July 2023 Newsletter

Amalfi Jets Scholarship Recipients

Amalfi Jets, our Spring 2023 sponsor of the Venice High School jkl program, is one of our most involved and engaged sponsors we’ve had in years. We have loved every touchpoint with Amalfi, but in June we got to watch three of our standout students receive $1,000 college scholarships and acceptance into the Amalfi Jets Accelerator Program.

The Student Leadership Accelerator Program is a philanthropic, youth leadership program for high school students interested in developing their professional skills while making a tangible impact on their community. This exclusive “Pre-MBA” program is for student leaders ready to put their skills to the test. It is the perfect entry point for those looking to maximize their potential and open doors to secure some of the most competitive internships and jobs on the market for young leaders. We are so thrilled to have a few of our outstanding jkl students involved in this outstanding program!

Future Leadership Scholarship Award Recipients: Justin Sotelo, Gerardo Gomez, and Jose Hernandez

End-of-Year Skate Party

As we said goodbye to the 2022-2023 school year, our jkl students commemorated the occasion in style with a fun-filled roller-skating extravaganza hosted by Moonlight Rollerway Inc. in Glendale, CA.

Students and instructors from Animo Inglewood High School, Animo City of Champions High School, Animo South Los Angeles High School, Fairfax High School, Huntington Park High School, and Manual Arts High School came together for a joyful gathering, with many trying on skates for the very first time!

The celebration was sweetened by delightful, homestyle cupcakes, a generous contribution from Susie Sarich of SusieCakes Bakery, another much-loved Los Angeles establishment. The event served as a wonderful wrap-up to the school year!

jkl Hittin’ the Waves

Our 7th annual Beach Day event with the Jimmy Miller Memorial Foundation was a hit! On Saturday, June 3rd, we brought our Los Angeles just keep livin students to enjoy a day of fun in the sun at the world-famous El Porto surfer beach in Manhattan Beach, CA. Students had a chance to receive surf lessons to conquer the waves, boogie board with big smiles, and relax with some beach yoga.

We want to give a huge shout-out to the Jimmy Miller Memorial Foundation for being a great partner and for always getting volunteers for our event. Many of our students did not even know how to swim and still went in the water and learned how to surf for the first time! They showed so much courage and excitement and we could not be more proud. Another shout-out to Rachel Miriam for always creating cool merch, with an awesome beach hat for this year and to Baby-2-Baby for generously donating sunscreen.

We topped the day off with California Pizza Kitchen lunches, a yummy ice-cream sandwich treat from Coolhaus and our unforgettable gratitude circle from our hearts! Beach day is truly a magical experience, from seeing some students taking to the ocean for the first time and others with the biggest smiles and appreciation for the outdoors!

Camila’s Tips: Summer Sheet Pan Frittata

This yummy breakfast recipe is packed with roasted zucchini, tomatoes, asparagus, peas, bacon and lots of herbs! It’s a great one-pan breakfast or brunch that you can make and then enjoy for quick meals on the go throughout the week.


• 4 large portobello mushrooms, cleaned

• 2/3 cup cherry tomatoes
• 8 asparagus spears
• 1 medium sized zucchini
• 6 slices bacon
• 1 tbsp olive oil
• 6 eggs
• 1/2 cup coconut milk
• 1 tsp dijon mustard
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tbsp chopped chives
• 2 tbsp chopped parsley
• 1/3 cup peas


  1. Preheat the oven 375 degrees Fahrenheit.
  2. Cut the zucchini in half lengthwise and then cut into 1/4-inch-thick half-moon pieces.
  3. Cut the asparagus spears into 1-2-inch-long pieces.
  4. Place the cherry tomatoes, bacon, asparagus and slices of zucchini on a 13×9 inch sheet pan.
  5. Drizzle the vegetables with olive oil and place in the oven to bake for 20 minutes or until the bacon is crisp and the zucchini and asparagus are tender.
  6. In a bowl whisk together the eggs, coconut milk, dijon mustard, salt, pepper, chives and parsley.
  7. Chop the bacon into small pieces and arrange them evenly only the sheet pan with the veggies so that everything is evenly dispersed around the tray.
  8. Scatter the peas around the veggies on the tray and then pour the egg mixture over top.
  9. Return the sheet pan to the oven and bake for 20 minutes until the egg has fully set.
  10. Once cooked cut the frittata into large squares and garnish with additional chopped chives before serving.

Enjoy! Beijos Camila

Full recipe by Women of Today »

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