Campus Dining is proud to announce that for academic year 2012-2013, real food purchases accounted for 25% of our spending, surpassing the Real Food Challenge goal of 20% real food. Campus Dining has been involved in the Real Food Challenge since 2008, when a student discovered the program and encouraged Oxy to get involved. The Real Food Challenge is a nationwide network of institutions committed to redirecting 20% of all food purchases (currently 4 billion dollars overall) towards real food (local,...Read More
August 14, 2013
Campus Dining Exceeds Real Food Challenge Goals with 25% Real Food!
May 19, 2013
At Oxy for all or part of the summer?
May 6, 2013
Monday May 6
5pm - 7:30pm
5pm - 7:30pm
All items priced a la carte
Make your own Whole Wheat or Vanilla Waffle, Fruit Toppings
Buttermilk Flap Jacks, Whole Wheat Pancakes, Vegan/Gluten Free Pancakes
Toppings: M&M's, Blueberries, Blackberries, Strawberries, Apples, Whipped Cream
Made to Order on Vegan Bagels
Smoked Salmon or Roasted Portabella, Cream Cheese, Red Onion, Tomato, Capers, Avocado Spread,...
May 6, 2013
Week of May 5th
Mushrooms from Mountain Meadow Mushrooms
This week’s local highlight is mushrooms from Mountain Meadow Mushrooms. Mountain Meadow Mushrooms is located in Escondido, CA so they only have to travel 115 miles to get to Oxy. Mountain Meadow Mushrooms was established in 1952, and is currently the largest mushroom producer in the county, growing and shipping 100,000 pounds of mushrooms per week.
Growing mushrooms is a complex process that starts with creating the perfect compost mixture. Of the 63-day production cycle, 25 days are devoted to producing the compost soil. This process requires constant attention because the piles must be heated, cooled, watered, and turned on a daily basis. The mushrooms are grown in this nutrient-rich soil in small beds located in dark, temperature-controlled rooms...Read More
May 3, 2013
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 18, 2013.
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 12. If you will be on campus that week, please budget your purchases so you will have enough in your account to eat.
Student Account Charge Deadlines: (For FLEX. Laundry, Bookstore Bengal Bucks and ID Cards)
Through Friday May 3, 4:30pm: Charges of any amount may be made on-line via MyOxy, Student Services tab, Student Business Services channel
NEED TO ADD FLEX/LAUNDRY/BENGAL BUCKS?
Saturday May 4 - Friday...Read More
April 29, 2013
The spinach served at the Marketplace Salad Bar and the Specialty Salad Station is always 100% organic and frequently comes from farms within 200 miles of Oxy!
This week’s local highlight is spinach from Kenter Canyon Farms.
Kenter Canyon Farms is located in Ventura, CA so this spinach only has to travel 60 miles to get to Oxy. This spinach is organic so it is better for your health and the environment.
“Kenter Canyon Farms is a family farm located in Ventura County, growing lettuces, herbs, and specialty crops year-round in the fertile soil along the Santa Clara River. Our produce is harvested daily, washed and packed in our own certified facility, and distributed everyday to local customers which include farmers' markets, restaurants, hotels, produce purveyors, and retail stores...We are committed to sustainable agricultural practices and to our employees who sustain our farm year-round...Read More
April 22, 2013
Ready to Take the Challenge and "Go Veg!"???
The Marketplace presents a week of your favorite vegan and vegetarian options April 22-26
It's Earth Week - be good to yourself and the planet - this week and every week!
Lunch: Vegan Stir Fry to Order/Vegan Wrap Sandwiches/Three Bean Vegan Chili in Sourdough Bowl/Baby Spinach with Assorted Berries
Dinner: Meatless Monday Indian Cuisine/Sweet & Sour Tofu/Roasted Tomato Basil Soup
Lunch: Gnocchi Sautéed to Order with Toppings/ Caprese Pizza or Roasted Eggplant Pizza/ Quinoa Stuffed Pepper, Butternut Risotto & organic kale/Samosa
Dinner: Soy Chicken Casserole, Mashed Potatoes and Rainbow Carrots/Fajitas/Tofu...Read More
April 22, 2013
Earth Week 2013: April 22nd (Earth Day) - April 26th
Earth Day was founded by Gaylord Nelson, 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. Inspired by the Vietnam War protests, Nelson realized there was an opportunity to capitalize on the energy of that movement and force environmental protection onto the national political agenda. He formed a powerful bi-partisan alliance and mobilized 20 million Americans to demonstrate on behalf of the environment on April 22, 1970. The 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 (Earthday.org).
The U.S. food system is responsible for over...Read More
April 15, 2013
Did you know that strawberries are number 6 on the "Dirty Dozen" list of most pesticide contaminated produce?
This week, the Local Highlight features Strawberries from the Rodriguez Brothers Ranch. The Rodriguez Brothers Ranch is a certified organic farm that has been growing organic berries in Ventura Country since 2004, just 70 miles from Oxy!
Beginning as pickers in the fields, Roberto and Manuel Rodriguez decided to start a farm of their own and use organic practices to protect the health of their families and workers. The 35-acres Rodriguez Ranch has been family owned and operated from day one. Along with the help of their wives and children, 16 out of the 20 farm employees are Rodriguez cousins! Although it's more energy intensive to grow strawberries organically, the Rodriguez Ranch is committed to this method because it helps maintain the health of the soil,...Read More
April 8, 2013
Be Wise Ranch has been growing organic produce since 1977!
This week’s local highlight is Zucchini from Be Wise Ranch. Be Wise Ranch is a certified organic farm located in the Santa Fe Valley, just eight miles east of San Diego, and only 120 miles from Oxy. They have been growing organic produce since 1977, and been certified for over 20 years, so these zucchini are safer for the environment and your health. Find them at the Grill and Homestyle.
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-year term as the state president of California Certified Organic Farmers (CCOF), helped draft...Read More