Another fine video. We liked all. The one with the guide I found surprising. Only one woman in this day. Keep up the good work 👏

Another great episode.! Definitely gonna try that recipe 😋

My main reason for commenting here is regarding the pasty recipe portion of the video. Before I start, I am not a Yooper, but I have lived here almost ten years of my life in the U.P. in different parts of the region as well. I also have extensive travel of the U.P. from one end to the other. I have made pasties with my wife, and we have had commercial ones, along with ones made for fundraisers or church sales. Even when we did not live in Michigan, we made pasties with beef or venison (venison is my favorite). After setting up my background to comment, I will now make it. Wait, one more thing, I have watched Michigan Out of Doors my whole life when Fred Trost was the host. First thing, you should have filmed this segment in the U.P. with someone who has been making pasties their who life; it would not have been difficult to find a person who would agree to be in a segment of Michigan Out of Doors, and I think you should redo this in the U.P. Ok, the second thing this chief never made pasties before the chief? I enjoy this guy when he is on the show, but he was not the best choice. He didn't like rutabaga, which is a key ingredient in pasties; in my opinion, a person who eats them regularly (just had them for dinner earlier in the week, one of those fundraiser pasties) it should be in the pasty, no exceptions. He also stated they can be kinda dry, and he likes a little gravy inside the pasty. Well, if he wanted a banquet pot pie, he should buy one; gravy is not inside a pasty. His crust was also wrong; pasties are made with a water crust, even in England, where they make Cornish Pasties. He said you could use a pie crust; he is dead wrong, I know he went to culinary school, but they don't teach you everything there. The last item which causes debates all over is when you discuss do you put ketchup or gravy on them. Well, I believe most people who I in U.P. come across in the U.P. it was ketchup in them. Lots of downstaters put gravy on them. Note this is my opinion, and I have raised all my children that you put ketchup on pasties; my 6-year-old will tell you straight-up gravy does not belong on them. Final note the chief should have done his research Jimmy, and at least attempted to make a pasty that resembles the U.P. I love Michigan Out of Doors and encourage you to redo the segment on Pasties in the U.P. with a person who has made them for years to show the views the right way to make them. I expect many comments about my opinion here today.

I sure enjoy this show you guys do a great job on promoting Michigan's outdoors

I met Ashley at the Midwest Fly Fishing Show last year. Very impressive young lady. She quit everything to move north and chase her dream. I’m currently in discussions with her about a fall steelhead trip!

Pasty definitely looks good. Always an Upper Peninsula treat.

great recipe sorry I'd have to put the rutabaga in but I like the gravy idea I'm definitely going to do that next time perfect idea putting it inside

I agree with onion theory

She is not the first woman guide on the PM. When I first started guiding back in early 90's, There was a woman that guided out of the PM lodge under their tags.

That pastie is better than the pasties we bought last fall, in the UP, at a long time pastie maker, who just doesn't care about making good pasties anymore. It's hard to find good pasties in the UP these days.

I don't care what people may say, that Pastie looks delicious!!

The story on Ashley Agler hopefully means that guiding is open to anybody willing to do the work and establish meaningful relationships. I also hope the story brings attention to guiding businesses in general.

Great show ! As far as Jim's Pastie recipe, who cares if it isn't 100% authentic. Make them the way you want to, thats what we do ! BTW Stealing that Duck fat idea ! Thanks.

Need the bacon fat for pasty dough its another great addition

Im trying to figure out where there fishing at lol this ice sucks this year

Great show! Pasties, oh man, what Michigan native son doesn't have a strong opinion on what a "real" pasty actually consists of! They're sorta like pizza pies.....is there a wrong way to make one? My family had an elderly uncle that was born in Calumet in, i believe, the 1880's. His parents came to the Copper Country from Cornwall, England to work in the mines. My mother made pasties, literal bushels of them, from that Cornish wife's original recipe. There really is no wrong or right ingredient for a pasty, but there IS, however, a wrong way to make the dough. Pasties were the original "finger food", and the original 19th century dough recipe was for dough that was not meant to be flakey in the least. The calloused hands that held these pasties expected them to hold together as they inhaled their lunch that was, according to lore, warmed with a candle or carbide flame over a shovel! Oh, and I never, not in well over 60 years, ate a single bite of pasty that didn't have near as many beggies (rutabaga)as it did 'taters! Rant over. Thanks again for a great program.

Jenny. 👍🏻

I thought your pasty look great

Won't be using that pasty recipe. #LetsGoBrandon