March 2022 Newsletter
Black History Month
This year, for Black History Month, we hosted two guest speakers who are trailblazers in the field of poetry and academics!
Our first guest speaker was David “Judah 1” Oliver, who is the first poet laureate of the city of Pomona in Los Angeles. Judah took us on a journey of passionate poetry reading to break down the makings of his poetry career and community contribution.
Next we had Dr. D.D. Clayborne, who opened our eyes to a few notable black historical sports figures that came before Jackie Robinson. Our students learned about the life of Fritz Pollard, the first African American coach and player in the NFL, Major Taylor, a record-setting professional cyclist, and the first African American heavyweight boxer, Jack Johnson. It is always great to bring new resources and information to our just keep livin students!
Austin Marathon 2022
We wanted to give a shout out to all of our Austin JKL programs for participating in the Austin Marathon on Sunday, February 20th!
Whether you helped pass out water at the Aid Station or completed the 5k or half marathon, we are so proud of our staff and students for representing!
Thank you also to Kyle Buckley and Cynthia Bernard who fundraised for us and ran (Kyle, the full Marathon, and Cynthia, the 5K) in honor of JKL!
Thank You Gilly Hicks
We’re so grateful to Gilly Hicks, an Abercrombie & Fitch brand, for generously donating over 200 sports bras for us to distribute to our just keep livin afterschool programs!
It’s so important for our students to have proper attire when working out and these sports bras are such high quality! These smiling faces tell you everything you need to know about how much we appreciate them!
Camila’s Tips: Easy Grilled Potatoes
It’s super simple to make, and you probably have all the ingredients in your refrigerator!
You can boil the potatoes in advance, so they are ready to go when you’re ready to grill — Making them a wonderful addition to your weeknight meals. This side dish is also very budget-friendly!
• 6 small Russet or baking potatos, scrubbed well
• 1/2 cup sea salt
• 3 tbsp butter, melted
• 3 green onions, finely sliced sour cream for serving (optional
- In a 6-quart pot over medium heat, add the olive oil, chopped jalapeno peppers, diced red onion, cumin, chili In a large pot that will comfortably fit the potatoes, add enough water to cover the potatoes and add ½ cup of sea salt.
- Boil the potatoes until just fork tender.
- Remove potatoes from water and set aside. (They can be cooled and refrigerated for later grilling at this point). Some of the salt will dry onto the skin of the potato and you might notice it has a white cast. This will add extra flavor to the skin.
- Let potatoes cool enough to handle and then slice in half, lengthwise.
- Just before grilling, brush the flesh side of the potato with melted butter and place on the grill flesh side down. Depending on the heat of your grill, grill long enough to get grill marks and then flip over to grill the skin side. Approximately 2-3 minutes on each side.
- Remove from grill, plate, and sprinkle the sliced green onions over all the potatoes.
Serve with sour cream on the side if desired.
– Enjoy! Beijos Camila
Full recipe by Women of Today »
Swag of The Month
Spring Break Necessities!
Keep your beverages cool and your life cooler with this 4 pack of 100% neoprene can coolers. Light blue with red imprint and red stitching on the sides.