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 10, 2014

DID YOU KNOW? Nearly every single carrot served at Oxy is from a local farm!

This week’s local highlight is Carrots from Grimmway Farms. Grimmway Farms is located just 110 miles from Oxy in the San Joaquin Valley in central California. The farm was established in 1968 when the Grimm brothers Rod and Bob decided to set up a roadside produce stand in Anaheim. Three years later the Grimm brothers realized that carrots were a perfect crop to rotate with their corn, and soon they moved to Bakersfield where the climate allows for two carrot crops per year. After more than 4 decades, Grimmway Farms has grown to be the largest grower, producer, and distributor of carrots in the world. They supply nearly all the carrots that Campus Dining uses at the Salad Bar, the Stir Fry station, Homestyle, and even the carrots and ranch packs in the Cooler!

Originating 1100 years ago in Afghanistan, the...

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February 3, 2014

This week’s local highlight is fresh Spring Mix from The Salad Farm.

Although The Salad Farm, which is located just outside of Salinas, CA, is outside of Occidental’s local range of 250 miles, we believe it is important that the spring mix on our salad bar is always supporting the California economy – 275 miles is better than 2500! In addition, during these ‘winter’ months the spring mix is grown just 225 mi southeast of LA. While a traditional spring mix can be made up of arugula, lettuce, spinach, and chard, several other varieties of leafy vegetables are often substituted. This incredibly healthy batch of greens contains high levels of vitamins A, C, K, and iron. Try it at the salad bar or the specialty salad station!...

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January 27, 2014

This week’s Local Highlight is Cilantro from Boskovich Farms. 

Cilantro is very old, as cultivated plants go, 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! Although not always obvious, cilantro is an ingredient in many MP recipes – look for it especially in Latin cuisine.  

Boskovich Farms was started in 1915 by Stephen Boskovich, a Croatian immigrant. The Boskovich family continued the expansion of the family farm throughout the 20th century, and by the 1980s were already...

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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

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