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


 

December 10, 2013

This week’s local highlight is Fuyu persimmons from Fuyu Farms, located less than 150 miles from Oxy.

The season is drawing to a close, but those delicious persimmons that have been in the marketplace are from a small local farm. Unlike many persimmon varieties - including the native American variety and the more common Hachiya variety, which are astringent and unpleasant to eat raw - Fuyu persimmons sweet and delicious even while still slightly firm. They also have an incredible natural shelf life, staying firm for up to three weeks, growing slightly sweeter as it gets softer. Fuyus are often used in puddings or for baking, but eaten raw they provide great nutritional benefits; the fuyu persimmon is a great source of Vitamins A and C, beta carotene, fiber, and some essential amino acids. Try them while they are still in season!

 

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December 4, 2013

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 14, 2013

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 the chart on-line.

VENDING FUNDS: All meal money plans had a vending account set up at the beginning of the semester ($80 for A & B, $50 for C, $30 for D). You may check this balance at any cashier stand, via MANAGE MY ID, or at the vending machines (Academic Commons, Samuelson Pavilion, Keck Theater, Bell-Young, Norris and Rangeview - you don...

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December 4, 2013

The annual Occidental College Employee Holiday Party will take place on Friday evening December 13. In order to allow all employees the opportunity to attend, Campus Dining facilities will close at 3pm that day. Box dinners for students are available by pre-order, and must be picked up in person in the Marketplace between 12noon and 3pm. Please place your on-line order no later than Tuesday December 10 at 11:59pm.

The Marketplace will reopen at 7:30am on Saturday December 14 for students remaining on campus. Fall meal plans are valid through 12/14.

 

December 2, 2013

This week’s local highlight is Broccoli from Adam Brothers Family Farms.

Native to Europe, broccoli evolved from a wild cabbage plant and has been cultivated for over 2,000 years. It was first introduced to the U.S. by Italian immigrants, finally reaching popularity in the 1920’s. Crisp, mild, and crunchy, broccoli has been shown to contain many potent anti-oxidants, most notably high levels of vitamins A, C, K, and dietary fiber. High broccoli consumption has also been linked to the prevention of heart disease and reduced risk of cancer.  

The Adam family has been farming in the Santa Maria Valley since 1850, when William Laird Adam first emigrated from Scotland. Today the fifth generation of the Adam family continues to farm on some of the same land in Santa Maria that William first farmed in the 1800s. 

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November 25, 2013

This week’s local highlight is Galasso’s Bakery.

Galasso’s Bakery is one of Campus Dining’s main providers of freshly baked bread, rolls, and buns. All their products are baked fresh daily just 40 miles from Oxy in Mira Loma, CA. Galasso’s Bakery delivers their fresh bread to Oxy almost daily. “Founded in 1968, Galasso’s Bakery began as a family-run business. Over the years, the company has grown from a single room delicatessen into a full-line bakery, producing hearth baked sourdough, sliced and French breads as well as dinner rolls, hamburger buns, hot dog buns, and specialty breads.”

Galasso’s is famous throughout the area for their traditional-style bread delivery trucks....

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November 11, 2013

Campus Dining is switching from Canadian farm raised salmon, to serving Alaskan Wild Caught Salmon.

This week’s highlight is Wild Caught Salmon, which we purchase through our distributor – Superior Seafood. Previously, the Marketplace has served salmon that is farmed in Canada. Recently, Chef Meesh worked with Superior Seafood to find a source of Alaskan Wild Caught Salmon, which the Monterey Bay Aquarium identifies as a “Best Choice” for sustainable and healthy seafood.

One of the biggest sustainability problems involved in farming salmon is the large amount of food they require. Wild caught salmon, on the other hand, are part of a natural system where the food they eat is at least partially replenished through the nutrients recycled during the salmon’s life cycle. A lesser known fact is that farmed salmon are also less healthy than wild caught salmon. According to the Monterey Bay Aquarium, Pacific salmon in Alaska are among the most...

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November 5, 2013

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. E in 1952, Mountain Meadow Mushrooms (MMM) is currently 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. When they are fully grown, the mushrooms are handpicked and shipped to the local community the very same day. Find these mushrooms throughout the MP!

Other...

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October 29, 2013

This week’s local highlight is Pomegranates from Wawona Packing Co.

The farm, located about 200 miles from Oxy, grows many varieties of fruit. Wawona has been ramping up its commitment to sustainable production in the past few years. In 2012 it installed a solar array which produces 70% of its power, including for processing and cold storage. For a company that farms more than 6,500 acres and packs 5 million cartons annually, that’s a lot of sustainably produced power.

Pomegranates, which grow on a small deciduous tree, are thought to have originated in Iran, and have been cultivated since ancient times. The fruit has also featured heavily in religious traditions, appearing repeatedly throughout Christian, Jewish, Taoist, Hindu, and Islamic theology, often symbolizing fertility.  Pomegranates have also been used medicinally throughout history, featuring heavily in the...

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October 21, 2013

Wondering where those fantastic California avocados at the fruit stand are coming from?

This week’s local highlight is Morro Bay Avocados from Shanley Farms, which is located in San Luis Obispo County, about 190 miles from Oxy. Avocados are native to Central Mexico, but were introduced to the United States in the early 19th century and have thrived since. Southern California produces 95% of the nation’s avocados, but Morro Bay Avocados are grown in northernmost avocado growing region – San Luis Obispo. This variety is the last to be harvested in the California avocado season, and Shanley Farms is committed to letting harvesting only once the avocados have achieved peak oil content, making for a flavorful, creamy, rich avocado.

 

Shanley Farms started as a hobby farm for Jim Shanley in 1998, but he quickly caught the farming bug and by 2010 had hired his family...

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