Jan 11-01

Past-E-Mail: Cam Notes - 2001: January: Jan 11-01
Seniors Keep Pasty Tradition Alive    ...scroll down to share comments
Photo by Charlie Hopper

Charlie at Pasty Central on Thursday, January 11, 2001 - 07:25 pm:

If you have followed the adventures of Pasty Central over the past 5 years, you already know the role of Still Waters residents in the creation of this website, and the on-line pasty business which resulted. Way back in 1995 we wanted to do something on the Internet which would be of value to folks who care about the U.P. In this way we hoped to introduce those folks to this Home for the Aged, which has constantly been in need of additional support. Our first pages featured the Snow Thermometer on US-41... later we added winter carnival pictures. When we showed some scenes of the residents peeling veggies to make their pasties (a long standing tradition at Still Waters) emails poured in asking "How about you send US some of those pasties?".

To make a LONG story short, we eventually gained USDA approval and have shipped our delicious U.P. style pasties to all 50 states... almost 75,000 of them to date. This group of enthusiastic residents are helping peel potatoes for a flood of orders which have come through an article in the February issue of Midwest Living magazine. Seems like pasties are growing in popularity, not just among former Yoopers, but with food lovers everywhere.

There are a lot of people behind the scenes who enable us to continue bringing the ‘Best of the U.P.’ to the rest of the country. A special thanks to our cooks who are working some long hours these days, and to the residents of Still Waters Assisted Living Community who help bring you some mighty fine pasties.

I could go for one right now :o)

By Sharon on Thursday, January 11, 2001 - 08:24 pm:

Wonderful pasties! How I could go for one now! Do you notice one thing,though - all the women are at one end of the table and all the men are at the other! Reminds me of when my extended family was this big...and about the age of these seniors.
Keep the pictures and the pasties coming!

By Dianne, East Ridge TN on Thursday, January 11, 2001 - 09:14 pm:

I think its wonderful that you have found a way to enable your residents to continue to contribute to their community. So often, we relegate our elders to the TV and their chairs, when they have so much to offer us. I wish all retirement centers would do as much.Please keep up tbe good work!

By Pete Dave Hanrahan, Tech '54 on Thursday, January 11, 2001 - 11:08 pm:

There is nothing in this world like a pasty!

By jeff, MN on Thursday, January 11, 2001 - 11:33 pm:

Start adding to the basic mix a little jalapena and okra here, a little tofu and bean sprouts there, and soon you'll spawn the Global McPasty Franchise!
Then you'll really have some local investment money!

By Carol, Ohio on Friday, January 12, 2001 - 05:50 am:

I'm one of those Midwest Living readers who is eagerly awaiting my pasty delivery! I've also enjoyed my frequent visits to your 'site' - the pictures and messages are great.

By Debbie Rockford, Il., on Friday, January 12, 2001 - 09:01 am:

Its breakfast time, but I'm ready for a UP Pasty!

It would be great to feature one of the Still Waters residents (on occasion) for your 'picture of the day'. A short bio would be interesting. I'd like to hear more about the history of the UP through their eyes. My mom was born in Pelkie and I still have relatives in Lake Linden and other local areas.

By Betty, Houston on Friday, January 12, 2001 - 10:39 am:

I think Debbie of Rockford has an excellent idea!
Those people have stories to tell that would
be so interesting to hear.

By Shawn, Grand Rapids MI on Friday, January 12, 2001 - 11:47 am:

I like Debbie's idea too!
Your pasties are the best I've tasted and this is my favorite website! Thanks to you and the Still Waters residents for the service you provide to us all.

By CheddarJohn on Friday, January 12, 2001 - 02:56 pm:

About the spuds--has anyone tried making pasties by keeping the jackets on the spuds? Just wondered how they would come out. I often like to eat the jackets with my potatos (potatoes--OK, so I'm like Dan Quayle).

By Joy, Dallas, TX on Friday, January 12, 2001 - 04:21 pm:

I agree with Debbie's idea. I would love to hear some stories from the residents as well. My mom used to start so many stories with..."when I was young.." I would love to hear what the residents remember. I can not thank you enough for the wonderful pictures day in and day out...I think this website is the next best thing to sliced pasties!!!!

By Judy,Muskegon, Mi on Friday, January 12, 2001 - 04:57 pm:

To Cheddar John: Leaving the potato skins on is terrible! I've had them that way, and it is like eating a pasty with a paper napkin mixed in. If it ain't broke don't fix it! Love my pasties!!

By David B, Tulsa OK on Saturday, January 13, 2001 - 11:08 pm:

I agree with Debbie, Shawn, Betty and Joy. When I was a student at Tech, I interviewed an older gentleman and have a wonderful video record of what it was like in the old mining days. I wouldn't mind reading the storys that these folks have, about the copper country in its earlier days.

By reggie on Tuesday, January 16, 2001 - 09:07 am:

yeah...um, old people peelin, potatoes is the best thing i've seen all day. keep up the good work folks.

By Pamela Snell Seigmiller-Livonia,Mi on Tuesday, January 16, 2001 - 11:45 am:


By Ginny Durst / on Wednesday, January 17, 2001 - 11:52 am:

I do believe that I will be making pasties on Sunday!

By Dan Ferriday on Thursday, March 7, 2002 - 06:18 am:

Mmmmmmm, pasties are gooooood! I am welsh

By Ken ja Mimi from da UP on Tuesday, January 11, 2005 - 11:26 pm:

Mimi and I are talking about making pasties again soon. We make them like my Mom used to, in a pie pan. We like 'em better that way. But, to each, his own. :o)

By Charlie at Pasty Central on Wednesday, January 12, 2005 - 05:52 am:

Ken and Mimi,

We fold them in a pie pan, too:

Making pasties

Ken ja Mimi from da UP on Wednesday, January 12, 2005 - 09:53 pm:

Hei Charlie, I should have said we bake them in the pie pan. When it's baked, we cut the pasty like it was a pie, a 'pasty pie'. We're getting hungry for 'em again.

Powered by:  
Join Today!
Messages can no longer be posted to these older discussion pages, but you are welcome to join the conversation on Today's Pasty Cam

Here's a list of messages posted in the past 24 hours

See our guest photo gallery for more great views from the U.P.

While in the Copper Country be sure to visit
On US-41 north of Calumet
on US-41 in Kearsarge, a mile north of Calumet.
(The home of Pasty Central)

Home | Pasty Cam | Contest | Order Now | Bridge Cam | Pasty.NET | GP Hall of Fame | Making Pasties | Questions