March 2023 Newsletter

JKL Runs with the Austin Marathon

The Austin Marathon 2023 weekend was one for the books! Over fifty just keep livin students and staff participated during the Austin Marathon weekend—from a few seasoned runners to many first-timers and ecstatic water station volunteers.

The dedication level of our students was unmatched. Early morning risings, a challenging course, and soaked jkl shirts were all worth it. Thank you to the Austin Marathon team for giving our jkl students a great experience to give back and put their fitness to the test. See you next year!

Chocolate + Gardening = Win Win

We were lucky enough to have not one, but two, incredible visits from our friends at Finabar recently!

Their wonderful founders visited JKL programs at Animo South Los Angeles and Venice High School for a guest speaking session about the mission behind their company, discussion on how to make chocolate in a way that is healthy to eat while also helping the planet!

Not only did our students agree that the chocolate is excellent (with flavors like “dark chocolate with puffed quinoa and cherry” and “milk chocolate with strawberry and pretzel”) but its packaging is made from seed paper that can actually be PLANTED to grow wildflowers! Additionally, the chocolate is vegan, gluten-free, non-GMO, rainforest alliance accredited, organic and zero-waste. Thank you, Greg and Yolanda from Finabar, for sharing your story with our students and for all you are doing for the planet – and our tastebuds!

Teaching JKL Students to Find Their Creative Spark

We want to give a huge thank you to our friend Melissa Reidhead for taking the time to visit with our Austin just keep livin students about how to find their passion so that they will be excited to go to work each day!

Melissa spoke about her background – how she went from being a vegetable picker at a farm to ultimately becoming Head of Communications for Clarins, where she plans events and manages red carpet productions and fashion week campaigns! Thank you Melissa for teaching these young girls how to find their creative SPARK and how to follow their dreams! They also love all of the incredible Clarins products you brought for them! We appreciate you!

Camila’s Tips: Kevin Dundon’s Irish Potatoes Boxty

As St. Patrick’s Day inspiration, we have an Irish recipe you will not want to miss!

This dish along with the paired serving ideas will tally in at about $20 for four servings. These Potatoes Boxty are perfect for breakfast or brunch and can even be served at dinner along with your favorite grilled fish. This is a crispy and savory way to prepare potatoes that we know you will love as much as we do!


• 2 cups leftover mash potatoes or you can prepare fresh
• 1 cup red potatoes, peeled and grated
• 1-2 tbsp plain flour or corn starch
• 2 tbsp fresh sage
• 4 tbsp Irish butter
• pinch or two of flake salt or sea salt, optional
• salt and pepper

For Serving

• Smoked salmon slices
• Poached or fried eggs
• Wilted spinach


  1. Grate the potatoes into a bowl. Squeeze to remove excess water if needed.
  2. In a large bowl, combine the cooled mash potato and add the grated raw potato and half of the sage.
  3. Season well with salt and pepper and stir to create a soft dough. Add some flour to help stiffen the mixture if needed.
  4. Heat some oil in a pan over a medium to low heat, form and shape thick discs of the potatoes mixture and lightly press on the pan to make sure it is sticking together.
  5. Cook for 3 -4 minutes until the base of the boxty is golden brown.
  6. Flip over and add the butter and the rest of the sage.
  7. Continue cooking for a further 3-4 minutes depending on the thickness until the boxty are piping hot in the middle, basting with the foaming butter.
  8. Remove from the heat and serve immediately with slices of smoked salmon, poached or fried eggs, wilted spinach and sprinkle of sea salt and extra fresh sage if desired.

Enjoy! Beijos Camila

Full recipe by Women of Today »

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