What do you know about Pasties?  

It's pronounced Pas-tees.

If you went to Tech and didn't have a pasty, you did it wrong.

Pasties were brought to the Upper Peninsula by the Cornish miners that were early migrants to the area. Pasties are a hearty, comforting meal that is traditionally made of a pie crust wrapped around beef, potato, onion and rutabaga.  They have been compared to a pot pie without the pot.  While they are said to hold their warmth from morning till lunch time deep in the Quincy mine, I find them best to eat piping hot out of the oven.  Most places will sell them hot and ready to eat or frozen for home baking.

Since pasties are generally on the dryer side of foodstuffs, a long waged debate has come to a stalemate.  Sides have been chosen and few will admit that the other might have a point.  Whether you chose to moisten your pasty with ketchup or gravy is really a personal choice.  Those who know best, of course, chose to ally with those choosing ketchup.  

Perhaps an even greater controversy surrounds just where to get the "best" pasty.  Some options are:

• Amy J's Pasties in Hancock - Amy will set up an account with you during the school year and supply your student with a wonderful pasty, soda and cookie from the account.
• Kaleva Restaurant Hancock - Good pasties served piping hot along with great breakfasts.
• Roy's Bakery in Houghton - (Closed on Sundays)
• Krupp's Resort Twin Lakes - I generally stop here to stock up a cooler to bring pasties to MN when I'm driving back.
• The Hut Calumet - This is the place that makes and sells the pasties on www.pasty.com (Pasty Central)