Suggestions Through 9/22/17

The new plastic to-go containers in the marketplace get malformed and bend in all ways when heated- I do not think this is very safe at all and the potential of ingesting carcinogens just because you need your food to-go is not a trade-off students should have to make on this campus.  The to-go containers from last year were much much better with this issue, please heavily considering changing back. 

There was no need for concern, but the "old" containers are back in stock. The replacement containers were compostable, made from plant matter. That's why they couldn't take the heat - but in no way were they even remotely carcinogenic ;-)
Would it be at all possible to put a gluten free only toaster in the marketplace? Gluten free bread untoasted is pretty inedible but for people with celiac using the normal toaster isn't really an option:( I understand that it would be difficult to mandate one toaster to be only gluten free but I think people would understand? :) thank you
We DO have a GF toaster in the Marketplace! Look for it between the grill station and chef's corner, on the wire shelf to the left of the door into the kitchen. 
When the weather gets chilly, we will menu it!
Could we get raisin cinnamon bread at least in the mornings?  It could be next to the english muffins and bagels.
DONE! Come find Raisin Cinnamon Bread at breakfast, just where you suggested it, starting the week of September 25.
The curried cauliflower specialty salad is always so delicious!! What is the recipe for the cauliflower and dressing? :
We're glad you like this healthy favorite. Here's the recipe:

Spiced Cauliflower Salad W/Rainbow Carrots

Serves 4-6

Salad Ingredients:

1 large Head Cauliflower, cut into florets

4 Rainbow Carrots, scrubbed and sliced into thin coins

2 tsp. Curry Powder

2 tsp. Ground Cumin

2 tsp. Turmeric

5 Tbsp. Olive Oil

10 Cups Mixed Baby Greens 

Salt and Pepper to taste

2/3 Cup Slivered Almonds, toasted and cooled (for garnish)

Mango Chutney Dressing ingredients:

¼ Cup Mango Chutney

2 tsp. White Balsamic Vinegar

1 clove Garlic, minced

¼ Cup Extra Virgin Olive Oil


Preheat your oven to 375 degrees. In a large bowl, toss the cauliflower with the spices, 3 Tbsp. olive oil, salt and pepper until well combined.

Transfer the cauliflower to a sheet pan and roast for approx. 25 min., rotating the sheet pan half-way through bake time. They should be golden brown and tender. If they’re not, return them to the oven until they are. Cool.

Roast the carrots in the same way, just without the spices, and let them cool.

While vegetables are cooling, make the dressing. Place all ingredients in the blender and blend until emulsified.


Place mixed greens on a platter, scatter cauliflower and carrots over the top and garnish with almonds. Serve dressing on the side.

Honey for the oatmeal as well as brown sugar
Remember that honey is available on both sides of the condiment stations. We think having something as sticky as honey (which is also not a vegan option) would only add to the confusion at the (somewhat) messy oatmeal station!
Marketplace and Cooler are way too crowded after the 11:45 class MWF due to the fact that most of the CSP's are at 11:45. MP and Cooler were crowded last year too but it was manageable. However, this year it's unbearable. It gets so crowded that you can barely move around the place. It's so bad that I prefer to just skip lunch than to wait 40 minutes in line for food and then find out that there's no tables to eat at. I know it's probably impossible but I propose that we let out the CSP's 15 minutes late. This will definitely help with the lunch rush.w
While we agree that things are a little more crowded than last year (there is a larger class of first year students, so more CSP's), things usually get better as each semester progresses. Students get more used to navigating the dining operations, and newly hired dining staff members become quicker with their services. It's not within our scope to change the class schedule - that would be a questions for the academic side of the house ;-)
Bring back the old vegan muffins!
Done ;-)
Would it be possible to put chocolate chunks in the vegan banana muffins?
Yes, and we will, occasionally!
Use olive oil
Would like for MP to start using real Olive Oil
We use lots of pure olive oil - in our scratch cooking. We also have 100% olive oil at the salad bar. In display cooking we use an olive/canola blend, and the non-stick spray we use is Fior D'Italia Olive Oil (which contains a trace of soy lecithin). Perhaps you could be more specific?
[Tiger Cooler} Please have chicken tenders. 
We need to keep the fryer oil vegetarian - and the Cooler fryer has just one common oil supply - we're sorry. 
In addition to having Halal options, is it possible to have Kosher meat options as well?
We're not sure we see the point - since we don't have a Kosher kitchen, any meat we cook here would not remain Kosher. That said, the price point for Kosher meat is also much higher than the Halal meats we can obtain.
I would like to see more green bean options available 
Could you please be more specific? What station would you like to see feature more Green Beans? FYI we have a yummy Haricots Verts Salad coming up at the specialty station on Friday September 29.
Can the cooler stock brown rice?
The Cooler only has space for two rice cookers, and keeping up with the demand can be challenging some evenings. Brown rice takes over twice the time to cook, so that would only exacerbate the situation. 
please get better hummus
We're not sure if you are referring to the pre-packaged hummus (Hope Brand) or the one we make ourselves. Ours is the same recipe we have used for a decade, although we do have a few new employees making it. Could you give us more info?
Could the specialty salad for each day be posted in advance on the online menu?
We're in the process of implementing this! But once we begin, please don't forget that the specialty salad is much more likely to change without notice - because of the seasonality and surplus of various ingredients. We will continue to tweet a photo of the salad and ingredients each weekday, so be sure to sign up for our Twitter feed @Oxy_Dining!
It would be great if you could mix it up sometimes and serve lunch food for dinner so its not the same thing for dinner every week! :)
It's a staffing issue. At lunch our morning and evening crews overlap, giving us much more production and service power. That said, remember that the Home Style menu changes constantly for dinner, and the Organic Bar on Thursdays is different each week.  The entree specialty salad and soups are also different each weekday. 
Please  can we have more over night oats!! They're delicious. Also the speciality salads are great. Also it would be great if the oatmeal was gluten free and more of the salad dressings.
Good News - we are working on developing an "Overnight Oats" concept for the Marketplace. It may take awhile however. As for oats and gluten, some gluten free guides suggest those following a gluten free diet should stay away from oats, as people with gluten sensitivity can tend to be sensitive to oats as well. Oats don't contain gluten, but can be grown in fields that are nearby or used to be for gluten-containing grains  Our breakfast oatmeal is made of just strictly oats and water.  Therefore, if you have always been able to eat oats, then you might have no issues with our oatmeal.  Finally, many of the salad dressings we make ourselves - served at the specialty salad station - are naturally GF, be sure to ask!