An inside look at living, studying and working at Cal Poly.

Inside Cal Poly

Some delicious changes have come to Campus Dining. From flexible meal plans offering budget-friendly dining options to new restaurants with more convenient and flavorful options, there is so much for those working and studying to savor at Cal Poly.



Community Dining Memberships



Six low-cost&nbsp;<a href="https://calpolydining.com/dining-programs/community/">Community Dining Memberships</a>&nbsp;offer faculty, staff and students easy access to healthy and delicious food on campus. Community Dining Memberships can be used at all 34 on-campus restaurants, markets and food trucks, and most plans offer bonus dining dollars. For example, the Poly 250 membership costs $250 and includes $25 complimentary dining dollars for a total of $275 to spend at any Campus Dining location.



Plans range from $250 to $2,250 and are tied to the user’s Poly Card and work similarly to a debit card with a dollar-for-dollar declining balance system. Any unused balances automatically roll over from quarter to quarter during the academic year. There is no limit to how often or how many Community Dining Memberships can be purchased.



Avoid the Hubbub with Grubhub



With thousands of hungry college students and meals made fresh to order, some venues get very busy during peak times. But diners can order ahead on&nbsp;<a href="https://calpolydining.com/resources/grubhub/">Grubhub</a>&nbsp;to skip the long in-person lines.



“Grubhub shows approximate wait times so you can plan ahead if you’re pressed for time before teaching or a meeting,” Campus Dining Director Jess Dozier said. “Being able to order food ahead and pick it up on the go makes Grubhub an ideal option for busy faculty and staff.”



Grubhub takes credit cards, is simple to set-up, and Campus Dining picks up the service fee on campus.



Dining That’s Easy on the Wallet and the Earth



For those looking for a high-value dining option that’s easy on the earth and wallet, there is the new&nbsp;<a href="https://calpolydining.com/restaurants/vista-grande-express/">Vista Grande Express</a>. Diners can choose a $6.95 small or $8.95 large reusable container and pick up a wide selection of items sure to satisfy any craving. Menus at Vista Grande Express rotate weekly, so there is always something new to try while keeping single-use to-go containers out of landfills.



The Vista Grande Express reusable container program will spare more than 500,000 single-use containers from the waste stream each year.



“Cal Poly community members have been asking for a reusable container program, and we are excited to abide and offer this new sustainable and cost-conscious dining option,” Executive Chef Chris Dunham said.



The container needs to be reused as little as three times to beat the environmental impact of a single-use container.



Vista Grande Express accepts payment by Poly Card only. Faculty and staff can either purchase a Community Dining Membership or add funds through&nbsp;<a href="https://calpolydining.com/dining-programs/campus-express/">Campus Express</a>. A $5 deposit is added to all purchases, which is refunded when the reusable container is returned.



Many Ways to Savor Cal Poly



With 34 dining venues and over 800 menu options, there is something for everyone at Campus Dining. To learn more about Community Dining Memberships, check venue hours and view menus, visit&nbsp;<a href="https://calpolydining.com/">calpolydining.com/</a>. For the latest dining updates, subscribe to&nbsp;<a href="https://www.calpolydining.com/thedish/">The Dish</a>, Campus Dining’s weekly email newsletter.

Woman in green shirt and jeans sitting on a wooden bench eating from a foil container in a garden area.

Convenient and Budget-Friendly Campus Dining Options for Faculty and Staff

A major renovation starts this month on Building 19, the longtime home of The Avenue, 805 Kitchen, Myron’s and many other Campus Dining facilities. This project to construct a new student-centric dining hall is the result of years of work and cross-department collaboration.



The project began in the summer of 2019 when ASI and the Cal Poly Corporation started meeting to discuss the important role that dining plays in campus life and how a major update to Building 19 could positively impact the overall student experience.



“Food plays such a personal role in everyone’s life — not just the obvious nutritional value of a meal, but the larger social aspect of gathering with friends to study over lunch or unwind at dinner,” Cal Poly Corporation Director of Facilities Will Marchese said. “An inviting dining facility can be both of those things.”



Following months of discussions, research, analysis, as well as student and campus community input, the programing and conceptual design phase of the “University Union Neighborhood” wrapped up and the next phase of the Building 19 Renovation began.



Corporation, ASI and Facilities Management and Development (FMD) Project Planner/Architect Anthony Palazzo and Project Manager Penny Sandman continued to work on the project, adding Project Manager Gil Bastidas, Associate Director of Capital Projects Michelle Chariton, and the contractor to the team as construction documents were completed. The team collaborated to ensure that the renovated Building 19 plans were cohesive with the updated University Union Neighborhood Master Plan.



The team, including their student representatives met regularly to gain shared input on the design, make value management decisions, and prepare for construction.



With everyone in the room sharing the same vision, the team was able to collaborate and create a holistic plan that will enhance the overall student experience.



Throughout this two-year period Palazzo, Chariton and the Strategic Business Services team worked closely together to successfully deliver the project. Together, they moved through the selection of the design and construction partners and the contracting involved.



The team recently completed the agreement to launch the construction phase of the renovation. Guiding the negotiations were SBS procurement specialists Chris Overby and Michele Winterfeldt, ensuring best value for the university. Chariton, Sandman and FMD Project Manager Gil Bastidas all provided their expertise to crucial construction decisions throughout the process.



Now, the rest of the campus community is about to see the result of all the cross-campus teamwork and collaboration: Protective fencing around the project has been installed, and construction begins in mid-June.



<figure class="wp-block-image"><img decoding="async" src="https://cdn.sanity.io/images/vm929t16/production/3b236a7b238eb92499ef5d8dbbb1c037e56899d6-2000x1000.jpg?w=675&amp;h=338&amp;fit=crop" alt="rendering of building 19 interior"/></figure>



When complete, the new complex will include nine separate dining venues housed in a building



that took design inspiration from the Ferry Building in San Francisco, Chelsea Market in New York, and Krog Street Market in Atlanta.



For more information on the Building 19 renovation and the larger University Union Neighborhood Project visit the&nbsp;<a href="https://afd.calpoly.edu/facilities/planning-capital-projects/project-news/uu-neighborhood/">Capital Projects webpage</a>.

Outdoor courtyard with people walking and sitting, modern buildings with large glass windows, and a clock on a brick wall.

The Collaboration Behind the New Building 19

Mark your calendars mustangs! April 22 is “Earth Day” and Cal Poly will be celebrating. For over 50 years Earth Day has taken place to recognize our planet’s beauty and the importance of protecting it. The holiday serves as a reminder to practice clean and sustainable living.



Sustainability is at the forefront of Cal Poly’s values and is held in the highest regard. The university is an&nbsp;<a href="https://afd.calpoly.edu/sustainability/">award-winning</a>&nbsp;leader in sustainable practices as each campus operation is centered around how to make best use of the available resources. All campus planning considers specific guidelines, principles and policies that work towards achieving different sustainability goals.



To kick off the celebration, Campus Dining will be putting on a special dining event with the theme, “<a href="https://www.facebook.com/events/881957119320238">Reuse to Restore</a>” that includes a plant-based menu, sustainable cutlery and an earth-friendly dessert. Starting at 11 a.m. and going until 2 p.m. on April 22, campus community members can head down to the outdoor patio at the Vista Grande Dining Complex to check out vendors such as Vitco Produce, CP Farms and Restore Foodware. There will also be a superfood tasting table with trivia and prizes as well as waste sorting demonstrations to spread good, environmentally friendly habits. Not to mention you can pick up your own free giveaways and enter a raffle!



The&nbsp;<a href="https://afd.calpoly.edu/sustainability/student/green-campus">Cal Poly Green Campus Team</a>&nbsp;will also take part in Earth Day through a&nbsp;<a href="https://afd.calpoly.edu/sustainability/student/green-campus">virtual campaign</a>. This will include posting a cohesive list of the many ways everyone can participate in environmental activism each day of Earth Week. The Green Campus Team&nbsp;<a href="https://www.facebook.com/cpgreencampus/">Facebook</a>&nbsp;and&nbsp;<a href="https://www.instagram.com/cpgreencampus/?hl=en">Instagram</a>&nbsp;accounts will also promote the events that all sustainability clubs are putting on during Earth Week. The theme of this campaign is “Start where you are” to encourage students to practice environmentalism from wherever they are during the week. There will be yet another opportunity for students to be entered into a raffle if they participate in any environmental activism action items from the comprehensive list or attend a club event. The prizes are all donated by local, sustainable businesses!



Please come join us for some good food, trivia and fun prizes this Earth Day!

Sun setting behind mountain overlooking a city with scattered trees and buildings.

Earth Day Celebration at Cal Poly

Life as a college student is expensive enough. With tuition, housing, transportation — not to mention new textbooks and supplies each quarter — thinking about where your next meal will come from can often be the last thing on your mind.



However, it’s important that students are fueled with the nutrition and resources they need to focus on school and achieve their highest academic goals. Now, with Feed Cal Poly, the campus community can help students in need. All students, faculty and staff members can donate to the Cal Poly Basic Needs Initiative to ensure all Mustangs have access to the resources they need to succeed in every aspect of their university life.



Donations can be made by cash or credit card at any Campus Dining venue register, and guests will receive a receipt with their donation amount for tax purposes.



Find out more about two of the programs your extra dollars may help fund.



<h2 class="wp-block-heading">Cal Poly Food Pantry</h2>



<figure class="wp-block-image"><img decoding="async" src="https://cdn.sanity.io/images/vm929t16/production/7b777178671ad14de4b3194d14288ad0bb849341-800x349.jpg?w=675&amp;h=294&amp;fit=crop" alt="Campus Dining Food Pantry"/><figcaption class="wp-element-caption">Photo by Cal Poly Food Pantry</figcaption></figure>



Part of the Cal Poly Hunger Program,&nbsp;<a href="https://hcs.calpoly.edu/pulse/students/pantry">the Food Pantry is a short-term service that ensures all students have access to nutritious meals every day</a>. Powered by donations, the pantry provides a wide variety of packaged and canned foods, frozen meals and personal hygiene products for students to choose from.



The Food Pantry was created by faculty and staff members who saw an increased number of students going hungry, and without the means to purchase basic food and supplies.



Students who visit the pantry can also obtain a meal voucher and counseling support services. If their needs are more demanding, Health Education can even connect students with further resources.



<h2 class="wp-block-heading">Mustang Meal Share</h2>



<figure class="wp-block-image"><img decoding="async" src="https://cdn.sanity.io/images/vm929t16/production/2c60a1b80b78d9442da9fe1bd5e0c884df3487ff-800x467.jpg?w=675&amp;h=394&amp;fit=crop" alt="Mustang Meal Share Graphic"/><figcaption class="wp-element-caption">Photo by Cal Poly Corporation</figcaption></figure>



Campus Dining’s Mustang Meal Share program offers students struggling with food insecurity free meals at 805 Kitchen to ensure that they stay fueled for success. Students, faculty and staff can donate to this program through Feed Cal Poly. First-year students with a meal plan can donate $65 worth of dining dollars, enough for 10 meals, per academic quarter. At the end of the year, all unused Mustang Meal Share money will roll over to the next year to provide continued support to students on campus.



This program is self-sustaining, offering an easy way for students struggling with food security to receive support while remaining anonymous.



Need a little help yourself? Inquire about the program by contacting the Dean of Students office via email deanofstudents@calpoly.edu or phone (805) 756–2472.

Smiling food service worker wearing visor and apron hands a card to a customer at a counter.

Campus Dining makes combatting student food insecurity easier

With so much to be thankful for in the new year, we’re taking the time to be especially appreciative of citrus fruits — one of the most popular food ingredients around the world. Their bright colors, great tastes and immense nutritious value put them in the limelight as a great way to kick off the new year, and are just a few of the reasons we chose them to be this month’s SuperFood.



Originally discovered in Southeast Asia, citrus fruits include oranges, lemons, limes and mandarins. You know you’ve got a citrus fruit when you bite into the pulpy, usually sour flesh after peeling away the rind. These juicy fruits can take your diet to the next level in many different ways, be it adding zest to a salad, freshness to a smoothie, or pucker to a main dish.



Across the board, citrus fruits provide your body with a plethora of healthy vitamins and minerals. They are primarily packed with vitamin C, which fights against cancer and heart disease, and the common cold. They are also loaded with fiber, cleaning your body of excess cholesterol, and potassium, keeping your heart beating regularly. Citrus plants are high in antioxidants, which have been said to slow the aging process.



You can find citrus fruits at Campus and Village markets, and at salad bars around campus. Keep scrolling to learn more about fruits in the citrus family.



<h2 class="wp-block-heading">Oranges</h2>



These round fruits have appeared on dining tables across the country for decades — and, if you’re wondering, the color orange is named after the fruit, not vice versa.



Most oranges that appear in grocery stores come from Brazil or Florida, and are harvested by hand. Just one orange gives you all the vitamin C you need for a whole day, making them the perfect midday pick-me-up snack.



As far as orange juice, the average American consumes 2.7 gallons of orange juice a year, making it the most consumed juice.



<h2 class="wp-block-heading">Lemons</h2>



Lemons are evergreen, producing fruit all year round. One lemon tree can produce up to 600 pounds per year, and can live for more than 100 years.



Lemons are multi-purpose fruits — their zest can be used in baking, their leaves make great teas, and their high acidic content makes them perfect cleaning agents!



Most lemons in the U.S. come from California and Arizona and the most common types are Meyer, Lisbon, and Eureka.



<h2 class="wp-block-heading">Tangerines</h2>



Tangerines have long been the go-to easy peeler citrus, and a perfectly sized for small snacking.



Tangerines are named after Tangier, Morocco, the port from which they where they were first shipped to Europe. The small citrus first appeared in the U.S. in New Orleans, and later was commercially grown in Florida, along with the Sunshine State’s more famous crop, oranges.



<h2 class="wp-block-heading">Grapefruit</h2>



Grapefruit are large and carry quite a bit of juice, up to 75 percent juice typically. Squeezing one grapefruit could yield up to 2/3 of a cup of juice.



Most grapefruits come from Florida, but they are also grown in a small area in Texas, and are the official fruit of the Lone Star State.



Grapefruit trees can reach up to 30 feet tall and a single tree can produce up to 1,500 pounds of fruit.

Sun shape made of orange, lime, grapefruit slices and wedges with text "Squeeze the day! This month's superfood

New Year, New Decade; It’s Time to Squeeze the Day

This bold, bite-size berry is not only a staple at Thanksgiving dinner, but it also makes for an awesome source of vitamins and antioxidants. One of the few fruits native to North America, it can be eaten dried, melted, or in a juice or sauce — and that’s why the cranberry takes the crown as this month’s SuperFood.



Even though they are about 90 percent water, cranberries come packed with a bold, tart flavor and are rarely eaten raw. You might not be able to pop them in your mouth and enjoy right away like a blueberry (although they are technically close cousins), but luckily these fruits show up in a variety of different forms for you to try.



Everyone knows cranberries reign supreme during Thanksgiving, appearing on dinner tables across the country to perk up pastries, side dishes and meats. Need cranberry sauce? Simply melt down some cranberries with sugar and lemon zest. Stuffing? Cook cranberries together with onions, celery, bread cubes and broth. You can even baste a turkey breast with a mouthwatering glaze of melted cranberries, cinnamon and brown sugar.



If those ideas sound tempting and you want to stock up on fresh cranberries for homemade recipes of your own, you can find them at Campus Market and Village Market. Look for cranberries that are unwrinkled and firm to the touch. Red Radish also debuted a special salad for this month, the Gyro Complex Salad, which features cranberries.



Fortunately, these fruits can also be enjoyed all year round. Add dried cranberries to a salad, oatmeal or cereal, or a homemade trail mix with nuts and seeds. Their tart taste complements sweetness and also balances fresh herbs, so they pair well with chocolate, cinnamon, apple and mint. You can also sit down to a refreshing glass of cranberry juice, but just beware of too much added sugar.



No matter how cranberries show up in your diet, they present a ton of nutrients your body craves. With cranberries, you can give yourself a healthy dose of Vitamin C and E, reduce your risk of cardiovascular disease and even slow cancer progression. Eating cranberries also enhances your oral health, as it renders bacteria unable to bind to the surface of your teeth.



The cranberry is a unique fruit in that it is tough to grow. They are a wetland fruit, growing on low-laying vines and only able to survive under special conditions: abundantly fresh water, sandy soil and a growing season from April to November. The major cranberry production areas are New Jersey, Massachusetts, Oregon, Washington and Wisconsin.



The Native American tribe Lenni-Ienape, who resided in modern day New Jersey, named wild cranberries “Pakim,” meaning “bitter berry.” They used them not only as their food, but as a symbol of peace and friendship. Be sure to keep that in mind when asking your uncle to pass the cranberry sauce.

Scattered fresh cranberries with text "Yes, you cranberry! This month's superfood" on white background.

Cran you dig it?

Has a meal ever made your tastebuds tingle? Dipping into a certain flavorful curry dish, scooping up a chip of spicy salsa or diving into a slice of rich cake can be enough to make you rethink your whole pantry.



For the most intense and powerful flavors, however, there is a lot of help from herbs and spices, Campus Dining’s superfood of the month. The curry dish may have been packed with cumin and garam masala, the salsa with a bunch of cilantro and the cake no doubt with a dash of cinnamon and cocoa. These herbs and spices are the lesser known superheroes working in harmony behind the scenes to create those mouthwatering flavors we crave.



So what exactly are herbs and spices? Both are things derived from plants to season and flavor a recipe, but not as the main ingredient. The only difference between the two is the part of the plant they originate from — herbs are the leaves or other green parts of a plant, and spices are the roots, seeds and any other element of the plant.



There are myriad ways to get creative and spice up your dishes on a daily basis. Try adding cayenne pepper atop any sauce for a spicy kick, dill with salmon, thyme with breakfast eggs or turmeric in any veggie stir fry.



Herbs and spices have tons of benefits besides making food smell and taste delicious. Many contain minerals, nutrients and antioxidants that are great for your health. Spices also make great preservatives — just remember to store them properly.



When using spices, especially ones that are new to you, always start with low quantities and gradually add more. It’s important to continuously taste test what you’re cooking so you can make sure it’s the exact flavor you want.

Herbs and spices with bowls of ground spices, coriander seeds, basil, bay leaves, and sliced red chili.

November’s SuperFood at Campus Dining

What’s your on-campus craving? Maybe it’s a protein-packed acai bowl from ShakeSmart, or maybe it’s a Red Radish salad loaded with your favorite veggies, or a Campus Market breakfast burrito that makes your 8 a.m. class a little more bearable. Whatever your go-to meal may be, there’s always work going on behind the scenes to make sure each one of your dining moments is a great one.



Campus Dining strives to create an eclectic, on-trend dining experience for Cal Poly students, faculty and staff to enjoy year-round. Every fall, Campus Dining hosts its&nbsp;<a href="https://www.surveymonkey.com/r/JJ5NGS5">Building a Better Dining Experience survey</a>&nbsp;seeking anonymous feedback from the campus community. Now’s the chance to make your voice heard (and even win some prizes)!



<a href="https://www.surveymonkey.com/r/JJ5NGS5">Take the survey now!</a>



<figure class="wp-block-image"><img decoding="async" src="https://cdn.sanity.io/images/vm929t16/production/bb9c42fd474b775b459f1b529acf333d379c3388-800x444.jpg?w=675&amp;h=375&amp;fit=crop" alt="Student Paying For Meal"/></figure>



Is there something you’ve always wanted to see on a campus menu? Do you have dietary restrictions, and feel that you want more options available? Or maybe you’d like to compliment your favorite server, dish or restaurant. Whatever feedback you offer is extremely valuable, and will ultimately help Campus Dining improve.



The&nbsp;<a href="https://www.surveymonkey.com/r/JJ5NGS5">survey</a>&nbsp;is open now and will run until Nov. 15. Once completed, you’ll be automatically entered into a sweepstakes to win one of three awesome prizes: an Apple HomePod, an electric scooter or a Cal Poly Cornhole set. Triple the prizes, triple the chances that you’ll win.



In just eight minutes, you can complete the survey to help shape the Cal Poly dining experience, and even win a prize. Thanks in advance for your participation!



<figure class="wp-block-image"><img decoding="async" src="https://cdn.sanity.io/images/vm929t16/production/3c3cdaf5d651ab9c58237950717827bbee6f8ba6-800x338.jpg?w=675&amp;h=285&amp;fit=crop" alt="Students Riding Tandem Bike"/></figure>

Help us build a better dining experience and help yourself to great prizes.

Make Your Voice Heard during the Campus Dining Fall Survey

Can’t make it home for the festival this spring? Don’t sweat it. Your favorite on-campus café is bringing all the delicious Passover cuisine directly to you. Starting with brunch on Saturday, April 20 and running through Friday, April 26,&nbsp;<a href="https://www.facebook.com/events/410961916132180/">the chefs at Canyon Café will serve kosher meals in observance of Passover</a>.



The menu will feature a variety of dishes including roast chicken, beef brisket, smoked salmon, gefilte fish, vegetable frittata, matzo bread and seasonal vegetables.



Open to the entire campus community, each meal will cost $8.50 or one meal credit for students on a dining plan. All the foods served will be kosher for Passover and prepared in a certified kosher kitchen.



To ensure everyone is served, reservations are required.&nbsp;<a href="https://www.eventbrite.com/e/kosher-passover-meals-tickets-60230114895">Make yours here</a>. If you have special dietary requests, make sure to email Kaitlin Gibbons at kwgibbon@calpoly.edu.



Interested in how to make any of these meals? Brush up on your culinary talents with a kosher Cooking in the Canyon class on Tuesday, Apr. 30.

Silver Passover Seder plate with egg, lettuce, charoset, walnuts, and potato, matzah crackers below.

Tag: Food