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💃 Jo Weldon: Bridging Burlesque, Activism, and Writing

💃 Jo Weldon: Bridging Burlesque, Activism, and Writing

PLUS: A Greek Grilled Chicken with Salad Recipe

Live Well Now
February 08, 2024

Today On the Menu:

👩‍🎓 Today In Women’s History: Celebrating Elizabeth Bishop

💪 Motivation: Jo Weldon: Bridging Burlesque, Activism, and Writing

🍎 The Health Corner: Greek Grilled Chicken with Salad Recipe

PLUS: This Week’s Giveaway

Read Time: 3 Mins

On This Day In Women’s History:

February 8, 1911: Elizabeth Bishop was born.

Elizabeth Bishop, poet and writer, graduate of Vassar, won the Pulitzer Prize in 1956, struggled with depression, alcoholism and asthma, wrote on a variety of subjects, probably her most enduring work is Geography III (1976).

Jo Weldon: Bridging Burlesque, Activism, and Writing

Jo Weldon's foray into burlesque began as a fascination with vintage tease-y shows, leading her to start as a stripper. However, her vision of burlesque differed from modern stripping. Upon moving to New York in 1997 to pursue writing, Weldon found herself in the neo-burlesque scene, offering the freedom she craved.

In the supportive artistic community of New York, surrounded by writers, artists, and sex workers, Weldon built connections and established The New York School of Burlesque in 2004. At 47, she fulfilled her dream of publishing "The Burlesque Handbook."

Weldon's diverse career includes anti-censorship activism, lobbying for sex workers' rights, and exploring fashion history. Success, to her, is an ongoing process of fulfilling promises and contributing to her community. She advises embracing one's assets and valuing true supporters, emphasizing that success is not a fixed destination but a dynamic journey.

Until tomorrow,

Gabby, Live Well Now Team

❝

You alone are enough. You have nothing to prove to anybody.”

- Maya Angelou

GREEK GRILLED CHICKEN WITH SALAD RECIPE

👍 Live Well Now Approved

You Will Need:

2 tablespoons extra-virgin olive oil, plus more for greasing

½ cup mayonnaise

½ cup Greek yogurt

2 tablespoons red wine vinegar

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon sea salt

¼ teaspoon freshly cracked black pepper

1½ pounds boneless, skinless chicken thighs or breasts

2 romaine hearts, chopped

2 Persian cucumbers, sliced

⅓ cup Kalamata olives, pitted

½ cup halved cherry tomatoes

¼ small red onion, thinly sliced

Directions:

1. In a large bowl, combine the olive oil, mayonnaise, Greek yogurt, vinegar, garlic powder, oregano, basil, sea salt and pepper. Transfer ¾ cup of the marinade to a small bowl or jar, cover, and place in the fridge.

2. Pat the chicken dry and add it to the remaining marinade in the large bowl. Toss to coat well, then let marinate for at least 1 hour or up to overnight covered in the refrigerator.

3. Preheat the grill on high. Brush the grates with olive oil.

4. Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill, cover, and cook for 4 to 5 minutes per side, or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer. Transfer to a cutting board and let rest for 5 to 10 minutes. Thinly slice the chicken.

5. In a second large bowl, toss the romaine with half of the reserved marinade. Add the cucumbers, olives, tomatoes, and onion and toss to combine.

6. Divide the salad between bowls and top with the sliced chicken. Drizzle with the remaining marinade.

Cook Time: 15 mins | Servings: 4

Calories: 491 cals | 33g Protein | 10g Carbs | 39g Fat

_Source

THIS WEEK’S GIVEAWAY

This week, we will be gifting a Facial Masks Set to one of the dedicated readers of our newsletter. The lucky winner of this week’s prize will be announced and contacted tomorrow.

Editor’s Note:

Live Well Now is founded and run by women to empower women DAILY.

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To reach us, hit Reply to any of the emails sent.

Gabby,

Live Well Now Team

Empowering Women Over 40 since 2020