[Congressional Record Volume 154, Number 112 (Wednesday, July 9, 2008)]
[Senate]
[Pages S6501-S6502]
From the Congressional Record Online through the Government Publishing Office [www.gpo.gov]




                      HONORING RAYE'S MUSTARD MILL

 Ms. SNOWE. Madam President, today I wish to recognize a small 
business from my home State of Maine whose roots spring from both our 
State's seafaring heritage and agricultural legacy. Raye's Mustard Mill 
in Eastport has long provided locals with the perfect condiment to top 
almost any meal from the once traditional sardine to the timeless 
summer classic of burgers and hot dogs.
  Raye's Mustard, founded in 1900 by J. Wesley Raye, has been operating 
at its current location in Eastport, America's easternmost city, since 
1903, when a young Wes Raye decided to move out of the family 
smokehouse and into a more commercially viable location. When the 
company's mustard was first produced, it provided the perfect 
complement to the sardines being caught and consumed by Maine 
fishermen. While times have changed, Raye's mustard has consistently 
remained a Maine culinary staple. It has continued to accompany new 
dishes while it is still made using many of the same techniques that 
Mr. Raye employed over 100 years ago. Indeed, Raye's is the only 
remaining traditional stone ground mustard mill in America, and the 
firm uses a time-honored cold grind method for preparing its product, 
slowly grinding mustard seeds and other ingredients together using 
massive pieces of stone.
  Raye's distinctive technique has succeeded in producing numerous 
award-winning mustards that have been recognized by culinary 
organizations nationwide. Raye's 21 mustard varieties have been 
featured in publications, including ``Martha Stewart Living'' and 
``Yankee Magazine.'' With varieties ranging from the Downeast Schooner, 
Raye's classic yellow mustard; to more innovative flavors, like the 
spicy Heavenly Jalapeno, the firm has managed to produce mustards to 
satisfy any palate. Furthermore, its special line of select mustards 
provide a hint of Maine in every jar, as the company has partnered with 
local restaurants and breweries to produce signature items such as 
Raye's Jameson Tavern Style and Raye's Sea Dog Beer Mustard.
  While Raye's Mustard is sold in stores regionally and worldwide via 
the internet, just as unchanging as the mustard itself are the Mustard 
Mill and The Pantry Store, Raye's on-site retail location. In fact, in 
2006, these Eastport institutions garnered the Maine Tourism 
Association's Down East and Acadia Regional Tourism Award. Tours of the 
mill give visitors the opportunity to learn about the history of one of 
the most universal food products in the world and to see first hand the 
valiant spirit and commitment to quality that have driven Raye's to the 
impressive heights that it has achieved.
  In addition to the respect that I have for Raye's Mustard Mill as a 
small family-owned business, I also have a great personal esteem for 
its fourth generation of owners. I have long known Kevin and Karen Raye 
as friends and colleagues, and I have been particularly pleased to see 
the successes they have achieved since Kevin left Capitol Hill after 
serving as chief of staff for many years. It is with great admiration 
that I wish Raye's Mustard the

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best of luck as it continues to excel at making distinct products that 
have earned accolades from discerning clients and culinary greats 
alike.

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