You have to figure when looking at almost 20 years of sharing photos on the Pasty Cam pages, that there will be reoccurrences of themes. In today's list I noticed a couple themes combined into one…that of instantly recognizable locations that many folks have sought out to visit here in the U.P., in addition to photos that have writing in them somewhere.

The first of those for today was a visit to the Calumet Theatre in 2001, by Jonathan Hopper, who was of course our original Pasty Camist, along with being a part of bringing this website into existence. To many, the exterior view of the Theatre is an instantly recognizable scene that folks "know" as soon as they spot it.

Jumping forward a few years to 2004, Carl Kiilunen took a photo of the small boat at the Copper Harbor marina that takes people over to the Lighthouse for a tour and history lesson. I wonder just how many times the Lighthouse Tour boat has crossed back and forth across the Harbor waters throughout the years.

Another scene that many Pasty Cam visitors instantly know when they see it, was featured in 2012, photographed by Rod Burdick, the Marquette Upper Harbor Ore dock with a freighter in port. That was the Lakes Contender there that day, loading up iron ore to transport.

That's just a sampling of the many recognizable locations or views of course and since we enjoyed the outside view of the Calumet Theatre, I figured that it would be neat to go inside, so our video today is one that was produced by TV6 Morning News as they explored the Calumet Theatre back in 2013.

I just returned from a 2 week vacation in the Yoop. I stayed in Toivola, and attended the 125th anniversary, of the community of Toivola. Also the 100 years of independence for Finland, and Juhannus. We did a bit of tourist stuff, and went to the Calumet theater and other buildings in Calumet. Amazing architecture for sure, and historic. I am now back in the heat, in California. I loved the rain we had, the first we were there. Also had different foods that I loved when I was living there. Nothing like Vollwerth's sausage, Juustoa, pannu kakkua, and pasty. Also I would like to ask if anyone knows the recipe for the 'fool proof' pasty crust? My mother had a recipe where you boiled water on the stove, and then remove the pot, and then add the shortening afterwards. I don't remember the measurements of water, flour, shortening, etc. This would be to make about 8 to 10 pasties. Anyone on this site have a recipe for good crust? Thank you. And enjoy that wonderful Yooper weather.

To Dan N....If you google pasty crust recipes, you might find something there.

Someone might also send you one of their recipes for crust. I remember my mom using lard and before she would close the crust (dough) around the meat mixture, she always said, 'You have to put a pat of oleo in there.' That was to keep the meat mixture moist. I do not remember her making them to often, she said there were to many people coming around wanting one.......mostly family..;O)

The Copper Harbor Lighthouse Boat is no more, so there is no way to get to the lighthouse now. I think probably there is a bid open for the concession, so anybody interested might check it out.

It's disappointment. They had done a very nice job on the lighthouse and the keeper's house.

And NO, you cannot drive or walk out there. The road is private and there are people watching.

My husband and I took this boat to the lighthouse
more than 11 years ago. It was late in the season
and the weather decided to get very windy and the
waters were very choppy. I didn't think we would
make it back and I remember whoever the "captain"
was saying, "That's it. This is the last trip for
the year." Too bad. The lighthouse tour was very
interesting.

mickill mouse, Thanks for your reply. I did Google pasty dough/crust. There are several. I might just hazard making it by trial and error. I could buy pre-made pie crust as well, and roll it out. This is recommended on more than one recipe. I ate some great pasty when I was home. Now I want more.

Dan N. (Daninca):
"… I could buy pre-made pie crust as well, and roll it out. This is recommended on more than one recipe. …"

Eeek! I wouldn't recommend that!

A pie crust is (supposed to be, at least) delicate & flaky; you might even say "fragile". It surely wouldn't make an "authentic" pasty crust, since the key criteria for the pasty crust is to be quite the opposite: A sturdy, definitely non-fragile crust!
Remember, the miners yoosta stuff 'em in a pocket to carry down into the mines. Ditto for the farmers in the hay field. (Been there, done that.) Try that with a "pie" crust!

I once found a surprisingly good sturdy pasty crust recipe that used (mashed) potatoes as a main ingredient. I used it quite a number of times with great success, but I haven't made my own pasty in several decades, and I'm no longer sure where that recipe is.

I'll have to rummage around a bit and see what I can dig up.

Meanwhile, from a post at Past-E-Mail: Cam Notes - 2008: July: July 30-08:
(Sorry, but I've been unable to acquire a link to it!):

As for the pasty filling, I find this essential:

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Quote:

By FRNash/PHX, AZ (Frnash) on Wednesday, July 30, 2008 - 12:19 pm:
My mom's and (granny's) method was: Do not use store bought "ground beef", but grind your own, using good cuts of beef (grandpa did his own butcherin')!

They used one of these¹, configured for a coarse grind:

[see image below]

The advantage I find is that when baked, the ground beef forms a matrix that holds all of the other ingredients together, unlike some pasties made with cubed meat, which tend to fall apart while you're chowin' down on 'em! That's critically important when you're eatin' your pasty in hand out in the hayfield (or down in the mine, as in the days of yore)!

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From Past-E-Mail: Cam Notes - 2008: November: Nov 13-08: Thursday-What'sUP
(I've been unable to acquire a link to this one either!)

More on pasty ingredients:

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Quote:

Carrots & rutabaga? I think that comes down to personal preference (of course the rutabaga was almost mandatory in the traditional Cornish pasty (a.k.a "Oggie"). As our pasties were the "Finnish/Yooper" variant, the rutabaga was omitted.

Very coarsely sliced/chopped onions were mandatory for us (although I very much disliked the texture of the large onion bits as a young 'un, I always did at least enjoy the flavor).

Mom claimed that carrots, if used at all had to be use with much discretion; cut the carrots into rather small dice, and take care to not let the carrots overpower the mix, using 'em in quite small quantities. A fairly small dice for the potato also serves to keep the final product bound into the ground beef matrix.

A generous pat of butter atop the filling was also the rule. (Then of course granddad used to apply liberal doses of butter to the pasties on his plate! So what do you expect from a dairy farmer?)

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So glad I took the lighthouse tour a few years
ago. It looks great.

I remember seeing "Gone With the Wind" at the
Calumet Theatre. I also remember going to see one
of my cousins performing with her country band
there. I don't remember the name of the band.
She did move to Nashville and has written quite a
few country songs. Anyway, I love the Calumet
Theatre. Also loved going to the Pic in Hancock.
Lots of good memories UP there.

Dan N. (Daninca):
You might find these helpful

1. Shannon Money's Money Family UP Pasty Recipe,
From the Brighton Patch: "Pasties Are Right On the Money (With Recipe)" (scroll down).

2. Several (12 and more!) Pasty recipes from the Michigan Tech alumni website.

An embarrassment of riches?

FRNash/PHX,AZ, Thanks for your input. I have a grinder just like the one you have in the photo. I have made pasties before, but like you, it's been likely 20 years ago. (2 decades) I use carrots, potatoes, rutabaga, onion, and have the local butcher do a coarse ground beef for me.(not too fatty) I don't want greasy pasty. They are a TON of work to prepare, and the kitchen is a mess afterwards.Maybe I'll just stay with the ones from Pasty.com, or have family members send me some from Krupps in Twin Lakes. I had pasty from Amy J's in Hancock, Campioni's Market in South Range, (they get them from Festival Foods), and also from Krupps in Twin Lakes. Thanks for the web links. Best regards. Dan

Dan N. (Daninca):
"… I use carrots, potatoes, rutabaga, onion, and have the local butcher do a coarse ground beef for me.(not too fatty) I don't want greasy pasty. …"

It sounds like you and I are on the same page, Dan!

They are a TON of work to prepare, and the kitchen is a mess afterwards.… "

Exactly! No wonder grandma used to make huge batches (2 dozen, at least) each Saturday. On a wood stove, no less!

… Maybe I'll just stay with the ones from Pasty.com, or have family members send me some from Krupps in Twin Lakes. I had pasty from Amy J's in Hancock, Campioni's Market in South Range, (they get them from Festival Foods), and also from Krupps in Twin Lakes. …"

'Tho packaging them to survive a cross-country trip is quite a chore! Shipping to Phoenix in the summer heat just doesn't work.

Where are you in CA?

Here's a 'nuther alternative to consider for shipping pasties (and optionally for a few different, unique, and tasty pasty variants) see these two links:

1. (click →) By FRNash/PHX, AZ (Frnash) on Monday, October 27, 2008 - 01:03 am:
2. (click →) By FRNash/PHX, AZ (Frnash) on Friday, January 7, 2011 - 06:16 pm:


See also:(click →) About Cornish Pasty Co., quoted in part:

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Quote:

"Cornwall native Dean Thomas founded the Cornish Pasty Company back in January 2005 opening the Tempe, Arizona location.
…
The great news for Dean, and for Arizona, was that as soon as the restaurant opened in Tempe it was a roaring success."

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Quote:

"*We only ship Monday through Wednesday."

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