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🧪 Marcia McNutt's Influence in Science and Leadership

🧪 Marcia McNutt's Influence in Science and Leadership

PLUS: Announcing This Week’s Giveaway

Live Well Now
April 01, 2024

Today On the Menu:

👩‍🎓 Today In Women’s History: Celebrating Augusta Baker

💪 Motivation: Leading the Way: Marcia McNutt's Influence in Science and Leadership

🍎 The Health Corner: Lobster Bisque Recipe

PLUS: Announcing This Week’s Giveaway

Read Time: 3 Mins

On This Day In Women’s History:

April 1, 1911: Augusta Baker was born.

Augusta Baker, the renowned storyteller in New York public libraries, created a bibliography in 1939 of suitable children’s books to represent African-American history and culture.

ANNOUNCING THIS WEEK’S GIVEAWAY

This week, we will be gifting a Self Care Set to one of our dedicated newsletter readers. The lucky winner of this week’s prize will be announced and contacted on Friday.

Leading the Way: Marcia McNutt's Influence in Science and Leadership

At the age of 64, Marcia McNutt achieved a milestone that reverberated throughout the scientific community: she became the first female president of the National Academy of Sciences. This historic appointment marked a significant breakthrough in the traditionally male-dominated field of STEM (Science, Technology, Engineering, and Mathematics). Founded in 1863, the National Academy of Sciences is renowned for its commitment to advancing scientific research and understanding.

As president, McNutt has utilized the Academy's vast resources and influence to advocate for critical issues such as climate change, artificial intelligence, and the spread of misinformation. Her leadership has been instrumental in shaping the Academy's agenda to address some of the most pressing challenges facing society today.

Before her presidency, McNutt served as the esteemed editor-in-chief of "Science," a prestigious journal known for its rigorous scientific research and analysis. During her tenure from 2013 to 2016, she played a pivotal role in shaping the direction of scientific discourse and fostering collaboration among researchers worldwide.

McNutt's illustrious career also includes serving as the first woman to lead the United States Geological Survey (USGS) from 2010 to 2013. Her expertise in geophysics and oceanography has been honed through years of fieldwork, including participation in 15 oceanographic expeditions. McNutt's contributions to the scientific community have been recognized with numerous accolades and awards, cementing her status as a trailblazer and role model for future scientists.

Through her groundbreaking achievements and unwavering dedication to advancing scientific knowledge, Marcia McNutt has not only shattered barriers but also inspired countless individuals to pursue careers in STEM fields. Her leadership exemplifies hope and progress, signaling a future where diversity and inclusion are celebrated in pursuing scientific excellence.

Until tomorrow,

Emma, Live Well Now Team

❝

Beauty is when you can appreciate yourself. When you love yourself, that’s when you’re most beautiful.”

- Zoe Kravitz

LOBSTER BISQUE RECIPE

👍 Live Well Now Approved

You Will Need:

2 (7-ounce) cooked lobster tails, thawed if frozen

6 tablespoons unsalted butter

2 cups chopped yellow onion

1 cup chopped celery

4 cloves garlic, crushed and peeled

2 bay leaves

2 tablespoons fresh thyme leaves

1/4 cup all-purpose flour

1/4 cup no-salt-added tomato paste

1/4 cup brandy

4 cups seafood stock or lobster stock (such as Bar Harbor)

2 cups no-salt-added chicken broth

1/2 cup heavy cream

1 1/2 tablespoons lemon juice, divided

2 teaspoons sherry vinegar

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

Finely chopped fresh chives for garnish (optional)

Directions:

1. Using kitchen shears, cut along the length of each lobster tail shell. Remove the vein running through the tail. (If needed, rinse the lobster tails under cold running water. Drain and pat dry with paper towels.) Using your fingers, loosen the meat from the shells; remove and set aside. Cut or break the shells into large pieces.

2. Melt butter in a large saucepan over medium heat. Add the lobster shells, onion, celery, garlic, bay leaves and thyme; cook, stirring often, until the vegetables are softened, about 10 minutes. Sprinkle flour over the vegetable mixture; cook, stirring constantly, for 2 minutes. Stir in tomato paste until the mixture is well coated. Add brandy; cook, stirring constantly, until mostly evaporated. Pour in seafood (or lobster) stock and chicken broth; bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until just slightly thickened and flavors have melded, about 30 minutes.

3. Transfer half of the mixture to a blender. Remove the center piece of the lid (to allow steam to escape); secure the lid on the blender and place a clean towel over the opening. Process until blended, about 2 minutes. (Use caution when blending hot liquids.) Pour through a fine-mesh sieve into a large measuring cup, pressing with the rounded side of a ladle to squeeze out the liquid; discard solids. Strain the batch a second time. Repeat with the remaining soup: blend, then strain twice.

4. Return both batches of strained soup to the pot. Stir in cream, 1 tablespoon lemon juice, vinegar, cayenne and salt. Divide among 8 warm bowls. Toss the reserved lobster meat with the remaining 1/2 tablespoon lemon juice. Top each serving with some of the lobster. Sprinkle with chives, if desired.

Cook Time: 30 mins | Servings: 8

Calories: 286 cals | 19g Protein | 14g Carbs | 16g Fat

_Source

Editor’s Note:

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Emma,

Live Well Now Team

Empowering Women Over 40 since 2020