This story is a partnership between inewsource and Open Campus.
The savory aroma of lumpia — a mixture of ground meat with minced cabbage, carrots and onions hugged by a crepe-like wrap — seeped outside a modest condo in east Chula Vista. Different-sized sandals lie near the doormat. Inside, a vacuum buzzed, a mother slept before her morning shift and a father prepared a humble feast.
It had the usual marks of a Filipino home. Yet it’s a stark contrast from Enrico Del Mundo’s beginnings on his family farm in the Philippines…