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Antioch Kitchens

Kitchen Hours

North Hall

Monday - Friday:

Breakfast -
8:00 a.m. to 9:30 a.m.

Lunch -
12:00 p.m. to 2:00 p.m.

Dinner -
5:30 p.m. to 7:00 p.m.

Saturday & Sunday:

Brunch -
11:00 a.m. to 1:00 p.m.

Dinner -
5:00 p.m. to 7:30 p.m.

Birch Hall

Monday - Friday:

Breakfast -
8:00 a.m. to 9:30 a.m.

Lunch -
12:00 p.m. to 2:00 p.m.

Dinner -
5:30 p.m. to 7:00 p.m.

Saturday & Sunday:


*Antioch Kitchens are closed on all major national holidays except memorial day and labor day. We are closed Thanksgiving weekend so that our cooks can cook with their families. We are closed for service in between academic terms.

Menu - Week of February 1, 2016


Our Mission:

It is the mission of Antioch Kitchens to provide quality meals and service to our community.  Antioch Kitchens seeks to support and engage the scholastic and life experience of our community by providing quality meals of integrity, create an environment of experiential learning and providing attentive, caring service.  We strive to support the ideals of Antioch College by being mindful of our products, the people that produce them and the way in which they are produced. We seek to create healthy nurturing relationships that enrich lives, and thus uphold Horace Mann’s decree to win victories for humanity.

In Antioch Kitchens we aim to provide a comforting and relaxing environment in which our guests can seek refuge. We prepare our meals with this in mind. We want our food to make people feel welcome, invigorated and alive.

Here are some things we are proud of that are good to mention:


  • We offer vegan and vegetarian dishes at every meal.
  • We inform students and staff of the procedures used to identify and provide services for students with allergies to food through Antioch's Policy on Food Allergies.
  • All eggs are locally sourced and are produced by cage free/free range hens.
  • A portion of the eggs we use on campus are raised with our own chickens and ducks. This keeps packaging and transportation costs down and ensures a happy healthy life for our birds.
  • All our whole cuts of pork and ground pork are locally raised. A large portion of the hogs used are raised outdoors in wood lots and are given plenty of room to be pigs. Sows are provided with deeply bedded pens to birth and care for their piglets.
  • We use 100% grass fed Beef raised by Keener Walnut Grove Farm in Trotwood, OH, a beautiful 60-acre farm where cows can be cows.
  • Honey is sourced from White Mountain Honey Farm in Xenia, OH. The hives are maintained using organic methods.
  • We use local maple syrup and local milk.
  • All meat chickens are raised locally by Ed Hill Family Farm and are cage free birds.
  • Lamb used is raised on our own farm or raised locally, all using grass fed methods.
  • All goat used is free range and raised locally.
  • Fish used in Antioch Kitchens is raised at local farms or is caught and/or raised using sustainable methods in waters with ample regulation, oversight and environmental awareness as recommended by the Monterey Bay Aquarium’s seafood watch program.
  • Coffee is regionally (Columbus) roasted and sourced from fair trade/organic shade grown farms/co-op and single grower estates.
  • Produce is sourced from small local producers whenever seasonally possible.
  • At least 28% of our locally sourced seasonal produce is raised on the Antioch Farm.
  • No deep fryers in our kitchens.
  • We purchase organic products whenever possible.
  • We do a lot of our own baking and cook all of our meals from scratch.


  • Multi-stream recycling program (campus wide). We recycle cans, glass, cardboard, paper and plastic containers.
  • On-site composting of all vegetable trim and coffee grounds. Our farm picks up our waste buckets daily and maintains a composting system that helps grow us vegetables that we use in the kitchen (campus wide).
  • We have trayless meal service to cut down on wasted food and materials used.
  • We provide reusable to go containers in favor of disposable to go containers. Reusable cups, plates and flatware are used for regular service.
  • All equipment is repurposed and/or Energy Star rated. New equipment purchased will be energy star rated or better.
  • We utilize natural lighting as much as possible and do not have lights or equipment on if it is not in use.
  • All full-time employees have access to health benefits and retirement plans.
  • We employ upwards of 30 student workers per term in both dishwashing and food preparation positions.