Living in the UP has never been easy, but Yoopers (and visitors) have found comfort in delicious pasties and cudighis, fresh maple syrup and berries, and lots of fried fish
On a map, Michigan’s Upper Peninsula perches on top of Wisconsin looking a bit like a rabbit, its ears jutting into Lake Superior, back legs kicking into Lake Huron. The UP has long attracted outdoorsy types. Every summer, droves of weekend warriors head up north from Milwaukee, Detroit, and Chicago, crossing from Lower Michigan over the 5-mile long Mackinac Bridge or taking a puddle jumper to a small regional airport on their way to wooded cabins and remote lake houses.
The number of visitors to the Upper Peninsula has steadily risen during the pandemic, and more of those visitors are coming from outside the Midwest. Hotels and campgrounds have begun routinely booking up well in advance. So nab your backwoods cabin soon if you want a bite of a pasty in its prime.Over centuries, residents have constructed a resilient food culture that fits the remote — at times harsh — environment, relying on wild game and hearty workaday provisions.
; the hyperlocal Marquette specialty consists of Italian sausage made with allspice, garlic, and nutmeg, pressed flat into a patty and served on a fresh, hard roll with onions and peppers.
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