Toothache Magazine is a small self-published magazine 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. The magazine’s goal, however, is to give a little bit of the media power back; to produce a magazine that a chef or cook would actually want to read. This is essentially a collaborative project where chefs are given blank pages and add whatever images, recipes, and writing that they want. Toothache is for chefs, by chefs.