Grace LaMotte and Kenny Pasanen welcome us to the dining room at Still Waters in Calumet, but you'll have to bring along your own gravy (looks like Kenny's a ketchup man).

We've been told that this picture will be in the current issue of NEWSWEEK magazine, along with a brief summary about Pasty Central in their "Tip Sheet" column. A special welcome to first time visitors this week, and we invite you to stop by every day for a new glimpse of life from the U.P.

These happy Yooper faces were captured by the original Pasty Camist himself, Jonathan Hopper. As a student at Michigan Tech, Jonathan "primed the pump" for a couple years when we started this daily photo feature back in the 90's. Gradually we began to see some exceptional U.P. photos trickle in from other contributors, and over the years that trickle has turned into a deluge. Including the Guest Gallery and the Pasty Cam Archives, pasty.com now contains over 10,000 pictures displaying the beauty, history, excitement and people of Michigan's Upper Peninsula.

Browse around and stay awhile... you'll find several years worth of WOW's (Wallpaper of the Week) free for the taking. There's a lovely color Pasty Cam 2004 calendar, available with or without the main course... and you'll find lots of interesting and informative U.P. websites.

...and if you're hungry, by all means, be sure to grab a pasty :o)

Wonderful picture of two charming people! The pasties look delicious!

What a nice photo. Those pasties sure look good to me, and wish I had one right now. I will have to check out the current Newsweek.

Mmmmmm! I can almost taste one now!

Correction: The article is in the January 19 issue of Newsweek, which hits the newsstands and the mail today. So if you're a subscriber, it will be in your box later this week. It's the issue about "Diet and Carbs" (of which Pasty Central pasties contain a few, I'm sure.)

perfect photography; clear , high resolution , angle of lighting ; beautiful.

Charlie and gang at Pasty Central and Stillwaters...CONGRATULATIONS on the article!!!!

Love the reflection of the lights from the Christmas tree in the china hutch behind.

I'd love to just pull up a chair and join 'em!

You can keep your spindly supermodels, I'll take a Yoopermodel any day of the week... these look to be the type of people that success (i.e. being Newsweek pin-ups)won't spoil.

Congrats! on the mention in Newsweek.
Now we'll never be able to get any ordered, as the rest of the country will know about you.
But good for Still Waters.

That's so great! And what a great photo.....lots of personality shining thru! Way to go!

Is that a ubiquitous bottle of ketchup on the table or an exotic U.P. Pasty sauce??? Certainly a wonderful photograph!

Hmmmmm, just in time for supper. Excuse me, excuse me, I'll take that chair next to Kenny, thank you. .....Thank you, yes I'm hungry for a pasty. Haven't had one since I made some last month. Hmmmmm this even better than mine. So....how have you folks been? Isn't the weather been something else?(fade out)

Can someone clarify the ketchup vs. gravy with
pasty thing for me?

When I go up the UP I always dine on pasties. It
seemed like at one place all I could get was
ketchup. I don't think gravy was offered there. At
another place gravy was offered.

So do some Yoopers think the gravy eaters are
heretics and vice versa. If there is a controversy
what percentage prefer one over the other? Or
isn't it an issue at all?

Thanks!

It is sacrilegious to put anything on a good pastie. Some insist on ketchup but I think gravy is for tourists. I've also seen sour cream and salsa used, and yellow mustard.

Applesauce is good,too!

Here's a link to the article at Newsweek's website.

http://www.msnbc.msn.com/id/3926896/

Pasties plain indeed. Why desecrate the sapidity?

Wheatman

It's ketchup (catsup?) and butter, NO gravy please.

I was always a plain pasty person (maybe a bit of butter) and then a guy I worked with said Ranch dressing is good on just about anything. I put just a tad on the side of the plate and dipped a bit of pasty in the dressing and I want to tell you, it was VERY good.

CRY PACKER FANS CRY

I guess it all depends on how you ate your first pasty. Mine was with ketchup. Can't even begin to think about putting gravy on it!

Sapidity and pasties,what else is there.....

too bad packer cheesehead wannabes!

Weird. How can there be a picture of two folks having a pasty on the pasty.cam when its "trained on the local Houghton-Hancock lift bridge"? Seems like Newsweek payed to much attention on the pasties when finishing the article.;-)

When eating pasties, there are always two bottles on the table....ketchup for me and Sweet Baby Ray's Barbecue Sauce for my husband!

I'm new to pasties, new to the area. I think they're too dry to eat without gravy or SOMETHING!
Anyone know of a good place to get a moist pastie in Menominee, MI?

What pleasant, photogenic folk! The friendly kind who's adorable personalities invite you to sit and chat a while! Congratulations to pasty.cam! Here's hoping you are swimming with orders and profits. God Bless those pasty makers, mailers, and order takers! Still Waters should be so proud....what a loving example for the rest of our nation. I hope more communities take notice.

what about those bears "chicago man?"

Sounds like there is a greater variety of pasty
"sauces" than I thought. No concensus either. My
past preference was gravy but I'm open to others.

The last time I was up the U.P. my girlfriend and I
were leaving the Painesdale area and heading
south on the highway and I was moaning and
groaning that I needed a pasty or the trip wouldn't
be complete.

It was already getting dark and it was Sunday and
most places were closed. Then suddenly like an
oasis in the desert there was this place on the left
side of the highway: A little general store and gas
station with a PASTY sign out front. We screeched
to a halt and I got my pasty mit gravy. I was in
heaven.....

A bit further south we launched our canoe in some
lake in the dark and paddled around under the
rising full moon. It was cold but very fun and
romantic.

Keweenaw by Motorcycle
http://www.at
thecreation.com/

My father-in-law gave me "the recipe" and I have been making them for my family when I have the time. He always said to cut them in half so that if you didn't eat the whole thing, he would have a half for his lunch the next day. He grew up in the UP and could he tell the stories. (David L. Hoatson) My husband usually cuts up and I put them together. Just as Still Waters, it is a combined effort. My East coast family loves them too. We introduced Pasties to them and they introduced my husband to steamed crabs. Each is special in it's own way. Hope that you can keep up with the orders and your success.

I'll take my pasty with Chow-Chow!

hey, that was a nice surprise ,seeing Kenny, haven't seen him in years. knew him when he lived in Ahmeek, Family friend.

Charlie, pasty carbs are worth every little bit of
extra workout time!

Wonderful smiling faces, and one of my favorite topics, Pastys!! I guess the Newsweek mention guarantees World Wide recognition.
Yea-a-a! for the Stillwaters folks and a happy New Year.

Seems to me when I was a kid, cousin Don Sandberg put apple jelly on his pasty. (I'm a plain eater myself, but would put ketchup if a gun were held to my head. I'd say, "Fire" if I had to put gravy.)

I was just informed by my wife Pat that she, and my Mom (Katherine Pietila Johnson Singley from Bumbletown Hill) and sister Martha had just finished baking 29 pasties. What (coincidence) luck!. After seeing many recipes and toppings for pasties, I've come to the conclusion that there are good pasties and Great Pasties, but hardly ever bad pasties. Some picky eaters,like my cousin Kris and his rutabega free variety, might disagree, but that leaves more for me.

I've tried ketchup (grew up with that), gravy in the service (A.F. far from Michigan), and some of my wife's lovely spicy tomato sauce (They are all great) but still by far prefer a Tony's Country Kitchen pasty - purchased hot and causing my mouth to water as I drive the distance to Esrey Park and sit in the gazebo on top of the rock watching the waves and maybe a freighter go by - eaten plain and the temp is just right! No need for moisturizers if the anticipation makes you drool!

Congrats on the article to Charlie and everyone at Still Waters and pasty.com. Now, Charlie, how about a peek at your stats page before/after the article? ;-)

Dang, reading this thread's got my mouth watering...

Hey Roger,
When your Mrs and Mom are done making those pasties, I'm just a few miles away in Farmington Hills. Maybe I'd better have a taste (with ketchup ONLY please) and see if they are up to Yooper standards.
Dave

I like my pasties plain, with a side of cole slaw. They taste best when eaten in view of Lake Superior! We just took our son back up to college at NMU, and enjoyed pasties at Lawry's for supper. (Not on the lakeshore; it was about 10*)!

If you ask me, that looks like a bottle of Toivo and Eino's Really Secret Pasty Sauce! I've never tried the stuff myself. Is it good?

Butter and ketchup is the only way to eat a pasty, in my humble opinion.

If you don't live in the U.P. and have never tried a pasty, you need to order some excellent Pasty Central pasties today!

I grew up in Wakefield, and had my mother's pasty with Catsup. I never heard of gravy until reading today's postings. I wish I knew how my mother made the crust. The crust is the difference between a good and an excellent pasty.

CK, the purists may cringe, but I got two bottles of Toivo & Eino's and it's TERRIFIC on pasties.

What a heartwarming photo of Grace and Kenny. I can
see they are enjoying coffee before and with their
pasties, not afterwards, as they do out our way. Now
that's true Yooper class.
It's ketchup for this family when we eat pasties -and I'd
eat them plain before I'd put any gravy on them (as for
french fries, we enjoy them either with ketchup or malt
vinegar. Guess it's the Canadian influence.)

Whuh! They said Calumet and Houghton and Hancock!!

People will spend hours searching maps of the lower peninsula for these places!!!

Great Photo, too!!

Congratulations Charlie and everyone else involved, on the Newsweek article. Now the rest of the world can know what we already know.

CK, I was just about to post what you beat me to about Toivo & Eino's Really Secret Pasty Sauce. So I went to the refrigerator in the break room here at work and got out my bottle and compared it to the photo. Unless they have different labels from the batch that I bought in Calumet last October, it isn't Toivo & Eino's. But then, who said that they have to keep the labels the same. I like their sauce because it's got a much bigger "kick" than ketchup. I try to keep one or two of Grandma's or a "takeout from Toni's" (that I also bought last October) here at the office for when I need a "real pick-me-up" for lunch.

I remember the series of posts about a year ago, about what should accompany a pasty. There were almost as many different ways to eat a pasty as there were people commenting. And I seem to remember that it even generated some heated responses. It seems to me that the bottom line is: "Eat Pasties". And how you do it doesn't really make any difference.

CK in Chassell;
Yah, dat Toivo & Eino's pasty sauce is good stuff.
I got some from my mother for Christmas, and there's about 1/4 of it left. It has a tangy ketchup taste to it. It's really good on scrambled eggs. (I just wish it came in a bigger bottle) So far I've yet to try it on a pasty. Got some homemade one's in the freezer yet. The wife uses lard for the crust. Lard is next to impossible to find down here in Metro Detroit land. Anyone have any ideas where to find it? She usually buys it from up dere at Econo's, eh!!

Sure, you can order Toivo & Eino's Really Secret Pasty Sauce from UPoriginal.com

Yooper in Vegas are you from Hancock?

Thanks for the reviews of the Super Secret Pasty Sauce! I guess the secret's out. It sounds like I'll have to get me a bottle of that stuff. The tip about putting it on scrambled eggs sounds great.

You should all try miracle whip on a fresh pasty! MMMMMM!!! And furthermore, Forget Burger king, MC Donalds... How come stillwaters ... hasn't opened a chain of drive-thru pasty restaurants around the U.P., State, Country...!!! I would like to see it happen within the next two yrs. ! OK?
Later, Phil

Teddy in Marinette, try Lee's supermarket in Peshtigo. The frozen pasties they sell may not be like Tony's in Laurium but they ain't bad. Be sure to get the ones with rutabaga.

What a great picture! Nice article too. Ketchup all the way!
What kind of gravy do you put on a pasty??? Or is it just whatever type of gravy you like??

The Kaleva in Hancock used to offer gravy or ketchup with their pasties (beef gravy is my guess -- it was brown), and I've heard tell that dorm pasties at da Tech come with gravy, too. I'm a purist when it comes to mine, though -- plain is great, ketchup is OK, but that's all. And the hotter the better, unless it's just a snack (then it doesn't matter!)

STOP! STOP! PLEASE STOP TALKING ABOUT PUTTING GRAVY ON PASTIES! I'M GETTING SICK TO MY STOMACH JUST THINKING ABOUT SUCH A DESECRATION! Really ---- catsup is the ONLY thing to put on a pasty. Dill pickle on the side please. And an Old Style, very cold.

For all you down staters who can't get to Tony's often enough (like me) try Barb's Pizza and Pasties in Clawson, Mi. I told the owner that her pasties tasted just like the ones that I liked from the U.P. She asked my where I got them and I replied "Oh, a place you probably never heard of -- Tony's in Laurium," She laughed hysterically and said "No wonder you like my pasties, my aunt used to own Tony's -- that's where I got the receipe!" Small world eh?

TO Mike The Transplanted Yupper: Try a Super Wal-Marts if you have one near you they usually have lard in the grocery department.
Pasties eaten hot are best with butter and don't forget to put in the rutabagies. But then I like them either way hot or cold. Used to take the to work for lunch and when I couldn't get close to the Micro-Wave to heat them up would just eat them cold.

I live two miles from Barbs in Clawson.....guess where I am headed tomorrow? LOSERS
I finally get some good stuff out of this address.

Worst pasty I ever ate was one that will always
haunt me, and I will never get over the rank aroma that
filled the house. It turned out that the mince was old
mutton, not beef. It was so bad that it was a long time
before I trusted a pasty again:)

Ahh, a picture to bring back sweet memories- heading up into the bush with me trusty Ford pickup on a crisp, clear October Friday afternoon, sitting on my tailgate, exposing a hot Tony's pasty to the wrath of my glistening canines, adding a bottle of Heinz Ketchup, popping open a cold can of RC Cola, indulging in a feast worthy of King Tut and savoring the thought of a whole afternoon afield. What a life indeed.

Please don't re-heat a pasty in the microwave; they get soggy and mushy, really ruins a good pasty. Take the extra time to heat them in the oven.

Who can make a better pasty than Tonys? Got an answer?

As long as we're talking about pasties, did you ever notice how different people eat them. By that I mean, how they attack the pasty. I like to eat the crust around first, then pull off the top and eat that and then the bottom........and only, only ketchup. A nice dill pickle is good too, chow chow isn't bad either.

Not to nitpick, but isn't it Toni's?
(I think the person who the place is named after is a "she").

This is in Lauriium, for those who might wonder.

TONI'S SERVES THEM RIGHT OUT OF THE OVEN{USUALLY}

I had never heard of gravy(yuk) or anything else on pastys until I read it on here during the previous discussion on this. It is Ketchup for me. Wonder why Ketchup was pronounced Catsup up there? That is all we ever called it when I was growing up. I wish I had one right now!!

Congratulations Charlie and all Pasty Lovers!
I don't normally buy Newsweek... but I just might have to go buy a copy!
My 2 cents: Hot with butter, salt and pepper.
Cold just salt and pepper! and of course, it must have a bit o ruddiebaggie!
...and Herb_Wisc, I'm a little dissappointed after that Pasty story "build up", that you didn't list "Pasty.com" on your "favorite links" page!

As long as there are Yoopers, there will always be room in the world for more than one good pasty maker (and more than one way to enjoy them)however let's remember this site is dedicated to Still Waters and their delicious Pasties. Kudos to Still Waters for their recognition from Newsweek :)

I agree............I may "sneak" an occasional treat from the joint two miles from my Clawson home, but I will still order my "real" pasties from Still Waters........partly because they taste the best, and partly because it is just the right thing to do MOSTLY BECAUSE IT IS THE RIGHT THING TO DO.......( I wonder if the Ethicist from the New York Times reads this page....? probably not...but he/she should)

Fran, catsup is correct, ketchup was a colloquial term, which became common usage.

WASSAMATTER YOU THE ONLYIST WAY TO EAT A PASTY IS WITH CELLERY SALT. BY THE WAY THE PICTURE OF THE BRIDGE AT 17;44 THIS EVENING WAS ONE FOR THE WOW FILE.

If I may put forth my own recent preference on pasties, it is any good horseradish sauce you like! If you have'nt tried it do so soon.

Mimi likes her pasty with a little butter. She starts in the middle of the top and works her way 'round and 'round 'til it's gone. I like butter (oleo) and a little ketchup (or catsup) but I cut mine up into small bite size pieces. The whole pasty. Gravy? YUK! But to each, his own I guess. Have not tried Toivo and Eino's Sauce yet but I see it's made in Escanaba. We don't even have Miracle Whip in the house!! It's gotta be Hellman's Mayo. But not on MY pasty. Mimi and I made our own pasty today for lunch, Mm mm good! I like mine with chocolate moo juice.

To those of you near Sterling Heights, 15 Mile and Dequindre area, there are great pasties, (still not as good as homemade tho like moms) at a place called Weldons. Try them, you will like them. Also Weldons had a store in Redford area, but not sure if that is still there. Check it out if you want good pasties downstate. I agree with the ones that say, eat them plain!! Been eating them for over 60 years that way. Sometimes a little catsup.
Thanks Charlie for this site, it is still the best on the net.

Barb's Pasties are awesome, with butter :) Lots of napkins if you don't think you can make it home without eating one. The zucchini bread is, too.
Does anyone else think the Secret Pasty Sauce tastes like cocktail sauce for shrimp?
Grace and Kenny are the cutest Muumu and Ukki!!

One of the most memorable pasties I've had was in Hong Kong. Next to the hotel was the Kangaroo Pub. It was run by an Australian of Welsh decent who sold pasties. After a month of eating Chinese food (I love Chinese), the pasty hit the spot.
Ever tried cheese on pasty? Just slit open te top, place a slice of cheese. Close it up and let the cheese melt. Would you call that a Wisconsin pasty?

I have said it before and will say it again. The best way to eat a pasty is hot and PLAIN, why cover up the delicious flavors of the ingredients. Eat them with a dill pickle on the side and a good tall cold buttermilk. YUM YUM!

If someone sees me using catsup, and I have from time to time, that would be a tip that the pasties being consumed are of a lesser quality.

No one has mentioned Suomi Bakery pasties in Houghton. Is the Suomi Bakery still open? When I was at da Tech, that was a welcome and fairly inexpensive dinner for a non-dorm student. As far as catsup, or gravy, I let the whim of the moment decide. This is America after all. Freedom of condiments! I have eaten some downstate pasties, and to Walt's point above, they almost all require catsup to help 'em out a little.

The Munising Bakery makes a very nice pasty.

Here's an idea for Charlie and Still Waters: You know those books "Chicken Soup for the something-or-others' Soul?" (Or something like that.) Why not take all these posts about pasties -- memories, people, places, ingredients, condiments -- and put them together in a book, something like "Pasties, Good for the Stomach, Good for the Soul," though I'm sure there's a better title out there...

Walt, Ohio still completely Yooper Finn:

My hubby loves buttermilk with his pasty also. I was beginning to think he's the only one, since no one had mentioned it yet! He uses catsup, I eat mine plain (maybe a touch of butter [margarine]), if it's looking dry.

I have to say, the best pasty I've ever eaten is made by my sister-in-law, Jane. The only thing I can see that she does different is using green onions....but they're out of this world!

It was common knowledge when I was at MTU that only TROLLS ate pasties with gravy. Us Yoopers ate them without any condiments or with ketchup.

G'ma Beaudry's had a lard crust. Best ever. Really big too!

I had a pasty last Fall made from duck and wild mushrooms, it was REALLY GOOD!! Of course I had it with ketchup and butter.

Yes, Toni's was owned by a lady. My sister graduated from the old St Jos Nursing School with her.

All this talk of how good Toni's Pasties are - I have not been impressed with them. The last couple of time I have had Toni's, they were under cooked.

I am a bit biased - but my mom used to make awesome pasties..they made all the commerical pasties look bite sized! No offense intended to Stillwaters - which are very good!

When I was at LSSU in the late 80's they sreved theirs with gravey on the side. I prefer plain or catsup...

Has anyone tried the pasties from Lehto's outside of St Ignace? Those are pretty good!

Finally-buttermilk mentioned! The very best way to wash them down. Catsup and a dill pickle or coleslaw completes the meal. Cold pasty is also very good with hot black coffee.

To make a moist pasty, slit the top of the crust and add 1 tsp. of cold water and a small pad of butter(margerine) before putting in the oven. Of course the crust is always the key to a good pasty.

Oh, no! I just found your site before Christmas and was planning to order some pasties and have a party later this month. Now with the tip in "Newsweek", the whole world will know about them! Sure hope you all are planning extra shifts!

And just for the record: When I lived in the UP and ate pasties in the late 60s, I loved them plain and have craved them from time. Needless to say, I was *thrilled* to find your website!

Ok, I've spent the better part of two days salivating over all this Pasty-talk. I haven't lived in the Great Lakes state for nearly 20 years, and still can't get over a delicious, hot pasty. Luckily for me I can make them myself as I just can't wait another day. It's these darn Houston temps that are the drawback. Just doesn't seem like Pasty-eatin' weather. Guess I'll have to crank up the air conditioner AND the oven tonight!

Actually, the secret to a moist pasty is lots of chopped onion in the filling. My dad made the best pasties I ever had in his bakery in Lake Linden. I grew up with ketchup on the pasty and chow-chow on the side, I didn't know anyone in the Copper Country who used gravy - I think that's a Southern thing - or butter. After moving to the West, it became ketchup and hot sauce - which tastes a lot like Toivo and Eino's. If you don't make crust, you can use the Pillsbury already made pie crusts that are in the box in the dairy section - each crust makes one great big pasty and comes pretty close to the real thing. Happy Eating!

I grew up eating pasties-usually with butter. Now I like them plain, but as "troll with connections" mentioned, cheese is great on them. I put a slice on top and let it melt a little. It's really good and doesn't really interfere with the flavors. It just adds a little bit.
The Cozy Corner in South Range has really good pasties. I like them better than Toni's-sorry!!

WAY to GO Charlie!
You will no doubt get the Pulitzer Prize for Pasty Passion! I just wanted to Thank all of our Supporters of "Toivo & Eino's Really Secret Pasty Sauce". We receive over 1,000 votes a Month for our contest to win a "YOOPER 2-Pack" of "Toivo & Eino's Pasty Sauce" 999 prefer it to ketchup!We are trying real hard to find distributors in Pasty Country. Jilbert's Dairy has the "UP" Covered. Look for it soon in WI & MN. You can always get your fix on line at www.uporiginal.com or at our "UP Original" Outlet in Christmas MI.
Thanks Again for all your support and Keep "UP" the Pasty Passion.
Wheaty

The picture and the pasties look great!Kenny grew up across the street from me.Ozzie looks at the website all of the time.

i like my pasties with budwieser

Good to see that Kenny is still smiling and looking well...He was in one of my grades at Mohawk School

First you open the hot pastie with your fork and put butter on it and then ketchup too taste. And O yea Packers are still winners to me. SISU!!!

There's such a strong reaction to what goes
on top of a pasty. I personally like A-1 steak
sauce but ketchup and gravy work fine too.

i have had lehtos

Congratulations on the article. Hope you don't drop over from exhaustion with all the extra orders you're going to get. We made pasties for Christmas dinner! How's that for a tradition?

I have used Cheez-Whiz on my pasties, too. It is wondermonious!! With chocolate moo juice.

CATSUP!!!!!!

Betty in Sun City:
Yes, you are correct! Weldons are great. My dad said he liked them better than Barb's Pasties in Clawson. When my mom didn't make any, he would drive from Royal Oak to Weldons in Sterling Heights.

Catsup! Enough said!!!

How funny! Check out the picture in "Newsweek" -- no catsup bottle! Wonder why?

SDC - Same here, we think so too that they are better. We drove from R.O. also. When we go back home to MI that is where we get them from (when we aren't in the C.C. to get them, or they aren't homemade that is)..
Agree with the CATSUP TOO!!!

Congradulations on the article! The only way to eat a pasty is with catsup, gravy is a no no!

Go Wings!

I usually stop by the Suomi cafe for a pasty when ?I get to Houghton..they are pretty good...

Who's the yooper in Vegas ????

Dave in Mad Wisc--You're the only one who mentioned Suomi cafe. I posted a message above several days ago. Didn't get any responses to my question if Suomi was still open. Guess they still are. I always liked their pasties, but being on foot in Houghton, I didn't have much range to try out others' pasties. Glad to hear they're still open and serving good pasties.

I've mentioned the Park Side in Calumet and no one bit on that either. Must be showing my age,but I don't feel it! They had good pasties.

Roudy:
Park Side is a wonderful place to eat...never tried the pasties but everything else they have is good. Love the aroma when you walk in.

Troll, Lwr Mi, Yer scarin' me now. Your using the present tense of the verb.

Roudy:
Been a few years since I ventured back home. Are you telling me Park Side is no longer in existance? tyttö ! kiitos!

Troll, Lwr MI:
The Parkside is now called the Evergreen Restaurant.

Debi, Laurium:
Thanks for the update on Parkside nee Evergreen.
Next time I'm up, I'm going to go there.

My grandma from Mohawk made the BEST pasties; she was of English decent & had an "original" receipe for them from the Old Country. The crust MUST be made from lard, the filling HAS to have a beef & pork mix, rutabagas (please NO carrots!), potatoes, onion, & pats of butter on top before cooking. Catsup is the ONLY thing to be put on them...gravy is for mashed potatoes, not pasties! As a Yooper living in NY, I've spread the word about pasties & have had to bring extras home for friends everytime we go up there for vacations. Tony's were my favorite but I'm gonna try Still Waters' to compare.

back when i was a kid our family every summer would get a bunch of pasties and hike to lake of the clouds for a picnic or when on snowmobiles we would carry them for warm lunches BUT no matter where we were there were pasties! (and catsup):)

Oh No!! Newsweek!!. Now the rest of the country will find their way to the U.P. What a gorgeous place. The only reason Tennessee is a good place is it reminds me of the U.P. with all the green trees and friendly people. I made my way home to the U.P. this past summer and loved it. I heard about the pasties at the Soumi Cafe and tried them out. They are good. I prefer butter on a hot pasty. On a cold one I use ketchup. The cold pasty I prefer to eat sitting on the beach of Lake Superior and listening to the water. My mom made the best. At the grocery here I asked for the special grind of beef and pork, which makes them moist, and had to tell them exactly what I needed. About once a year I will make pasties and freeze some to try to hold me over.The last time I made a batch I found myself eating them for breakfast, lunch and dinner. They are a full days project. My next goal is to spend a month in the U.P. in Keweenaw in a cabin or home by the beach. That is getting pretty close to heaven.

I love the pictures on this site.
LMC

The one thing I miss about the U.P. besides family, is the Pasty....However; I married the best of the U.P. in my spouse Joni who makes them. I can sit back and enjoy the wonderful meal with a dill pickle or two and ketchup... Our neighbors are now hooked on them, and if we were younger we would open a "Southern" Pasty Shoppe. It definitely would not have a special called "Grits Pasty".

I should have stated from Cordova, Tennessee on my comments and not just TN... Oh well we are in CORDOVA.......... 85 degrees today and loving it.....

What can we possibly do in California about getting Pasty sauce?

Bob,

You can order some on the pasty order page, and have it delivered with or with out pasties. (I recommend 'with' :0)

I really love your pasty sauce. I use it instead of ketchup. I could not find it in the stores,so I ordered it from you. Thank you

I like mine w/ just salt&pepper. Oh and dont forget a tall glass of buttermilk!!

Terveisiä Savosta Itä-Suomesta!Greetings from Savo East-Finland!