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


 

March 17, 2014

This week’s local highlight is fresh Spring Mix from Babé Farms, located about 130 miles from Oxy.

While a traditional spring mix can be made up of arugula, lettuce, spinach, and chard, several other varieties of leafy vegetables are often substituted – often baby lettuce mixes are used. This incredibly healthy batch of greens contains high levels of vitamins A, C, K, and iron. Find it at the salad bar or the specialty salad station!

Babé Farms was founded in March of 1986 by Will Souza and four partners.  With deep roots in the Santa Maria Valley, Mr. Souza was a well-established, third generation farmer.  Inspired by his extensive travels throughout Europe, where he discovered the availability and popularity of baby-sized fresh produce, a new company, “Babé Farms” was born. Located in the fertile Santa Maria Valley, Babé Farms is a premier grower, packer and shipper of the finest...

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March 4, 2014

This week's highlight is certified humane, cage-free eggs from Wilcox Family Farms. 

“Wilcox Family Farms is a 100 year old farm that sits on 1,500 acres of sustainable farmland along the Nisqually River in the foothills of Mt Rainier. Since its beginnings, Wilcox Farms has been known for supplying high quality, farm fresh eggs to families and businesses in the Pacific Northwest. Today the fourth generation of the Wilcox Family continues in the tradition of sustainable farming and community outreach.

Wilcox Farms Cage Free chickens are free to run, preen and socialize proudly. They are fed 100% vegetarian feed and, like all of the Wilcox Chickens, are free from hormones and antibiotics. Wilcox grows part of their own feed on the farm and utilizes that for the chickens, as well as feed purchased from LOCAL farmers which produces the most nutritious and natural egg possible. Our happy, healthy...

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February 26, 2014

Attention Student Clubs & Organizations:

Each club event where food is served must have a member in attendance who has completed Campus Dining's food safety class. Students who took the class within the last three academic years may continue to serve in this capacity and are not required to take it again.

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.

Spring 2014 Class - RSVP Required:

Tuesday March 4   9am - 10am 
Salsbury Room - 2nd floor,  Johnson Student Center


RSVP: To register for the class, please send an e-mail to dining@oxy.edu, with the subject line: Food Safety Class. You will receive an e-mail confirmation back regarding the status of your enrollment.

NOTE: This is...

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February 24, 2014

Try this crisp, juicy pear variety while it’s in season locally!

This week’s local highlight is Asian Pears (also known as Nashi, or Apple Pears), from Kingsburg Orchards, which is located just under 200 miles from Oxy. Asian pears are crisp and very juicy, earning them the name of “apple pear,” even though they have no real relation to the apple. Because of their texture and juiciness, these pears are best eaten raw. The high water content, which makes the fruit bruise easily, also makes the fragrant fruit a great storage variety – they can keep for weeks in a cold, dry place.

Kingsburg Orchards is a family owned business that sources from growers in the Kingsburg area. Starting with apples and stone fruit, their business has expanded to include over 200 varieties of fruit! Their season starts with fruit from the Kettleman city area, which...

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February 18, 2014

This week’s local highlight is our dairy distributor, Driftwood Dairy, which is located barely 10 miles away from Occidental.

Started in El Monte by Mike Dolan in 1946, the business built on the family dairy legacy going back to their dairy farm in Ireland. They started as a single cash and carry store in El Monte, and a home delivery route where Mike would bring milk to his costumers’ front doors. Over the years business expanded to include hospitals, schools, restaurants, bakeries, coffee houses, cafeterias and even other creameries; Driftwood Dairy now serves over 2,500 schools daily. In 2006 Driftwood Dairy was bought from the Dolan family by investors, and now grosses over 100 million a year. Driftwood only uses milk from cows not treated with the growth hormone rBST, and has made strong commitments to ensuring fair labor practices in their supply chain.  In the 70 years since Mike started the business, Driftwood Dairy has...

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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.

 

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