07/11/2026
In light of our recent fundraiser - here is an interesting debate. For the record, our Yoopie baker, Barb does add what she calls "rutabeggy"! They are amazing! Look for possibly one more fundraising offering in the next several weeks.
Rutabaga in the pasty. Yes or no. And think carefully before you answer because UP people have very strong feelings about this. π₯π«
If you grew up in the Upper Peninsula or anywhere near the Keweenaw, you already have a position on this and it was probably handed to you by a grandparent who would not negotiate. The rutabaga question has divided pasty opinions in the UP for as long as the pasty has existed here, which is to say since the Cornish miners brought it over from Cornwall in the 1860s and the Finnish and other immigrant communities adopted it as their own working lunch.
The purist position: rutabaga belongs. It is in the original Cornish recipe. It adds a slight sweetness that balances the beef and onion. A pasty without rutabaga is not a pasty, it is a meat pie, and the distinction matters. The opposition: rutabaga makes the filling too wet, overpowers the other flavors, and was only ever in there because that was what the miners had available. Modern pasties do not need to carry every ingredient constraint of 19th century Cornwall.
Both sides are fully represented at pasty shops across the UP, which is the only region in the United States where this debate has any stakes at all. Lehto's in St. Ignace, Toni's in Calumet, Lawry's in Marquette β every shop has a position and a following. Visitors who order without asking which kind they are getting are taking a risk they may not be prepared for. Where do you stand?