In July 2010, I traveled to Cambodia with fellow journey woman and homie, Jauretsi Saizarbitoria as guests of the anti-poverty humanitarian organization OXFAM . As one of their Sisters on the Planet ambassadors, I signed on to help bring awareness to the effects of climate change as it relates to poor communities, especially poor women.

In Cambodia and in poor communities all over the world, people are feeling the effects of climate change right now. These are people who have had the least to do with the destruction of our planet, yet are suffering the most. When your livelihood depends on agriculture, extreme changes in weather can have devastating effects. It’s a matter of life or death, feast or famine. Increased drought and flooding leads to loss of crops and income, increased hunger and food scarcity, mosquito-borne diseases. And in Cambodia, a majority of the population makes their living through agriculture, that means the majority of its citizens are vulnerable.

OXFAM partners with local organizations on everything from sustainable farming methods to community based savings programs. The success of such programs depends on the involvement of the women of each community as they, like women all over the world, are the glue that keeps the community together. They hold it down but are often left out of the discussion when it comes to policy making and are the ones most unprepared when disaster strikes. It is by engaging and empowering them that real change can occur as women are vital to the health and prosperity of a country and its people. No disrespect to the men of the world.

Armed with our cameras and an arsenal of bug repellant, Jauretsi and I arrived ready to get “hands-on and knee deep”, as our itinerary stated. And so we did. In only 5 days, we covered a lot of ground from Phnom Penh to Siam Reap. Our trip was jammed packed with field visits and bumpy van rides through the beautiful Cambodian countryside; fresh coconut and ice cold Tiger beer; hot hot heat and ancient ruins.

We met people making due with what little they had and striving for better. People who greeted us with warm smiles and even warmer hearts. People emerging from a painful past with hope for the future. It still blows my mind that it all went down in five days. I wish I could have stayed longer. I know I will return again.

I fell in love with and connected to Cambodia and its people. Which makes sense, since apparently I banged our psychic monk tour guide in a former life…More on that later.

Coming soon on my blog camouflagedaydreams.com: Falling into a Past Life Vortex: The Cambodian Edition

Random film from cruising the streets of New York

New York City officially kicked off BBQ season as TheGoodLife! and Sailor Jerry combined forces to throw a rowdy dinner extravaganza for their extended downtown fam.

A packed house including musicians Kilo Kish of Odd Future, Telli of Ninjasonik, Trouble Andrew, Roofeeo of TV on the Radio, Aku Orraca-Tetteh and Ian Longwell of Santigold, 77Klash, and TJ Mizell, athletes Nigel Sylvester, Eli Reed, Rodney Torres and Pat Hoblin, and photographers Ricky Powell, 13th Witness, Akira Ruiz, Shadi Perez, Mel D Cole, Jason Goldwatch, RB Umali and Alessandro Simonetti mixed it up with a big cast including OG tattoo legends Oliver Peck and Corey Miller, jewelers Jules Kim and Pamela Love, model Laura Harrier, designers Ally Hilfiger and Steve Hash, stylists Brandee Brown and Valissa Yoe, The Hunt’s Jake Lamagno and Steven Ditchkus, Brazilian artists Marcelo Ment and Erasmo, and many more on two floors of the Lower East Side BBQ mecca.

After digging into North Carolina specialties like fried chicken and waffles and pulled pork, and sampling chef Curtis Brown’s Sailor Jerry-infused BBQ sauce, some guests mobbed TheGoodLife! domino tables while others sat down for a complimentary tattoo from Invisible NYC’s Matt Van Cura while more simply got their sway on with sets from DJ Totally Stoked and Mel D Cole.

Fueled by Sailor Jerry specialty cocktails the Perfect Storm and Hellfire, TheGoodLife! & Sailor Jerry’s Family Dinner x Domino Tuesday took the concept of a dinner party to another level and didn’t wind down until it was almost time for breakfast!

Video shot and edited by RB Umali. Check out Craig Wetherby’s photos after the jump.

Let’s get it crackin!

Living Legend Oliver Peck and Sailor Jerry’s Leslie Merinoff gettin waffled on.

Ricky Powell with his Mackin’ Cheese.

Ricky taking his pain meds…

Still smokin…TheGoodLife!

Photo Generation Gap

Mel D. Cole

Trouble Gang

Kilo Kish

Smoked Out!

Roofeeo

Telli & Corey Miller

Family First

TJ getting inked

Hi Sarah Bronilla!

Trouble & Bijules

Matt Green

Sauced Up!

Cinco!

Ricky loves the ladies!

Marlon and Matt closing it out.

Warming up.

On the pitch!

Fear Tactics.

Intimidation is key.

Along with a good keeper, of course.

It’s all smiles until game time.

Then it’s all eyes on the pitch!

Ingredients:

1 cup Arborio rice

8-10 fresh Wild Ramps (can be found at farmers markets or in the woods for the next few weeks)

1 Shallot, diced

1 tablespoon chili flakes

1 tablespoon butter

2 tablespoon olive oil

1/3 cup dry vermouth (or dry white wine)

3 cups chicken stock

¼ cup grated parmesan, plus more for plating

sea salt and cracked pepper

Step 1.

Clean the ramps by cutting of the roots and removing the outer layer of skin, revealing the bright white stalk. Wash them thoroughly. Separate the stalks from the leaves, leaving about one inch of green on the stalks. Dice the stalks and coarsely chop the leaves. Dice the shallot as well.

Step 2.

In a large pot, heat the olive oil and butter over medium heat until the butter stops foaming. Add the diced ramp stalks, shallots, chili flakes and a pinch of sea salt and pepper. Sauté until shallots are soft and translucent, about 5 minutes.

Step 3.

Add the Arborio rice and sauté 2-3 minutes, stirring to coat all the rice with oil. Add the vermouth and simmer until the rice has absorbed most of the liquid.

Step 4.

Add 1 cup of the chicken stock. You want to stir the rice while the stock simmers. Once the rice absorbs most of the stock, add another cup of stock. Stir until absorbed, and then add the remaining stock.

Step 5.

With the last cup of stock, add the chopped ramp leaves as well, and keep stirring. You want the rice to slowly absorb the stock and develop a creamy consistency. This is a good time to add the grated Parmesan cheese as well.

Step 6.

Once all the liquid has been absorbed, and the risotto has a nice creamy consistency, it’s done. The rice should be nice and al dente. If it’s still crunchy, add a little more stock and continue simmering until the al dente texture is reached.

Serve it up in a bowl; top it with a shot of fresh grated pepper, Parmesan and some finely chopped, raw ramp leaves. Perfection!

Vivianne Lapointe in Hollywood

Jimmy Chin

Breathe Deeply. Norcal adventures

Meg Haywood-Sullivan

Falla del Convento Jerusalén, Valencia.