March Science Newsletter

Thorp Science

What’s Happening in Our Science Classrooms!

March

Women’s History Month

Fall 2023:

Scientist Spotlight

June Bacon-Bercey

(1928-2019)

June Bacon-Bercey was born on October 28, 1928 in Wichita, Kansas. In 1954, she was the first African-American to earn a B.A. in Meteorology from University of California Los Angeles (UCLA). She worked as a weather forecaster and analyst for the National Oceanic and Atmospheric Administration (NOAA)’s National Weather Service (NWS). She has also served as a senior advisor at the Atomic Energy Commission. In 1971, June Bacon-Bercey became a science reporter for NBC (WGR-TV) in Buffalo, New York. In 1972, she became the first on-air African-American female meteorologist. She was an award-winning meteorologist that inspired other women to purse a career in meteorology.

Free Museums this Month

The Art Institute- Until March 22nd (M, TH, & F)

Shedd Aquarium: March 5, 12,19 and 26th.

Chicago History Museum-March 12, 27 & 28th.
March 30th is Women’s Day cost $17.

Night Skies

Month of March, Planet Venus will be visible in the night sky. Saturn will be visible on March 29th.

Daylight Savings Time begins March on 10 th.

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Science Facts..

Our solar system orbits the center of the Milky Way galaxy at about 515,000mph (828,000kph). We‘re in one of the galaxy‘s four spiral arms.

Build Your Own

Weather Vane

Doodle of wind gust isolated on a white background

Materials Needed:

1 Cup with lid
1 straw
construction paper cut outs of flag and arrow
Tape
marker

Instructions:

Make the Base

Make your base: Take a cup lid. Label the four directions around the lid: N for north, E for East, S for South, and W for west.
Put the lid on a cup. Write your name on the cup. Decorate if desired.
Take a straw and put it in the hole in the lid of the cup. Cover the top of the straw with a piece of tape. Then put one more piece of tape on top of that.

Make the Weather Vane Topper:

Decorate a paper flag and an arrow. Cut them out. Take a second straw.
Cut small slits in each end, and insert your flag and arrow into the slits. Balance the straw on your finger to find its center of gravity.
Ask an adult to poke a pin through the center, being sure that it’s parallel with your flags.
Then, poke that pin through the tape on the top of the straw in your base cup. Make sure it turns easily.
cup part-way with water. This makes it heavy enough that it won’t tip over. Put the cup outside, with the letter N pointing to the north. When the wind moves the weather vane, it will tell you what direction the wind is coming FROM. If it’s coming from the north, the weather will get colder. If it’s coming from the south, it will get warmer. From the east means rain or snow is coming. From the west means the weather may clear.

Click on the Picture of June Bacon-Bercy to read a sample of “Changing Weather” by Ashlee Kleum

Beef Bourguinon

6 servings

5 hours

ingredients

6ounces bacon, solid chunk

1tablespoon olive oil

3lbs lean stewing beef, cut into 2-inch cubes

1carrot, peeled and sliced

1onion, peeled and sliced

1teaspoon salt

1⁄4teaspoon pepper, freshly ground

2tablespoons flour

3cups red wine (a full bodied wine like Bordeaux or Burgundy or Chianti)

2 -3cups beef stock (Simple Beef stock is posted on the site, unsalted and defatted)

1tablespoon tomato paste

2garlic cloves, mashed (you may choose to add more)

1sprig thyme (or 1/2 teaspoon dred thyme)

1bay leaf, preferably fresh

FOR THE BRAISED ONIONS

18 -24white pearl onions, peeled

1 1⁄2tablespoons unsalted butter

1 1⁄2tablespoons olive oil

1⁄2cup beef stock

salt & fresh ground pepper

1bay leaf

1sprig thyme

2sprigs parsley

FOR THE SAUTEED MUSHROOMS

1lb mushroom, quartered

2tablespoons unsalted butter

1tablespoon olive oil

directions

First prepare the bacon: cut off the rind and reserve.
Cut the bacon into lardons about 1/4" thick and 1 1/2" long.
Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.
Drain and dry the lardons and rind and reserve.
Pre-heat the oven to 450°F.
Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat.
Saute the lardons for 2 to 3 minutes to brown lightly.
Remove to a side dish with a slotted spoon.
Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
Once browned, remove to the side plate with the bacon.
In the same oil/fat, saute the onion and the carrot until softened.
Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.

directions

14.Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.

15. Set the uncovered casserole in the oven for four minutes.

16. Toss the contents of the casserole again and return to the hot oven for 4 more minutes.

17. Now, lower the heat to 325°F and remove the casserole from the oven.

18. Add the wine and enough stock so that the meat is barely covered.

19. Add the tomato paste, garlic and herbs and the bacon rind.

20. Bring to a simmer on the top of the stove.

21. Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.

22. The meat is done when a fork pierces it easily.

23. While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.

24. For the onion, if using frozen, make sure they are defrosted and drained.

25. Heat the butter and oil in a large skillet and add the onions to the skillet.

26. Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.

27. Pour in the stock, season to taste, add the herbs, and cover.

28. Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.

29.Remove the herbs and set the onions aside.

30.For the mushrooms, heat the butter and oil over high heat in a large skillet.

31.As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.

32.As soon as they have browned lightly, remove from heat.

TO FINISH THE STEW:

33. When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.

34. Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve).

35. Distribute the mushrooms and onions over the meat.

36.Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.

37.You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

If the sauce is too thick, add a few tablespoons of stock.

If the sauce is too thin, boil it down to reduce to the right consistency.

Taste for seasoning.

Pour the sauce over the meat and vegetables.

If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.

Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.

If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.

20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.