"Can we please get grapes on campus? I would pay whatever the price is. It seems ridiculous that we have edimame and papaya just about every day but we go weeks without having grapes.
We love grapes too. Prices fluctuate widely, and when reasonable, the Tiger Cooler carries grapes in the refrigerator closest to the cash registers. We anticipate a few weeks of good supply.
The Marketplace serves grapes occasionally on the salad bar (we had them on 9/12), as well as in the yogurt parfaits and fruit cups at the bakery.
"Garlic or cheese fries in the cooler. I lose my mind just thinking about walking into the cooler and them having good garlic fries"
"We should start serving nachos and chili dogs at the Cooler"
All good suggestions, and all items that are included in our rotating selections of weekend specials. The Cooler is unfortunately just too small to have all these items available more often.
“Why is Stir Fry to Order only offered twice a week? Judging by the incredibly long lines it is obviously a hit! Why not offer it more often? Or sometimes as a dinner option as well?”
We’re glad you like the stir-fry on Monday & Wednesday lunches. It’s one of our most popular stations, but also one of the most labor intensive - so much so that expanding past two meals per week is not possible, at least not at this time.
“Hi! I was wondering if you were planning to bring back imitation meat to the sandwich station. It would be great to have a variety of options to choose from to provide protein. Having tofu as the only option everyday is challenging for vegetarians/vegans. Thank you!”
The vegan “ham” is back at the sandwich bar. Please ask for it!
“Chicken/Pork/Turkey and Gravy on Mashed Potatoes (less garlic, please)”
We hope you enjoyed the Pork Chops and Mashed Potatoes on Thursday 9/12 lunch at Homestyle! Next week stop by for Turkey Cutlet and Mashed Potatoes on Tuesday 9/17 at dinner.
“Why is there no more Chobani yogurt and what happened to the Grape Nuts? I would love to see these essential breakfast items back in stock. Thanks!”
We experienced supply issues with both Chobani and Grape nuts, but both are now back in stock.
"Dear Campus Dining,
My roommate and I have been at this school for a while now. We have been brainstorming for the past many months and would like to share our delectable ideas with you. Here they are:
Pad Thai Station
Hot fudge in the cooler
Gumbo (when it cools down)
Breakfast burritos for good
We think you guys do amazing work. You are the wind beneath our wings. Although we are demanding, you keep us happy. xoxo"
What a sweet sentiment - thank you! When we received your message we promptly jumped in and had authentic Posole with all the trimmings at the soup station on Wednesday 9/11 - hope you enjoyed it. Menudo has unfortunately not been popular when we've tried it, but we'll consider it. Pad Thai does not hold well for our style of service - but we think Pho does and plan to do that soon. Pupusa are soooooo labor intensive - or we could buy them from somewhere local, but then they are exxxxxxpensive! The Cooler doesn't really have enough space for another ice cream topping, but you've inspired us and we may very well do a hot fudge sundae bar some Friday lunch in the Marketplace! We unfortunately rarely make Mole anymore because the sauce includes peanuts and we are sensitive to the many students who have nut allergies. Our Gumbo is famous, and it will definitely return to the menu when the weather cools down. Finally - Breakfast Burritos - We encourage you to ask for a tortilla and fillings at the grill station - you just need to wrap it yourself (making dozens of burritos in advance overloads our cooks - we're sorry). And coming soon on Saturdays, we will begin alternating the omelette station at brunch with a burrito station! Keep those suggestions coming and xoxo to you too ;-))
“Please put bell peppers and quinoa in the salad bar! Quinoa as an alternative to rice for hot meals would be nice too. Thank you!!”
"I just wanted to say that I love it when you serve quinoa!! It's a complete protein, gluten free, and full of great vitamins and minerals. It's the perfect protein for vegetarians =) thank you for considering the vegetarian/vegan community when you make the menus! You guys are the best!"
Bell Peppers are alternated on the salad bar with celery. Look for them twice a week. Quinoa requires preparation (cooking and chilling), making it a more labor intensive product than items generally included on the salad bar. When we make extra quinoa, it will show up in the Grab & Go, so check out that area daily. Also sign up to follow us on Twitter and you’ll find out when we have Quinoa salads in the deli station: https://twitter.com/Oxy_Dining. Finally, we have been increasing our overall use of Quinoa - last week we hope you experienced the Garden Quinoa soup on Tuesday and/or the Zucchini, Quinoa and Chick Pea Casserole on Wednesday Lunch. This week, look for Black Bean & Quinoa Loaf at Homestyle Tuesday Dinner 9/17.
“There are ants in the booths at the cooler. They crawl on the tables and walls. Can you spray the area or something?”
We alerted our pest control contractor and they serviced the area this week. Thanks for letting us know!
It would be really great if you guys could always make sure there are the large jugs of rice milk in stock. It's been sort of an issue since my freshman year, but it's been out of stock for days so I figured I'd mention it. It's the only milk I can use, and so when it's out of stock I end up eating dry cereal for breakfast. If you could maybe start putting some of it in the milk fridge over next to the cereal where the soy and almond milk is, that would be great too. It's sort of a problem to be pouring it out from the drink fridges over next to the grill. Thank you"
We’re so sorry – we actually were never out of stock on the rice milk, but it wasn’t being put out for display. We have reminded our team to make sure it’s always within view, but if you ever don’t see rice milk, please ask for it and we will send someone to check. Unfortunately the milk fridge next to the cereal is too full to add another product (and the soy and almond milks sell 4-5 times more than the rice milk).
“First of all, thank you so much for offering a bunch of vegan options. I really appreciate it!
I would also appreciate it if less of the vegan choices were made with highly processed soy, a lot of oil, and mock cheese and mayonnaise that contain a lot of oil. One of the reasons I eat vegan is for my health, and I personally do not want to eat a lot of these types of food. I think that a lot of times you try to create vegan options that are similar to animal based foods (such as burgers and meatloaf and such), and while I do understand where you are coming from, I think that many people are not looking for that, and they just want to eat a variety of healthy plant based foods.
Here are a few recipes that I would love if you could look at and maybe try to see if you can produce them on a mass scale. Thanks again for your hard work in serving the wide variety of people who eat at Occidental!”
[Recipes attached: Chickpea Tacos, Fire-Roasted Chana Masala, Black Bean & Quinoa Veggie Loaf, Saag, Potato Green Bean Salad with Lemon & Basil]
Thank you for the comments and the recipes! We’re trying some of them out right away. Come try the Potato Green Bean Salad FRIDAY 9/13 at the Specialty Salad Sataion and the Black Bean & Quinoa Loaf at Homestyle Tuesday 9/17 for dinner. We'll also have Chickpea BURRITOS at Chef's Corner on Wednesday 9/18 at lunch. We've passed the Indian recipes on to our Meatless Monday chef. Here are some other new vegan Homestyle recipes this week:
Monday 9/16Dinner: Beluga Lentil & Acorn Squash Casserole
Wednesday 9/18 Lunch: Green Curry Tofu with Green Beans, Spinach, Almonds & Cauliflower
Wednesday 9/18 Dinner: Black Bean & Corn Chili over Rice
Thursday 9/19 Dinner: Soy Sesame Green Beans & Tofu with Mushrooms & Spinach
SPECIAL NOTE TO THE STUDENT WHO COMPLIMENTED OUR CUSTOMER SERVICE: Thank you for your feedback and comments. We strive to be a role model as a student-centered organization. We've forwarded on the substance of the other issues you mentioned, for a larger discussion.
- Office: Johnson Student Center, 2nd Floor
- phone: (323) 259-2629
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