Oden Annual is created by people who work in and around food, for everyone who grows, cooks and serves food. Every year, servers, winemakers, farm workers, chefs, and other creative food people print their work in Oden Annual.Oden is named for a soup made often in our household for generations. Distinct pieces bob in dashi broth: daikon rounds, boiled eggs, fish cakes. Each distinct piece flavors the broth, and the broth flavors each piece. We hope that this magazine can be the broth to each author and artist that contributes their work.Oden Annual is supported by our readers and a grant from 4Culture.
Oden Issue 4 is Sold Out
You can still find copies at stockists around the Sound.In Seattle
-Mixed Pantry in Belltown
-Oxbow in Montlake
-Mam's Books in the CID
-Cafe Suliman in Melrose MarketSouth Sound
-Chicory Restaurant in OlympiaThe Islands
-Ursa Minor on Lopez Island
Trading Cards by Emerson Woodring Morris North
Oden Annual was founded in 2021 as a venue for creativity in food and writing. Each year we have gathered creative works from restaurant workers, farmers, winemakers, and people who eat. The magazine is a feast for the heart, long enough to be luxurious and infrequent enough to build an appetite for the next issue.
Oden Annual is available only in print.
If you'd like to write for Oden or be involved in any way, contact us through [email protected]