Canyon Café
Canyon Cafe
- Coffee, Pastry, Grab n Go Served from 7:30 am - 3:00 pm
Weekly Schedule
- Coffee, Pastry, Grab n Go Mon-Fri, 7:30 am - 3:00 pm
Located in the Aspen building, Canyon Cafe features espresso, smoothies, kombucha and nitro cold brew! Enjoy delicious coffee from Caffe Umbria, local bagels from Henry Higgins, pastries from Marsee Bakery, and house made sandwiches and burritos. Canyon Cafe is the perfect place for what ever your needs may be, so stop in for a quick bite or stay for a while to study or socialize with friends.
Transact Mobile Ordering App FAQ
Here are some answers to frequently asked questions about our online ordering app, Transact. If your question is not answered here, please don’t hesitate to reach out to us at [email protected] For more information about Bon Appetit at Reed College, the food we are offering, or some of the important changes we have made to ensure our cafés are as safe as possible, please use the link on the main page of the Transact app.
Just Ask
Do you have a specific question about nutrition or the foods that are served in your Bon Appétit café? Just ask a Manager. We’d love to chat with you and discuss your needs. Want to set up a discussion, or need to contact us directly? Here you go.
Michael Bucuvalas, General Manager, [email protected]
Jesse Fairman, Executive Chef, [email protected]
Meal Plans
MEAL PLANS
We offer a variety of meal plans to fit your lifestyle. The meal plans operate on a declining balance or debit system. Depending on the plan selected, students begin each semester with a set amount of meal plan dollars or “points”. Students then draw down on their balance as they purchase food. If a student runs out of points they can add additional money throughout the semester. To inquire about meal plan sign-ups or more information, please stop by the Bon Appétit office or the Res Life office.
Learn more about Meal Plan options –
Stay Fresh
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Explore the main concerns of farmworkers in the face of the climate crisis.
Dispelling Common Misconceptions about Farmworkers
We’re busting myths about farmworkers to clarify the state of farm work in the United States.
Radish Greens Chimichurri
Don’t let perfectly good tender tops go to waste – transform them into a bright chimichurri sauce.
The Buzz: Food Upcycling
Is upcycling food just a trendy buzz or is it a legitimate way to reduce food waste?
Surprisingly Edible Plant Parts
Upcycle these delicious (and nutritious!) often-tossed plant parts.
Celebrate National Nutrition Month® with Our Dietitian Dream Team
We’re celebrating 20+ years of serving up wellness at Bon Appétit!
Avocado-Pistachio Pesto “Zoodles”
Personalize the way you eat plants by enjoying this meal warm or cold!
Plant-Based Eating Your Way
It’s not all or nothing when it comes to adding plant-based meals – choose what works for you.
Homemade Flaxseed Crisps
Perfect crunchy snack to eat solo or with your favorite dip or spread.
5 Tips to Plan Nourishing Snacks
Plan ahead for nourishing snacks ahead of time with these top tips.
Turmeric, Potato, and Cauliflower Coconut Curry Soup
Warm up with this immune-supporting soup with just the right amount of spice.
The Buzz: Turmeric
Food as medicine could not be more true for the inflammation-busting spice turmeric. What does the science say?
7 Lesser-Known Spices You Need in Your Pantry
Try your hand at adding new spices to elevate the savor factor of your next meal.
Explore Plant-Based Recipes from the Food Heaven Dietitians
4 Plant-Based Recipes to Try This Month
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 reed.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. Further questions about ingredients can be answered by our trained managers/chefs on-site.
In addition, Reed College offers Carve, where meals a crafted with food-allergic guests in mind. All options are prepared with care using whole foods without the top-9 allergens plus gluten. This space also serves as an area to keep allergen friendly products such as breads and non-dairy alternatives. If you need additional assistance our team works with students to craft personalized meals meeting their dietary needs.
For questions about these services or to request food allergy accommodations, students should contact:
Michael Bucuvalas, General Manager
[email protected]
(503) 777-7370
Jess Gibson, Disability and Access Resources
[email protected]
(503) 517-7689
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?
Are you observing Ramadan? Free dates are available in Commons at the mobile station beginning at 5pm, Breakfast items are available for purchase in Marketplace beginning at 8pm. Students, we ask that you please reserve the designated items for those in observance. If you need individual accommodations during this time, please contact Jesse Fairman ([email protected]).
Have you ever wondered what you could do with those parts of plants that are often tossed in the compost bin (or, even worse, the garbage) and quickly forgotten? In many professional kitchens (including ours!), food waste is becoming a thing of the past thanks to creative uses of unexpected plant parts:
🥕 Add carrot or radish tops to salsas, chutneys, relishes, and salads
🥬 Sauté and serve swiss chard stems with the greens, pickle them, or use in salsas
🥦 Broccoli and cauliflower leaves and stalks work perfectly in stir-fries, pastas, salads, or grated in slaws
🥗 Add beet greens and stems to salads, stir-fries, soups, pastas, or sauté as a side vegetable
🥔 Leave potato skins on the potato in whatever preparation method you desire or season and roast the skin as a snack or garnish
Get our full rundown of tips for the home cook to reduce food waste, add nutrients, and enhance the flavor profile of your dish at the link in our bio. #StopFoodWaste #reedcollege #eatatreed
Did you know that in addition to March being Women's History Month, it's also National Nutrition Month? Now you do! Although it’s largely agreed upon that consuming 2-3 cups of vegetables of day promotes health, most Americans aren’t getting enough veg. The solution? Integrate more plants into your everyday meals! Just remember that it’s not all or nothing when it comes to adding plant-based meals — choose what works for you and pave your own path with plants, keeping these key tips in mind:
️1️⃣ Love vegetables like you do meat. Use methods of preparation you would for meat: roast, marinate, braise, etc.
2️⃣ Manage your expectations. Don’t expect to love plant-based alternatives off the bat! Make sure you enjoy foods that feel right to you.
3️⃣ Go halfsies. Swap half the meat in your dish for plants.
4️⃣ Reframe your plate of mind! Think of plants as the focus of your meal.
5️⃣ Don’t fear fat. Having plants that contain fat (like avocado) promotes satiety.
6️⃣ Strike a balance. Try to incorporate plant protein like beans, lentils, or tofu, as well as nutrient-rich whole grains to keep you energized.
Get more in-depth tips at the link in our bio! #NationalNutritionMonth #reedcollege #eatatreed
Ready for Spring Break?! Find Commons, Marketplace and Canyon Café Spring Break hours here, at the link in our bio or at https://www.reed.edu/res_life/dining-food-services/hours-of-operation.html #reedcollege #eatatreed
In support of Women’s History Month, Bon Appétit at Reed College will be featuring local partners and products owned by those who identify as women. Stay tuned to our stories for more information about events in Commons Café, Marketplace and special featured products (with free samples!). #reedcollege #eatatreed #womenshistorymonth
