Above the Fold, Issue 2: Made in the USA

Above the Fold is a print publication all about dumplings and the people who make them. Issue 2 shines a light on dumplings unique to the United States, and, more specifically, the incredibly diverse and passionate makers devoted to keeping their traditions alive during increasingly challenging conditions.

What's Inside:

• Personal narratives around Massachusetts' unexpected relationship with crab rangoons, American-Chinese dim sum experimentation in San Francisco, and how one maker's empanadas double as a thesis on what it means to make South American food in America
• Tracing the century-long history of the American-Chinese egg roll, invented in New York—and the many innovations it's since spawned. 
• A detailed examination at what it takes to operate a domestic dumpling business—from startup costs and pricing to shipping headaches, labor, customer expectations, and more
• A multispread package exploring the dumplings unique to regions of the U.S., including Filipino-style pepperoni bread in Virginia Beach, Pastelitos in Miami, Peking Ravioli in Boston, Toasted Ravioli in St. Louis, Mincemeat Empanaditas in New Mexico, Osage Meat Pies in Oklahoma, and much more
• A guide to the best dumplings in Queens, the dumpling capital of America
• Recipes for homemade Chef Boyardee-style ravioli, as well as cheeseburger potstickers

Publication specs: 60 pages, 6 x 8.75", full-color photography and illustration, printed and bound at Conveyor Studio.