The current trajectory of publishing is flawed. It is environmentally taxing and just too expensive. At our core, we believe in challenging this with every action we take.
We don’t just invest in general environmental causes, but rather develop ways to leverage your publication to work for the benefit of your brand’s Corporate Social Responsibility. Often, this comes in the form of strategic partnerships, initiative-driven advertising and special content. We work to cultivate relationships with like-minded, initiative-driven brands to provide advertisements that also offset the cost of your publication. But we don’t stop there. As a baseline, we only print with the highest quality sustainable materials- FSC certified recycled paper, soy-based ink and plant-based lamination.
We are passionate about changing the way publishing works, and through our ethos based approach, we are also able to provide exceptional quality, elegant and cost-effective custom publications.
Jared R. Goldstein
Founding Partner, Editor in Chief
Jared Goldstein is a graduate of the Culinary Institute of America and co-founder of the Charity Taralli focused on feeding the homeless. He has worked as the founder of The Lab, a Fine Dining Restaurant Concept and a researcher at McCormick Spices. He has also worked under Chef Grant Achatz at the 3 Michelin Star Restaurant Alinea. Jared is incredibly passionate about sharing culinary knowledge with cooks across the world, from the point of view of a Chef!
Chief Creative Officer
Jason Mejia is a Chicago based designer with core passions for music and art. He often extracts the core meanings from these mediums in order to illustrate a narrative- putting to use his training in graphic and visual design. He is a strong believer in the connection between emotion and design.
Franco S. Fugel
Founding Partner, Chief Operating Officer
Franco Fugel is a New York based Chef and Entrepreneur in the Food & Dining sector. He has worked on many projects including the Charity Taralli working with City Harvest NYC, the Pop Up Restaurant Vittorio's and under many world renowned Chefs at the NoMad and Ai Fiori. Franco has also founded his own business, Franco Gelato, which operated from 2011 until 2018.