Art Cooking: Georgia O’Keeffe | The Art Assignment | PBS Digital Studios

Art Cooking: Georgia O’Keeffe | The Art Assignment | PBS Digital Studios

HOST: Throughout
history, food has served as subject
matter, inspiration, and of course,
sustenance for artists. Food has also been the art
on a number of occasions. Today, we’re going to
talk about an instance when an artist’s work and
cooking life intertwine. And we’re hoping
it’s an antidote to the terrifying futurist meat
sculpture we made last time. We’re back in the
kitchen and we’re going to be talking
about the art and cooking of the mighty Georgia O’Keefe. And we’ll be working
from two cookbooks– “A Painter’s Kitchen”
by Margaret wood, who worked as her companion
and cook for five years, and “Dinner with
Georgia O’Keefe” by Robyn Lea, who thoroughly
researched her cooking life. Although strangely used this
photo of pastels on the cover, a material that O’Keefe
didn’t really use. Anyway, we’re going to
make breakfast today, including whole wheat
bread, a smoothie called Tiger’s Milk, and green
chili with garlic and oil that we’ll serve
with fried eggs. It’s going to be great. What you must know
from the start is that O’Keefe was a serious
health food enthusiast, and lived to age 98. Homemade bread was a part
of daily life in her house. And she ground her own
wheat to make flour for it, using a countertop
mill kind of sort of not really like this one. And, heck, if it
worked for O’Keefe, we should probably try it too. But it’s going to take a while. So let’s have story time
while this is happening. Georgia O’Keefe
was born in 1887, and grew up on a dairy
farm in Wisconsin, where they made their
own cheese and yogurt, grew their own fruits
and vegetables, and where she learned how to
make bread on their cook’s day off. O’Keefe had staff at various
times throughout her life and wasn’t afraid to
call them into service. So I’m going to go
ahead and do that, too. OK. So she went to art school in
Chicago and then New York, learning realist
painting from the likes of Kenyon Cox and
William Merritt Chase, who taught his students to seek
to be artistic in every way. O’Keefe evolved her
own distinct style, breaking onto the
New York art scene with a series of abstract
charcoal drawings begun in 1915. This was aided by photographer
Alfred Stieglitz, who was also an art dealer and
showed and promoted her work. Phew. This is really hard work, guys. Not too much more to go. O’Keefe became part of
Stieglitz’s inner circle of early modernist, including
Arthur Dove, Charles Demuth, and Edward Steichen,
among others. In the 1920s, she painted
pictures of New York City architecture. And then, in 1924, began
the extreme closeup views of flowers that you
probably recognize. Enlarging these tiny bits of
nature onto large canvases transforms something very
real into something abstract. It also must be said that
she denied again and again the reading of these
pictures as representations of female genitalia. Her interest in depicting
nature and landscapes was sparked by the trip she
took to Lake George, New York, with Stieglitz, whom
she had married. Their relationship was rocky. He cheated. And she began to spend
more and more time in New Mexico, where
she moved permanently in 1949 after he had died. Whoa. OK. So finally, we have the flour. And now we can actually
start making our bread. First, she wants us to scald 2
cups of milk, which basically just means bringing
it to a slight boil and then turning it off. The internet tells me this
step is now unnecessary because of more reliable milk. But we’re trying to be at least
a little historically accurate here. While that cools,
you’re going to dissolve 1 tablespoon of dried yeast
into a 1/4 cup of warm water. They said 110 degrees,
but I just sort of estimate it hot but not
hot enough to burn you. To that we add 1 teaspoon
of honey and let it stand for five minutes
or until foamy. OK. Looks foamy. Then, we added 2
tablespoons of honey. My hands are clean. I promise. 2 tablespoons of canola oil. 3/4 teaspoons salt. And
then, the cooled milk. Give that a little mix. And start adding the
flour one cup at a time until it becomes
difficult to stir. This is also the
time that you’re supposed to add 1/2 cup of
wheat germ, which I forgot. But I milled my own flour. What more can you expect? Then, turn the dough
out onto a surface and knead it,
working in more flour as you go until it’s
smooth and elastic. I don’t have a tremendous
amount of bread experience, but my arms are tired and I’m
going to say that we’re there. Then, get out a large bowl, oil
it, and place the dough in it, and cover it with a cloth. Mine has chickens,
but this recipe will work with differently
decorated towels, too. Then, put it in a warm spot
and let it rise for an hour. Now we’re going to reward
all of this physical labor with some energizing
Tiger’s Milk, which O’Keefe drank regularly and also
pushed on family and friends. The recipe comes
from Adelle Davis, a popular mid-century
nutritionist who O’Keefe followed. So, into a blender you’ll
throw 1 cup of plain yogurt, 1 teaspoon of brewer’s
yeast– rich in vitamin B, and which I now have a giant
jar of– and 1 cup of milk. I tried to use as many
local products as I could in the spirit of O’Keefe, who
kept a large organic garden next to her house in
Abiquiu, New Mexico. The banana I added next
certainly wasn’t local and neither were the frozen
raspberries that went in after. O’Keefe did grow her own berries
and most of the produce used in the household. Then, we add 1 tablespoon
of local honey, 1 tablespoon of protein
powder, and 2 teaspoons of the copious amount
of wheat germ I should’ve used in the bread. There are a bunch of
optional additions that I went along with,
including 1/2 cup apricot nectar, 1/2 cup pineapple,
and 1 tablespoon of blackstrap molasses, which
contains valuable nutrients like calcium, iron,
and magnesium. We are also asked to add 1
teaspoon of calcium gluconate. I went to a health food
store and they gave me these, which I think are kind
of close to what she asked for. But heck, nutritional
supplements are regulated by the FDA, right? Then we blend it
all up and await the elixir that served O’Keefe
so well all these years. She firmly believed that good
food would assist artists in making their best work. To her, food provides
a constant stream of multi-sensory information. And she also believed that
specific foods like this would power the creative mind. Magically, the
kitchen cleans itself. And we pour tall glasses and
historically accurate straws from Ikea. These are actually pretty
good, although the yeastiness takes some getting used to. This serves two. And you should share the other
one with a reluctant visitor, as O’Keefe would have, or you
know, your camera operator. Duly fortified, we now
check on our bread, which has doubled as
we hoped it would. And which we are then
instructed to punch down, divide into two loaves, and
place into oiled loaf pans. These get covered
again with the chickens and put back into a warm
spot for another 30 minutes or until doubled. Now we’re going to get
to talk about New Mexico while we’re preparing
the green chiles. This recipe calls for 4 or 5
long, healthy green chiles. And I’m using poblanos,
which are quite mild. We put these on a cookie
sheet and place these under the broiler, rotating
until all sides are blackened and the skin is bubbling
away from the flesh. Then you can pop these into a
pan with a tight-fitting lid or wrap them in wet paper towels
so they can steam for a minute and become easier to peel. While that’s
happening, let’s peel and mince 2 cloves of garlic. The recipe tells you
to use a garlic press, but I don’t have one. So I give them a good
whack to remove the skin, and then set about
chopping them. O’Keefe believed in the
nutritional benefits of garlic, which she grew in
her garden along with abundant green chiles, a
vegetable high in vitamins A and C. They’re a staple
of New Mexican cooking, and she used them a lot. Now I remove the skin from
the flesh of the chilies, along with the
stems and the seeds and the major veins
along the interior, where most of the heat lives. If you’re using
hotter chilies, be careful not to touch your
eyes during the process. This is kind of tedious. So let’s get back to the story. O’Keefe was enamored with
the landscape of northern New Mexico– the vegetation, the terrain,
the quality of light, the vivid colors. And she found endless
subjects to paint. She owned two homes there– one in Ghost Ranch, where
she spent the summer, and the home in Abiquiu, where
she spent the rest of the year, had her garden, and rehabbed
an existing Adobe home to suit her. It’s here you can really
see her dedication to an austere but
beautiful simplicity that pervaded her art, personal
style, and her cooking. OK. So now we cut the
chilies into strips and arrange them on a plate so
that they mostly don’t overlap. Then spread the crushed
garlic evenly over the strips. Pour a couple of teaspoons of
olive oil over top and dust lightly with herb salt.
This didn’t seem sufficient, so I followed with more
sea salt and– ta-da– it can sit until we’re ready. Then we check on our bread. And it has, indeed, doubled. It’s ready for a
350-degree oven, where we wished it luck and sent
it to bake for about 45 minutes or until the base of the loaves
sound hollow when tapped. Then pull them from the oven. Awkwardly turn them out
onto a cooling rock. And admire your successful
but admittedly a little flat first attempt at
truly homemade bread. While those are cooling,
fry yourself up some eggs, however you like them. I use a little olive oil
and opt for over easy. And they almost always keep
to themselves in the pan, but not when you
guys are watching. So let’s just make
that guy get back to where he’s supposed to be. Then, when they’re ready,
flip them over confidently, because hesitation will
result in disaster. And when they look
good, they’re done. At long last, and now that
it’s solidly lunchtime, we’re ready for breakfast. Let’s cut some
slices of our bread, which smells really
delicious, plate an egg, serve some green
chili next to it, and place some bread alongside. And homemade bread
deserves as much butter as you’re feeling like. This is fantastic. It’s not surprising
that something prepared with attention and care
with fresh and nutrient-rich ingredients would
also taste good. O’Keefe’s reverence
for nature, precision, and experimental
attitude suffused her art and her everyday life. The independent life
she made for herself, living in tune with
nature, was where she found happiness, creative
fulfillment, and ultimately, an indelible legacy. This episode is supported
in part by viewers like you through Patreon, a
subscription-based platform that allows you to support the
channels you like in the form of a monthly donation. Special thanks to our
grandmaster of the arts– Indianapolis Homes Realty. Hey, guys. We have some announcements I
wanted to share with you today. Item one is that
this summer we’ll be shipping the first in our
installment of limited edition prints to our patrons who are
supporting us at a $50 a month level. Yes. That is a lot of
money, but not really when you’re receiving
this amazing print series by Nathaniel Russell, who
you may remember from his art assignment. Or maybe you’ve seen some of his
incredible work around the web. This is a really
special opportunity, both to collect good, meaningful
art and support our channel. Item two is that my friend and
fellow PBS Digital Studios host Vanessa Hill has released
a documentary called “Mutant Menu,” which
you can check out over on her channel BrainCraft. In it, she travels the world and
explores the science and ethics of editing our DNA, which
is becoming increasingly possible through new
gene editing technologies like CRISPR. It’s fascinating. And in it, Vanessa even eats
CRISPR-modified cabbage. There’s a link in
the description. Item 3 is more exciting
PBS Digital Studios news, and that’s their new
show “Above the Noise,” which takes a deeper
look at the science behind controversial and
trending topics in the news. Myles Bess and
Shirin Ghaffary dig into the research to find out
what’s hype and what’s fact. Like the recent video
on gerrymandering, which explains extremely clearly
how our political districts are drawn and how these
practices affect your vote. Go check it out. [MUSIC PLAYING]


  • Solaera says:

    BS Georgia O'Keefe 'didn't really' use pastels. Though her best known works were in oil, she worked extensively in pastel for her entire career.

  • quicksilver8122 says:

    this made me want to buy a grain mill. i love making bread

  • Edric Hsu says:

    Just found your channel by chance and loving your cool subject topics (I mean, food AND art!!), clear snappy commentary, healthy doses of humour and mild food porn. Subscribed!

  • BethBeRad says:

    Oh wow this is a knockout show!

  • Mary Mary says:

    i love your narrating style and how you weave the space of your videos. i mean, the chicken jokes and the pauses in tedious tasks as excuses for giving background information about Georgia O'Keeffe? genius

  • sea b says:

    "Magically the kitchen cleans itself. And we add historically accurate straws from Ikea."

    This is the first video I have watched from this channel and I already love it.

  • flyinggeese says:

    im assuming this is using fahrenheit and other american measurements. am i right?

  • Niamh Langan says:

    I thought I was gonna see some… Vagina paintings.

  • Simona Juskaite says:

    "Flip them confidently, 'cause hesitation will result in disaster." I want that on a tshirt 😀

  • Honeybee says:

    I did this wax museum,and I was able to pick whoever historical figure I wanted. Then I chose Georgia O'keefe.

  • SierraRose Przybyla says:

    Wow! I just found your channel…and I adore this video. I'm excited to check out more…

  • abc says:

    I did a project on Georgia o'keeffe in art a while ago

  • Indubitably Zara says:

    If you ever get tired of doing The Art Assignment, please feel free to start your own YouTube cooking show. 🙂 Loved this!

  • jeremie noel says:

    piano concerto # 5 <3

  • teoovon says:

    i kept thinking she lived like.. 200 years ago with the grinding the flour and stuff… and i was really confused bc how would she have a blender

  • baby don't hurt me, don't hurt me says:

    "Now that it's solidly lunch time, we're ready for breakfast"

  • Alexis Young says:

    tbh i thought this was gonna be you guys making suggestively vagina shaped foods

  • Mitchell Attwood says:

    This was amazing. I laughed so many times at the comments she made

  • Job Garcia says:

    "Mine has chickens…" dead😂😂

  • footiepajamas101 says:

    wow! what fun!! this video combined my appreciation for cooking as well as art! thank you for this informative and incredibly well-designed segment! 🙂

  • Alice Hamilton says:

    Love the art cooking series! The futurist one is definitely my favorite, but this one was fantastic too. More please!

  • ojiverdeconfleco says:

    Loved this video! Was the commentary at all inspired by the channel You Suck At Cooking? Very similar sense of humor, also giving really good recipes.

  • Tania Wafari says:

    i cant belive there was no shot of you biting into the bread

  • cali doll says:

    That actually looks really good will try!

  • Taylor Nieuwdorp says:

    …excuse me, but why were there chunks in the milk? Honestly wondering…

  • Mia says:

    Georgia would love that video. It is artistic in every way. So inspirational!

  • Cintia says:

    ahhh i love this so much

  • CA MIL says:

    Now im hungry

  • Go Figure News says:

    That was awesome.

  • Sasha Baker says:

    I love the art cooking videos. Would be great to see more!

  • John Wilkinson says:

    Rather than supplements you can derive calcium from crushed/powdered egg shells.

  • sillysallyceli says:

    Eggs and Green Chile! Mmmm that's was my breakfast this morning visiting New Mexico is always yummy

  • Kara McVey says:

    I love everything about this video ❤️

  • alarcon99 says:

    You should check out the Peruvian Tiger's milk. yum!

  • Alexia Peralta says:

    Ok i get it now. I was reluctant to keep watching after I saw the Frida chiles rellenos video. I saw a bunch of people comment on the accent and the preparation and some of the commentary; I didn't add a comment on that video bc I thought that it had been said, but I've realized that maybe I was just being protective of Frida, spanish, and Mexico. I'm glad I got over it. So what if some people can't bear the heat of peppers, so what if the pronunciation is different. You cooked, you researched, and you are your own person. So thank you Sarah and thank you team. These videos are cute and entertaining and informative. And you know what my family's recipe and prep is probably much more different than Frida's.

  • Art About Art says:

    I am so inspied by this video. Really it is amazing well made. Thanks for sharing it and showing us how art videos are made.

  • Ashley Klug says:

    i don't know what it was about this video but i thoroughly enjoyed it! i'm neither artistic or a domestic goddess but this made me feel like i could be both! thanks for sharing!

  • Louisa15 says:

    Is the person who is doing this the John-Green-Yeti-Sarah?

  • Crushi! .Original Music, Art and Weird. says:

    Wow! Neat series! What a lot of work. Great lecture, great slides. Amazing information and history… and food! Thank you!

  • ells says:

    Why did this video show up in my sub box again??

  • Orion Ulttramarino says:

    love your channel !!!!!! <3

  • queenfrostine97 says:

    is it me or did the milk at the beginning have lumps in it?

  • Emil Pereira says:

    i like that she's a leftie!

  • Michael Donovan says:

    It was more likely the exercise from milling her own grain rather than eating whole wheat bread that kept her alive so long.

  • Shine_On_Brave_Heart says:

    What I was looking for, thank you.

  • Pygiana says:

    Rather a lot of salt and honey in that bread for it to be deemed healthy.

  • Parvenu Ghost says:

    This is such a great channel 🙂

  • deb w says:

    This video made me happy and I learned things!

  • Kaylee White says:

    I was just at the Santa Fe O'keeffe Museum! This was very neat to watch!:)

    As someone who moved to NM recently everyone would be appalled of your use of "Green" chile, it's the "New Mexico chile" they come in Green (not ripe chili that's been roasted) and Red (ripe)

  • nilmereth says:

    I loved this! Just FYI, in New Mexico "green chile" does not refer to any chile which is green, but a specific species of chile which is cultivated only in New Mexico (and Colorado, but the growing conditions yield a much milder chile and I'm pointedly ignoring their attempt to steal our native cuisine). Poblanos are delicious, but a very different sort of chile – milder, less fruity, more sturdy. I hope you have the chance to try true New Mexican green chile some time soon!

  • KT says:

    You have a grinder to mill wheat, but not a garlic press? O_____o

  • emptythecan says:

    Saying ‘vulva‘ instead of ‘female genitalia‘ would be more trans inclusive. Genitalia are not inherently gendered 🙂

  • April Hinkle-Johnson says:

    I know what to do with that big jar of brewer's yeast… you can put it on your toast! i grew up eating toast with brewer's yeast every morning (mostly on homemade bread like you made here) and it's a delicious and healthy way to get some good B vitamins in your diet.

  • C B says:

    I love this channel! Really interesting and well done ~

  • insane islam says:

    yeay food porn….love ur content mate love them

  • Tracy Mallette says:

    This was great, but I don't think you understand how important hatch green chiles are here in New Mexico.

  • B D W Hardy says:

    Amazing difference in culinary perspectives between the different artists.

  • acrrazywriter says:

    I'm so sad I haven't been watching this for longer! What a fantastic series!

  • PapuStronk says:

    new fav channel

  • scott oconnor says:

    Ok, I'll admit I've never been a fan of cooking shows but now I've watched four of yours, Frida Kahlo, Vincent van Gogh, Bone Meal and now this one and I enjoyed them all. Any plans for an Andy Warhol art cooking episode? He had some interesting eating habits, like the Andy Warhol New York City Diet that he wrote about (great way to lose weight and stay thin). Plus, he painted food. Anyway, I think with your creativity and cooking skills, you could do some fun stuff with an Andy Warhol episode 🙂

  • The Art Channel says:

    Learn more about Contemporary Art on The Art Channel. We make films inside exhibitions of art by some of the world's leading artists

  • Ellenitsa says:

    So great video ! I was wondering if Georgia O'keeffe recipes' book was vegetarian ? thank you for your answer !

  • whatafly80sguy says:

    "Mine has chickens, but this recipe will work with differently decorated towels, too." 😂

  • whatafly80sguy says:

    "Then when they're ready, flip them over confidently because hesitation will result in disaster."
    This is so underrated

  • Chelsea says:

    ahhh as an artist, I'm in love. more on O'Keefe pretty please. She is an inspiration.

  • Alissa Frederick says:

    There was an audible gasp in our house when Sarah said she didn't own a garlic press! Might I suggest Kuhn Rikon Epicurean Garlic Press. This is the one we use and I have purchased it as a gift for several friends and family members.

  • suglegmaa chimedtseren says:

    I wonder how O'Keeffe would react if she saw the unhealthy nature of Vincent van gogh

  • Cosmic FlowArt says:

    I adore the style of your videos; they are visually stimulating and filled with fascinating content!
    Can I ask how many people are helping to create your channel? The editing alone must be a full time job! I have only recently begun my journey as a YOUTUBE creator and fully appreciate all the time and energy that goes into these videos. Thanks for these awesome videos!

  • Caterina Papachristos says:

    Picasso ("pi"3.14 gravity Isaac Newton; "casse" in french is breaks ; "o" water)   in US Artists' food as a vessil (v a woman's womb giving birth linked to the genetic tree of life and V the chalice of European descendants) of life and Art ☺ amazing !!!  Genetic enhancements in our DNA are just evolution to our environment at the same time still the same source of who we are and we must probably adapt back resiliantly to historic family trees.Caterina Papachristos Facebook link also comment

  • calvind543 says:

    Why all the Bach, Mozart, Beethoven and Schumann in this video?

  • Doodle Doodle says:

    there was no biting of the bread!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  • sabriele says:

    Damn, o’keefe was basically our new-age clean eating influencer 😂

  • Ana Wieder says:

    Homemade bread with your own milled flour is very impressive!, 🍞 Brava!

  • Miguel Galang says:

    And now that it's solidly lunch time, let's get ready for breakfast 😀

  • patwams48 says:

    1 tablespoon of protein powder lol

  • b says:

    your water might have been too hot, or maybe you didn't proof your yeast to see if it was active….but one thing is for sure, you definitely didn't knead the bread enough. It needs to be kneaded until it develops a silky sheen, which helps develop the gluten strands which support the dough in rising (along with live yeast). Also, poblanos are not at all hot, so you don't need to remove the stems. an easier way to remove is in a bowl of water. Also for authenticity, you should have gotten New Mexico Chiles or their easier to find (but far inferior!), Anaheims. Poblanos aren't really grown or used in New Mexico cooking.

  • Definitely Derek says:

    I googled "nijvrjgev jtr4 jkfbkm okbkmo gokm ojmgbfjom jombibrgekom" via random typing and this was the first video result

  • mcsmaria28 says:

    5:13 – if by regulated by the FDA, you mean not at all, then yeah, they’re “regulated.” LOLZ, good one Sarah,🤣😂👏

  • Melissa Hall says:

    Love this. Thanks for making. ♥️

  • Killian Smith says:

    poblanos! New Mexicans weep. Hatch is set on fire.

  • *{D O V E Y }* says:

    I did a woman’s history project on her 💛♥️💜

  • Michael Elizarraraz says:

    They should have made a "Georgia O'Quiche"

  • alec linehan says:


  • Elim Kwok says:

    O'Keefe? More like O'Queef

  • salmon chan says:

    You don't have a garlic press but you can order Truffles, 40 pounds of crayfish and ox bones?

  • Khephra says:

    I love this. I still can’t believe O’Keeffe taught at my college in Columbia, SC.

  • Dustin Warndahl says:

    That chili recipe sounds amazing. ❤️

  • aimee says:

    that’s weird cause i’m doing a george o’keeffe art project in art right now…

  • KADOSH says:

    had to stop watching when she used pablanos in a green chile recipe

  • the-twisted-samurai says:

    Not enough vaginas.

  • Louise C. Gibson says:

    i love your channel, but your intro sound in SO LOUD

  • cuckling says:

    btw crushing those seeds would a mortar and pestal would work way easier

  • Nina Soto says:

    so.. we gon ignore that chunky milk at 2:56

  • Leaves Ongrass says:

    Enjoyable! 2 tops: Whole wheat bread doesn’t rise much, yours was normal. The temperature of the water is crucial, use a yogurt thermometer. Too hot will kill the yeast, too cold and it won’t go off.

  • BookishLish says:

    Georgia O’Keeffe is probably my favorite artist of all time, I love this!!!

  • Imy Holbrough says:

    I totally love this combo of inspiring artists and their habits cooking! 😃 Didn’t know I even wanted this! Love this quirky host too ☺️

  • Kelpy says:

    funny and interesting about cooking food that makes you healthy enough to be an artist until you are 90

  • daniel stanwyck says:

    unpleasant to not see the face of the cook while she was preparing food. i stopped watching

  • Juan Rios says:

    Okay, Art Assignment, please get it correct. Poblano chiles are not New Mexican they are a staple of Mexican cooking. New Mexico green chile is something O'Keefe would have used (as the recipe indicates that she grew the green chiles in her garden). If you're going to appropriate culture including culinary culture be accurate, please…from a New Mexican in Santa Fe, NM.

  • Nevaeh Najee-Ullah says:

    Is the background music by Vivaldi? Just curious because I'm trying to refine my classical ear

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