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.


 

March 27, 2015

"I was wondering if the speciality salads can always have the cheese put on the side. A few times in the last few weeks I wanted to get the specialty salads but sadly realized there was dairy products already premixed (I'm allergic). I normally love the speciality salads and am very grateful for their diversity:)"

Almost...

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March 27, 2015

During Passover (Sundown Friday April 3 - Sundown Saturday April 11) Campus Dining will offer "Passover Style" options!

THE MARKETPLACE:

Oil used in preparation of Passover Style items will be olive oil. Some salads may be made with other oils which will be 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...

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March 17, 2015

March 6, 2015

"PEACHES. Why no peaches? (Or nectarines - those are cool, too.)"

At this time of year stone fruits would come from South America - expensive and a long transport. Given our commitment to the Real Food Challenge and buying local as much as possible, we'll wait until these fruits are tastier and have a much smaller commute. Maybe early spring - at the soonest.

...

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