Canyon Café
Canyon Cafe
Weekly Schedule
- Coffee, Pastry, Grab & 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 mobiledining@reed.edu. 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, bucuvalas@reed.edu
Jesse Fairman, Executive Chef, fairmanj@reed.edu
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 –
Reed College Meal Plans — 2023-24 Coming soon!
Stay Fresh
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.
Eight Ways Corn is Used Across Latin America
Explore eight different traditional dishes showing the breadth of corn from a savory staple to a sweet treat!
Corn Chronicles: The History and Impact of Maize in the Americas
Learn about the rich history and profound impact of corn for indigenous civilizations in the Americas.
Celebrating Amazing Maize for Hispanic Heritage Month
Join us as we recognize the range and importance of corn as an integral staple across Central and South America.
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 and view the guide on food allergies and celiac disease at Reed College. Further questions about ingredients can be answered by our trained managers/chefs on-site.
Dining Without the Top-9
We understand that our guests with special dietary needs, albeit food allergies, celiac disease, lactose intolerance, or any other medically necessary diet simply want a safe place to make food choices, quickly. To allow guests to have readily available options that meet their needs, we offer SimplyOASIS — a destination in the café where all meals are prepared without the use of top-9 allergens plus gluten through the sole use of whole foods.
For questions about these services or to request food allergy accommodations, students should contact:
Michael Bucuvalas, General Manager
bucuvalas@reed.edu
Disability and Accessibility Resources
DAR@reed.edu
FOOD RECOVERY
Bon Appétit at Reed College is fighting food waste and hunger by recovering surplus perishable food from our campus that would otherwise go to waste and donating it to people in need through URBAN GLEANERS.
Urban Gleaners is committed to mitigating the impacts of surplus food on the local waste stream by collecting and distributing edible food to at-risk neighbors. They believe that small, everyday actions can make a lasting impact on the climate and its people.
Learn more about the FOOD RECOVERY NETWORK
and BON APPÉTIT’S FOOD RECOVERY EFFORTS
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?
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
What is local seafood? 🤔 This National Seafood Month, we`re highlighting not only how our chefs abide by Seafood Watch guidelines but also how chefs are encouraged to seek out locally caught or raised seafood through our Fish to Fork program!
Fish to Fork grew out of a desire to expand our local purchasing program to include nuanced, specific guidelines for local, small-scale seafood:
👉 Fish must be caught or raised within 500 miles of the kitchen (and limited to 100 miles out to sea per trip)
👉 Vendors need reliable systems of traceability and consideration for species preferences
Learn more about this unique program by reading about two of our most reliable local seafood partners:
1️⃣ Green Prairie Aquafarm (Western Alabama)
Established in 2001 by David Teichert-Coddington as a first of its kind saltwater shrimp farm, they focus on farming shrimp without pesticides or antibiotics. Although only a Fish to Fork partner since 2022, our yearly agreement to purchase a portion of their shrimp harvest has developed into a mutually beneficial relationship with staying power.
2️⃣ Fishing Vessel St. Jude (Pacific Northwest)
They have been a beloved Fish to Fork partner for over a decade, offering our teams high quality wild-caught albacore tuna. They are committed to responsible fishing methods, including avoiding bycatch.
Learn more about local seafood sourcing from the lens of these two Fish to Fork producers at the link in our bio! #LocalSeafood #NationalSeafoodMonth #SeafoodWatch #FishToFork #SustainableSeafood #SupportLocalFishermen
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
Meet the seafood superstars on our college campuses! 🤝
For students and academics concerned about ocean issues, ensuring campus dining halls serve sustainable seafood is a top priority. That’s where Bon Appétit chefs come in!
A key part of Bon Appétit’s long-standing commitment to purchase sustainable seafood in alignment with Monterey Bay Aquarium’s Seafood Watch Program is and has always been chefs who are passionate about seafood. Who are the superstars bringing this commitment to life?
⭐ Executive Chef Jonathan Cambra at Roger Williams University (Bristol, Rhode Island)
RWU is within 20 minutes of the largest fishing seaport on the East Coast and has a Shellfish Program. Chef Jon, who is also a local commercial fisherman, thrives on the abundance of hyperlocal seafood, approaching menu-making on what is local, in season, and in accord with Seafood Watch recommendations (with a special affinity for under-loved species when possible!).
⭐ Executive Chef Mike Carlsen at Carleton College (Northfield, Minnesota)
Chef Mike wants to show students that there are many creative ways to prepare fish that are exciting, delicious, and nutritious, while selecting species that are preferred by the Seafood Watch Program. Whenever he can, he sources local wild-caught Walleye from the Red Lake Nation, but he explores global flavors with dishes like togarashi-crusted cod or okonomiyaki.
⭐ Executive Chef Francisco Ramirez at Scripps College (Claremont, California)
Chef Francisco isn`t a stranger to seafood due to a myriad of factors like working at a fish market for ten years, so seafood is heavily included on menus at Scripps. He keeps close relationships with a local seafood purveyor to know what is freshest and in season and designs menus to ensure dishes stay fresh within an all-you-care-to-eat dining experience.
#SeafoodSuperstars #SustainableSeafood #SeafoodWatchProgram #LocalSeafood #NationalSeafoodMonth