Introducing Friday Photo Dump(lings)
Discover more from Above the Fold
Introducing Friday Photo Dump(lings)
Above the Fold is getting a bit of a makeover. Until then, we'll be sharing semi-regular dumpling pics to tide you over.
Welcome to Above the Fold, a newsletter all about dumplings + the people who make them. Like what you see? Subscribe!
A hearty hello to followers both old and new. You may have noticed that Above the Fold has been appearing less frequently in recent months, and that’s because of a culmination of things. Things that add up to, well, I need a little bit of a breather. Breaks are good. (Repeat that three times! Again!)
Mainly, though, this breather is in service of the future: It’s time to give Above the Fold some behind-the-scenes TLC before a grand return complete with paid extras (including printed materials!), brand-spanking-new interviews, recipes, and much more. I’ll share more as things take shape, but I’m expecting Above the Fold 2.0 to emerge sometime this fall.
Until then, I’ll be popping into your inbox on occasional Fridays with roundups of fun dumpling things that I’ve been collecting on my various social media rabbit holes—starting with the ones right here.
1. Ceramic frozen dumplings
While artist Stephanie H. Shih has been crafting ceramic dumplings for many years—one of which lives on my mantle as one of my most cherished possessions—the breadth of her work has grown to cover many different ceramic foodstuffs. I gasped when I saw this bag of dumplings, part of a brand-new solo show in New York. Learn more about the collection here.
2. Plump pasta
I’ve been admiring Minnesota-based pasta whiz Rachel Cornelius MacLeod’s work for a while now (and hope to interview her someday!). In the meantime, check out these beautifully bulbous Sardinian culurgiones.
3. The flip to end all flips
Maybe you’re like me and these are the kinds of videos that help soothe you when you can’t sleep. If so, enjoy.
4. An intriguing hybrid
Is a crab rangoon a dumpling? I’d say so. Is a cannoli a dumpling? Certainly not. That said, I kinda can’t stop staring at this crab rangoon cannoli (!!!) that was on special at Philly-based Thai restaurant Kalaya.
5. Burnished bao
Melbourne-based @feast.by.sandra specializes in Malaysian food boxes available by special order. I wish that I lived close enough to eat this box, filled with perfectly golden brown siew bao (filled with pork) and kaya puffs (filled with coconut jam).
6. A very smart contraption
Soda, bucket o’ dumplings, only one hand needed. Genius.
Above the Fold was created by Leah Mennies. Logo + design elements by Claudia Mak.