Welcome (and congrats!) Lowensenf

We were proud to welcome the president of Develey, the maker of Lowensenf mustards. Michael Durach visited the Mustard Museum last week. He is shown with the Curator wearing his two medals won by Lowensenf at the 2017 World-Wide Mustard Competition.

The coolest part is, while Michael was here at the Museum, he and the Curator took part in the “Mustard Challenge” to raise awareness of and money for pediatric cancer research through the nonprofit organization “No More Kids with Cancer”. Click here to learn more and watch the President and Curator take the challenge.

In honor of Lowensenf’s success and Michael’s visit, we have a special price through May 31 when you buy all four Lowensenf Mustards.

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The Mustard Challenge Begins

Michael Durach and the Curator have challenged our friends and relatives to take the mustard challenge. We each downed a heaping spoonful of Lowensenf Extra, Gold Medal winner in the Classic Hot category at the Mustard Competition (watch the Mustard Challenge video below).  

We have partnered with the nonprofit organization “No More Kids with Cancer” and the “Mustard Challenge” to raise awareness of and money for pediatric cancer research. The mustard connection is that children affected by cancer are still being treated with 1950s drugs derived from the same compound as Mustard Gas.

The “Mustard Challenge” is similar in concept to the recent ALS Ice Bucket Challenge. Mustard lovers (and everyone else) can eat a heaping spoonful of their favorite mustard, record it on their phones, and say, “Hi, I just downed a spoonful of ____________ Mustard, my favorite mustard, to help raise awareness of the need for pediatric cancer research. I challenge friends A, B C and D. You have 24 hours to take the challenge or make a donation to mustardchallenge.com.”

You then post the video to Facebook, Instagram and Twitter. Tag the people you mentioned and the hashtags #MustardChallenge and #NoMoreKidswith Cancer.

Fittingly, the Mustard Challenge ends on August 5, National Mustard Day. Make plans to be part of the world’s biggest Mustard Challenge here at the Mustard Museum on mustard’s special day.

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Ready for a ‘Challenge’?

Mark your calendars and make your travel plans for our biggest, most important National Mustard Day. On Saturday, August 5, we will honor the King of Condiments and host the world’s biggest “Mustard Challenge” at the National Mustard Museum in Middleton, Wisconsin.

What is the Mustard Challenge? No More Kids With Cancer has launched a “Mustard Challenge” to raise awareness of the need for pediatric cancer research. And raise money for it, too. You can take the “Mustard Challenge” anytime between now and Mustard Day by eating a spoonful of your favorite mustard and challenging friends to do the same – and donate to pediatric cancer research.

Imagine thousands of people on the streets of Middleton taking the Mustard Challenge at the same time — that’s what will happen on National Mustard Day.
If you really want to make a statement, try anointing yourself with mustard. That’s a challenge that only a crazy person would do. Hey, Seth Myers, you fancy yourself a mustard connoisseur — I challenge you! And come to National Mustard Day to be this year’s Grand Marshall.

We also need your help in putting on National Mustard Day and making the Mustard Challenge the most successful condiment challenge ever. Please consider a sponsorship of this year’s salute to Mustard and the great Mustard Challenge.

MD50 – $50 Mustard Day Sponsorship (Pretzelium)
MD100 – $100 Mustard Day Sponsorship (Bronze)
MD250 – $250 Mustard Day Sponsorship (Silver)
MD500 – $500 Mustard Day Sponsorship (Gold)
MD1000 – $1,000 Mustard Day Sponsorship (Platinum)
MD2500 – $2,500 Mustard Day Sponsorship (Dijonium)
MD5000 – $5,000 Mustard Day Sponsorship (Mustardium)

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“The Color of the Month”

The paint magnate Sherwin Williams has declared “Cut the Mustard” as its May “Color of the Month.” As if we needed a reminder. Thanks, SW, mustard definitely looks good on any wall. FYI: The company was founded in 1866 in Cleveland by Henry Sherwin and Edward Williams, who were both mustard lovers.

Watch their video below, “May’s Color of the Month”…

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And then there were 5,957…

The permanent collection at the National Mustard Museum now boasts 5,957 mustards, thanks to this bottle of yellow mustard from the Wong supermarket chain in Peru.

The nonprofit National Mustard Museum holds the world’s largest collection of mustards, mustard tins, and mustard memorabilia. Come to Middleton this summer and find out why Reader’s Digest includes us as one of “The Best Free Tourist Attraction in Every State“…

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Open Sesame!

As in “Open a Jar of Sesame Honey Mustard.” Our newest mustard is a thick honey-laden sesame mustard that makes a terrific slaw:

  • 1 (16 oz) package shredded cabbage (undressed cole slaw)
  • 5 Tbsp. National Mustard Museum Sesame Honey Mustard
  • 2 Tbsp. White wine vinegar or rice wine vinegar
  • 3 Tbsp. Canola Oil
  • Spoon the mustard into a bowl. Add vinegar and oil. Whisk together. Add cole slaw package and mix together. For full flavor, let rest, refrigerated, thirty minutes. Optional: add chopped chives or green onions.

    For a main dish “Chinese Chicken Salad,” add shredded chicken, julienned cukes and carrots. Top with slivered almonds and crunchy chow mein noodles. Also great with broccoli slaw.

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    The Results Are In…

    (Cue the trumpet fanfare…) Here they are, the winners of the 2017 World-Wide Mustard Competition! The best part? Many of the winners are available right here on our website (indicated by an asterisk). If a mustard is available you can just click the product code that follows the name to learn more and buy it in our store (although a few may be currently out of stock).

    2017 WWMC Medal Winners

    Category 1: SWEET-HOT
    GOLD: Inglehoffer Sweet Hot
    SILVER: LissElla’s S-Special
    BRONZE: Martin Olsson’s Jingle Bell Rock

    Category 2: SWEET-MILD
    GOLD: Vasterviks Grov
    SILVER: Bornier Honey Dijon
    BRONZE: Lowensenf Bavarian* (LOW101)

    Category 3: HONEY
    GOLD: Terrapin Ridge Pecan Honey* (TRP125)
    SILVER: Pommery Honey* (PMM105)
    BRONZE: Mustard Girl Sweet & Spicy with Honey* (MGL103)

    Category 4: DIJON
    GOLD: Edmond Fallot Dijon* (EFL120)
    SILVER: Pommery Dijon
    BRONZE: Bornier Dijon

    Category 5: COARSE GRAIN
    GOLD: Martin Olsson Foxy Lady
    SILVER: Boetje’s Stone Ground* (BTJ100)
    BRONZE: Smak Dab

    Category 6: CLASSIC HOT
    GOLD: Lowensenf Extra* (LOW100)
    SILVER: Boetje’s Stone Ground* (BTJ100)
    BRONZE: Beaver Russian* (BVR110)

    Category 7A: PEPPER MEDIUM
    GOLD: Haus Barhyte Spicy Red Jalapeno* (HBT103)
    SILVER: Braswell’s Smoky Chipotle
    BRONZE: Cherchie’s Hot Banana Pepper* (CHC105)

    Category 7B: PEPPER HOT
    GOLD: Inglehoffer Ghost Pepper* (ING113)
    SILVER: Pommery Fireman’s (Pommery Moutardes des Pompiers)* (PMM102)
    BRONZE: Inglehoffer Sriracha* (ING125)

    GOLD: Inglehoffer Extra Hot Horseradish* (ING100)
    SILVER: Inglehoffer Wasabi Horseradish Mustard* (ING112)
    BRONZE: Minokyu Horseradish Mustard

    Category 9. HERB/VEGGIE
    GOLD: Stonewall Kitchen Basil Pesto* (STK109)
    SILVER: Pommery Fines Herbes
    BRONZE: Inglehoffer Creamy Dill* (ING128)

    Category 10. GARLIC
    GOLD: Garlic Festival Garlic Jalapeno
    SILVER: Brava Gourmet Champagne Garlic
    BRONZE: Rothschild Garlic Champagne* (RRF107)

    Category 11. FRUIT
    GOLD: LissElla’s Sea Buckthorn
    SILVER: Napa Valley Orange & Ginger* (NVM102)
    BRONZE: Aunty Lilikoi Passion Wasabi* (ALK100)

    Category 12. SPIRIT
    GOLD: Pike Brewing Stout* (PKE100)
    SILVER: Plochman’s Bourbon* (PLC117)
    BRONZE: LissElla’s Speyside Whisky

    Category 13. AMERICAN YELLOW
    GOLD: Raye’s Down East Schooner* (RAY102)
    SILVER: Sir Kensington Yellow
    BRONZE: Suzie’s Organic Yellow

    Category 14. DELI-BROWN
    GOLD: Sir Kensington Brown Mustard
    SILVER: Kelley’s Gourmet* (KGM100)
    BRONZE: French’s Spicy Brown

    Category 15. EXOTIC
    GOLD: Schlotterbeck & Foss Blue Cheese
    SILVER: Terrapin Ridge Indian Spices (Garam Masala)* (TRP114)
    BRONZE: Braswell’s Truffle Mustard

    Category 16. BBQ SAUCES
    GOLD: Ole Ray’s Classic* (OLE503)
    SILVER: LissElla’s Cowboy BBQ
    BRONZE: French’s Twangy BBQ Sauce

    But which of these mustards was crowned “Grand Champion” for 2017? This year’s best of the best is Haus Barhyte Spicy Red Jalapeño Mustard (HBT103). It’s the first pepper mustard to win the Grand Champion award at the World-Wide Mustard Competition. This medium hot mustard is the perfect mix of zesty mustard and spicy peppers. It is excellent on burgers, brats, and cheese.

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    Salute to the Winners

    The Curator and I invite you to visit on Saturday and Sunday, April 29-30, when we host our annual salute to the winners of the 2017 World-Wide Mustard Competition here at the National Mustard Museum, from 10am-5pm each day. Taste and buy the winning mustards — supplies of many will be extremely limited. We will announce the winners in next week’s newsletter.

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    “I’ll Gladly Pay You Tuesday…”

    “…for a Hamburger Today.”

    Popeye’s friend, J. Wellington Wimpy, said it and we know he always puts mustard on his hamburgers. We suggest these fine mustards to make your next burger come to life:

    KKL110 – Keller Black Truffle Mustard
    PCT125 – Pecatonica Tomato Mustard
    SLN140 – Slimm & Nunne Maple Peppercorn Mustard
    HBT105 – Haus Barhyte Smoky Garlic Onion Mustard
    IPS100 – Ipswich Ale Mustard
    LOW100 – Lowensenf “Extra”

    Buy them separately and pay $54.75 but buy all six for just $42.95, packed in a Mustard Museum “Burger Bar” gift box (BURGERBAR).

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    Closed Easter Sunday

    The Curator and I will be bringing several mustards to a soon-to-be-disclosed restaurant for an Easter Sunday buffet with friends and family. The Curator feels you just can’t trust restaurants to have the “right” mustards for your foods. But don’t worry, the next day we will be closed? Not until Thanksgiving. Happy Easter!

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