Sardines to smartphones, century-old mill survives test of time, Food

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EASTPORT — The Earth keeps spinning, the waves keep crashing on the shore, and the 1,800- to 2,000-pound quartz stone wheels at Raye’s Mustard Mill keep grinding mustard seed flakes into an award-winning condiment, as they have for 113 years. But in a world where corporations such as Heinz and French’s churn out thousands of

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