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        Local Favorites : Pasty Shops

Upper Peninsula Pasties

Introduced in the United States by Cornish miners who immigrated in the 1800's hoping to earn a good living in newly developing mines. When the Cornish came to the copper and iron mines of the Upper Peninsula, they contributed skills that were unknown to many of the other groups. Because they looked up to the Cornish miners for their skills in mining, people tended to copy other of their traditions, including the pasty.

Each ethnic group contributed its own influences in the evolution of the UP pasty. A culinary rivalry developed between miners and others of different nationalities, as each asserted its own mark on the pasty in the way of seasoning and other ingredients. A descendent of Swedish immigrants to the Upper Peninsula, I was until recently under the impression that the pasty was a traditional Swedish food.

The shape and construct of the pasty made it not only portable, but if it should get cold, it would be relatively easy to warm up. In the mine, this was often done by putting the pasty on a shovel and holding it over a head-lamp candle. In the workplace, as pasty wasn't eaten with a fork; it was eaten end to end, held upright to keep the juices in.

The pasty survived the collapse of the mining industry because it had become popular with the major ethnic groups to remain after the mines had closed - the Finns and the Swedes. In the mid-1800's, a small wave of immigrants came from Scandinavia well after the Cornish were established. When a larger wave of Scandinavian miners came 30 years later, they were probably introduced to the pasty by the older Finns and Swedes, rather than from the Cornish.

The Upper Peninsula pasty differs from the Cornish pasty in that the vegetables are usually diced rather than sliced, there are more vegetables, and a thinner crust.

Order Pastys Online or when you are up here on vacation get some great Upper Peninsula Pastys from the Pasty Shops listed below:

LAWRY'S PASTY SHOP
(906) 485-5589-
This trim, cheery little spot has a very limited menu: good pasties in three versions. Traditional (beef, potato, rutabagas, onion) and vegetable pasties are $3.29 for the 12-ounce version, $4.09 for a 17-ounce beef pasty. A $2.69 breakfast pasty is filled with eggs, ham, sausage, bacon, and cheese. Cole slaw is the only side. The canoe livery is no longer in operation.
2381 U.S. 41 West, south side, just beyond the west edge of town. Open year-round 7 days a week, 7 a.m. to 9 p.m. From mid-May through September open from 7 a.m. to 10 p.m. Wheelchair-accesible except for downstairs restrooms. Family-friendly. No alcohol.
Order- On- Line
JEAN-KAY'S PASTIES & SUBS
(906) 228-5310
Jean-Kay's is strategically located near NMU, the Superior Dome, and Presque Isle Park - perfect for the north country's ultimate convenience food, the inexpensive and filling pasty. It's a to-go business, with two tables inside. Jean Kay's traditional pasty, developed from former owner Brian Harsch's mother in Iron Mountain, uses cubed flank steak, not ground beef, plus optional rutabagas. Then there's the vegetarian option, using broccoli, cauliflower, celery, onions, carrots, potatoes, peppers, mushrooms, and low fat cream cheese and imitation shredded cheddar in a whole wheat crust. Each is $3.50. A fresh batch of pasties comes out every 45 minutes or so. For mail-order pasties year-round, USDA approved, call (800) 727-2922. Jean Kay's also offers wraps and 13 different subs, from around $3.75 to $5.25, depending on size). Bread bowl salads are $4.99. Pasta salads are sold by the pound ($4/lb). Lisa and Bob Beckman now own and run Jean Kay's.
1639 Presque Isle at the Dome (Presque Isle is the northern extension of 4th St. From May through September open Mon-Fri 10 a.m.-9 p.m., Sat & Sun 10-8. October thru April: open 10-8 seven days. Wheelchair-accessible.
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