Sabrina Brando recently travelled to Los Angeles, California to attend and participate in the JT Foxx event's Mega Success. The event ran from the 19th - 24th of November 2019 and was packed with valuable business, scientific, and entertaining content on a wide variety of topics. Celebreties and highly successful business people like Dr. Phil, Vanilla Ice, Jay Abraham, Fred Fishback, Graham Stedman, Kimora Lee, Gabriel Macht, Moira Forbes, Alexandra Wilkis Wilson, Frank McKinney, Russell Peters, and many many others shared their experiences, knowledge and time, it was amazing! The event was attended by 2500 people, from over 80 countries, and diverse professions such as travel agents, doctors, real estate agents, teachers, speakers, consultants, health care providers, and investors. JT Foxx and his team did a formidable job, and it is exceptional that JT Foxx creates events where we can learn from and connect with his friends, colleagues and network, it was amazing, thank you! Over the coming weeks and months more content regarding this event will be shared, so keep an eye out! Background information: Mega Success is the brainchild of JT Foxx, the World's #1 Wealth and Business coach. This gathering is often called the Super Bowl or World Cup of all networking and business events as it attracts attendees from over 81 countries and nationalities, and every year, including guest celebrity speakers and elite-level attendees. The idea behind this event is to learn, earn and return; find ways to partner together, get branded, and increase your life, business and net-worth. There were people from all around the world with different backgrounds and different life experiences and different panels, interviews and speeches revolved around different business and life topics with the aim to expose you to as many speakers, ideas, philosophies and wealth strategies as possible during the entirety of the event. | Online Certificate on Education for Sustainable Development | Are you looking for a professional development opportunity on sustainability and education? 15 January - 24 June 2020 We invite you to join the fourth edition of this online certificate programme, designed to strengthen educators' capacity to integrate Education for Sustainable Development (ESD) into any education setting with depth and creativity. This programme, organized under the UNESCO Chair on Education for Sustainable Development with the Earth Charter, is aimed at K-12 teachers (primary and secondary educators), education professionals, and academics in different areas and levels of education. For more information click here. Deadline to register with the early bird discount: 2 December 2019 *To learn about available payment plans, write to: apply@earthcharter.org | “The mission of Earth Charter International is to contribute with the transition to sustainable ways of living on the planet.” The Earth Charter was got its start in 1994 when Maurice Strong, Secretary-General of the Rio Summit, and Mikhail Gorbachev began an initiative with the support of the Dutch government to expand on previous movements to establish a set of “new norms” to work towards global sustainability. The charter was finalised and officially launched in 2000, and in the following five years it garnered over 2,000 organisational endorsements, including ones from UNESCO and IUCN. It presents a holistic ethical framework for sustainable development and world peace in the 21st century that, "recognises that the goals of ecological protection, the eradication of poverty, equitable economic development, respect for human rights, democracy, and peace are interdependent and indivisible.” The best part about the Earth Charter? Anyone can get involved! Learn more about the Earth Charter here and download the charter in the language of your choice here. | Expanding Your Animal Training Skills Facebook Group | Are you interested in growing your animal training expertise? Join our Facebook group Expanding Your Animal Training Skills to see daily content and connect with caregivers around the world. Please share your training or other animal interaction stories! On the basis of working together, enjoying being together, and considering the animal's life and perspective. Anyone can post, and different views can respectfully be discussed. Thank you! Expanding our horizons on animal training, exploring a wide variety of related topics, with positive animal welfare at the forefront and opportunities to increase choice and control for animals under human care. Topics can include animal behaviour, cognition, physiology, neuroscience, learning principles, reinforcement schedules, setting up animal training sessions, nutrition, but also how animal learning, cognition and training can relate to environmental enrichment, conservation, education and research. | Animal Friendly Thanksgiving | Make this Thanksgiving an animal friendly Thanksgiving! Every year, we give thanks by sitting down to a delicious feast, but if you are vegetarian or vegan you may find few options on the table. To get you inspired for this upcoming holiday, we are including a collection of Thanksgiving recipes bursting with flavour that cater to a more plant-based diet. Below is Cookie and Kate's recipe for Roasted Butternut Squash Risotto, but if you would like more options click here. Happy Thanksgiving! Roasted Butternut Squash Risotto Author: Cookie and Kate Prep Time: 15 mins Cook Time: 65 mins Total Time: 1 hour 20 minutes Yield: 4 servings Category: Entree Cuisine: Italian This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top. This risotto is also healthier than most, since it calls for brown rice instead of white, and requires practically no stirring. You can just bake it all in the oven! Recipe yields 4 servings. INGREDIENTS 3 tablespoons olive oil, divided 1 small yellow onion, chopped 2 cloves garlic, pressed or minced 4 cups (32 ounces) vegetable broth, divided 1 cup water 1 1/2 cups brown arborio/short-grain brown rice 1 small butternut squash (about 2 pounds), peeled and sliced into 1/2” cubes 1 cup freshly grated Parmesan cheese* (about 2 1/2 ounces) 1/2 cup dry white wine, optional 3 tablespoons unsalted butter, diced 1 teaspoon salt, more to taste Freshly ground black pepper, to taste Pinch red pepper flakes, to taste Fried sage 1 tablespoon extra-virgin olive oil 16 to 20 fresh sage leaves, chopped (to yield about 1/4 cup chopped fresh sage) INSTRUCTIONS 1. To prepare: Place your oven racks in the lower third and upper third positions (we’re going to bake the risotto on the middle rack and roast the squash on the upper rack at the same time), then preheat oven to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for the butternut squash. Reserve 1 cup broth from your container and set it aside for when the risotto is out of the oven. 1. Heat 1 tablespoon olive oil in a medium-to-large Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes. 2. Add 3 cups broth and 1 cup water, cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake on the lower rack until rice is tender and cooked through, about 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don’t worry! 3. Immediately after placing the pot of risotto in the oven, toss the cubed butternut with 2 tablespoons olive oil on your lined baking sheet. Sprinkle with salt and some freshly ground black pepper and arrange the butternut in a single layer on the pan. Roast on the upper rack until the butternut is fork tender and the edges are deeply caramelized, tossing halfway. This took 55 to 60 minutes for me, but start checking for doneness around 40 minutes. 4. While the risotto and butternut are in the oven, fry the sage: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get darker green and crispy (but not brown) before transferring it to a plate covered with a paper towel. Sprinkle the fried sage lightly with salt and set it aside. 5. Carefully remove the Dutch oven from the oven. Remove the lid and pour in the remaining cup of broth, the Parmesan, wine and butter. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the salt, a generous amount of pepper and a pinch of red pepper flakes. 6. Stir in the roasted butternut. Taste and add more salt and/or pepper, as needed. Divide the risotto into bowls and top each with a sprinkle of fried sage. 1. | Heat 1 tablespoon olive oil in a medium-to-large Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes. | 2. | Add 3 cups broth and 1 cup water, cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake on the lower rack until rice is tender and cooked through, about 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don’t worry! | 3. | Immediately after placing the pot of risotto in the oven, toss the cubed butternut with 2 tablespoons olive oil on your lined baking sheet. Sprinkle with salt and some freshly ground black pepper and arrange the butternut in a single layer on the pan. Roast on the upper rack until the butternut is fork tender and the edges are deeply caramelized, tossing halfway. This took 55 to 60 minutes for me, but start checking for doneness around 40 minutes. | 4. | While the risotto and butternut are in the oven, fry the sage: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get darker green and crispy (but not brown) before transferring it to a plate covered with a paper towel. Sprinkle the fried sage lightly with salt and set it aside. | 5. | Carefully remove the Dutch oven from the oven. Remove the lid and pour in the remaining cup of broth, the Parmesan, wine and butter. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the salt, a generous amount of pepper and a pinch of red pepper flakes. | 6. | Stir in the roasted butternut. Taste and add more salt and/or pepper, as needed. Divide the risotto into bowls and top each with a sprinkle of fried sage. | | If this was forwarded to you, subscribe HERE for our future newsletters! | Follow us on social media! | |