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| The origin of the pasty (pronounced pass-tee) can be traced back to Cornwall, England. Before leaving their homes to work in the tin mines, Cornish workers made a hot pasty. The miners placed this versatile food in their pockets, which provided both warmth and nourishment for the miner. The traditional pasty consisted of meat, potatoes, onions, seasoning (and in some cases turnips), which was wrapped in a crust and baked. |
| Because of the threat of arsenic poisoning, the miners often ate the “body” of the pasty, while discarding the “crimp,” or outer edge of the pasty which they held with their dirty fingers. The miners believed, however, that the pasty crimp was not wasted but instead left to appease “knockers,” or ghosts within the tunnels of the mines. |
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| When the tin mining industry declined, Cornish miners immigrated to other parts of the world to continue mining. One of these areas was the Upper Peninsula of Michigan and parts of Wisconsin. It was here that Cornish miners worked in the copper and iron ore mines. |
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Other ethnic groups, including Finns, Italians, and Poles, adapted the pasty recipe to include ingredients that satisfied their tastes. While the recipe may vary among nationalities, it can be agreed upon that the pasty should contain potatoes and onions. |
In 1946, Joe Barbera, started his pasty shop in Ironwood, MI. Later, his brother, Frank, took over the pasty shop. Today, Mario (Frank's son) and Karen Barbera own and operate the pasty shop, located in the same spot for over 55 years!
In February 2004, Jessica (Barbera) and Larry Lapachin opened a second Joe's Pasty Shop in Rhinelander, Wisconsin. Jessica is continuing her family's tradition of making great, homemade pasties. In fact, she officially becomes a third generation “pasty maker” in her family. Both Jessica and Larry take pride in using fresh ingredients to make pasties from scratch daily. |
