{"product_id":"above-the-fold-2","title":"Above The Fold #2","description":"\u003cdiv class=\"product__description rte\"\u003e\n\u003cp\u003e\u003cem\u003eAbove the Fold\u003c\/em\u003e\u003cspan\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhat's Inside:\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePersonal narratives around Massachusetts' unexpected relationship with\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ecrab rangoons\u003c\/b\u003e, American-Chinese\u003cspan\u003e \u003c\/span\u003e\u003cb\u003edim sum\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eexperimentation in San Francisco, and how one maker's\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eempanadas\u003c\/b\u003e double as a thesis on what it means to make South American food in America\u003c\/li\u003e\n\u003cli\u003eTracing the century-long history of the American-Chinese\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eegg roll\u003c\/b\u003e, invented in New York—and the many innovations it's since spawned. \u003c\/li\u003e\n\u003cli\u003eA detailed examination at what it takes to operate a\u003cspan\u003e \u003c\/span\u003e\u003cb\u003edomestic dumpling business\u003c\/b\u003e—from startup costs and pricing to shipping headaches, labor, customer expectations, and more\u003c\/li\u003e\n\u003cli\u003eA multispread package exploring the dumplings unique to regions of the U.S., including\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eFilipino-style pepperoni bread\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003ein Virginia Beach,\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ePastelitos\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003ein Miami,\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ePeking Ravioli\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003ein Boston,\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eToasted Raviol\u003c\/b\u003ei in St. Louis,\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eMincemeat Empanaditas\u003c\/b\u003e in New Mexico,\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eOsage Meat Pies\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003ein Oklahoma, and much more\u003c\/li\u003e\n\u003cli\u003eA guide to the\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ebest dumplings in Queens\u003c\/b\u003e, the dumpling capital of America\u003c\/li\u003e\n\u003cli\u003eRecipes for homemade\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eChef Boyardee-style ravioli\u003c\/b\u003e, as well as\u003cspan\u003e \u003c\/span\u003e\u003cb\u003echeeseburger potstickers\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003ePublication specs\u003c\/strong\u003e: 60 pages, 6 x 8.75\", full-color photography and illustration, printed and bound at \u003ca href=\"https:\/\/www.conveyor.studio\/\" target=\"_blank\"\u003eConveyor Studio\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Ink-ish","offers":[{"title":"Default Title","offer_id":47151622586505,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/2728\/6921\/files\/AB8027-above-the-fold-2-03.webp?v=1783093417","url":"https:\/\/inkishmagshop.com\/products\/above-the-fold-2","provider":"Ink-ish","version":"1.0","type":"link"}