Campus Dining


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.


October 9, 2014

"I'd love to get the 0% nonfat plain chobani Greek yogurt back! Not the 4% kind..."


"Will the plain nonfat Chobani Greek yogurt be back? The 4% is too rich for me, and it's almost 20% of recommended daily saturated fat! Thank you!"

The 4% plain yogurt was purchased because we received a suggestion for it. We're doing our best now to rotate both 0% and 4% plain Chobani into the Marketplace.

"The Gyros was AMAZING AMAZING AMAZING!!! Please do it again, it was successful and close to my ethnic background so that I feel a little bit at home in the marketplace!"

The Gyros you enjoyed so much will return sometime the week of October 20 :-)

"Why doesn't the stir-fry bar extend through dinner like the pasta bar?"

The reason is labor. The pasta bar takes two employees and...

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September 26, 2014

Cooking with Joe Returns - October 10

As part of Food Justice Month, Campus Dining and F.E.A.S.T. present...

Cooking with Joe!

Featuring the considerable culinary talents of Joe Parks - best known
for his daily appearances at the Marketplace Grill Station

Joe's class starts out with a visit to the FEAST garden, where a FEAST
representative will help you harvest produce for dinner (Campus Dining
will supply protein, seasonal accompaniments, dessert and beverages). Then walk to the
Berkus Hall Kitchen, and Joe will shepherd you through cooking up a
yummy autumn-themed dinner. You'll finish up by dining together "al fresco" on the
beautiful Berkus Hall Courtyard.

Class Time...

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September 23, 2014

"The vegan options (lentils, spinach & tofu, and veggies) at brunch this Sunday, August 24th, were great! The lentil soup was also delicious! If you could continue offering vegan soup with protein, such as lentil soup, regularly, that would be awesome! Thank you :)"

So glad you are enjoying the vegan menu items including the soups this year! We've expanded the vegan soups containing protein. Coming up: Vegan Chili on 9/24, Meatless Mole on 9/25 and Roasted Veggie & Quinoa (9/29).

"PLEASE bring back salami because I really miss salami sandwiches."

Unfortunately the salami was not  a big seller. It's no longer offered every day, but we will have frequent specials. Wednesday 9/24 at lunch look for Italian Sub Sandwiches at Homestyle!

"Can you offer spinach as one of the options on the salad bar on a regular basis?"

We're sorry, but spinach is...

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August 6, 2014

Campus Dining Reaches 15% Real Food!

Real Food Challenge

Campus Dining is proud to announce that, for the 2013-2014 academic year, Real Food purchases accounted for 15% of our spending, according to the latest, more rigorous guidelines published by the Real Food Challenge. We are thrilled to be well on our way to the Real Food Challenge national goal of 20% by 2020.

For more background on the Real Food Challenge organization check out their site, and for Oxy’s participation, take a look at our main Real Food Challenge page. You can stay up to date on our current sustainability efforts by following us on ...

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May 2, 2014

Tuesday May 6
5pm - 7:30pm
The Marketplace
Wear your PJs!

Pancakes at the Grill
Buttermilk Flap Jacks, Vegan/Gluten Free Pancakes
Toppings, Toppings, Toppings!
Deli Salad
Local & Organic Fruit & Yogurt Parfaits (vl) (v)
Classic Breakfast/Alternative Breakfast at Chef's Corner
Scrambled Eggs, Scrambled Whites, Bacon, Apple & Chicken Sausage, Tator Tots
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May 1, 2014


Authentic Recipes from Oxy's Own Chefs!
Monday May 5, 2014
11am - 1:15pm


Gorditas Stuffed With Asada Meat, Refried Beans

Soy Crumbles with Corn & Mexican Squash & Refried Beans (V)

Shredded Lettuce, Sour Cream, Queso Fresco

Home Made Salsas

Deli Salads


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April 21, 2014

This week is Earth Week. Celebrate and protect the environment by eating consciously!

The food system is responsible for over 20% of U.S. greenhouse gas emissions, and American food travels an average of 1,500-2,500 miles from farm to table. Look for a ‘carbon footprint of food’ poster to find the best options for eating sustainably.


April 22nd Earth Day Theme Lunch:

  • Certified Humane Meyer’s Natural Beef Meatballs
    • Made w/ local breadcrumbs from Oliver’s Artisan Breads, and Organic Parmesan and Milk
    • Certified Humane Beef by the Global Animal Partnership (Step 3)
  • Organic Fire-Roasted Artichokes (v, gf)...
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April 15, 2014

April 22nd is Earth Day! Support sustainable food, and celebrate the planet this year by trying our Earth Day Theme Meal.

Earth Day was founded by 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. Senator Nelson formed a bi-partisan alliance and mobilized 20 million Americans to demonstrate on behalf of the environment on April 22, 1970. That 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.


The U.S. food system is responsible for over 20% of U.S. greenhouse gas emissions, and American food travels an average of 1,500-2,500 miles from farm to table. This means prioritizing sustainable food has a huge potential impact. Local food travels fewer miles, so it has a lower carbon footprint. Organic growers eliminate dangerous pesticides that...

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April 7, 2014

In case you missed it before spring break, we’re highlighting our 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 hens...

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March 31, 2014

This week’s highlight is the Thursday Organic Bar.

The Organic Bar can be found every Thursday at the Grill, from 5-7:30, but this Thursday Chef Meesh has designed the menu around the theory of Barry Sears’ Zone Diet. The Zone Diet was developed based upon the theory that a high proportion of carbohydrates to protein can increase the levels of insulin in the blood, thereby causing the body to store more fat. According to Sears, ‘The Zone’ is the healthy hormone balance of insulin and glucagon which triggers the production of natural anti-inflammatory chemicals.


Since the anti-inflammatory chemicals are naturally produced, Sears’ says they are heart- and health-friendly, while still producing effects similar to Aspirin. Because of this, the Zone Diet can be a popular choice with athletes. However, it is worth noting that no direct...

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