Toothache Issue 9
By Nick Muncy, Editor
2022 • Toothache Magazine
After taking the summer off, we're back with issue 9 of Toothache Magazine. Many of the conversations focused on how each chef has been handling the past two years of the pandemic, the changes they've made to their lives and restaurants, and what they want to see moving forward with our industry. Many of us in restaurants have left to pursue other passions or for better working conditions. Many others are still fighting for restaurants to become more equitable and fair. These are just some of the topics discussed in this issue of Toothache - and as always, it's filled with beautiful full-page food photos and packed with recipes. Whether or not you live and breathe the kitchen life, Toothache issue nine is a great read.
This issue includes:
Daisy Ryan - Bells • Jeremy Fox - Birdie G's • Brandon Gray - Brandoni Pepperoni • Fermin Nunez - Suerte • David Yoshimura - Nisei • Gregory Gourdet - Kann • Claudette Zepeda - VAGA• Derrick Flynn - Suerte • Ariana Quant - Hai Hospitality • Angela Pinkerton - Pie Society• Nick Muncy - Toothache & Drool
Toothache 09 is a 144-page perfect-bound publication (Printed in Canada).
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."