Above the Fold #2: Stories About Dumplings & People Who Make Them
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The second issue of Above the Fold turns its attention to dumplings in the United States, exploring how traditions shift and take root in new contexts. Framed around the idea of “Made in the USA,” the issue highlights the people and businesses sustaining these foods across regions, often under challenging conditions.
Features range from personal essays on crab rangoons in Massachusetts and empanadas as expressions of identity, to a historical look at the New York-born egg roll and its many descendants. A practical section examines the realities of running a dumpling business (costs, labor, and logistics) while a broader survey maps regional variations across the country, from toasted ravioli in St. Louis to pastelitos in Miami.
As with the first issue, the zine balances storytelling, research, and visual material in a compact, tactile format. Focused less on recipes than on the people behind them, it offers a thoughtful look at how dumplings evolve within American food culture.
Paperback. Color photographs and illustrations throughout.
Published on September 1, 2025
