Maine Course by Sodexo

When the New York Times set out to find the best prepared yellow mustard in America, one Maine favorite rose to the top. Among more than 30 brands researched and 20 tested, Raye's Down East Schooner Mustard from Eastport, Maine, was praised for standing out from the pack and looking and tasting the most homemade.
Rayes Mustard Mill, a family-run business, has been stone-grinding mustard seeds for more than a century. Rayes is the last remaining traditional stone-ground mustard mill in North America, and we're proud to serve their mustard in Sodexo campus dining halls across Maine.
Another outstanding Maine-made product that the Maine Course by Sodexo is proud to support.

The Best Yellow Mustard We tested 20 yellow mustards to find the best. Our crowd favorite was Market Pantry’s Yellow Mustard, while Raye’s Down East Schooner Mustard tasted homemade.

🍔 Happy International Burger Day! The hamburger has a lengthy history. Evolving over the years, the hamburger has been traced back to 1758 and was originally named for the city of Hamburg, Germany, where it was known as "Hamburger Sausage." Over time, the hamburger has evolved, before truly capturing America's appetite at the 1904 St. Louis World's Fair.

Americans love their burgers and eat more than 50 billion burgers each year! In our Sodexo dining halls across Maine, we're proud to serve burgers made with Pineland Natural Meats' beef from New Gloucester, Maine. Pineland's roots date back to the 1950s. Their beef is 100% natural, free from antibiotics and growth hormones, and certified by the Global Animal Partnership (G.A.P.), ensuring humane treatment of animals raised for food.

The burger is a classic favorite. Summer is the perfect time to throw a patty on the backyard grill, keeping it simple, or taking it to the next level with some of your favorite toppings.

Across Maine, communities are rediscovering the strength that comes from local food systems rooted in relationships, resilience, and community. For too long, our food supply has relied on distant networks that have disconnected us from the farmers, fishermen, producers, and makers right in our own backyard. Through the Maine Course, a Sodexo initiative, we are working to help change that story. By bringing more Maine-grown produce, locally made products, and regional services into campus dining halls across the state, we are investing in our local economy, supporting Maine producers, and helping our campus communities thrive together.
https://www.slowfood.com/blog-and-news/agroecology-and-resilient-food-systems-slow-food/