September 2022 Newslettter

Matthew McConaughey Surprised With $50,000 Donation to JKL

We want to give a huge thank you to Andy Slavitt and Lemonada Media listeners for making a generous $50,000 donation to support our work empowering students at inner-city high schools.

As Matthew said on the “In the Bubble” podcast on which the donation was revealed, this donation will help fund teachers’ stipends, buses for community service and field trips, equipment and more. To listen to the rest of this inspiring interview that touches on fatherhood, values, new directions and catching those Greenlights, check out the podcast here.

JKL Students Run for a Cause

Even during their summer break, JKL students are still motivated to push themselves and try new things, all for a great cause!

On Saturday, August 13th, students from our Huntington Park and Animo South Los Angeles High School JKL programs had a blast participating in the Los Angeles Dodgers Foundation Sunset Run!

The annual event supports the LADF’s mission to improve education, health care, homelessness and social justice for all Angelenos. Our students eagerly tackled their goals – some running the 5K and some trying their hand at a 10K – while enjoying breathtaking views of downtown LA at sunset and supporting our longtime partners at LADF.

This awesome community event was a big hit with both students and staff and a great way to close out the summer!

Camila’s Tips: Ginger Garlic Shrimp

This is a quick and easy meal that is perfect for any day of the week! It comes together in about 20 minutes and is very budget-friendly too, tallying in at around $20!

Additional sides you could include are baby spinach or steamed snow peas.


• 1 tbsp peeled, chopped fresh ginger
• 1 tbsp water
• 1 tsp ground cumin
• 1/4 tsp ground turmeric
• 1/4 tsp crushed red pepper flakes (optional)
• 4 cloves of garlic, minced
• 1/4 tsp fresh ground black pepper
• 2 tsp olive oil
• 1/4 cup onion, finely chopped
• 14 oz can of low sodium chicken broth
• 3/4 cup light coconut milk
• 3 tbsp fresh lemon juice
• 1 lb frozen shelled medium shrimp – deveined and tails off
• 1/2 tsp salt
• 1/4 tsp fresh ground black pepper
For serving:
• 2 cup cooked Basmati or brown rice
• 1 tbsp fresh parsley, chopped
• additional red pepper flakes


  1. In a small bowl, combine first 6 ingredients. Add ¼ tsp black pepper, stir until well blended. Set the seasoning mixture aside.
  2. Heat oil in a large non-stick skillet over medium heat. Add onion, cook 3 minutes stirring occasionally.
  3. Add the seasoning mixture that was set aside, cook 1 minute stirring frequently.
  4. Add broth, bring to a boil. Reduce heat, and simmer 5 minutes.
  5. Add coconut milk and lemon juice, simmer 2 minutes.
  6. Sprinkle shrimp with 1/4 teaspoon black pepper and salt.
  7. Add shrimp to the pan cooking 4-5 minutes stirring a few times, until no longer translucent, do not overcook.

Enjoy! Beijos Camila

Full recipe by Women of Today »

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