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Exploring Indigenous Food Sovereignty
The food sovereignty movement relies on traditional knowledge systems that work in harmony with the land.
Learning From the Three Sisters
We are centering the wisdom of Indigenous voices and their resilient agricultural techniques like The Three Sisters.
Saving Seeds: Honoring Indigenous Farming Practices
Seed saving preserves a sacred past while preparing for future harvests.
Boost Energy the Natural Way
Power through the day with these five tips to keep you feeling energized and at your best.
Walnut Spinach Linguine
Fuel your body with brain boosting foods such as walnuts and greens found in this plant powered pasta.
7 Ways to Pump Up Your Productivity
How you treat your body – from fueling to moving to resting – can play a big role in your productivity.
Featuring Our Fin-tastic Fish to Fork Partners
We are featuring two Fish to Fork partners who are shining examples of our commitments in action.
Shining a Light on Seafood Superstars on our College Campuses
We are highlighting three of our campus chefs who are passionate about serving sustainable seafood.
Fished or Farmed: A Q&A Deep Dive with Seafood Watch
We chatted with Morgan Smith from Seafood Watch, diving into the nuanced environmental impacts for both farmed and wild-caught fish.
The Buzz: Are You Hungry?
Is your desire to snack a physiological need or just part of your daily routine?
Whole Wheat Walnut and Carrot Muffins with Seed Crumble
This trail mix-esque muffin won’t let you down and will keep you satisfied when life keeps you busy.
Crafting Your Snack Choices: Finding Balance Without Compromise
From nutrient-packed pairings to mindful eating practices, learn how to elevate your snack game.
Is Tea the Cure-All Drink?
Imagine cozying up on the couch on a cold day with a steaming cup of tea — just the thought of that is relaxing, isn’t it?
Savoring our Commitment to Fair Trade Tea
Bon Appétit was the first food service company to make a commitment to source Fair Trade tea in our cafés nationwide.
Fair Treatment and Fair Pay: Celebrating Fair Trade Month
Every October, Bon Appétit Management Company recognizes Fair Trade Month by educating our guests about the importance of the certification, which supports equitable global supply chains.
PUC Café
- Breakfast Served from 7:30 am - 10:00 am
- Lunch 11:00 am - 1:30 pm
- Dinner 5:00 pm - 7:00 pm
Weekly Schedule
- Breakfast Mon-Fri, 7:30 am - 10:00 am
- Brunch Sun, 10:00 am - 1:30 pm
- Lunch Mon-Fri, 11:00 am - 1:30 pm
- Lunch Sat, 12:00 pm - 1:30 pm
- Dinner Mon-Thu/Sun, 5:00 pm - 7:00 pm
- Dinner Fri-Sat, 4:30 pm - 6:00 pm
The PUC Café team is proud to be the onsite restaurant here at Pacific Union College. We are known for our culinary expertise and commitment to our guest, our community and our environment. We are a culture driven to create food that is alive with flavor and nutrition, prepared from scratch using authentic ingredients. We do this in a socially responsible manner for the well being of our guest, communities, and the environment.
Breakfast
Breakfast Grill
- reg.3.95
Lunch
Classics
- reg.12.75
Global
- reg.12.75
Soup Tureen
- reg.2.95
- reg.3.95
Dinner
Dinner Classics
- reg.12.75
Dinner Exhibition
- reg.12.75
Soup Tureen
- reg.2.95
- reg.3.95
Menu Icon Legend
FOOD ALLERGIES
Serving Students with Food Allergies and Celiac Disease
The dining services team is well-trained in food allergy awareness and offer a number of options for students with food allergies and celiac disease. This includes communication about and modification to existing menu items, special preparation of menu items, and access to special products as agreed upon with students.
Daily menus for each café can be accessed at puc.cafebonappetit.com. Menu items that are appropriate options for most students with celiac disease are labeled as “made without gluten-containing ingredients” and can be filtered to streamline searching using the dietary preferences filter. Top-9 allergens are included in menu names and/or descriptions whenever possible. For more on eating with a food allergy in our café, visit this page and view the guide on food allergies and celiac disease at Pacific Union College. Further questions about ingredients can be answered by our trained managers/chefs on-site.
For questions about these services or to request food allergy accommodations, students should contact:
Andrew White, General Manager
Andrew.White@cafebonappetit.com
(707) 531-0930
Michelle Kendrick, Director of Access Services
access@puc.edu
(707) 965-7081
Benefits of a Meal Plan!
If you are living in the residence hall, you will be enrolled in a quarterly base meal plan of $1,319. Also known as the standard meal plan, this covers purchases in the Dining Commons and The Grind, PUC’s specialty beverage bar and C-store in the Campus Center. The standard meal plan offers students approximately 12 meals a week and a few beverages. Actual usage will vary depending upon eating behavior.
For more flexibility, you can add Flex Dollars to your account in increments of $100. Flex Dollars let you enjoy all of the great things about the standard meal plan, plus you will enjoy added perks:
- Upgrade whenever you want. Just visit WebAdvisor to manage your meal plan.
- Rollover each quarter. Flex Dollars don’t expire until the end of the school year.
- Flex Dollars allow you to purchase prepared/hot food tax-free!
Eat Right — For You
Wellness
When it comes to wellness, Bon Appétit’s focus is on simple, delicious food — that happens to be good for you. To support long-term health, we are bringing more plants to menus every day in a craveable way, while emphasizing healthy cooking techniques. When healthy food tastes good, nourishing your body and mind becomes the easy choice.
Food Allergies
We serve thousands of guests with food allergies and sensitivities safely in our cafés every day. Our chefs, managers, and dietitians work closely with our food-allergic guests to create reasonable solutions to help them eat what they love. If you have questions about eating for your dietary needs in our cafés, reach out to us: we’ll gladly meet with you.
Sustainability
Wellness also includes the health of the animals, the workers, the community, and the Earth. They’re all connected. Bon Appétit has been committed to “food service for a sustainable future” for decades, and we’ve led the food service industry in tackling many important issues, such as cage-free eggs, antibiotics in animal production, and farmworker rights.
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Tell Us What You Think
Common Questions
- I’ve been trying to eat a healthier diet. Will I be able to find a healthy food choice in my café?
- Can you tell me how many calories are in the foods in my café?
- How will you handle my concerns about a food allergy?
Have you heard of the concept of seed saving? 🌱
Every November, Bon Appétit Management Company takes the time to reflect on the rich cultural heritage of Native Americans, whose deep ties to the land have cultivated traditional knowledge systems over centuries.
In particular, Indigenous farming practices like seed saving not only ensure the survival of important crops but also cultivate connections to rituals, food traditions, ancestors, and the surrounding ecosystem.
What is seed saving?
The practice involves harvesting and preserving seeds from the current harvest to shape and allow for future plantings. Often, this would involve saving seeds with the most desirable traits like the longest ears of corn, the juiciest kernels, and the most vibrant colors.
What about commercial agriculture?
Due to industrialization of the food system and the commercialization of seed production, crop biodiversity has plummeted. Seeds are selected for uniformity and transportability, and farmers and community members are limited in their ability to save their own seeds.
Saving seeds is about more than just food.
In indigenous communities, seeds are an emblem of cultural heritage, survival, and autonomy, and the fight for seed sovereignty is ongoing as large agribusinesses continue to make seed saving more difficult.
#NativeAmericanHeritageMonth #NAHM #SeedSaving #IndigenousFarming #FoodSovereignty #SeedSovereignty
It’s Native American Heritage Month, which means we are honoring the culinary and agricultural traditions shaped by Indigenous peoples over generations. We are particularly excited to explore how Indigenous farming practices, from saving seeds to planting the three sisters, contribute to a heightened sense of food sovereignty for Native American farmers and communities. Stay tuned as we share more this week! #NativeAmericanHeritageMonth #SavingSeeds
Are you tired? Rundown? Listless? The answer to all your problems is to boost energy — the natural way! Instead of reaching for that afternoon cup of coffee, follow these five ways to keep you feeling energized:
🍳 Break the fast. Start your day with a filling breakfast of protein and complex carbs to get your metabolism going and stabilize your blood sugar. (Get some ideas at the link in our bio!)
🚰 Hydrate, hydrate, hydrate! Keep the water (or unsweetened beverages) flowing to stave off dehydration, which causes fatigue.
⚖️ Balance your lunch. To avoid the afternoon slump, make sure your plate is half fruits and vegetables, one quarter lean protein, and one quarter whole grains. Incorporate some fat to stabilize energy and slow digestion.
🍠 Complex is best. Whole grains and starchy vegetables like sweet potatoes and squash are digested more slowly than refined options (meaning more consistent energy levels)!
🥜 Snack smartly. Eat every 3-4 hours to avoid getting hangry and tired. Try fruit with a nut butter or vegetables with hummus!
A final note: Sleep is key to productivity. Get at least 7-8 hours per night to improve your energy balance. #BoostEnergy #NutritionTips #SnackIdeas #EnergyBalance #ProductivityTips
Boost your brain power with this plant-based dish filled with walnuts and greens: walnut spinach linguine! 🍝
Makes 4-6 servings
INGREDIENTS
1-1/2 cups walnuts, raw
4 tablespoons walnut oil or olive oil
4 shallots, finely diced
3-5 cloves garlic, minced
2 bunches of spinach, coarsely chopped
Salt and pepper to taste
1 pound linguine, or other pasta of choice
DIRECTIONS
Toast walnuts in a skillet over medium heat for 5-8 minutes stirring to prevent burning. Set aside.
Heat oil over medium heat. Add shallots and garlic until soft, about 5 minutes. Stir in spinach, salt, and pepper and stir while cooking until leaves have wilted, about 5 minutes.
While spinach is sautéing, cook pasta in boiling salted water about 10 minutes (al dente). Drain and save 1/4 cup pasta water. Add pasta and reserved pasta water to spinach mixture. Stir in walnuts, drizzle with olive oil.
#PlantBased #BrainFood #PlantBasedEating #PastaRecipes
Pump up the (productivity), pump it up 🎶
Emphasizing health and wellness in your day-to-day life can help you with your to-do list more than you would expect. Here are 7 ways to pump up your productivity:
1️⃣ Start with breakfast. Aim to eat something within an hour of waking up for your brain to function properly.
2️⃣ Eat regular meals that include a source of protein, fat, and fiber. Aim to eat a meal or snack every 3-4 hours.
3️⃣ Fill up on brain boosting foods like salmon, walnuts, and blueberries.
4️⃣ Fit in exercise, even as little as 15-20 minutes or a brisk walk!
5️⃣ Shut down at the end of the day. Prioritize recovery and rest in order to give your body and brain a break.
6️⃣ Make a plan for your meals in advance. (Check your café’s menu on cafebonappetit.com. 😉)
7️⃣ When burning the midnight oil is unavoidable, keep fueling yourself as you would during the day!
#ProductivityTips #HealthyHabits #DailyRoutine #SelfCare
Pumpkins sure are gourd-geous, but have you ever wondered if you could eat those decorative gourds that everyone uses this time of year?
We`re paying homage to fall`s favorite decor 👇
🎃 An apple gourd may not be everywhere, but its apple-like size with smooth, bright green to soft yellow skin may make it the perfect decor for a brat fall
🎃 The bottle gourd is elongated and bottle-like with light green skin and is actually a globally popular ingredient used in everything from Central American horchata to Japanese kanpyō.
🎃 The daisy gourds` vibrant yellows, oranges, and greens with a daisy-like base make them popular for decoration!
🎃 The speckled swan gourd has smooth, speckled skin in white, green, or orange. It is commonly used as an ornament, vase, or even sculpture!
🎃 Winged gourds are a bit of a misnomer because not all have wings. They are thick skinned with irregular colors and shapes and are the most common you will find at the store or farmers` market! (Sorry, you shouldn`t eat these.)
#DecorativeGourds #FallDecor #GourdSeason #GourdInspiration #GourdLove