By COLlive reporter
Photos by Shneur Menaker
There’s a new kosher food magazine and it isn’t just on paper.
In 2011, Shlomo and Shifra Klein revolutionized the kosher market with a gourmet kosher cooking magazine called Bitayavon. Within months of its launch, the magazine was named the hottest launch of 2011 by MIN (Media Industry Network).
It quickly grew to thousands of subscribers worldwide and a wide network of distribution from kosher supermarkets in Brooklyn, to national supermarket chains like Whole Foods and book chains like Barnes & Nobles.
In 2014, Bitayvon joined forces with Joy of Kosher and food author Jamie Geller and merged Bitayavon and joy of kosher magazine into one magazine titled Joy of Kosher with Jamie Geller magazine.
In late 2017, the Joy of Kosher went through an overhaul. The brand became JamieGeller.com and the magazine transitioned to seasonal mini-cookbooks such as Jamie Geller’s Brisket 101 that is available on Amazon.com.
The Kleins are working on the Jamie Geller brand with positions as culinary director and director of marketing and sales. While doing so, the Lubavitch couple decided to also get back into publishing and produce a new, fresh kosher food and lifestyle magazine.
The new magazine is titled Fleishigs magazine with the mission of sharing solid, well-researched information, recipes, and stories that can not be found anywhere else.
“There is no publication or even website dedicated completely to kosher meat and poultry, pareve sides and desserts,” the Kleins told COLlive.com. “This is the void we hope to fill.
“And while we all know you can easily Google or ask Alexa to pull up a brisket, rib roast or burger recipe, the recipes we do share go through a vigorous testing process so that when you follow a Fleishigs recipe you can do so with confidence and rely on our well-researched approach.”
One example is the column Butcher’s Cut which delves into demystifying various cuts of meat. Each issue will focus on a comprehensive guide to a specific cut of meat. In the first issue, the column culinary school focuses on everything you need to know about knives.
But the Kleins are taking the magazine a step further and are planning to take articles that will be printed in upcoming issues of Fleishigs Magazine and also present them into live food experiences.
Two such events already took place, hosted by Shlomo and Shifra Klein. One was an intimate dinner by the Musket Club, a seasonal foodie experience, and the second was a “Vertical Aged Steak Tasting” at The Ridge Steakhouse in Monsey.
While the photographer, chefs, writers and editors were on hand working on an upcoming feature, a unique group of influencers had been invited to partake and enjoy the experience, they reported.
“This revolutionary approach to writing print articles allows readers and fans to get a one of a kind, behind the scenes glimpse into upcoming features and more,” they said.
To subscribe, visit fleishigs.com