Toothache Magazine Issue 4
We will carry Toothache Issue 5 when it comes out.
This is the fourth issue of Toothache magazine. It features a wide range of chefs from Mexico City, Texas, New Orleans, Nashville, Atlanta, San Francisco, Spain, London, and Italy. Like our previous issues, this magazine is made by chefs, for chefs. It aims to give some of the media power back to the chefs and it gives them free reign over what content they would like to share. The chefs featured are: Jorge Vallejo (Quintonil), Merlin Labron-Johnson (Portland, Clipstone), Julia Sullivan (Henrietta Red), Ryan and Matthew Poli (Catbird Seat), Nina Compton (Compere Lapin), Zach Meloy (Pulpit Suppers), Justin Yu (Theodore Rex), Andrea Dopico (Alabriga Hotel & Home Suites), Tavel Bristol-Joseph (Emmer and Rye, Henbit), Nick Muncy (Toothache), Caitlyn Jarvis (Henrietta Red), Greg Mindel (Neighbor Bakehouse) and Silvia Federica Boldetti (Freelance Pastry Chef).
About Toothache: "Toothache is a culinary magazine, straight from the source. Made for chefs, by chefs. No editors, executives, or BS. We are a small self-published magazine, and we have been fortunate to feature some amazing chefs. This magazine was conceived after dinner services with industry friends, primarily during last call at dive bars. Often times, food media is produced by people who do not live and breath kitchen life. Usually, it’s comprised of lengthy articles, a few pictures and a recipe in cups and tablespoons. Which makes sense, because they’re generally not writing for us, but instead writing for home cooks or “foodies”. This magazine’s goal, however, is to give ourselves a little bit of the media power back; to produce a magazine that a chef or cook would actually want to read. We essentially made this a collaborative project and gave chefs blank pages in a magazine. We then let them add whatever images, recipes, and writing that they wanted. We have no real editors. There are no writers. No graphic designers or advertisement sales people. This is a magazine for chefs, by chefs. We hope you enjoy it."