A selection of Georgia O’Keeffe’s personal recipe collection is on display at Yale’s Beinecke Rare Book & Manuscript Library. We talk with its curator about what the iconic American artist was cooking and eating when she wasn’t painting giant flowers, skulls, and landscapes. And, there’s a new restaurant in Bridgeport we’re excited about. We sit down with chef Damon “Daye” Sawyer to talk about his approach to cooking and what inspires his work at 29 Markle Ct. Plus, producer Emily Charash takes us to Prince Abou’s Butchery in Astoria, NY. She introduces us to Abou Sow, a millennial nose-to-tail butcher who started his artisan halal butchery on Instagram.

GUESTS:
Nancy Kuhl: Curator of poetry for the Yale collection of American Literature at the Beinecke Rare Book & Manuscript Library in New Haven, Conn.
Abou Sow: Owner of Prince Abou’s Butcheryin Astoria, NY.
Damon “Daye” Sawyer: Executive chef and co-owner of 29 Markle Ct. in Bridgeport, Conn.

Show Notes:
The special exhibition “Revisiting the Past—Imagining the Future” is on display at the Beinecke through July 9th. Can’t make it? Anyone can view the digital archive of Georgia O’Keeffe’s recipes online anytime.View the recipes for Rich Cookies, Cucumbers, Sesame Fried Chicken and Swiss Onion Pie.The finger painted portrait of Louis Armstrong/Satchmo mentioned by Chef Daye is by the Bridgeport artist 5ivefingaz and the large, colorful work titled “Grace” is by Will Corprew of 80 by Design.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Hungry for more food inspiration? Sign up for the Full Plate newsletter.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

A selection of Georgia O’Keeffe’s personal recipe collection is on display at Yale’s Beinecke Rare Book &amp; Manuscript Library. We talk with its curator about what the iconic American artist was cooking and eating when she wasn’t painting giant flowers, skulls, and landscapes. And, there’s a new restaurant in Bridgeport we’re excited about. We sit down with chef Damon “Daye” Sawyer to talk about his approach to cooking and what inspires his work at 29 Markle Ct. Plus, producer Emily Charash takes us to Prince Abou’s Butchery in Astoria, NY. She introduces us to Abou Sow, a millennial nose-to-tail butcher who started his artisan halal butchery on Instagram.
GUESTS:
<ul>
<li>Nancy Kuhl: Curator of poetry for the Yale collection of American Literature at the <a href="https://beinecke.library.yale.edu/">Beinecke Rare Book &amp; Manuscript Library</a> in New Haven, Conn.</li>
<li>Abou Sow: Owner of <a href="https://www.princeabousbutchery.com/">Prince Abou’s Butchery</a> in Astoria, NY.</li>
<li>Damon “Daye” Sawyer: Executive chef and co-owner of <a href="https://29marklect.com/">29 Markle Ct.</a> in Bridgeport, Conn.</li>
</ul>
Show Notes: The special exhibition “<a href="https://beinecke.library.yale.edu/exhibitions-visiting/special-exhibitions/revisiting-past-imagining-future">Revisiting the Past—Imagining the Future</a>” is on display at the Beinecke through July 9th. Can’t make it? Anyone can view the <a href="https://collections.library.yale.edu/catalog/32304749">digital archive of Georgia O’Keeffe’s recipes</a> online anytime.View the recipes for <a href="https://collections.library.yale.edu/catalog/32304749?child_oid=32304776">Rich Cookies</a>, <a href="https://collections.library.yale.edu/catalog/32304749?child_oid=32305032">Cucumbers</a>, <a href="https://collections.library.yale.edu/iiif/2/32304797/full/4888,/0/default.jpg">Sesame Fried Chicken</a> and <a href="https://collections.library.yale.edu/catalog/32304749?child_oid=32304886">Swiss Onion Pie</a>.The finger painted portrait of Louis Armstrong/Satchmo mentioned by Chef Daye is by the Bridgeport artist <a href="https://www.instagram.com/5ivefingaz">5ivefingaz</a> and the large, colorful work titled “Grace” is by <a href="https://www.linkedin.com/in/william-corprew-403674155/">Will Corprew</a> of <a href="https://80bydesign.square.site/">80 by Design</a>.
This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Join the conversation on <a href="https://www.facebook.com/ctpublic/">Facebook</a>, <a href="https://twitter.com/wnpr">Twitter</a>, <a href="https://www.instagram.com/ctpublic/">Instagram</a>, and email: <a href="mailto:seasoned@ctpublic.org">seasoned@ctpublic.org</a>.
Hungry for more food inspiration? Sign up for the <a href="https://www.ctpublic.org/newsletters">Full Plate newsletter</a>.
Seasoned is available as a podcast on <a href="https://podcasts.apple.com/us/podcast/seasoned/id1526131365">Apple Podcasts</a>, <a href="https://open.spotify.com/show/2vvu0dV0ugvCcnyyIAJxiU">Spotify</a>, <a href="https://podcasts.google.com/feed/aHR0cHM6Ly9vbW55LmZtL3Nob3dzL3NlYXNvbmVkL3BsYXlsaXN0cy9wb2RjYXN0LnJzcw">Google Podcasts</a>, <a href="https://www.stitcher.com/show/seasoned">Stitcher</a>, or wherever you get your podcasts. Subscribe and never miss an episode!

Seasoned is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host Robyn Doyon-Aitken and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.

Go to CTPublic.org/food to see our featured recipes and videos and sign up for our monthly newsletter, 'Full Plate'.

For more, visit ctpublic.org/seasoned

<a href="https://www.ctpublic.org/show/seasoned">Seasoned</a> is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host <a href="https://www.ctpublic.org/people/robyn-doyon-aitken">Robyn Doyon-Aitken</a> and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.
Go to <a href="https://www.ctpublic.org/food">CTPublic.org/food</a> to see our featured recipes and videos and <a href="https://www.ctpublic.org/newsletters">sign up</a> for our monthly newsletter, 'Full Plate'.
For more, visit <a href="https://www.ctpublic.org/show/seasoned">ctpublic.org/seasoned</a>

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