About

MESS is for home cooks — the ones who adjust as they go and understand that a mess can be the starting point for creation. MESS is a place to honor intuition over perfection and celebrate the everyday act of making food.

Each issue brings together recipes and short essays that live at the intersection of food, culture, and process. The recipes are flexible and meant to be adapted. 

Everything is written, designed, and published independently.

Welcome to the home cook club.

If you would like to contribute to the next issue of MESS, please reach out to messmagazine.club@gmail.com

About the Editor

Marla Tomorug is a writer, designer, and photographer who has spent years exploring food through shared cooking experiences, travel, and daily creative practice. She created MESS as a space for the appreciation of the adaptability of home cooking, and the iteration that happens in the kitchen every single day.

Alongside time spent in the kitchen, Marla has also spent years diving and working globally both in and around the ocean — experiences that have shaped how she pays attention to the systems and environments that shape what we eat. MESS is independently written, designed, and published by Marla.