There are few dishes that speak to the cultural history of Michigan more than the beloved pasty. Pasties are tin-less potpies, traditionally made with beef and rutabaga and brought to this region by Cornish immigrants who worked in the Upper Peninsula’s copper and iron mines.

At Stock, one of our goals is to honor and expand Midwestern food traditions. We are a nation of immigrants and their cultures have shaped our own, so the pasty seemed like the perfect touchstone for that mission. Growing up, “upper pasties” were more delicious in my mind than they were in my hand. Often made of bland beef, little seasoning and slathered in ketchup, I never fully understood the phenomenon.

Then at a little snack shop up in Grand Marais, I was handed a beef pasty wrapped in brown paper and then in newspaper and understood just how good that comfort food could be. Mary, the cook, told me that her ancestors were part of the original Cornish migration to the UP. Her family usually used venison because they had more of it than any other meat and never fretted about the rules that there had to be rutabaga. Instead she said the only benchmark for success was that “the men got a good meal and felt a little at home under the ground.”

Every day we offer two varieties of pasties– one meat-based and one vegetable-based. They are available from our kitchen hot and ready to eat, cold for ease of taking home, and frozen for you to bake when you are ready.

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