Above the Fold
Leah Mennies, Jasmine Ting, Kate Ray, Mei LiStories about dumplings + the people who make them.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 70 | Founded | 5 years ago | Last Issue | 12 days ago |
| Active | |||||
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abovethefolddumplings.substack.comLatest Issues
Interview: Chef Aly Anderson Folds Filipino Flavors into Eastern European Piroshkis
The first time Alyssa Anderson tasted piroshkis, she immediately tasted a connection. “They have a hint of sweetness to them that is also very appealing to Filipino taste buds,” she says. “I felt like it would complement the Filipino flavor...
Interview: Chuck Park Speaks to Queens Through Dumplings
Photos courtesy of Chuck Park
Dumplings are a big part of the culinary tapestry of Queens, New York. (In fact, food journalist Caroline Shin wrote a piece in Issue 2 of Above the Fold about the “Dumpling Capital of America.”) Nicknamed “Th...
Are Dumpling Noodles Worth the Hype?
All photos by Mei Li.
Welcome to Dumpling Hacks, where Mei Li takes on the dumpling variants making their way around the internet—and reports on which ones are actually worth trying at home. (Catch up on the first installment, which test-d...
Is the Soup Dumpling Casserole Worth the Hype?
All photos by Mei Li. Graphics by Leah Mennies.
Welcome to Dumpling Hacks, where Mei Li takes on the dumpling variants making their way around the internet—and reports on which ones are actually worth trying at home. (Catch up on the first...
Where the Pork Buns are Voluptuous and the Cabbage Buns are Crunchy
All photos courtesy of Chin Kuo (with a couple additional ones sprinkled in by Leah Mennies). Design by Leah Mennies.
Chin Kuo is one of my oldest friends forged in post-college adulthood—we met when I also met his former business partner...
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| Subscribers | Engagement | 68 | Monthly Web Visits | ||
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Authors
The writers behind this newsletter.
I'm a Brooklyn-based writer and editor that loves puns, dachshunds, fancy sweatshirts, and dumplings (ahem). Learn more about my professional background and check out some of my past work at www.leahmennies.com.
Jasmine is a journalist who often writes about food—not as an expert or a critic, but primarily as an admirer. She is in constant awe of where food comes from, how it's made, the people who make it, and how it relates to culture, and life at large.
Kate is a Hudson Valley-based chef and writer based who gets excited about local grains and weird desserts. She shares her creations through the micro-bakery RAY BAKE, as well as essays and recipes through her newsletter kateray.substack.com.
Kitchen improviser, umami lover, binge reader. Author of cookbooks Double Awesome Chinese Food, Perfectly Good Food, and the upcoming Make Way For Dumplings. Founder of Food Waste Feast and great at helping you use up everything in your fridge.
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