Georgia O'Keeffe's Art of Eating

The Feast

Join us on an artistic feast like no other with American artist, Georgia O’Keeffe. A prolific painter, O’Keeffe was also a devoted foodie, with an enviable cookbook collection and gigantic kitchen at her home in New Mexico. This week, we take at a look at the recipes that shaped and were shaped by pivotal moments in her life: from her upbringing on a dairy farm in Wisconsin to her important friendships with artists like Frida Kahlo and Ansel Adams. We learn from those who knew and worked with her how much food meant to Georgia O’Keeffe. From homemade bread to a surprisingly modern health drink, learn the food behind this iconic artist of the 20th century.

Written and Produced by Laura Carlson

Loudness Units Consultant and Compression Coordinator: Mike Portt

Recipes Feature on our O’Keeffe Feast:

Farmhouse Rye Bread

Armenian-Style Leeks (courtesy of the 1944 cookbook, Dinner at Omar Kayyam’s by George Mardikian)

Enchiladas Two Ways (featuring a recipe by Frida Kahlo)

The Waldorf Astoria’s Chocolate Walnut Brownie (and its modern take, the chocolate walnut cookie)

Adelle Davis’ Tiger’s Milk (plus other recipes from Georgia)

Inspiration and research for this episode from the wonderful book by Robyn Lea, Dinner with Georgia O’Keeffe, in which you can find many of the recipes we mention on the show. If you’re interested in Georgia’s later years, also check out Christine Taylor Patten’s Miss O’Keeffe, quotes from which we used in this week’s episode.

Be sure to follow the Feast on Twitter, Facebook, and Instagram. You can find more information about this episode and the show at www.thefeastpodcast.org.

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