in the marketplace? I would love something other than brown sugar to sweeten my oatmeal or to add to yogurt."

As of 10/23 we have placed a container of Agave Nectar on the west condiment stand - enjoy. But please leave it at...

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