November 2023 Newsletter

Happy Birthday to Our Incredible Founder!

Matthew’s birthday is November 4 and, if you would like to donate to the just keep livin Foundation in honor of his special day, we have many giving opportunities that support our work and directly impact our programs!

Click the link here: Matthew’s Birthday Fundraiser – just keep livin Foundation to check out our website and how you can be a part of his birthday!

Black Entrepreneurs Day at the Apollo Theatre:

Both of our Brooklyn JKL programs were able to travel to New York City to attend the Black Entrepreneurs Day at the Apollo Theatre!

This fun filled event curated by Daymond John was the ultimate celebration of Black business and entrepreneurship. Students were able to hear insightful conversations with Black business icons which included SHAQ, Ice-T, Traci Ellis Ross and many more! We are beyond grateful to Daymond John and his team for providing this amazing experience for our JKL students!

Lakers Youth Foundation Basketball and Health Fitness Clinics

The Lakers clinic was held at Manual Arts High on Saturday, October 14th. Students from Manual Arts and Animo Inglewood High Schools had a blast conditioning with the coaches from the Lakers youth foundation. We had approximately 50 students in attendance!

Students share their gratitude for the special day:

“I’m grateful for JKL because they provide opportunities like this.”

“I’m so happy that I did this because I was able to do something that I’ve never done before and push myself out of my comfort zone”

Camila’s Tips: Honey Cider Caramels

These Honey Cider Caramels are better-for-you because well, you guessed it, they use honey instead of refined sugar and they are the perfect way to satisfy your sweet tooth! These delicious little treats embody the flavor of fall with their rich blend of honey and apple cider.


• 4 cups apple cider
• Cooking Spray
• 8 tbsp unsalted butter
• ½ cup cup firmly packed light brown sugar
• 1 cup honey
• ⅔ cup whole goat milk
• 1¼ tsp flaky sea salt, such as Maldon, plus more for finishing


  1. In a 3-quart saucepan, boil apple cider over high heat until reduced to 1/3 cup of cider syrup, 30-40 minutes. (Pour syrup into a heatproof measuring cup to check on the reduction amount during the last 5-10 minutes of cooking.) Remove from heat.
  2. Meanwhile, lightly coat an 8-x-8-inch straight-sided metal baking pan with cooking spray. (The spray will help keep the parchment paper securely in place.) Cut two 8-x-11-inch pieces parchment paper. Line the bottom and sides of pan with paper, leaving 2-inches of overhang on all sides.
  3. Spray paper with cooking spray.
  4. Add butter, brown sugar, honey and goat milk into the hot cider syrup; stir until butter is melted. Return pot to just above medium heat with a candy thermometer attached to the side. Cook, undisturbed, until the thermometer reads 250° or hard ball stage, 8-12 minutes, watching closely.
  5. Immediately remove from heat and use the candy thermometer to stir in salt.
  6. Pour caramel into the prepared pan. Let cool, uncovered, at room temperature for 2 hours, then sprinkle with flaky salt. Cover and refrigerate at least 1 hour or overnight.
  7. Use the parchment paper overhang to transfer caramel to a cutting board. If refrigerated overnight, let sit at room temperature for about 20 minutes before slicing. Use a large knife to cut the caramel into bite-sized squares or rectangles. Wrap each caramel in waxed paper, twisting the sides to seal. Store in an airtight container at room temperature for up to two weeks.

Enjoy! Beijos Camila

Full recipe by Women of Today »

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