ANTIDOTE MAGAZINE FALL/WINTER 2015-16

FALL/ WINTER 2015 The Remedy is diversity. Our primary objective is to inspire our target audience to broaden their horizons and delve into the unknown depths of metropolitan culture that surrounds them. We will not be a generic listing of “things to do while in this city or that”.

With our impeccable tastes and discerning senses, we will keep our finger on the pulse of the cognoscenti – those who shape the scene and give life and substance to what is at the forefront of artistry and culture.

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antidote

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letters from the editors

rom the beginning, the philosophy behind the magazine has served as a forum for those who lamented about the lack of diversity within the fixed programming of urban clubs and events. The urgency to find the serum to counteract this toxic effect on mass popular culture is what fueled my mission. Thus, antidote was born. The question now, was how? Our manifesto was to find a remedy that would promote diversity over the monoculture of the mainstream, by highlighting experiences that have often been overlooked in the mad pace of contemporary urban life. It was our hope to expand the horizon of possiilities and encourage experimentation above and beyond the confines of your own personal bubbles. The task at hand will be to provide our readers with clues on where, when, why and how you could spend your time. I hope this comprehensive guide will be of great use to you, as we connect the dots, city to city.

Andrew Carter Editor in Chief/Founder

T

he antidote has quietly made its mark. We aren’t screaming from the mountain’s and we aren’t proclaiming anything, but we are proud of our product and where it will take us. In this issue, I took the time to focus on my other craft, bartending. Anyone who knows me, knows how much I love to sling drinks, and we are experiencing a time where creativity continues to rise when it comes to drinks. My creative brain is doing everything in its power to create weird drinks and combinations that people enjoy, I thrive on that. In this issue, I had the pleasure and opportunity to interview one of the best bartenders in the world, Mr. Dushan Zaric.

I also put together a primer on whisk(e) y, my favorite spirit at the moment, with a few cocktails for you to try out at home. To say that I’m encouraging you to experience all that these beautiful libations can offer, is an understatement, but always remember, enjoy this issue and the cocktails I may pour for you responsibly. Welcome to issue 3

Nana Sechere Publisher/ Managing Editor

- Inside ANTIDOTE -

P lace s & Space s

Where to shop, eatr, stay & play

— p . 01 - p . 02

p . 04

p . 05 - p . 06

Hospitality Tales Whisk(e)y The City That Can’t Sleep

Dr e ss Code — p . 07 - p . 10

Dress Code Essentials

p . 12 - p . 13

Kenzo Fal Winterl 2015-16

p . 14 - p . 16

Green House Effect

p . 18

p . 19 - p . 22

The Abscence Of Flaws Bridging Fall

T he Soun d a dv isory

With description about the chapter

— p . 24

p . 25 - p . 28

p . 30

p . 32 - p . 36

Son Lux Introducing Wyles & Simpson

Sound Advisory Album Review

Pray For Paris

STAFF

AARON PEARCE Aaron’ is a graduate from the university of Ottawa, his passions are music and fine art, so who better than to curate Antidote’s Sound Advisory as music editor. His discerning taste has landed him interviews with some of the biggest names in music. Aaron is now based in London England covering shows and interviewing up and coming talent the U.K has to offer..

JACOB CREPEAULT a student at Carleton University with an extensive palette for all things music. Throw in some hip-hop, a dash of indie rock, a touch of experimental, and baby, you got a stew goin’g. His main goal as a journalist is to enlighten avid music listeners about fresh and dynamic musicians

Contributors Anthonia Bejide, Alexander Vlad, Colin Armstrong, Ashley Oneil, Klava, Alexandra Aldrich Cometa Photography, Jake Pitre, Jessica Firestone, Justin Lam, Francesco Di Benedetto Veronica Spadaro, Alfred Lester Sarah Tansey, Alison Domzalski, Cyril Biselx

Antidote is published 4 times a year by 6ix Degree Creative Inc. | 173 Second Avenue Suite 1, Ottawa, Ontario K1S 2H6 Pinted in Canada, The Printing House Toronto 130 Adelaide St W, Toronto, ON. Enviromental Statement : All paper used to make this magazine is from sustainable sources and we encourage our suppliers to join an accredited green scheme. Magazines are now fully recyclable . By recycling magazines, you can help reduce waste. Antidote is distributed by LMPI ditributing. Every effort has been made to ensure accurate and complete listings, if any errors please contact or email immediately. Some listings may change at the magazine’s discretion.

Limited Copyright 2001 - 2015 6ix Degree Creative Inc.

Antidote Magazine Vol. 3

LAWRENCE RINGWALD

JENNIFER JOY CUDMORE

MELISSA MCMAHON

Lawrence is a former International Track & Field Athlete. Certified in Strength & Conditioning, Track & Field Coaching, and Personal Training. Lawrence now lives in Ottawa and dedicates his time to helping others achieve personal fitness goals through his business LBR TRAINING

Jennifer is from Canada and now lives in Paris France Aside from duties as the Creative Director at Domaine Cudmore Jennifer has been jet setting to the hottest fashion events in Europe.. She has given Antidote a front seat at the Kenzo F/W show as well as many others.

“Our visions begin with our desires“Audre Lorde. Melissa’s passions are wine and literature, .. Melissa’s vast experience in fine dining has lent to her ongoing education and passion with wine and food.

JAKE PITRE Jake Pitre is a Carleton studaent jounaliism student who’s passion for film and cultural issues covered the woman who shocked the internet.Rupi Kaur. He gets an introspective look at the artist/ writer to who shie is and her thoughts.

MARIA ARSENIUK

JUSTIN LAM

Maria Arseniuk is a feminist cultural critic who interrogates popular culture, the politics of representation and power relations. Gender studies, travel and social justice are all on the agenda and in her spare time she likes to smash the patriarchy and challenge the status quo.

Is a student at Carleton University studying English, with a concentration in creative writing. With a passion for music, Justin Lam has been playing in bands for years and is quite involved with the local Ottawa music scene. His goal has always been to introduce people to amazing artists and to spread the local talent of any city.

WWW.DRINKRUMBLE.COM

EAT MONTREAL. TORONTO,

STARTERS

OTTAWA, THE WORLD

DRINK MONTREAL. TORONTO, OTTAWA, THE WORLD

ANT IDOT ES CI T Y G UIDE FALL/WINTER SUGGESTIONS

—

NORTH & NAVY

STAY

THE VESPER MARTINI

MONTREAL. TORONTO, OTTAWA, THE WORLD

PLAY MONTREAL. TORONTO, OTTAWA, THE WORLD

THE HAZELTON HOTEL

VEGAS - THE CITY THAT CAN’T SLEEP

FAUNA KITCHEN

By Jacob Creprault Photos by Andrew Carter

Fauna 425 Bank St, Ottawa, ON K2P 1Y7 (613) 563-2862 www.faunaottawa.ca Fauna kitchen and Bar, one of Ottawa’s top spots for dining, has exceeded expectations to set the standard high for local, fresh offerings of fine dining cuisine.

The restaurant is a prime example of stick-to-itiveness, latching onto the fresh products that our hometown has to offer.

Nowadays, people look for something new and adventurous in their dining experience. Fine dining is fading into something of the past as many clients are finding themselves in loud atmospheres with sizable portions instead of in dead silence with microscopic servings. At Fauna, the techniques of preparation and quality of their food is on par with that of a fine dining establishment, yet they eliminate the standard white table cloths. Fauna gives a fun, vibrant space that late-night diners crave.

One feature that has become a highlight at Fauna is their small plate options.

Instead of ordering a potentially dissatisfactory meal valued at a small fortune, Fauna allows for cheaper choices that let foodies expand their palette. It can be a creative experiment in ordering several small options instead of buckling down with a single serving of one dish.

Another thing Fauna prides itself in is keeping a contemporary Canadian menu along with its localized items. Even in the cold winter months, Fauna makes sure to keep the most Canadian food, whether it be storing items like potatoes or putting

farmers’ carrots in a cellar. The menu is not strictly Canadian though. Selective options ranging from Italian to Asian cuisine can be consumed with no hassle as well.

Something else that separates Fauna from other restaurants is its desire to stay new. The menu, while remaining supportive of its national culture, has a tendency to go through gradual changes.

The dishes prepared are known to go through several variations until they reach their peak. Every so often, these items get swapped for something new to try. Fauna keeps their menu accessible and different by altering its options.

In the coming year, Fauna hopes to stay local and get more local in the food that they serve. Foraged goods are a leading source for all things fresh (especially items like mushrooms) and they have been known to be quite delicious in areas as close of Kemptville. The reception at the restaurant has been very successful, drawing in hungry customers willing to experiment with their average meal. One dish in specific that involves octopus has become excessively popular among local crowds. Who would think that octopus is one of the most popular things to order here in Ottawa? While the octopus cannot seem to stay on the shelf very long, it’s proof that patrons of Ottawa’s dining establishments are accepting of new things.

North & Navy A NORTHERN ITALIAN EXPERIENCE 226 Nepean St, Ottawa, ON K2P 0B8 (613) 232-6289

Andrew Carter Melissa McMahon

Tucked away in a quiet side street of Centertown Ottawa sits North & Navy, which is every bit as elegant as it sounds. A converted century home creates a parallel between Northern Italian cuisine and Eastern Ontario fare; conveying a sense of excitement that lies somewhere between the discovery of something original and simply coming home.

The ivory walls are enriched with carnelian leather; rich dark oak, Venetian gold frames, mis-matched antique silverware and notes of Navy. The charm is effortless, understated, and lively. Cozy up in the dining room conducive to small intimate gatherings and the sharing of food.

Cascading plates arrive at your table on colorful, antique chinaware- fresh handmade pastas, polpette, fresh cheese with basil and tomatoes, and sardele are purposefully and carefully prepared. Follow with a rich Venetian liver and onions, warm octopus and Ling Cod Livronese; all traditional Venetian dishes with plating that is elevated, graceful and authentic.

Move to the Bacaro, where shelves painted with grappa, malts and brandy offer casual after-work warmth. Cicheti circulates, every plate dressed with classics; salted cod with caramelized fennel, blue cheese stuffed cherry tomatoes, Grissini and salami – every one as beautiful as the next.

It has been many years that North & Navy has been conceptualized, and now, full of life and love – we see first hand that creativity matters. That sticking to the classics never goes out of style, but most importantly, doing both the way you precisely envision makes it all your own, and all the better.

BLOW HER MIND, NOT YOUR WALLET

As clichee as it is, women love a man that can cook for them. Yet and still, many a dude resign themselves to simply be diners at a restaurant, letting the chef knock her socks off. While dining out is the safe and easy bet, it can come with steep expense. Sure, footing the bill is a nice gesture but she will be really impressed if you can cook her a knock out three course meal. Cooking for someone can be really time consuming as well. While she will love watching you cook for her, you don’t want to spend all of your time in the kitchen. Here’s how to do it without spending too much time or money.

Course One: Fruit Salad martini Estimated cost of ingredients used: $5-7 Ingredients: Fruits of choice Sparkling Lemonade Poppy Seeds Special Needs: Martini glasses

You can really go any direction in terms of fruit choice. This dish is all about presentation and some gentle nudges that put it over the top.

I like to use berries, tangerine slices, plums, pears, apples, grapes and\or pineapple. Cut your fruit, serve it in a martini glass and add a few splashes of sparkling lemonade. Top it with a dash of poppy seeds and you’re done. It’s light, delicious and sets the tone nicely.

N.B. Fruit should be cut shortly before she arrives Course Two: Wasabi Peanut Butter Pork Tenderloin with Peanut Satay Veggies Estimated Cost of Ingredients Used: $13-16 Ingredients: For The Pork: 1 pound pork tenderloin Wasabi Paste Crunchy Peanut Butter Sounds complicated right? Not at all. It just takes a bit of timing. Pork tenderloin is one of

most overlooked cuts of meat but has seen an increase in popularity (and cost) over the last 10 years. It remains an affordable protein and a worthy star to the show when done properly.

While some can’t resist overcooking the pork, if you’re eating it and it’s dry, you’re missing the point.

N.B. This dish requires preparation 24 hours in advance. Have veggies prepared before she arrives Directrions: Remove the larger pieces of fat from the outside of the pork.

Mix 1/3 wasabi paste with 2/3 crunchy peanut butter. Rub it onto the tenderloin, wrap it with plastic wrap and refrigerate it for 24 hours.

Preheat the oven to 350 degrees On a lined baking sheet, bake tenderloin for 20 minutes or until the centre has reached a light pink.

Remove and rest, tented in tinfoil for 5-10 minutes. If you cut into the tenderloin and it’s juices run out over the plate, you didn’t let it rest long enough.

THE RECIPE FOR A GREAT NIGHT IN!

Cut the Tenderloin into inch and a half thick medallions.

For the Peanut Satay Veggies: Ingredients: 4 Carrots peeled and cut diagonally, half an inch thick Half a head of broccoli, cut into bite size pieces ¼ of a vidallia or sweet onion, cut into thin strips Peanut satay or stir fry sauce This is a simple, delicious and relatively healthy side dish that goes nicely with the peanut flavours in the protein. While the pork has a spicy kick, peanut satay sauces tend to be sweet and spicy. This balances the dish out without straying too far from the feel of the cuisine.

Directrions: Veggies are to be cut as specified.

Stir fry veggies on medium heat with satay sauce until they are tender crisp (about 8-10 minutes) N.B. This should be prepared about 5-10 minutes after you put the pork in the oven.

Course Three: Coffee Crème Brulee Serves 4 (you’ll want leftovers) Estimated Cost of Ingredients Used: $7-9 Ingredients: 2 ¼ cups of 35% cream 5 egg yolks ½ cup of white sugar Three packets of single serve instant coffee Crème Brulee is a sweet, sexy and decadent way to end your meal. Adding the coffee component adds a nice surprise because hey, normal is boring. If there’s one thing that will turn a woman off, it’s boring normalcy. This dish packs a wow factor, especially if you can brulee the sugar tableside. Serve this dish alongside a cup of coffee so you can perk up after these three dishes.

N.B. This dish requires preparation 24 hours in advance. You might want to watch a Youtube video of how to brulee the sugar to get your technique down.

Directions: Preheat oven to 325 degrees In a saucepan heat 2 ¼ cups of 35% cream on

Alexander Vlad

Cameron Lyman

medium heat, stirring. Don’t let the cream boil.

Remove from heat and add three packets of single serving instant coffee. Mix well.

In a bowl, whisk together five egg yolks and a ¼ cup of sugar.

Slowly pour the hot cream into the egg\sugar mixture, whisking constantly.

Pour mixture into four large ramekins, about ¾ of the way up.

Place ramekins in a deep baking dish and fill the baking dish with water so it reaches ¾ of the way up the ramekin.

Bake for 40 minutes, remove and refrigerate for 24 hours.

Right before serving, sprinkle the top with sugar and use a kitchen torch to brulee the sugar. It should be brown not black. If you don’t have a torch, put the ramekins on the top oven rack in a baking sheet and broil until the sugar burns and form a light brown glassy top.

There you have it. Three courses with minimal cost that are more impressive than they are time consuming.

TORONTO

WANT APOTHECARY 1070 Yonge St, Toronto Want Apothecary located in Rosedale. Having tremendous success with their flagship store in Montreal and concept boutiques around North America, co-owners and identical twin brothers Byron & Dexter Peart decided to bring the Want flair to 1070 Younge St – just south of Summerhill station. Although the shop doesn’t carry any Toronto based brands, it still has a local feel.

reflects the city’s dynamic with ease. Let us begin with the look, (since we’re a superficial society and you’ll probably wanna Instagram the hell out of your trip). The Hazelton was designed by Yabu Pushellberg for the 2007 opening, you may not know his name, but his design of Tiffany’s 5 Ave location or Tokyo’s Marunoushi Four Seasons may strike a chord. Toronto now has an equal staple of timeless sophistication with The Hazelton, which references both the modern, but also the world of rich sophistication thought to be long gone. Hence why the Toronto International Film Festival calls upon the hotel for viewings in their one of a kind screening rooms (open to guests as well). The age of classic Hollywood sparkles throughout the hotel and has garnered the respect deserving of such an atmosphere. Along with these instant perceptions of glamour are the references pertaining to Canada’s own richness through a stocking of artwork created from some of Canada’s best artists. The effect is both warm and stimulating through the essence of opulence.

The works are chosen through competitions embracing diversity and opportunity for those attempting to succeed within the national art scene. The Hazelton encourages Canadian talents to create unique artistic conceptions and will be holding a panel to select new pieces in the very near future.

The roof has offered heat retention, natural air conditioning, and an overall slicing of the carbon footprint for the hotel. The Hazelton has proven to be good for Toronto both culturally, and by setting a bar for how to develop major structures in the metropolis.

THE HAZELTON

118 Yorkville Ave.

Toronto has a variety of renowned and stylish hotels, but The Hazelton offers classic taste, and contemporary ideals, that others simply can not match. Those visiting the city have taken note: Madonna, Elton John, and Torontonian Drake have all called this hotel home for a night, or even longer. The reason why such musicians flock to the rooms of The Hazelton are not simply based on the reputation or the design, but the comfort and relaxation one feels while entering the space; it’s a home, not a hotel. The Hazelton has offered a sleek but soft twist on luxury that

When travelling and exploring destinations, one can feel those extra details and that simple essence of pride and care some hospitality services provide; that extra love while watching their guests experience something so fresh… that is maintained within The Hazelton. The hotel is attempting to reach the heights of comfort and of escape that Toronto needs as it continues to grow it’s international reputation, whether you are the opulent party-goer or the pampered vacationer. The escape into a world few believe exists today, where luxury is both grand and shrewd, offering not just what one wants, but what they couldn’t imagine.

The County

General 1214 Queen Street West

One of the first places I had to try on my recent trip to Toronto was the County General . One of the best places for Southern food and a good drink.

KINGYO TORONTO 51B Winchester St, Toronto, ON M4X 1A8 (647) 748-2121 www.kingyotoronto.ca Another successful restaurant import from Vancouver, Kingyo has made it to the Toronto food scene, following in the footsteps of Guu Isakaya and Sakabar, Kinton Ramen, Ramen Raijin and others. Located in the East end of Toronto, Kingyo Isakaya has got a distinct vibe that differentiates itself from its competitors.

Instead of the typically cramped quarters and loud, boisterous atmosphere found in many isakayas, Kingyo gives its customers breathing room and a little more leeway for a normal noise level of conversation.

The Food: In addition to a few County mainstays, like the excellent chicken thigh sandwich, the menu is filled with shareable riffs on classic comfort dishes. Devilled eggs are topped with miniature cod fritters and shreds of pickled ginger, and steak “tar tar” is blended with green mango, peanuts and taro chips. Instead of Korean Fried Chicken (“KFC”), County Cocktail serves Peking quail with moo shoo pancakes and hoisin barbeque sauce. Desserts are homey and fun: they include warm chocolate chip cookies and spiced pumpkin cake with pear butter.

The Drinks: Unsurprisingly, cocktails are the main focus. The back bar stocks an impressive collection of rums and bourbons, which are blended with things like house-made cream soda and cherry-masala-chai bitters..

If you like seafood make sure you ask for for the County Seafood Platter, which comes heaped with oysters, salt cod brandade, potted shrimp, fried calamri, Alaskan king crab and several sides The County serves comfort food that is tasty and creative, with a knowledgable wait staff and warm atmosphere, what more could one want.

MONTREAL

LA CHAMPAGNERIE 343 Rue Saint Paul E, Montréal LA CHAMPAGNERIE 343 St. Paul East Street Montreal H2Y 1H3 T. 514 903 9343 La Champagnerie is a bar with a flair for the dramatic. Treating its clientele to a show, the bar is quickly becoming known for its method of uncorking champagne by sabrage. For those of you are not familiar with the method, YouTube that ASAP. Yeah, I bet youwant to see that live now, don’t you?.

Provisions 1268 Avenue Van Horne, Montréal, QC H2V 1K6 Phone:(514) 508-0828 This market-driven restaurant is powered by the seasons, the audacity of its chefs, and the best produce available at Jean-Talon Market each day -- and the results couldn’t be better. The plates here are as beautiful as paintings, and the daring atmosphere created by chefs Hakim Rahal and Pablo Rojas is as inspiring to the diners as it is to the staff. Come prepared to share, or go for a prix-fixe menu; just don’t expect to plan your meal ahead, because the menu changes constantly.

Perfecto 20 Avenue Duluth E, Montréal, QC H2W 1G6 :(514) 903-7373 A new bar and restaurant from the industry juggernauts behind Lorbeer, Taverne Saint-Sacrement, and Rufus Rockhead, Perfecto is the cool-kids and chefs hangout you’ve always wanted to be a part of. The menu is subject to change, but will focus on unusual drinks like bourbon milk punch and reinvented pub foods and late-night snacks that cater to cooks and chefs who’ve just done their shift.

This is where you’ll go to feel in the know.

Above Le Champagnerie Provisions Restaurant

Below Nighttime at Perfcto

GASTRO DIY

Humans have been enjoying cheese and salt

Prosciutto can be the star of the show on any meat

their flavours are very different. You can’t go

cured meats for thousands of years. Today

and cheese board, but comes with a hefty price

wrong with spicy chorizo, saucisson-sec and some

artisanal cheeses and cured meats can be found

tag. If you opt for it, make sure you are getting

genoa salami. You can pick up all three at Seed to

in great variety, and are increasingly accessible.

your Prosciutto sliced freshly for you, not pre-

Sausage on Gladstone just west of Bronson.

A favourite on many menus, the cheese and meat

packaged. While Prosciutto from Italy is known

Rillettes, pates and terrines are always a great

board is a great spread to share at home. As well,

as being king, you can’t beat the freshness of a

addition to the board, but fresh product can be

it’s a great starter course that sets the tone for the

local product. Pingue Prosciutto from Niagara

difficult to find. As well, they can add a unique

evening. It’s easy and fun to put together, however,

Food Specialties is a dear favourite of mine,

look, with their relatively muted colours and

your friends won’t be too impressed if it features

producing some of the most buttery Prosciutto

unique textures. These can be some of the most

the same ingredients as a pack of Lunchables. I’ve

I have ever tasted. You can find it at The Piggy

overlooked items on the board but also the

put together this guide so that won’t be a problem.

Market in Westboro.

tastiest. Try to find a specialty shop that make

Sausages and salami are the corner stone of the

any in house. If not, they will likely be able to

The Meat

meat board for their variety and bang for your

point you in the direction of the freshest product

When choosing any addition to the board,

buck. Here you have your choice of sopressata,

possible. The Piggy Market in Westboro makes

remember that quality and diversity are essential.

calabrese, mortadella, saucisson sec, and chorizo

weekly rillettes, pate or terrines, so check them

If you can, find a reputable shop that specializes

among many others. The key here is to focus on

out for some variety.

in cured meats. You can always ask which their

the variety of flavours, and not worry too much

Let the store keep know you are preparing a

favourite of their meats is or what the best sellers

about being aesthetically diverse. It can be hard

charcuterie board and they will slice each meat

are.

to tell apart Genoa salami from Calabrese, but

to the proper thickness. You should get 60 to 85g

FOODIE HIGHLIGHT

By Cameron Lyman

of each meat per person. For optimal freshness, it should be served the same day that it was sliced. As well, the meat should be served at room temperature so be sure to temper it for about thirty minutes before serving.

Cheese and charcuterie are as natural together as wine and friends. This selection of cured sausages, meats, paté and accompaniments is a great addition to any one of our signature cheese assortments. Featured in this delicious offering are also some of our favorite accompaniments for charcuterie including pearl onions, cornichons, olives and rosemary crackers.

TRY SOME OF THESE TASTY OPTIONS Aceto is uniquely different from all other vinegar based condiments. Unlike ordinary vinegar, which has its origins in an alcoholic liquid, balsamic vinegar is produced directly from grape juice.

Grapes are grown, harvested, crushed and their liquid – the “must” – is cooked in an open vat over fire for 24 hours.

Pons Caperberries are carefully hand picked between late spring and early summer from the ï¾”Capparis Spinosaï¾” plant, which is a wild bush that grows in the Mediterranean regions of Spain. The caper is the blossom bud of this plant and is picked during the months of June, July and August. From the same bush, after blooming, the caperberry fruit develops.

The Cheese We don’t even know when, where or how

before then. It is so creamy and smooth that if

all quite different, they’re also not overly

cheese was first invented. Today a huge variety

tempered properly, you can spread it on your

offensive in taste. They have a sharp yet

of high end cheeses exist, ranging from mild

crostini or cracker just like butter. Youcan

smooth, pleasing creaminess to them. While

to outright foul. They come in all shapes, sizes

get it at Jacobson’s Gourmet concepts on

blue cheese lovers might opt for a stronger

and textures, and are made primarily from

Beechwood Ave.

Blue, I find that audience to be the minority.

goat’s, sheep’s or cow’s milk. Try to showcase

Parmigiano-Reggiano makes most cheese

Bleu Fume is smoked and might be a good

some of this variety on the cheese portion of

lovers’ top 10 list with good reason. With

place to start. It’s the cheese that got me into

your board. While any specialty cheese shop

production dating back to the 13th century,

the Blues.

can offer you plenty of cheeses that fit the bill,

this cheese comes from a small region in

I have chosen a few that hopefully you will be

northern Italy. Aged for 24 months, it has

able to find locally.

intense and complex flavours with notes of grass, cream, fruit, nuts and a tangy

They say the best cheese in the world comes

sweetness. Beware of imitators as there are

from Europe but that wasn’t the case in 2013.

many. Its rind is stamped with its name and

Two year Aged Lankaaster, from Glengarry Fine

stamps of authenticity.

Cheese in Lancaster, Ontario, was crowned

Bringing it back to Canada, Quebec’s

Supreme Global Champion at the 2013 Global

Cendrillon was deemed the “best cheese in the

Cheese Awards. It is a semi-firm, Gouda style,

world” at the 2009 World Cheese Awards. This

cow’s milk cheese that is as complex as it is

goat’s cheese is shaped like a long and short,

balanced. It has sweet and salty flavours with

flat topped pyramid; its vegetable-ash covered

such notes as caramel, pineapple and butter.

rind, adding to its dramatic appearance and

Mas Portell Sweet Garlic

Save a bit for yourself.

flavour. It is creamy, deep and has a smooth

A very mild variety of garlic,

Tany and sweet with hints

that is crisp like an apple

of fruit

and guaranteed to leave your

Thick sweet and pungent

Aceto Condimento Balsamico

To add some decadence to the board look no

earthiness to it, while the ash rind adds a

further than France’s Truffo, a triple-cream

peppery bite, rounding out this cheese very

breath smelling sweet. Slice

Ideal as a dressing for salads

Brie cheese, infused with black truffle. The

well.

through salads or just enjoy

mixed with one of our extra

it as it is.

virgin olive oils, slow cooked

cheese itself is light, fluffy and very buttery.

Cashel Blue, Bleu Fume and Celtic Blue are

If given enough time, it will melt into a gooey

three cheeses that even the biggest blue

pool but chances are it will be devoured

cheese opponent may enjoy. While they are

sauces or as a wonderful marinade for chicken beef pork and game

Winter Issue 2015 |

ANTIDOTE MAGAZINE

The Garnishes

mild and not overly flavoured. They are just a

least an ounce (28g) of each cheese. You don’t

Sure cheese and meat can be, and in some

delivery mechanism, not the star. My favourite

want to give them too much of course as this

cases, should be eaten on their own. However,

is sliced and baked baguette, aka crostini. You

is likely the first dish as part of a larger meal.

part of the fun of a cheese and meat spread

can find simple recipes online.

Wine pairing: a great cheese and meat

is all of the garnishes that you can mix and match. As well, cured meats and cheese

Presentation: First things first, you’ll need a

board has so much diversity that it is near

are very rich, and your palette can become

playing field. If you want to be all sexy about

impossible to find a wine that pairs perfectly

overwhelmed in short time. Garnishes should

it, pick up a slate cheese board. For a more

with all of the additions. Try not to get bogged

provide an acidic break, cutting the richness

rustic look, pick up a large wooden cutting

down with finding the perfect pairing and

and adding balance. These are a great addition

board or cheese board. Depending on how

use the wine as a tool. The key here is to find

to your spread.

many people you are serving, you may need to

a wine with good acidity and some residual

Pickled vegetables: Beans, onions, carrots,

have one for the cheese and one for the meat.

sugar to help cut that richness. As well,

cucumbers, cabbage etc...Pickled vegetables

Like all design, spacing is crucial. If everything

wines that are high alcohol can unpleasantly

add some crunch and jump start your palate.

is jammed together, it just looks like a mess.

accentuate the spicy meats, so stay away. If

Olives: Olives are a natural fit here. Just pick

Give it some space to breathe. Remember to

you’re going to go with a red wine, don’t go

up a small variety at your local quality olive

have fun with it and experiment a bit. If that

too full bodied. Try for a Beaujolais, Pinot

bar.

doesn’t work just do a Google images search

Noir or medium-bodied Barbera. For a white

Mustards: Whether you go grainy or whipped,

for charcuterie board and copy the pros.

wine, try a Rose, off-dry Riesling or even

Dijon is king in this realm. Yellow mustard

Garnishes should be placed in little dishes

Prosecco. Just keep it simple, acidic and fun.

has no place on a charcuterie board. Quality

around the board and should all have their

My contemporaries may mock me for this but

flavoured mustards can be the way to go.

own knives or spoons. You can wipe dabs of

I love pairing my charcuterie with Moscato

There are a variety of great available from

mustard, chutney or other condiments directly

D’asti. Because to me it tastes good and that’s

Inglehoffer like Honey Maple or Creamy Dill

on the board if you have the space. For the

what eating is all about.

that can light up your board.

cheeses, serve them uncut and provide one

Chutneys: Chutneys are a preserved fruit and

knife for each cheese. Expect guests to eat at

vegetable combination, originating from India.

Compote: a fruit preserve is an awesome addition, especially when paired with spicy meats. My favourite is blueberry black pepper compote. As always, quality is crucial.

Honey: Honey fits well on the board, especially when matched with some Prosciutto or a spicy meat. You can even make some spicy honey at home. It’s easy and there are many recipes you can find online.

Nuts: Walnut halves, Pecans, and other quality nuts pair well with many cheeses. They also add a unique texture to the board keeping things different and fun. For a real stunner, pick up or make some Praline Pecans or some sweet and spicy walnuts.

Fruit: When you’re eating food as rich as cheese and charcuterie, your palette will need a refreshing from time to time. Fruit does just that while complimenting your meats and cheese. Pear slices, figs, grapes, apple slices and melons are favourites of mine.

Caramel dip: some grocers carry a caramel dip meant for dipping apple slices. It’s nice to have with the apples but also is delicious with cured meats.

Breads and crackers: baguette, flat breads and crackers work. Just make sure these are

•It a

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#

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n Groc lia

Ottawa’s

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LIBATIONS Antidote’s city guide to the most notorious and hidden treasures for the most creative and tasty concoctions

We’re happy about the Resurgence of a North American Classic.

This time around, we think it’s here to stay.

SIXTY-SIX GILEAD DISTILLERY

Bourbon style whisky with unusual complexity. Non chill filter and No sugar or additives. Tasting Notes: Sweet aroma of dried apricots and ripe white grapes.

Butterscotch and oak on the palate with a long dry finish of fermented tea leaves and smoke

HOSPITALITY TALES

Featuring Dushan Zaric

BY NANA SECHERE

In this edition of Hospitality Tales, Dushan Zaric, coowner of Employees Only in New York City, tells the story of how he came up in the industry, where the industry is headed, and what it means to be a true hospitality professional I consider myself to be a professional bartender, and although I only work when I’m invited to do guest bartender shifts, I still consider myself a bartender and I generally hangout with bartenders, and I talk to bartenders, and I teach bartenders. Whereas I don’t necessarily teach mixology, I certainly find it really important to speak to bartenders about how to stay relevant behind the bar, how to increase the longevity of working behind the bar, and build psychological tools so the bartenders can really perform their jobs to the best of their abilities.

I started working behind the bar when I was 21 and trying to make it by. The moment I started, the first thing that I realized is that I really love bartending and didn’t want to pursue any other career; I wanted to stay in hospitality. So I started looking for places that that had real bartenders, this was 1995-1996, and the only person that was using fresh lemon and lime was Dale DeGroff at the Rainbow Room. I finally got in front of Dale at Pravda in 1997, where I met Jay Kosmas, and Dale DeGroff became my teacher, which was one of the most important things to happen in my career. Having a teacher like that was really invaluable and I can’t put any kind of classification on that. It was a life changing experience not only because of what he taught us, but also how he taught us.

Back in those days when you would bartend, everyone would ask ‘So Dushan, what else do you do?’ and I would say ‘I’m a bartender” and they would say ‘Ah Come on, you can’t just be a bartender. You must be an actor, or musician’ and I would say ‘no, I’m a bartender’. Dale DeGroff made it ok to just be a bartender. He made it ok for us to be bartenders for life, and that was great. No one before him told us that’s ok. Everyone was expecting us to move on and do something ‘Great with our lives’.

So we (Jay Kosmas) stayed behind the bar and vowed to become as good as we possibly could. Back then craft bartending was using fresh lemon and lime juice while making your own simple syrup, that was the extent of craft bartending. We took that and started making our own home made ingredients, started introducing infusions, macerations, and slowly but surely we opened employees only. We partnered up with 2 other bartenders who worked at Pravda with us, Igor and Henry, and brought in Billy Gilroy who knew what we didn’t, and that’s how to open a place, how to raise money, hire PR agencies, and all that stuff that you don’t really know when you’re a bartender but you get to know down the road.

In short that’s it. We evolved with Employees Only, we designed these apprenticeship programs for our staff so that they could also become professionals where we taught them, and promoted them into bartenders. Finally, 5 years ago, we sat down and looked at the industry, and realized that the bartenders of today are quite different than the bartenders of 10-15 years ago. Now they’re looking at people who are truly professionals and my generation of bartenders worked really hard so that we could have this situation. We realized that there weren’t enough tools for these people. So we decided to start the first liquor company in the world that exclusively serviced professional bartenders. We designed spirits for them, and we produced those spirits with the best master distillers we could find. I’m happy to say that they’ve been accepted really well, and bartenders love what we do.

On where the industry is headed It’s really difficult to say. If you would have told me 10 or 15 years ago, that in 2015 we will have a global mixology bartending movement, TV shows, specialized products that are servicing the bartending community, barrel aged cocktails, and cocktails on-tap, I would have said “I would like to smoke what you’re smoking”. We can foresee that this is beyond the trend; it’s now entering the mainstream.

You can see it in the tier B accounts that are national chain restaurants and they’re all employing professional bartenders and bar managers to be in charge of their cocktail programs. This is a really big step forward because it creates a base for the bartending community to stay relevant and strong, and we have the ability to educate our guests.

One problem we have in America and Canada as far as Gastronomy is that we don’t really dine the way gastronomy is meant to be. We sit down, we eat and have a beer or wine with our meal and that’s it. Gastronomy is much more than that. There’s the aperitif’s there’s the appetizers, there’s the slow approach to dining that European’s have done for centuries. So we are now seeing that the guests are embracing this now and that’s amazing, because you are now giving them an experience.

Hospitality in my mind is about the emotional experience. So with that being said, you have

If you would have told me 10 or 15 years ago, that in 2015 we will have a global mixology bartending movement, TV shows, specialized products that are servicing the bartending community, barrel aged cocktails, and cocktails on-tap, I would have said “I would like to smoke what you’re smoking two lines of development for our profession that is moving simultaneously. One is the mixology element, the “let’s make better drinks”. It’s evolving beautifully and I can barely keep up because people are doing amazing things.

On the other side you have the consciousness and awareness that there is such a thing as an emotional experience that’s happening between the guest and the server, this line of development needs more work and we need to clear out some misconceptions. Bar owners, restaurant owners, chefs, and bartenders have to come to terms with the idea that their product is not going to differentiate them from anyone else these days. We live in the time of the Internet and you can get all the best ingredients that you need within an hour or two. If you have access to the Internet or a book, you can make any drink that PDT makes in New York; it’s not such a big problem. It’s also something that doesn’t differentiate you from anyone else because everyone else has that same ability. So in terms of being great in delivery of cocktails, you have to be extremely good like the ‘Aviary’ in Chicago that takes things to a different level, the Artesian bar, I can count on the fingers of one hand the amount of bars that are distinguished by the products they serve. Everyone else, the rest of us mortals, we have to include another level

of interacting with our guests and that is hospitality. This is purely emotional. To train bartenders to understand that, to train servers to understand what it means to be of service, to understand that they are privileged to be of service to people, is the next step we need to make as an industry.

On the most important lessons that he’s learned from Hospitality If you don’t like people, if you find yourself being annoyed or uncomfortable around people, maybe hospitality isn’t the best line of work for you. So be honest. The money is great and the moustache may fit you really well but if you’re a sarcastic young man, if you think you know it all, if you’re always on the defensive about how good you are, then maybe this isn’t the right line of work for you. If you don’t find yourself going to work with a smile on your face, it’s going to be tough to stay in this industry no matter how good your drinks are.

When you look at your guests, you have to remind yourself that you don’t know anything about them. So we have to give these people the benefit to be whoever they are and to accept them as they are and the way they’re coming. And lets learn how to be fluid and put the mask on that they need to see. It’s important to gain the ability to wear 100 different hats for 100 different people.

The other most important lesson is that you’re never done learning; you’re always a student. In hospitality, especially bartending, cooking, music, or anything that is a repetitive performing art, you need to constantly evolve in your craft. You don’t let yourself get fixed in your ways, you don’t let yourself get accustomed to the way things are always done, but rather you are opening yourself up to change, and change is the only thing that’s certain.

In hospitality, especially bartending, cooking, music, or anything that is a repetitive performing art, you need to constantly evolve in your craft.

y Whi s k e W ()

I do declare, I am in love with whisk(e)y and I am officially shouting it from the mountaintop.

From the moment Don Draper took a sip of his Old fashioned, we have become obsessed with whisk(e)y-based cocktails. After Mr. Draper inspired a new generation of brown liquor lovers, the Japanese swooped in and bought up whisky distilleries from Scotland all the way down to the whiskey distilleries in Kentucky.

Vodka lovers declared their love of scotch, gin drinkers began walking the bourbon trail, and it has become commonplace to see a classy woman replace a ‘cosmopolitan’ with a whisk(e)y cocktail.

There is still good in this world.

My love affair with whisk(e)y is more recent than I care to admit. I’m a tequila lover, and I’ve always had a great experience with it because I learned how to drink it the right way. When it comes to whisk(e)y, the reason I wasn’t on the train had more to do with the fact I hadn’t tried any of the good stuff yet. I always fell victim to the one guy at the bar who would force multiple shots of bar-rail rye on the crew, and I would wake up with the worst hangover in the world.

My impression was that bourbon and rye made you aggressive, and scotch was for old men, so I stuck to tequila because it made me fun.

For years, I failed to notice whisk(e)y’s gorgeous features. Those caramel notes, the wood finish and peat in scotch that tickles my nose. I love that there are times that I barely notice the

cask strength because of how effortlessly it goes down. In short, with each glass, there are a thousand reasons your palate should learn to love whisk(e)y.

One cocktail that influenced my love of whisk(e) y is the sazerac, a popular New Orleans cocktail that more than satisfies any brown liquor drinker. The sazerac was originally made with cognac but I love to use Canadian whisky out of patriotism for my home country and the ease of mixing Canadian whisky due to its sweet and smooth characteristics. You only need a few ingredients to make a good sazerac, a good mixing glass, spoon, and like always, mix that cocktail with love.

Whiskey Continued

These whisk(e)y variations from across the globe demonstrate the highest craftsmanship and character. If you’re looking for strong, smooth, and complex spirits to splurge on, look no further than these fantastic options

Angels Envy Kentucky Bourbon, : Looking for a smooth bourbon made in the Kentucky tradition with a sweet finish? Look no further. Angel’s Envy. Founded by Lincoln Henderson and his son Wes Henderson, the creation of this bourbon was guided by relentless perfectionists with decades of experience in the whiskey industry. What separates Angel’s Envy from the other Kentucky greats is that the Bourbon is finished in Port Barrels. Angel’s Envy also has the pleasure of producing a beautiful Rye finished in a rum barrel, and an incredible cask strength whiskey that may have been the smoothest I’ve ever had. This Whiskey isn’t readily available in Canada but if you can get your hands on a bottle, it’s well worth paying the duty.

Connemara Peated Single Malt Irish Whiskey, Connemara is a peated single malt Irish whiskey and it’s definitely a favourite of mine to sip on. Peated malt whiskey is an old Irish tradition from the early 1900s and what you’ll find with Connemara is how balanced the Peat and the Malt is in the nose and the taste. I enjoy sipping on Connemara in a whiskey glass with no alterations, but sometimes when I’m behind the bar, I’ll get weird and create my ‘Whitey Bulger’ cocktail which is basically an Irish Whiskey Sazerac. No matter how you want it, this is a whiskey not to be missed

THE SAZERAC Ingredients: Canadian Rye, Peychaud’s Bitters, Absinthe wash, Lemon, Sugar Glassware: Rocks Glass Directions: In a mixing glass, place a zest of lemon, 4 dashes of peychaud’s bitters, a dash of sugar, Give the lemon, Peychaud’s, and sugar a light muddle so that the sugar dissolves into the

Stalk & Barrel Single Malt Canadian Whiskey

Highland Park 25 Single Malt Scotch

Canadian whisky is quietly becoming a favourite amongst many whiskey drinkers, and it’s by far my favourite spirit to mix. A notable Canadian to pick up from the stores is Stalk & Barrel, Ontario’s first single malt Canadian Whisky. Using copper pot still distillation in small batches, Stalk & Barrel is a high quality smooth whisky from start to finish.

The grain’s are locally sourced, and it’s a fantastic addition to your shelves if you want to mix an old fashioned or sip this fine liquid on its own. Not for the faint of heart, what I love most about Stalk & Barrel is the fact that it possesses a quiet strength that amplifies your drinking experience with each sip. The quiet strength that makes it distinctly Canadian.

This is without a doubt, the best scotch I’ve ever sipped on which means, I definitely have expensive taste. The strength of the whisky is never in question until the whisky easily glides down the back of your throat. With notes of dried fruits, caramel, chocolate, and the tiniest hint of floral smoke, your palate will have quite a bit to play with. If you feel like splurging a bit on something to keep for special occasions, this is where you can start.

We use the term ‘Whisk(e)y’ because of the variation in spelling between the different categories. It’s whiskey in America and Ireland, and Whisky in every other country that produces it.

lemon and bitters Pour 2 oz or 60ml of a Canadian Whisky of your choice into the mixing glass Add ice to the mixing glass and stir for 40 revolutions until the ingredients blend together Pour ½ oz of Absinthe into the rocks glass, and swirl until the bottom of the glass is coated

Strain the cocktail into the glass, twist a lemon zest over the drink and serve.

The sazerac is normally enjoyed without ice, but I encourage you to drink whisk(e) y and the cocktails it produces any way you are comfortable. Adding ice will dull the strength of the whisk(e)y and make it much smoother. You can also build the drink in the rocks glass if you don’t have a proper mixing glass. Just wash the glass with absinthe first, and then add the other ingredients afterwards. .

Angostura Bitters: With all the bitters that are hitting the market, it can be hard to choose which type to go with for your cocktails.

The best place to start is with the legendary Angostura Bitters from Trinidad and Tobago.

Bitters are used to flavour food and cocktails, and just like salt or any other seasoning, you should only add enough dashes to accent the cocktail. I like to use angostura not only because I’m a traditionalist, but also because they are some of the most balanced bitters you will find. Angostura is great for any cocktail requiring bitters, so for me and many other bartenders out there, you really can’t go wrong.

Peychaud’s Bitters: Created by Antoine Amédée Peychaud, a Creole medicine man who settled in New Orleans in 1795, this is Angostura’s lighter and sweeter counterpart. The reason I’m down with Peychaud’s has to do with the Sazerac, and as any true fan of the New Orleans cocktail will say, “it ain’t a Sazerac without Peychaud’s”.

Try using Peychaud’s in other cocktails such as the Vieux Carré and other New Orleans style cocktails.

The

City That Can’t Sleep

BY NANA SECHERE

No matter how you feel about the city of Las Vegas, there’s one thing you’ll never be able to dispute. That city sets the bar for entertainment and hospitality.

The moment you set your eyes on that picturesque Las Vegas skyline, you know you’ll be taken care of. The best of the best show up amongst the bright lights because they will be treated the way they deserve to be.

Sure, Las Vegas has a way of draining your energy and hitting your wallet where it hurts the most, but when you spend money on any experience in this city, you always get your money’s worth. So you dropped $150.00 on Kobe steak from Japan while overlooking the world famous bellagio fountains?

Stay right there while I grab my violin. You partied at a state of the art nightclub while world class DJ’s and artists entertained you, and you’re pissed because the vodka soda was $15.00?

Dude. I’m so sorry. I’ll be at the end of the hall with flowers and a hug. The city will give you exactly what you ask for, as long as you understand that there is a value attached to any experience you’ll have. Such a common principle, but the only difference with Vegas is that the value is and always will be money.

Vegas isn’t all about money however, real people live there. When you venture out of the strip, you’ll find beautiful neighborhoods off i-15, and remnants of Vegas’ rich history when you head toward the golden nugget.

There are outlet malls galore, shooting ranges, and a long road toward the most famous canyon in the world. This city has so much to offer, and if you’re ready to cast aside all inhibitions in a civilized (or gongshow) manner, you will live and party like the royalty you are.

Las Vegas was lit up to celebrate the biggest fight in boxing history.

Mayweather Pacquiao Fight Weekend Parties will took place just about everywhere in Las Vegas and Antidote was there Above: Chris Brown performs with friends at Draias nightclub Right: 50 Cent gets into the act

OTHER SUGGESTIONS ON WHERE TO EAT AND DRINK IN THE DESERT OTHER MAMA www.bacchanalwine.com/ 600 Poland Avenue, New Orleans , LA

FRANKLIN www.bacchanalwine.com/ 600 Poland Avenue, New Orleans , LA

BLUE RIBBON FRIED CHICKEN www.bacchanalwine.com/ 600 Poland Avenue, New Orleans , LA

THE WHISKEY ATTIC www.bacchanalwine.com/ 600 Poland Avenue, New Orleans , LA

Opening with little fanfare but an industry buzz that’s made it one of the most highly regarded new restaurants in months, Other Mama has a free-flowing menu that is seafood oriented and based on ingredient availability, but doesn’t stick too close to any single style.

Chef Dan Krohmer got his feet wet making sushi away from home, working under the table in Japan, before going legit in Las Vegas and opening the restaurant he’s always wanted.

The bar (and the hotel in which you can find it) may be named after our nation’s favorite Depression-era president, but Franklin offers a modern take on the lobby bar with a Miami-style lounge where the couches are comfortable, the lights are low, and the music is always loud, even when it’s heavy on mellow ambient beats. Rare and premium liquors can be found scattered throughout the cocktail menu, including a custom Glen Moray Scotch and Woodford Reserve Double Oaked bourbon. But like FDR himself, you’re better off focusing on foreign policy and scanning the menu for whisky from India, Australia, and Japan.

After keeping the bowlers and music fans at Brooklyn Bowl full, Blue Ribbon Fried Chicken has opened its first off-Strip location at Downtown Summerlin. The main dish is known for a crispy, spicy skin that tastes best when dipped in one of three honeys -wildflower, wasabi, or chipotle. Wash it down with a caramel macchiato milkshake or better yet, a choice of beer on draft.

Originally founded as an upstairs private lounge at the Freakin’ Frog, the Whisky Attic can now be found at a new location west of the Strip. Operated by a UNLV professor, tastings are by appointment only and offer a true education in the craft, with not only one of the most thorough whiskey selections in the country, but in the world. It’s a must-stop for any serious connoisseur passing through Vegas but also for novices seeking to figure this stuff out within a two-hour session. It’s an educational experience that goes far beyond learning the difference between “whiskey” and “whisky.

THE SPIRIT OF THE CANADIAN NORTH From the moment that Ungava Premium Canadian Gin touched my lips, it was love. Complex in flavor and production, this golden liquid is perfect for sipping, and mixing any gin cocktail you can think of. Whether it’s something as complex as a Negroni, or something as smooth as James Bond’s Vesper, Ungava will add that extra dimension of flavor that true cocktail enthusiasts look for in a drink.

- Nana Sechere

VESPER MARTINI This martini is a favourite of mine, and was immortalized by the world’s greatest spy, James Bond. As I always say, if it’s good enough for James Bond, it’s good enough for anybody. I like to pour equal parts of fortified wine, and Vodka, while adding a slight touch more of Ungava Premium Canadian Gin to add a little more strength. Garnish the martini with a twist of lemon and remember, this martini is shaken and not stirred just like 007 has commanded.

Glassware: Martini Glass Ingredients: Ungava Premium Canadian Gin, fortified wine, Vodka Directions: Chill a Martini Glass Add ice to a Boston shaker, and pour 1 oz of Ungava Premium Canadian Gin, ¾ oz of Fortified Wine, ¾ oz of Vodka Shake with purpose for 10 seconds Strain the drink into the chilled martini glass Garnish with a twist of lemon

SPONTANEOUS WEEKEND > MONTAUK After aquiring a nifty device for your mobile phone that helps you take amazing pictures, what does one do?

They pack up the car and beeline it to New York and Then hit Montauk for the beach and surf - Bri Donaldson

Day 1: August Thirteenth, 2015

Day 4: August Sixteenth, 2015

An eight hour car ride and three coffee breaks

Being a New Yorker is busy, being a New York

lead us to the Manhattan bridge, the path into

tourist- it’s exhausting. The hustle of the city

the concrete jungle. Being my first time in New

(shopping, eating, and walking) there is only

York City, everything out my window had me

one antidote for pure diversion and that is the

captivated, pulling out my iPhone, snapping

beach.

on my Puzlook case, ready to capture every

We left the city east bound in the middle of

moment that was soon to take place.

the day on Sunday. We had no idea traffic would be so heavy at such a time but when

Day 2: August Fourteenth....Sixteenth, 2015

dealing with a city of 20 million people

Ready to dive in to the experiences of a

anything is possible. After roughly 3 hours

Manhattanite wannabe, trying to look as cool

of driving we arrived at our 1960s era beach

as possible in Nike runners, we left our Pod

motel, which was perfect for us. Nothing

hotel and started the day. Looking down the

extravagant but not too shabby either. After

stretch of 5th ave past the swarms of people

quickly unpacking our bags we were eager

from all across the world to window displays

to explore the beach, town and the famous

at Bergdorfs, and the height of the surrounding

surf lodge. We knew that Sunday nights were

buildings it is hard not to get swept up in the

busy at the surf lodge but didn’t realize it was

buzz of the city.

actually the busiest night of the entire week.

The changing scenary from Midtown to West

A live preformance by Donovan Frankenreiter

Village brought on another atmosphere of the

and NYC’s whos who packed the lodge to

young and the trying. Dinner and drinks in

capacity and unfortunately kept us out that

the Meatpacking District, shopping in Soho,

night. We learned a lesson about the Lodge’s

and a walk across the Brooklyn bridge you

immense popularity.

feel emersed in what draws people in and not

Montauk has always the allure of NYC’s rich

want to leave.

and famous (Stanely Kubrick) but seen as

being a little too far and a little too blue collar to attract the young and beautiful east of the Hamptons. This all began to change roughly 30 years ago when surfers realized Montauk had the best surf conditions on Long Island. This lead to the Surf Lodge which played a major role in the transformation of the area. All of a sudden Montauk became cool, affordable and of course accessible by train. It was the perfect storm for an explosion of popularity.

Gurneys Hotel and Resort: After a walk down the beach, a margarita refuel was much needed. The beach front of Gurneys was truly “new Montauk luxury,” with white and yellow umbrella cabana beds lining the restaurant deck. It had the cool young money feel, with exquisite grouper sandwiches.

Ruschmeyer: Just down the road from the Montauk train station, the Ruschmeyer is a small cabin style motel. Walking through to the outside dining area known as the “Magic Garden,” the name truly does it justice.

Communal style picnic tables with large white umbrellas and floating latterns throughout the tree’s. The dissappointment of not making it into a Surf Lodge Sunday funday was quickly revamped with the Sunday Seafood Boil for Two; one whole lobster, little neck clams, mussels, red potatoes, andouille sausage, and a bucket of Montauk Summer Ale’s- which was soon to be the liquid diet for the week.

Duryea’s Lobster Deck: Quite literally a deck, and the greatest lobster roll I will ever consume.

South Edison: The last evening in Montauk after a day of the beach at Ditch Plains and to the tip of the lighthouse, we capped off with dinner at South Edison, a cozy restaurant with a classic east coast beach house feel. Having to make the most of the last East coast dinner, warming up with a few glasses of Sancerre, we went course after course of menu items; Atlantic mussels, lobster buns, street corn, sashimi. It was a truly delicious date spot.

Montauk is truly a gem that New Yorkers are lucky to have, and as an Ottawa local, this has been an unforgettable week. I will have the experiences and hundreds of photo’s to remember it by until next time.

PUZLOOK?

Compact digital cameras have been getting better and better, but so has camera phone technology

Mastering the world of professional photography is more within reach than ever. Simple to use lenses that are attached to your smart-phone camera case can transform your photo’s to look like they’re shot from a DSLR.. Puzlook is the new camera-phone craze.

What’s the big deal about Puzlook,? Simply put, it’s all about the lenses. The options the lenses gives you, from wide angle, to a fish eye lens and nacro. They produce a great deal of depth and warmth. We’d be getting into geek territory if we tried to explain why this happens

Puzlook gives you five different types of lenses mounted all in one for your iPhone 5/5S.

I used to hate pictures until I was given a beautiful DSLR with various lenses. I couldn’t get enough after that, the only problem was I hated lugging all my equipment with me all the time. Most of the new point and shoots had some great features but didn’t give me some of the options DLSR lenses did. It wasn’t until my editorial assistants came across a couple of charming gentleman that introduced her to Puzlook. A cell phone case that holds a number of lenses that can be arranged to capture images in ways that a DSLR can. Puzlook started in Korea and made its way to North America under unique circumstances, through an Ottawa businessman’s young daughter who accepted an oppurtunity to be in a video while she was in Korea. His showed her father what the video was for and he was taken by the concept. After he realized the potential of the product, he requested a meeting with the young creators in Korea and the rest is history.. Puzlook makes the perfect gift for travel enthusiasts or anyone looking to take unique pictures. For more information go to www.puzlook.com

DRESS CODE ARM THY SELF

LOSE THE BAGGAGE

Michael Kors Pebble-Grain Leather Holdall This sleek holdall is perfectly sized for weekend travel. Crafted from durable pebble-grain leather, this tan-coloured design is fully lined in twill and can easily hold a change of clothes, shoes and a laptop or tablet. It also comes with a detachable shoulder strap that can be adjusted to your preferred length.

Paul Smith Accessories - Backpak

Your bag should be functional, durable and minimalist. And if you really want to navigate an airport, get something with wheels.

Inspired by British designer Paul Smith’s love of cycling, this black backpack is equipped with zipped pockets at the side and base to hold your tire pump

Every smart businessman needs a reliable briefcase that’s built to last. In rich midnightblue This Hugo Boss. breifcase fits the bill.

The compact appearance of a tote and the practicality of a messenger. providing a look that will never go out of style

THE HARD CASE IS BACK! If you thought hardcase luggage disappeared with twin-prop air travel, think again. It’s back, and it’s never looked so good or functioned- better.

Hugo Boss Gardo Grained-Leather Briefcase

Globe Trotter 21” Leather-Trimmed Trolley Case

WANT Les Essentiels de la Vie O’Hare Leather-Trimmed Organic Cotton-Canvas Tote Bag

. Crafted in England from the label’s signature vulcanised fibreboard, it bears all the trademark details you’d expect, including polished gold hardware and leather-trimmed corners that have been moulded into shape over five days to ensure long-lasting protection

RimowaTopas Multiwheel 55cm CarryOn Case Weighing in at only 4.1kg, Rimowa’s compact ridged aluminium suitcase is the ideal handluggage choice. The 360-swivel wheels and extendible handle will ensure you navigate the departure lounge with ease while the globally-recognised utilitarian design fuses function with finesse.

THE FIT MAKES ALL THE DIFFERENCE

SPY RULES

The Jacket Length: The bottom hem should be level with the knuckles of your hand ( alternately just long enough to cover your ass The Buttons: There should be no creases or ripples radiating from a fastened button. If there are switch up a size. Or lose weight.

The Shoulders: The sleeve head should never sag (in which case the suit jacket is too big) The Collar: The collar of your jacket should neither stand awayfrom nor conceal your shirt collar at the back of your neck.

The Shirt Cuffs: A quarter and a half an inchof shirt cuff should always be visible.

Anything more your sleeves are too long

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THE JAMES BOND INFLEUENCE With a reputation that precedes him as one of the most stylish gentleman in film, I think it is safe to say that we all covet his wardrobe and his style influence is undeniable. He always seems to have the appropriate gear for any occasion, whether he is parachuting into to an alpine hidden lair or on a desert sand dune.

Lets look at some editor’s picks that will have your entrance to a room almost as spectacular.

MONTORO HIGH MATTE LEATHER DERBY> $575.00

ISAIA WHITE LONDRA WING -COLLAR COTON DINNER SHIRT

BELSTAFF PANTHER WAXED LEATHER JACKET > $1,575.00

The crisp white shirt has a wing-collar to give evening attire a dash of elegance. It’s crafted from breathable cotton and designed with concealed button fastenings for a streamlined finish. Traditional double cuffs provide the opportunity to personalise your look with a set of classic links. Wear it with a midnight-blue dinner suit.

TUDOR BLACK BAY> $575.00

If you’re obsessed with dressy diving watches that don’t cost as much as modern Rolexes or Omegas, allow me to introduce The Tudor Heritage Black Bay. It uses a 41 mm steel case that is 12.7 mm thick and 50 mm lug to lug. Based on a mix of vintage references from Tudor’s past, the Tudor Heritage Black Bay is a dressier alternative to something like the Tudor Pelagos. With a unidirectional bezel, oversized crown, and domed sapphire crystal, the Black Bay is available on a steel bracelet, a leather strap, or a fabric Tudor-style nato

ETRO GREY CHECKED SILK ,ALPACA, COTTON,WOOL BLAZERl> $1,475.00

ALEXANDER MCQUEEN STORM BLUE BLAZER> $1,675.00

KENZO F/W 2015-16 A Holographic Kaleidoscopic Journey

By Jennifer Joy Cudmore

Sunday morning at 9 o’clock in the ghettoish grungy

Kenzo treated them all to an incredibly spectacular

outskirts of Paris, in a warehouse, was the time and

show. The creative marketing team devised and

The collection far bet the scene and continued to deliver

place. Many fashionistas were spotted killing hangovers

strategically encouraged guests to utilize their real-time

the techno hip hop warm vibe in vivid glorious splashes

by chugging coffee and snacking on cookies provided

marketing campaign descriptions “holographic” and

of kinetic graphic lines and flashes of contrasting,

by Kenzo in the fresh chilly parking lot of the Paris

“kaleidoscope.” During the energetic presentation,

colored prints.

Event Center at Porte de la Villete, anxiously awaiting

hashtags were instantly following on social media while

the show to commence. Among the show goers were

gigantic rectangular mirrored walls moved behind

Kenzo importantly relayed the upcoming 2015-2016

the infamous Canadian bloggers the Beckerman sisters

heavily layered voluminous colors in the warehouse

fall-winter trend was all about layering. It’s a new style

Calli and Sam, model Clara Racz, style icon Kristina

venue. The group Saint-Etienne performed their unique

to not only watch emerge but mathematically calculate

Bazan, actress Zhou Dongyu, fabulous frenchie Louise

fresh original tracks, “You Don’t own Me” and “After

when buying your fall wardrobe.

Bourgoin and former Destinies Child Kelly Rowland!

the Rain” which were both composed specifically for

Missing was Canadian X-men and twilight actor Daniel

Kenzo’s story line. I pleasantly ended up sitting next

Geometric lines featured on bulging and layered A-line

Cudmore who was rumored to be stuck in Los Angeles.

to model and artist Ingmari Lamy, Monsieur Kenzo

column dresses, topped off with funky asymmetrical

Takada and his GQ assistant Thierry Gaumard.

poncho-hoods. Warm wool lilac jackets “seamingly”

emerged from Mongolian farms. The vibe was hard working warmth. Rich hues of sunset tones dominated the dark but iridescent warehouse. What a beautiful fashion juxtapose.

One billowing printed look, an oversize shirt with a top and layered skirt, featured a play on hidden prints â&#x20AC;&#x201D; the skirt looking Eastern, the leopard print top, Western.

Certainly a well devised cultural Infusion. The dark looks featured a nice play of camouflage print on a poncho and assorted jungle pants: if you looked closely you realized the pattern was of flowers. Nothing lesser expected from the Kenzo team, recently remerged Giants after LVMH gave them the empowerment to work under their big comfortable umbrella.

My description of the show would be atmospheric, culturally executed & dynamic. It ended by the models standing still among the moving backdrop and surprisingly all guests were aloud to mingle among the still frozen beauties. A very clever tactic to allow show goers to get a personal closeup of their multicolored and mathematically engineered line.

Kenzo delivered possibly their best collection thus far on their historical eclectic fashion journey

NEW YORK F/w Duscietur, quuntur mod utectur sume coria ducilitint enisci alit iuscid quid qui te voluptatium et, senit optatessit, serupta simusciam sit, sequod mo qui accati cum quid qui ommo dolum, cuptati di ut as quodige nistendia verum non eatur, quodis eum aut eosantibus reicium reprore, is voluptasi dolorepro offic tet adis aut lit in nihilis cum facerup tionsec epedit, nulparum fugia eatiur simus aut eos alit et omniet aboribus eiust, qui temqui officia que veliciunda es doluptatur, iuntius eos eossitame nonsectiume quae in restiume dolupta turibera sincient, consenditem faciis ma quam enihiciis alit

R Anthony Morrison

C

CASUAL FRIDAY

YOUR BEST BET FOR MAKING A STATEMENT AT THE WORKPLACE WOULD BE PUTTING ON ONE OF THESE EFFORTLESS LOOKS.

Photography: @colinarmstrong Stylist: Kayla @ Schad.ca Model - Nico Bompadre

On Nico Shirt -John Varvatos Jacket -John Varvatos

On Nico Jacket - Belstaff Shirt - Denham Pant - Nudie

On Nico Shirt - Theory Pant - Cotton Citizen Shoes - Sully Wong

On Nico Shirt - Theory Pant - Cotton Citizen Shoes - Sully Wong

Jacket - BLK Denim

HANDCRAFTED S Y D N E Y

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M E L B O U R N E

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D U B A I

winstonslegacy.com

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O N L I N E

Real Fashion happens on the sidewalks of every city across the globe, Antidotes job is to seek out those tastemakers who give each city itâ&#x20AC;&#x2122;s flair and to get their stories

Antidote Magazine

Year 3035. The dust storm stripped the

Concrete Runway

lection: Dust Esthetique, inspired by a post-

city of all unnecessary elements, coating the

apocalyptic war stricken society affected by

surroundings with particles of sand and a dry

constant dust storms. Founded by two broth-

fog. A colorless desert divided into war-strick-

ers, Julius and Victor Juul, Sons of William

en districts and deprived of all but the bare

sets out to create collections that focus on

minimals. Advancing from A to B demands

refined functional wear featuring innovative

light and only necessary articles. The outcasts

details and fabrics with a clean silhouette.

salvage raw materials to construct gear built

The collection is split up into two groups

to withstand unearthly conditions. Frayed

representing the individual district of the

and distressed by the environment and

society. The frayed and distressed garments

the continual impact of the countless dust

are a product of the Outcasts, while the clean

molecules, the guerrilla troopers consent to

and technical pieces are worn by the Civi-

every operation. On the opposite side the

lized Assembly. The innovative selection of

civilized assembly utilize tech materials and

fabrics for this season features; nano coated

clean engineering to construct garments with

100% waterproof cotton, aluminum backed

efficient and dynamic responds to motions

polyester microfiber, raw and coated linens,

of defense and deflecting every potential

lightweight cottons combined with, heavy-

force majeure.

duty zippers, 3D pockets, stainless steel

The two societies remain divided by

engraved chains and raw print patches. The

animosity and the urgency of their re-

extensive fabric research and innovation by

SONS RISING

spective districts. Under these conditions

the brandâ&#x20AC;&#x2122;s founders transforms into a truly

A look at Spring 2016. More at www.antidotemag.com

humanity stays parted shattered by natural

unique visual effect

disaster and unconstrained tension.Copenhagen based unisex label, Sons of William, is pleased to present their Spring/Summer col-

SONS OF WILLIAM Ruling the streets of Denmark

BRIT WACHER Canada’s New Fashion Face

A name that has risen to the surface in Montreal’s fashion scene is Brit Wacher.

She has ascended the Montreal fashion industry with her creative visions and unique designs.

This past summer Brit was selected out of thousands of applicants to showcase at an international Ready to Wear competition that took place in Paris. What began with a pool of 18,000, narrowed down to 800, and was cut down to the final 10.

Out of these contestants, Brit was the only Canadian Designer in the entire competition.

The 14-day process began with a trade show, followed by collaborations on design and collaborative photo shoots with Elite agencies around Paris.

After all that, the final top five will be selected and brought back in January of 2016. After what we have seen from Ms Wacher, we like her chances.

The interest in dressing people started at a very young age. After going to fashion school, design was a logical progression for Brit.

Brit has been influenced by some great teachers who helped shape her vision. One of those teachers she credits is Nargas, the first to teach her to patterndraft and tailor in the old world style of sewing. Brit also acknowledges Drew William, a talented visionary designer who engrained the whyís and the howís.

Brit also attained the opportunity to intern for a designer who is at the forefront of wearable

technology out of Ireland and Holland, she cites this as a great formative and inspiring experience, especially before starting her own line.

Brit admits that her designs come from a very abstract perspective, energy, and feeling that is translated into textures and cuts.

“I try to translate these emotions and feelings into use of lines, colour blocking, and angles.

It’s trying to match the visual with an emotion, which is different for each viewer” Brit prefers to work in a communal collaboration. Although she would like to focus on her vision of more intimately styled presentations, and experiment with gallery type presentations.

With the way her pieces are designed, with a-symmetrical cuts, Brit believes that her clothing is better viewed up close and interactive. Her goal with her designs, is for people to step out of their regimented social interactions and choices but focus on something for the individual. She wants them to feel confident with their individual style choices in her designs

GET YO’ UNDER ON Undressing Fashion & Diversifying your Underwear Ensemble Written by Samantha Wood Photo. Christos Spentzos

Call ‘em gitches, skivvies, knickers, panties or unmentionables - whatever the vernacular is they’re the ultimate accoutrement.

If you’ve ever been faced with the barren underwear drawer scenario after a forgotten laundry day and have been forced to choose between an orphaned bathing suit bottom or a waistless cotton travesty, you’re familiar with the reality that these seemingly small decisions can affect your mood, much like a bad hair day.

Part function and part feeling, the bra and underwear combo act as a primer over which we add personalized brushstrokes of colour, texture and character. Whether you prefer g-strings or boy-cut shorts, neutrals or neon’s, it defines an intimate style less talked about. It’s not just about getting dressed; it’s about setting the scene for a material masterpiece.

Deciding how to cover one’s lady bits is part of a morning ritual of sorts. It’s an act of stylistic genesis that gives us the foreground to build our style. Originally designed for warmth and to keep our

clothes from getting soiled, underclothes were more about social and physical repression than personal style. As a curator of costume and textiles at the Philadelphia Museum of Art explains, undergarments have historically left imprints on our bodies even when not being worn. Knicker styles from yesteryears have covered, lifted, shaped, squeezed and padded; always trying to modify the natural curvature of women’s individual frames. But, in the words of Mr. Dylan, the times they are a-changin’! As images of femininity and beauty shifted, underwear increasingly became more lady-centered and women like Madonna, in her iconic Gaultier corset, showed us that you can engender origination and deconstruct historical folly.

Under-fashions have undergone a generational transformation that parallels that of any other fashion accessory. Today we are able to find a variety of styles in textiles ranging from lycra to latex, but can we denounce the past, adorn our bodies and say that natural isn’t negative?

The typical shopping experience is most

definitely restraining our creativity and stores devoid of novelty perpetuate the status quo by preaching the all too common philosophy of five for twentyfive. As a staunch believer in the powerful influence of environment on our ability to think creatively, big-box underwear depots do nothing to nourish our artful intentions, and beauty needs an incubator.

In this search for our personally tailored beauty, Canadian model and actress, Shalom Harlow, had it right when she said, “You don’t learn style from watching people on a runway. Fashion happens every morning when you wake up.” It’s a philosophy most of us understand as style in the trenches; it’s about creating a daily look with pieces that are realistically attainable. It’s not necessarily about the brand or the money, it’s about the moments when we decide to take a piece, slip it on and own it.

Today, we have left the burning behind to reclaim our brassiere brawn. Styles are crafted for the -As to the +Gs and

OTTAWA AMANDA MAY LINGERIE 203 Dalhousie St, Ottawa, ON K1N 5G3 Phone:(613) 422-3106 Hours: Open today · 11:00 am – 6:00 pm

Brachic

Lingerie Store · 5.5 km Address: 433 Richmond Rd, Ottawa, ON K2A 4C9 Phone:(613) 321-0401 Hours: Open today · 10:30 am – 6:00 pm

Victoria’s Secret

Address: Rideau Centre, 50 Rideau Street, Ottawa, ON K1N 9J7 Phone:(613) 860-5310 Hours: Open today · 9:30 am – 9:00 pm

MONTREAL Blush Lingerie 225 Rue Chabanel O Montréal, QC (514) 389-5179

Perle D’Eau Douce Lingerie 6337 Rue St-Hubert Montréal, QC (514) 274-3737 www.perlesdodoucelingerie.ca

independent underwear boutiques are blossoming across Canada. The new wave of shopping experience emphasizes freedom of the body and gives women the opportunity to remanufacture social conventions in supportive spaces. As lovers of fashion, this consumer milieu is what we need challenge ourselves estheticallya place where we feel comfortable enough to follow our instincts.

If you’re looking to up your underwear A-game, many boutiques in Canada and abroad provide a substitute to the florescent light ridden mall experience.

Westboro’s Brachic embodies a mantra of curvaceous celebration, fitting education and even plays hostess to private undie parties. If you want to go eco-chic, Purrfect Pineapples is where it’s at. As an online, cruelty-free lingerie company based out of Toronto, they don’t use animal products, denounce sweat-shop tactics and their inventive undergarment fashions embody the edginess of pin-up girls, the sweetness of childhood, and risque theatrics of burlesque. Owner and renaissance woman, Erika Shuhendler,

makes all of her patterns from scratch, will ship anywhere in the world and takes custom orders. Finally, The Loved One is a New York City based company specializing in vintage originals as well as a new line of vintage inspired lingerie. Their look book invokes memories of nostalgic romance and antique charm. All three Shoppes’ are pro-fashion, pro-women and simply inspired. And by purchasing well-made, unique undergarments we move away from superfluous consumption and toward a collection of second skin to truly be proud of.

Go ahead...be courageous, practice acceptance, deconstruct, play and create.

And just so you know, we’re all about diversity, not discrimination. If you want to live by the Coco Chanel adage of removing one piece of accoutrement before you slip out the front door...do it. We fully support commando endeavors as well.

Arianne Lingerie

1655 Rue de Louvain O Montréal, QC (514) 385-9393 www.ariannelingerie.com

TORONTO Avec Plaisir

136 Cumberland St Toronto, ON (416) 922-7702 www.avecplaisir.ca

Tryst Lingerie

559 Queen St W Toronto, ON (647) 430-0994 www.trystlingerie.com

Secrets from your sister 560 Bloor St W, Toronto, ON M6G 1K1 (416) 538-1234 www.secretsfromyoursister.com

Green HOUSE EFFECT Photography: @colinarmstrong MUA: Anthonia Bejide Hair: Alexandra Michelle Aldrich Assitant: Krista Carbone Model : Gabrielle

We believe that people don’t belong in boxes — that in fact, most people don’t fall neatly into a single definition of “masculine” or “feminine.”

Therefore, we are rejecting the notion that only “men” wear “menswear,” and we’re re-assigning menswear to work with the female body; to fit those who prefer button-ups to pencil skirts. The mission is simply to inspire personal confi-dence by shooting clothing that works for the modern woman or man

SHIRT - ST LAURENT TIE - KRIS VANASH

SHIRT - PEG LEG NYC PANTS - VERSACE

SWEATER - KENZO

SHIRT - ALEXANDER MCQUEEN TIE - HUGO BOSS

JACKET : LANVIN

THE ABSENCE OF

FlAwS

There is no universal perception of the ideal beauty. It always depends on cultural background or the era you are living in. Striving for perfect beauty can never be attained, as â&#x20AC;&#x2DC;The absence of flaw in beauty is itself a flawâ&#x20AC;&#x2122;. In this editorial, core elements of traditional and culturally significant outfits, are portrayed in a contemporary context.

Photography: Jonathan Quipot Hair& Make-up: Michael Mayer Fashion Styling: Seifried &Turner / A.f.

The Yard Models: Kirra and Paulina @ Core

BRIDGING

FALL THE

Model : Kim Noseworthy Stylist : Ashley Oâ&#x20AC;&#x2122;Neil Hairstylist : Jessica Lynn Legere MUA : Klava Zykova Photography - Cometa

www.lhexagone.ca

- Sound Advisory -

WYLES & SIMPSON Londons Dynamic Duo

Abigail Wyles and Holly Simpson are not your average musical duo. They won’t be placed in a diminutive category alongside generic twosomes who found acclaim in the hits. Wyles & Simpson are a powerhouse ready to rock the kasbah. Their colossal sound echoes bits of lustre in everything they produce. Wyles & Simpson claim the Midas Touch on their self-titled debut album, making every track spout golden radiance.

Wyles contributes her distinctive vocal range, similar to modern female icons like Florence Welsh, and delivers a flawless performance in the smooth, creamy tracks of the album. Her sensual style shows great variety by exploring the vast frequencies of music. Simpson is the mastermind behind the instrumentals.

Her world-swallowing arrangements captivate every possible crevice to create a wholesome, beautiful collection of noise.

I had the chance to speak with the lovely ladies recently. They explained their process of making their debut album, saying, “It was mixture of complicated, exciting, lengthy, and deeply

frustrating at times! As it should be, considering what we’d set out to achieve - an album of self-written and self-produced songs”. The spectrum of pop music today often alleviates artists from making their own music. Musicians sometimes become a simple face to promote rather than a key composer. Wyles & Simpson make it clear that their music is their own and no one will get in the way of the creative process. The completion of the album was a milestone achievement for the duo, as they said, “Releasing the album was a huge relief for us, and after working on it for three years it was about time other people could hear it, and in turn, some new life could be breathed in to those songs as we began to perform them live”.

As for live performances, Wyles & Simpson don’t disappoint. For reference, check out their performance of “Stormy Skies” at The Old Church on YouTube. The duo has an unmatched chemistry when performing together.

Wyles’ voice grooves along with Simpson’s deep melodies as the two play a back and forth game in harmony. They are currently on a world tour, expanding their fanbase through the festival

circuit. They enlightened me with the benefits of all venues, “We think both the biggies and the smalls are of equal importance, but seeing as we’ve not yet sampled a decent fistful we’re hesitant to present [...] a favourite”. The girls hope to go up from here in terms of their live shows. Their massive tracks have the potential to fill thousands of seats, “We both hope that at some point we might find ourselves on the stages of awe inspiring concert halls and the like, surrounded by a full orchestra, playing our music, to a full house”.

Wyles & Simpson showcase a shining example of perseverance and joy in their work.

They seem like the type of people who make music because they love it. Nothing feels compulsory; everything by Wyles & Simpson has a fresh cadence and sweeping splendour. Good times come to those who wait. We’ll see where Wyles & Simpson land in the coming years, “Right now we’re excited and we’ve always got new ideas bubbling under the surface. We endeavour to keep working hard, not forgetting to enjoy it, with the hope that we can make an impression”.

The lyrics show some a form of godly ability to go beyond mere mortal standards.

From what it appears to say, this is only the beginning.

SON LUX The body’s respiratory system is, as obvious as it seems, crucial to a person’s existence.

Rather, it accounts for breathing and delivering oxygen to the necessary sectors of the body. Without the act of breathing, well, let’s just say you wouldn’t be alive for very long. Son Lux (Ryan Lott, Ian Chang, and Rafiq Bhatia) harnesses this idea of breathing in and out as a concept to dissect on their most recent album Bones, which came out June 23rd on Glassnote Records. Bones, though not explicitly stated, is a study of the human body and the identity crafted by it. Different songs take the liberty of examining different areas, yielding unruly results. I’m no doctor, nor do I have the proper education for describing bodily functions. Hell, I barely made it through high school biology. If you take the following words with an oblivious consideration, you

may find it a more pleasant read. However, I’ll do my best to keep you entertained. Let’s take this album and peer a bit closer at each song and its relation to the section the body it plays a part in.

The opening seconds of “Breathe In” are a clear indicator of the respiratory system hard at work. This airy warm-up slowly fills to the brim with shaky string instruments parading throughout. The lyrics are a short snippet of a later track, playing out as such, “Close your eyes, swallow the sun, you have only just begun”. In what is made to seem like some obscure motivational tactic, Son Lux’s lyrics on the opening track are the tip of the iceberg.

They signify something mighty and chaotic is on the way. What does swallowing the sun entail? Well it’s no easy feat to accomplish.

One cannot simply wish to swallow the sun

and it will happen. The lyrics show some a form of godly ability to go beyond mere mortal standards. From what it appears to say, this is only the beginning.

“Change Is Everything”, the album’s lead single, unfolds with a spliced choir of sounds in simpatico. Distorted percussion fill in the mix to manifest a clash of insanity. This song alludes to grander themes discussed throughout the opus. Talk of “blood within your veins” and seeing “the bones glow as they break free” ties in the circulatory and skeletal systems, connecting the dots to the body as a whole. The moment that changes everything, as Son Lux suggests, may be any temporal choice. It could be the present, this exact moment, as you read this article. It could in the future when you feel like you’re experiencing a “moment”.

The theory I have about the moment that changes everything is the miracle of birth. As “Change Is Everything” is the technical first track on the album, it’s fitting to prove that birth is the primary step in the experience of the human body. Blood runs through a newborn’s veins as they are separated from their provider. Out into the world as a solitary unit, the bones of this baby break free from the confines of their mother’s womb. It is not only a tremendous change for the child but also for the mother and everyone else involved in this new child’s life. At this moment of life, change is everything.

“Flight” is a twitching piece with several references to previous motifs seen on the album so far. By this point in time, the baby born during “Change Is Everything” has matured and grown into a young adult. A concept of identity or lack thereof is put into place. With lyrics that ring out such as “Let’s be everyone but you and me” and “Drowning out our mistakes we can’t erase, we shout until our bones break”, the skeletal system is brought to the frontline again. Breaking bones and changing into something you’re not examines the struggle of human identity. Physical versus emotional identity can be a tricky thing to deduce in today’s modern society. The fictional narrator sees the body merely as a means of physicality, changing at will to be accepted as a functioning member of the world.

“You Don’t Know Me” is another identity crisis track, releasing a more tortured look at the reaction to physical recognition. This time, the narrator is placed into an undesired category with their body being the prime exhibit of placement. Lyrics that bleed pain and sorrow like “I feel you tracing my scars but you don’t

know me, you don’t know me at all” indicate a message of trying to reach out. The spacious drum cycles and one-off guitar plucks add to an overall brooding temperature produced by this track. Times are tough, things are getting dark. Son Lux is aided by the pervasive female backing vocals to spawn a hellish testimonial of deception and facelessness. The body in “You Don’t Know Me” is shrinking into oblivion, growing more insignificant as the protagonist spirals into a circle of torment.

“This Time” fights back the feelings of depression exhausted by the brain to shape an anthem of power. “Hear the war inside you... all the noise we’re making now” are the bellowed lyrics, delivering a prouder sound than the previous vent. This track, like its predecessors, leans into the emotional capacity of the body. The mind is being altered into a state of uncertainty.

The central nervous system, commanded by the brain, can render the body useless if shut down unexpectedly. Without the brain making decisions for all things physical, emotional, and psychological, the human body would be reduced to a limp pile of bones and organs.

“This Time” harnesses the innate supremacy of the brain, ceremoniously giving the body the attention it craves.

With each song, Son Lux becomes more vulnerable. Ryan Lott’s style allows him to bear all and display his feelings to those who are willing to listen. On “I Am The Others”, this psychological maze of a song harmonizes over the properties of judgement. You know the saying “It’s all in your head”? Well this track explores that statement with a dazzling philosophical revelation. The song laments over the lack of others giving criticism, as the lyrics state, “We have the lungs, we have the air to

shout out, but we don’t”. As the song draws to a close, the stunning reality is presented, “Where are the others? I am the others”. This stanza is in relation to the fact that people tend to judge themselves harder than anyone else. Criticism of oneself is something that holds people back from living life to the fullest. Doubts and dilemmas prevent people from embracing the body they’ve been given. In a sense, “I Am The Others” is a prideful track that lets everyone make the realization that no one is out to judge you. Everyone has their own unique body and they must choose how to use it.

“Your Day Will Come” reprises the phrase from the beginning of the album on “Breathe In”. The song takes an average slice of the five senses and proudly remixes it to give the best motivational speech, “Open your ears and tell me what you hear”. This line is repeated over and over as it is complimented by, “From deep inside you, your day will come”. At this point in time, our narrator has overcome crippling anguish to retrieve sensory pleasure. As the song swells to a climax, more elements are added in as Ryan Lott orchestrates an extravagant production.

The chugging guitar melody infused with crashing cymbals generate the perfect balance.

With each song, Son Lux becomes more vulnerable.

Ryan Lott’s style allows him to bear all and display his feelings to those who are willing to listen.

“Undone”, a largely percussive track, is one of the more obscure portions of Bones. With ambiguous lyrics hinting at something, this song unveils a warped rebirth, “When you discover you can start again, you won’t believe it but you must... your world will come undone”.

Pointing to ethereal elements of speaking in tongues and filling up lungs, this song can be examined in several different ways. My deduction is that the protagonist has embraced a new identity through bodily confidence. Yes, their world is unravelling quickly but for the moment, they seem to be at peace with their lifestyle.

“White Lies” is a track of awakening. Just as “I Am The Others” explained personal judgement and the opinion of others, this track continues its saga with jabs at societal living. Lyrics that deconstruct our world like, “We swallow what we receive... and what we follow is what we become”, infer to the consumption of the goods and services we take advantage of.

After the realization that our bodies are not to be treated lightly and we must take good care of them, another disclosure is revealed, “We wake with bright eyes now”. This track follows in the markings of previous tracks with overwhelming instrumentals and jolting vocal accompaniment.

The concept of bodily misuse and harm allows for us to contemplate all our body does for us. We would not be without a body. Son Lux

takes into consideration the state of the world today and how easy it is for our bodies to become a simple means of transportation and expendability.

“Now I Want” is one final expulsion. The lyrical content demands satisfaction and escape from mortal tortures. From what started as a simple birth into the world, the body has been used and abused in many different facets. More philosophical muses are taken into account, such as, “Is this a better me tied up to a whipping tree? Is this a lesser me crying out to be free?” The whipping tree, a strong metaphor, is the agony experienced from standing up for one’s beliefs. Imagine, if you will, the life of Jesus Christ. He, being one to speak his mind, was tied to a tree for going against social norms. In a sense, Son Lux is making a Christlike comparison, saying that anyone who is brave enough to be persecuted will have a strong sense of martyrdom.

“Breathe Out”, the album’s closing track, is an exhale of ideas. Being at the end of the album, it is a sort of perceived death. The album began with birth so it fittingly ends in death.

An angelic choir sets the tone with deep synth beats filling the void. Is it heaven? Maybe. All we know is that our protagonist has learned how to breathe on their own. With a full grip on what does the body good, there is a fluttering peace that has settled. The solitary lyrics of the song are “breathe in, breathe out”, simply putting the complex quandaries to rest.

Son Lux’s Bones may not seem like a

complicated story tussling with existentialism on the surface. To put it in its simplest form, it’s just good music. The vocal deliveries are flawless, the instrumentals are gorgeous, and the album possesses a sort of professionalism that is at an unreachable altitude. However, after the cross-examination I have provided, it’s easy to see how the music goes beyond exquisite ear candy. The album is a journey like many other concept albums. We follow a character and invest in their personal turmoil.

On Bones, themes of self-worth, bodily harm, acceptance, and the main constructs of the body are looked at. Though the band may not have set out to release an album describing the human body in all its glory, this accident was a beautiful one that deserves every listen it can get. Son Lux has produced a record worthy of comparison to the likes of Sufjan Stevens’ Age Of Adz or Xiu Xiu’s Fabulous Muscles. The torrential soul-spill of Bones proves that Son Lux used the body for something good.

As far as 2015 releases go, Bones is in a special category on its own. No other indie album so far has managed to elicit such huge-sounding songs with deeply provocative lyrical themes.

To put it as a contender for the album of the year is a gutsy move but after several listens and new discoveries made within the audio content, it makes for a remarkable release.

Only time will tell if this album is meant to last.

As for right now, it’s on constant replay on my iPod. If you enjoyed listening to Bones, you can check out the rest of Son Lux’s discography as well as the new score for the film Paper Towns,

adapted from the book by John Green (author of The Fault In Our Stars).

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GIVE THESE A SPIN And call us in the morning

Holly Herndon Platform

Jacco Gardner Hypnophobia

The future is now. No more will music be used solely as a form of entertainment, but as a pleasure centre for those in peril. The brain can be stimulated in various ways through the release of dopamine and, as such, certain frequencies or pitches can change how music is experienced entirely. Holly Herndon makes a fascinating effort of industrial jibjab united with skewered vocal arrangements. This 50-minute sprawl carries a universal theme of socialization and, in contrast, isolation.

While humanized tracks like “Locker Leak” leave a comedic, nonsensical touch with lyrics like, “Be the first of your friends to like Greek yogurt this summer”, low-key tracks like “DAO” are banshee beats from another dimension. The most stunning and memorable track on Platform is “Lonely At The Top”. It features a very limited amount of instrumentals and plays out as a sort of meditative narrative. The narrator softly whispers with a bone-chilling tone as she physically massages her fictional client. Upon first listen, this song is weird. It sticks out among the rest of the tracklist, yet after hearing it several times, it is a fitting pause from the chaotic walls surrounding it. Platform is a strange achievement that isn’t afraid to break barriers and be creative.

Ty Segall frequently claims the throne of the often-underappreciated genre of psychedelic fuzz rock. His melodic method gives an attraction to be blasted on sunny Sunday afternoons. However, young up-andcomers like Mikal Cronin and Jacco Gardner have joined the ranks in an attempt to put a pulse into the genre. Jacco Gardner’s Hypnophobia is a surprisingly peaceful release, filled with pretty instrumental interludes and leading tracks that would make any 60s group jealous. The album’s opener “Another You” acts as an entrance portal to another world. As the listener crosses that first threshold, they are engulfed with harmonious bliss. “Grey Lanes” and “Brightly” follow the opener as the perfect pair to expose weary travellers to a fantastical world with talk of slaying dragons and other mythical wonders. Jacco Gardner makes his music sound effortless in its execution. He fires on all cylinders without sounding forced or restricted to his own devices. This is an album you need to have in your life, and as Jacco Gardner explains on “Find Yourself”, “Don’t fight the feeling, just let it in / You know you need it like the sunlight on your skin”.

ALBUM

SINGLE

RUN THE JEWELS:

BENOIT & SERGIO:

MEOW THE JEWELS For those of you who haven’t heard of Run The Jewels, please do yourself a favour and check them out immediately. Now that you understand the hype get ready to hear something absolutely insane because at long last Meow the Jewels has dropped. Meow the Jewels is the cat centric remix of their last album, RTJ2, and as crazy as it may seem the album is even grimier than RTJ2 while at the same time being incredibly funny.

Meow the Jewels originated as a joke, eventually turning into a Kickstarter campaign, and after months of anticipation and rumour, the album is finally here. Featuring remixes from Just Blaze, Portishead’s Geoff Barrow, Blood Diamonds, Zola Jesus, Massive Attack’s 3D, and many more, Meow the Jewels is so much more than just a cat sound remixed album.

The remixed beats give the album a completely

DANCING SHOES new tone, it’s heavier than RTJ2, and that is in no way a bad thing. Meow the Jewels may be one of the most puzzling releases this year, it either lands on the side of idiocy, or perhaps Meow the Jewels is the smartest expression of genius ever heard.

Meow the Jewels is available for free digital download over at runthejewels.net. For those wanting to own a physical copy of this enigmatic album a vinyl release is scheduled for release in November with all proceeds going to benefit victims of police brutality.

Knxwledge Hud Dreems

Knxwledge (pronounced “Knowledge”) has been gaining notoriety in 2015 with several big names in hip-hop giving him the chance to shine. He appeared as the main producer of Kendrick Lamar’s “Momma” from the critically-acclaimed “To Pimp A Butterfly”. He also made his way onto Flying Lotus’ BBC Radio 1 residency set with several of his tracks being raved about by FlyLo himself. Knxwledge has released over 70 albums worth of music with Hud Dreems being one of 3 released this year alone.

His busy, ever-growing discography shows Knxwledge’s dedication to his work and his perseverance to make his music fresh and innovative. Hud Dreems is a fun album with plenty to enjoy for all music fans. The album is composed primarily of chopped vocal samples, hard-hitting percussion beats, and the inclusion of several big band orchestras. These orchestral rhythms give a daunting sound, clearly visible on tracks like “Thtroll”, which sounds like the approaching steps of a film’s main antagonist.

Influence of hip-hop producers are riddled throughout the album with a few anonymous nods to the greats like MF DOOM, J Dilla, and Madlib.

Knxwledge has a modern style of his own that celebrates the diversity of music and combines it into nothing short of interesting. Hud Dreems is a time machine to a former era of music often abandoned by today’s faceless industry.

After having dropped their killer dancefloorready tune “House With 500 Rooms” just last month via Leftroom Limited, Benoit & Sergio are already back with their new “Old Streets” EP for Soul Clap’s eponymous label.

Our favorite cut from the release is the eightminute tune “Dancing Shoes” that finds the Berlin-by-the-way-of-Rome duo of Benoit Simon and Benjamin Meyer delivering a deep anthem, inspired by “a moment walking home one night with friends from a bar in Berlin as summer was ending and the weather was becoming more autumnal and sad.” You can always count on quality from Benoit & Sergio.

Benoit & Sergio’s four-track “Old Streets” EP, which comes complete with a pair of remixes from former Footprintz member Clarian, will drop on November 13th via Soul Clap Records

Shamir Ratchet

This 20-year old from North Las Vegas is someone described as genderless and genreless. Not that Shamir is an asexual being who thrives on minimalist sounds as a backdrop, but critics agree that Shamir is unlike anyone they’ve seen before. His overwhelming confidence on his debut album Ratchet proves that Shamir has a long road before him. The album is divided into categories of amusing dance anthems (“Make A Scene”) and poignant think pieces with ominous shadows (“Darker”).

While most of the tracks are optimistic in style, their lyrics hide some closet monsters. Relationships are put into question on “Call It Off”, soul possession is a rampant theme on “Demon”, and ignorant bliss jams heavily on “Head In The Clouds”. Ratchet has a party attitude without being afraid to speak on pressing problems. Shamir gracefully presents himself as a shining example to lead a new generation of oppressed youngsters into the spotlight. Even though older musicians still try to make their music relevant (e.g. Giorgio Moroder, the 74-year old who released Deja Vu in June), youthful presences like Shamir deserve all the same praise for stepping out into the vicious world of musical criticism.

COFFEE WITH ZHALA SCANDANAVIA”S NEXT POP EXPORT

BY AARON PEARCE

Authenticity is a rare find in our world today, a world that shrinks everyday as we connect more than ever before, we compare and contrast cultural entities and seek out walls of influences or inspiration. Few artists have found their own niche of genuine identity and musical output. Zhala Rifat, a new artist from Sweden, offers a look into her own world, untarnished by label pressure and Western conventions. Zhala is herself, uncontrived and unafraid of the criticism of race, image or pop music.

It’s currently all coming together for the Kurdish-Swedish artist; Zhala is on the verge of finding her audience, and finding acclaim.

After the self- release of her debut song ‘Slippin’ Around’, interest arose for the entertainer and the ethereal rave music that was being created. The song made its way to Swedish pop royalty, Konichiwa Records CEO, Robyn. Since signing with Robyn’s label, Zhala has released her debut self-titled album, performed on the Swedish Grammis, begun to tour festivals and receive critical acclaim, including strong reviews from Pitchfork and the Guardian.

I sat down for coffee with Zhala the day after her London debut. Her performance the night before was an appropriate welcome for the artist. Shuffling down a flight of stairs in an east end gallery, down to the dark basement, full of creative and curious Londoners awaiting Zhala and Robyn (who would DJ after Zhala and perform new tune ‘Love is Free’). The night was clearly designed for the newcomer, awaiting in the dark was colourful lighting and a stage cluttered with neon props, flags and wonderment. Although relatively new to performing, Zhala worked the stage like a pro, drawing the crowd towards her, strutting, dancing, singing and expressing every note and beat with everything she had to offer.

A performance that proved she had potential to be a festival highlight in the future.

This seemed like a good point of interest to begin our chat over coffee the next day. “It’s actually something that’s been growing the last 2 years,” she responds on the topic of her audience relationship. “It started in Sweden, in Scandanavia. Now almost everywhere I’ve been starting to build my own audience and people who connect with what I do.” Elaborating on the topic Zhala continues, “when you see an artist on stage you almost want to hear or see yourself and I just go up there and give them me. I want to be honest and transparent. I think some people like it and some people don’t, you connect or you don’t. Two years ago, when I started, people couldn’t mirror themselves with me in Sweden, they were scared and

- Sound advisory -

questioned themselves. It’s developed and I now have this really great audience who are loving, cool and open people. The response I get now is ‘you do you’”.

I ask whether she envisions her performances while in the studio as she sips on her coffee, recovering from the night’s events. “When I sing the songs [in the studio] I do imagine myself performing. That process of getting it out, putting it on stage, it’s been constantly developing.” The singer tries to paint me a picture of what she’s trying to achieve, “I’m singing in a room, the room is like my childhood living room where I used to perform for my parents.” Looking back at the stage from the previous evening, this all makes perfect sense.

“Now that’s what we create [on stage] a room full of our stuff,” she laughs.

Zhala’s performance introduced many to Tony Karlson; Zhala’s creative right hand man, holding lights, dancing, stripping and keeping the energy high. “We work as a collective, working and hanging out, he does his own art as well. He’s my best friend.” She explains that originally she performed alone, but couldn’t fulfill her goals for the stage without help. “He also directed my video for ‘Holy Bubbles’”, which portrays Zhala as a low budget Kim Kardashian whom, according to the video statement is an “Anastacia-inspired personality in a postapocalyptic environment where mankind’s actions continue to tremble the power of the earth.” Zhala promises Tony will continue to be a staple in her shows, “We do more and more together and it’s become a really nice energy.”

Another key person in Zhala’s rise is, of course, Robyn. The veteran Swedish popstar, Robyn has developed a devoted fan base and releases music in unconventional methods, through EPs and collaborations on her own Konichiwa label. Zhala is the only artist, besides Robyn, now signed to Konichiwa Records. “I love her!” announces Zhala. “She’s one of my favourite people. She’s really good at [when] I’ve asked for advice going into something new. I feel like [our relationship] works naturally, we connect emotionally, we just talk about life!” When I mention the unconventional ways Robyn has put out pop music compared to standard labels Zhala responds, “she has a way of doing things I get to take from. She’s built up a road of releasing this pop music that reaches out.

I’m privileged. I can be go in there and do her thing, but I am a different person an I steer off the road and then come back to it. I do feel I can ask her for advice but our relationship is a good friendship. We can work together cause of the friendship and we both happen to do the same thing. I don’t see a point in working with people I don’t like. I’d rather make my music at home and work somewhere else. I could do something different.” A friendship built on creative expression is the core to Robyn and Zhala’s partnership, a refreshing take in an industry where label heads typically only look at the figures and charts.

The music Zhala does make is hard to describe, it’s a blend of genres and sounds, big vocals and odd textures. Repeatedly in interviews she’s described her music as ‘cosmic pop’, an

appropriate term for the ethereal sounds that can be both touching and deeply aggressive.

Listening to Zhala’s album, I can’t help but think of the saying, “bass is for the body, melody is for the mind”. A mixture of classic Swedish melody with aggressive electronic music and some unexpected twists in the road.

According to Zhala, ‘the album is a world of pop influences. I thought about classic pop albums, like a Whitney Houston [album], you have a ballad, a fast song, it’s a mix up. Now a-days you usually have a sound, it’s developed into genres in different ways. For me, it’s always been a dream to do the pop album. It has been circling around me for years now, it’s become conceptual, I can see it from both the inside and the outside, expressing [both] myself and this [pop] concept.” The conversation of pop is always one of intrigue with artists and Zhala is no different. She states that “in pop music you want to show different sides to yourself, different emotions, different ideas…I love pop, it’s so wide, it can be anything. Which is why I [ label myself ] pop. Pop to me is everything from Tame Impala to electronic.” The album Zhala, the artist says, is ‘cosmic pop, full of influences but you can here it’s me, from me, coming from my soul.”

What Zhala’s Listening to…

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After discussing Robyn and the endless possibilities of pop music, it seemed appropriate to figure out what it is about Sweden that raises talented artists such Zhala, Robyn, Lyyki Li, Max Martin, Abba, and so many more. Politics are immediately considered by the young popstar. “It’s a socialist country,” she starts off.

“They put money in culture and invested a lot.

It’s made a big effect. There’s also a history of melodic music from Sweden. It’s a place where you have melodies inside you because of all the darkness.” Zhala continued later to mention that Canada is similar in regards to both darkness and supporting the arts over the years. Discussing a number of Toronto and Montreal acts to support her claim. “My friends and I were talking about British music and the scene here. It’s all competition with America, or to be the best, even in the underground scenes.

Sweden is rounder. It’s not competition, there’s not hate on it, so it becomes untouchable. It’s funny because that’s simple a mindset and you choose to think like that. The Swedish are privileged to have grown up being exotic and this idea of good music from Sweden. No one compares us to London or America, we’re too small, it’s just exotic.” Zhala was able to develop her sound in an environment more about supporting each other and the arts as a whole. While her music found support and praise, it was a journey for a woman who had racial struggles for most of her life that music relieved.

One point of interest thus far with Zhala’s rise is her race and use of nationality within her performances. In a previous interview, the artist stated she ‘dresses crazy on stage to take pressure off of my nationality’. As her notoriety continues to rise and her audience grows, I asked whether she still feels the same way

about her nationality. The Kurdish and Swedish flags both are staples of her performances. “I had a fight with a racist 3 weeks ago in Sweden” she mentions instantly. “I am privileged now.

People know me, I can do whatever the fuck I want. I don’t compromise or have to adjust to any social rules… I’m not trying to be rude but I just don’t need to adjust to social codes or class, I can simply be me.” Zhala pauses to think about the question, searching for the right words. “That’s been a journey. It wasn’t like that for me growing up. Ive had to adjust and ask questions and I think that’s why my expression is what it is now.” Continuing on this topic that’s shaped her, “It’s a radical [expression] because I came from where I came from. I meet racist people all the time. Of course we all have ideas and say stupid things,“ Zhala pauses. “But there are rooms and places where people don’t know who I am and there I am just a nationality. I don’t adjust to those rooms anymore but they are still there. ” The radical expression Zhala utilizes found a place at the Swedish Grammis. At the 2014 award show Zhala made her television debut alongside Robyn to perform “Prophet”. The theme of the show was classic music videos, Zhala chose the infamous “Smells Like Teen Spirit”, bringing the classic Nirvana visuals a twist with a rave anthem full of synths and dark foreboding lighting. We finished our interview discussing the performance that brought much attention to the new artist. “I choreographed and produced [the performance] with my friends. They, [the Grammis producers], were like, ‘we have this ballet school and pretty girls to be cheerleaders…’” She laughs and lowers her eyebrows, “But these people have nothing to do with me or my expression. I’m sure they are amazing, talented girls, just love, but that has nothing to do with me. The artistic freedom, I managed to get that through [in the performance]. It was about creating a world I see in Sweden, a world I’m apart of. I don’t think entertainment only has to be happy. I mean we were happy that day… but you can question happiness in entertainment. The whole ‘Las Vegas’ thing can be great,” waving her hands in the air, mocking the exciting style.

“I have other things going on though, I need to express that and put out those contexts.”

Zhala continues the list of fiercely artistic and unique artists that emerge from Scandinavia.

Balancing pop melodies, both ethereal and aggressive electronic, but most importantly, a sense of authenticity and expression often not realized in such a precise manor. An artist, through and through, connecting with her audience one gig at a time and discovering her role in a very weird industry. Zhala’s ‘radical expression’ is what draws the audience to her, and what connects the listener with her music.

It’s not the ‘radical’ that is so powerful as much as her naked and truthful ‘expression’.

THE

DEFIANT INSTAGRAM POET A chat with Rupi Kaur

Words & Photo - Jake Pitre

We all want to be noticed. We want to create and share, and receive recognition for our creations, if we can. When Rupi Kaur uploaded a picture on Instagram in January depicting a woman lying in bed with blood staining her pants, it didn’t seem likely that it would become the moment when the whole world noticed her.

When the whole world would choose whether to praise her work, or beat her down and shame her for it.

“I don’t care anymore what people think,” she tells me now, months later. “I feel so much more confident. People are either going to romanticize you or dehumanize you, but I’m going to create the work I want to create and you can look or not.”

The picture went viral, seen millions of times across social media and on the news, discussed ad nauseum by talking heads and online commenters. What was meant not so much to offend as to normalize had the unintended consequence of making Rupi Kaur a household name for a couple of weeks, by infuriating some and empowering others. It was a decidedly modern phenomenon, and one that Kaur has been confronting since.

Kaur, 22, hasn’t been sitting idle since her brush with mainstream fame -- she’s simply collecting ideas and waiting until they take the right form to let them go at the right time. Meanwhile, she is still dealing with the aftermath of that photo,

which means, in part, taking time and effort to heal. “The work that I create sometimes demands attention,” she says, “but I want it for the work and not for myself, and suddenly it was directed at me and I didn’t know what to do or how to handle that.” At first, she went into what she calls a numb state, answering media inquiries out of some sense of duty to defending her work but otherwise shutting down. She says the increased attention on her was scary, partly because there would now be so much expectation on her, so much pressure to say the right thing and follow up with something even more impressive.

She was also contending with the phenomenon of being censored for something that is so natural in life, and facing the fact that her artistic expression of that had been taken away from her in a way that was completely out of her control. “It makes you feel like when you’re a kid and you’re trying to explain something to your parents and they keep shutting you down and you’re completely voiceless,” she says of the experience. Within 24 hours, enough people had reported the photo that Instagram took it down. Kaur uploaded it again, and they took it down once more. Then the backlash to the decision began, and her photo re-appeared.

“When it benefitted them to remove the photos, they did, but when it was bad for their PR, they put it back up,” she explains. “I didn’t understand the impact it would have. I just

wanted to see the different ways the people that followed me would interact with it. Then I just became scared that everyone would hate me.” But there was a silver lining to the media blitz and Instagram’s actions. “They legitimized my entire project,” she says. It brought about plenty of nastiness, but it also started countless conversations about women’s bodies and how they are perceived, as well as censorship and social media. Her favourite moment was when she found the photos had been placed back, because how often do you win against a corporation that size? We so often think of our social media accounts as our personal spaces that belong to us, covered in our faces from all our selfies and run by us and us alone, but the reality is that we do not own any of this content and we do not control it. Kaur’s picture did change Instagram’s policy terms about what kinds of photos are allowed, however, so change is possible. Plus, she says, “my skin is so thick now, so that’s a nice feeling.”

Kaur grew up in Punjab, India, but moved to Canada when she was old enough to have both environments become part of who she is, and now lives in Toronto. Though she says she has sometimes felt forced into the world of her parents, it certainly helps to define her first generation experience in the Western world.

This manifests itself in her work, in her poetry, as she touches on issues that seem Western from a minority’s perspective, lending it a specificity that can be felt by all. “When I first

started to write, I thought I should write love poems,” she says. “I wasn’t able to, and I was so upset with myself. I was just writing about my people. When you’re a first generation immigrant, the idea of home is so complicated to you. Home isn’t here, because people look at you like you’re from somewhere else, but you go back and they do the same thing. So where is home?” Her reaction was to use her art to figure that out, before she could even try to express anything else artistically. “I’ve found a comfortability in my own skin, so I’ve started writing about other experiences,” she says.

She’s not resentful about getting so much attention for a photograph instead of her poetry, instead choosing to focus on how it brought so much more attention to her writing, including sales for her debut collection, Milk and Honey.

“People take me more seriously now. But at the end of the day, I want to sit on the table with Pulitzer Prize winners and have conversations with them,” she says, her unabashed ambition making her excited. “Sometimes people make you feel like you can’t, because all you are is an Instagram poet, whatever that means. But just because I’ve taken an unconventional route doesn’t make me and my work any less valid.”

Indeed, a common criticism of the millennial generation is our invariable vapid selfabsorption, our obsession with social media and making sure we always present the best version of ourselves, and that we do so consistently.

“That’s my greatest fear,” Kaur says. “Getting trapped in constantly putting content out there so that it just becomes diluted. A lot of women, a lot of women of colour, a lot of women in my community do not get this stage that I have been given, so I want to use it as a blessing if

I can and take my time. How do I use this to my advantage? How do I spread this love?” Social media is a form of vulnerable performance, and Kaur has embraced her designation as an “Instagram poet” as something that allows her to express herself more honestly than she otherwise could.

Read some of her responses to questions she receives on her Tumblr and you can see how long she pores over them, thinking carefully about what to say and exercising more empathy in one response than most of us do all day. Her poetry is often simple and direct, incredibly personal but written in such a way that makes the feelings and the pain and the joy universal.

“The sense of voicelessness is very familiar to me,” she says. “In elementary school, I didn’t speak, people thought that I was mute.

Writing was very much my way of being like ‘fuck you’ to the world. The number one goal will always be to find the words that satisfy me, because I know that when I start doing this for other people, that’s when I start to slip into depression.” That may be more of that millennial self-absorption, or it may be an honest account of the significance of expression and the cost of when it is not under your control and subject to ignorance.

“It’s about allowing people to feel what they’re going to feel and knowing that you’re never going to please everyone so deal with the consequences and find what you can change.” Advice worth taking.

The infamous picture that shocked the internet Note: After Instagram removed said picture it was sinced put back with a full apology.

HONG KONG DESTINATION OUT

Story & Photos by : Justin Lam

The first thing that hits you is the heat. The humid air sticks to your skin while the last bits of oxygen are sucked out of your lungs only to be replaced with the same air that clings to your body. This is Hong Kong in the summer, it’s not for the faint of heart, and definitely not for those afraid to sweat, but for those looking for adventure Hong Kong may be the place for you.

Hong Kong lands somewhere between China, and its own complete beast comprised of Hong Kong Island, Kowloon, the New Territories, and several small islands. Among the people of Hong Kong, there seems to be shared acceptance of madness. They eat, play, work, and shop like maniacs.

For those entering from Hong Kong International Airport, the Hong Kong Airport express is a high-speed train that leads you straight to the heart of downtown Hong Kong. From there you can hop straight into the MTR and the whole city becomes instantly accessible.

The Hong Kong MTR is perhaps one of the best subway systems in the world. It’s fast, spacious, easy to navigate, and with over 60 stops it’s easy to get anywhere in the city. Getting your Octopus card should be your first concern when you enter the city. This piece of plastic, which costs only $17 Canadian, can be refilled, and works for any mode of transit in Hong Kong as well as certain convenience stores and taxis.

It would be impossible to talk about Hong Kong without mentioning the absolute myriad of food options available in the city. Everything from classic Chinese to standard pub food can be found in almost any district in the city.

However, for ex pats like me, nothing is more alluring than the sight and smell of roasted goose. Hanging behind windowed displays, the crispy skin glistens with dripping fats and juices. The man behind the counter wields an almost comically over-sized butchers knife, yet somehow he keeps the accuracy and skill of a

surgeon. Served over a bed of rice with some simple boiled greens on the side, this dish truly is the antithesis of Hong Kong. It’s fast, it’s good, and most importantly it’s cheap.

For those less inclined to the goose induced heart attack try finding the nearest wonton noodle joint. The dish may appear deceptively simple, comprised only of noodles, broth, and dumplings, but what the dish lacks in complexity it more than makes up for in pure bliss. The noodles are chewy and full of flavour, while the broth is both incredibly subtle yet complex. What really makes the dish is the wonton dumplings. Perfectly bite sized, packed with shrimp and pork, and simmered to perfection in the broth.

If you’re feeling particularly adventurous (which you should be) Hong Kong also serves some of the best street food in all of Asia. The sights and smells are definitely not for the faint of heart, but the longer you stay in the

city, the harder it gets to ignore the allure of the street vendors. With items such as grilled squid, fried tofu, and the Asian equivalent of chitterlings Hong Kong street food is absolutely amazing and diverse.

Finding amazing food in Hong Kong isn’t a difficult thing to do. In a city with over 7 million residents everyone seems to be an expert on what and where to eat. This is both the dilemma and appeal of eating in Hong Kong. Really the only advice I can give is to embrace everything, leave all trepidation’s at the door, and be ready to try anything.

Hong Kong during the day is a mad dance on a small dance floor. Pushing your way through crowds becomes an every day occurrence, and getting out of a subway car can be an exercise in and of itself. With millions of bodies occupying such a small space, getting around in the city can seem a bit daunting at first, but Hong Kong during the day is something you truly need to

experience. For first time visitors to the city I recommend doing a bit of shopping. To call Hong Kong a shopaholic’s paradise is definitely not an understatement. The city was built on capitalism and it’s still clearly a driving force in the city. Districts such as Central, Tsin Sha Tsui (TST), and Causeway Bay are where you’ll find higher end clothing stores as well as huge indoor malls. If high end commercialism isn’t your thing, then be sure to check out the Apliu flea market for electronics, Cat street and Hollywood road for antiques, and Mong Kok for just about everything souvenir related.

If you’re willing to venture just a bit out of the main city you’ll be sure to find some amazing hiking trails that lead to a spectacular view of the city. On Hong Kong Island you’ll find the amazing Dragon’s Back trail. Voted best Urban Hiking Trail in Asia by Time Magazine (Asia Ed), the trail provides absolutely stunning views of numerous beaches along the South China Sea. For the more experienced hiker, try Sun-

set Peak. The trail is about a three-hour hike, but the view of the sunset from this peak is absolutely breathtaking. Finally, just beyond Kowloon you’ll find the Maclehose Trail. This trail passes through some of Hong Kong’s most diverse landscapes ranging from indented and wild, high peaks, and impressive valley reservoirs.

For those of you that fear the hike, but still want the amazing view be sure to check out Victoria Peak. Located in the Central area of Hong Kong, visitors can hop on a tram that traverses the steep incline leading to the peak. Once you’re at the top looking down at the city from this famous vantage point you’ll be able to see bustling harbours, massive bridges, and a skyline that makes Manhattan look infantile. For a truly breathtaking experience try to plan your trip to the peak a half hour before sundown to see the city lights come on in all their neon glory.

While Hong Kong may be amazing during the

day, the city really does come to life at night.

The streets are lit with the glow of neon signs and the streets are filled with hordes of people looking for their next drink or next meal. Hong Kong’s list of nighttime attractions run the gambit, appealing to both families and those looking to party.

Personally I preferred to spend my nights at the infamous Lan Kwai Fong. Lan Kwai Fong, or LKF, is one of Hong Kong’s most popular nightlife hot spots. Home to over 90 restaurants and bars, the space seems to have been meticulously designed to house a never-ending party.

The bars are incredibly diverse ranging from upscale and stylish wine bars, to rambunctious clubs with DJs playing late into the night. Going on a Friday or Saturday night is when you truly get to see the area come to life. The narrow streets are flooded with bodies, while empty bottles and crushed plastic cups roll down the inclined street. Music blares out of the bars turning the entire area into an outdoor club.

For the most part LKF is populated by young Hong Kongers, business people, and tourists from all over the world, it’s a startling mix of people, and those looking to meet someone will find no trouble at LKF. While the skyline may be amazing during the day, it really is something completely different at night. Heading over to the water edge at Tsim Sha Tsui will allow you to see the Hong Kong Symphony of Lights. The Symphony of Lights is a daily light and sound show in Hong Kong viewable from the waters edge of Kowloon. The skyline is washed with bright vibrant colours, as spotlights dance off the top of buildings.

Even if you miss the actual show, the skyline

at night is still something to check out. It’s awe inspiring to see the size of the buildings, and the myriad of colours they cast into the sky.

No matter how you spend your night, checking out Temple street is a must do. The long side street is littered with vendors selling everything from clothes to trinkets, with small street side restaurants serving food late into the night. Traversing through Temple Street isn’t something for the claustrophobic, working your way through the narrow street while still looking at what the vendors have to sell is truly difficult, but it’s something you absolutely must do.

Hong Kong is definitely not a vacation for those looking to simply “relax,” the city is something you have to completely give into. You can’t go there with any fears, and once you get into the city you have to be open to anything. The second you let go and become part of the madness, that’s the second you really fall in love with the city. Going to Hong Kong is really an exercise in a person’s ability to open themselves up to the world.

Hong Kong is really something unique in China. In my opinion the city is a stepping-stone for the rest of Asia. It’s an accessible city for people who only speak English and the locals are overwhelmingly kind and hilarious. The city is incredibly vibrant, the food is absolutely amazing, and there really isn’t anything bad I can say about the city. There’s a sense of culture shock after leaving Hong Kong, there really isn’t any city in the world like it and even with everything I’ve said, it really is a city you need to check out for yourself.

COSMOPOLITAN HOTEL Cosmopolitan Hotel Hong Kong is a four-star hotel very close to many tourist attractions. Causeway Bay MTR Station is within a walking distance from the hotel and there are free shuttles available that will take the guests to famous places such as the Hong Kong Convention and Exhibition Centre or even Times Square. This hotel is just a stones throw away from Happy Valley Racecourse. The Wan Chai Business District can be reached by train and it is only a 5 minute train ride. The popular Ocean Park is an amusement park and it is only a 15 minute drive away

387-397 Queen’s Rd E, Wan Chai, Hong Kong Phone:+852 3552 1111

Traversing through Temple street isnâ&#x20AC;&#x2122;t something for the claustrophobic, working your way through the narrow street while still looking at what the vendors have to sell is truly difficult, but itâ&#x20AC;&#x2122;s something you absolutely must do.

OZONE Opening Hours: 17:00 â&#x20AC;&#x201C; 01:00 Daily Address: 118th floor, Ritz-Carlton Hong Kong, International Commerce Centre, 1 Austin Road, Kowloon Tel: +852 2263 2263 Admittedly more of a lounge than a club, but choose a spot in the indoor section for live DJ sets of chilled, minimalist house that you canâ&#x20AC;&#x2122;t help but move to. Most people head up the 118 floors to Ozone for the outdoor section, but with two panes of glass and limited seating, we much prefer the futuristic designs and top-end sound system found inside. The bar area has been spared no expense, with marble and clever lighting creating a Science-fiction effect. Ozone is a happy medium between a pumping nightclub and an exclusive cocktail bar. Be aware, for prime seating there is a minimum spend

EAT: HONG KONG

Tim Ho Wan (Sham Shui Po, Olympic and Central) Cheap, dericious and also happens to be the cheapest Michelin star restaurant in the world! They have arguably the city’s best BAKED BBQ PORK BUNS !!!

Dai Pai Dong “DPD” Chinese Food Stalls – usually in wet markets or on the street) Oi Man Sang Kitchen (Sham Shui Po)

Ah Chun Shandong Dumpling (Prince Edward) Dope dumpling restaurant with a huge selection of dumplings, wraps, and all that carb-loaded good stuff.

If you want to experience the real dai pai dong deal, hit up Oi Man Sang, an OG spot kicking around for the last 57 years. You’ll see shirtless old dudes literally cooking up a storm in broke ass kitchens built in the middle of the street. Order the pork knuckle in advance – that ish sells out quick.

Noodles Wing Kee Cart Noodles (Causeway Bay) Cart noodles are noodles where you can pick and choose toppings and noodle type! My number one spot for cart noodles is Wing Kee Dumplings

Peking Duck Tai Fung Lau Peking Restaurant (Tsim Sha Tsui) This restaurant has mad decent super affordable Peking duck along with delicious hot pot.

Hot Pot Megan’s Kitchen Hot Pot (Wan Chai) CRAY CRAY hot pot broths such as tomato crab soup soufflé. Black Truffle Dumplings and Rainbow balls are just a couple of the innovative dishes you can throw into your hot pot!

MY FUNNY VALENTINE Photographer: Francesco Di Benedetto Design and Styling: Veronica Spadaro Hair & Make up: Alfred Lester Model: Sarah Tansey @ Wilhelmina Photo Assistant: Alison Domzalski Post Production: Cyril Biselx

Pray for Paris: On Selective Grief, White Privilege and the Westernization of Loss

BY MARIA ARSENIUK

On November 13, 2015 a series of coordinated attacks took place in Paris. As the night stretched into the hours of daylight, the total death count reached 130. In the aftermath of the attack the world mourned Paris; world monuments from New York to Sydney lit up in blue, white and red, Facebook offered a French flag filter to its users and the hashtags #PrayForParis and #WeAreAllParisians engulfed social media. But are we in fact all Parisians? Or do we value some lives more than others?

A mere 21 hours prior to the Paris attacks, a similar scene unfolded about 2800km southeast of Paris, in Beirut.

ISIS, the same terrorist organization that took responsibility for Paris, attacked an unassuming suburb. One of the casualties of the Beirut bombing was Adel Termos - a father out with his young daughter. In a decision that will last a lifetime, Adel threw himself on the second suicide bomber, diffusing the blast and saving countless lives. Yet, despite this, there was no hashtag #PrayForAdel or #WeAreAllAdel. The world did not light up in red, green and white and no Lebanese flag filters were offered. In fact, the news coverage was nearly non-existent. Of course, this is not the first time that the Western world

has ignored genocide in the global south; on April 2, 2015 Al-Shabab gunmen stormed a university in Garissa, Kenya. 700 students were taken hostage, 148 murdered and 79 injured. Again - there was little outcry and the resistance that was offered came from a niche demographic, primarily in development work.

It becomes clear that while we may all be Parisians - we are certainly not all Kenyans.

Almost as quickly as news of the Paris attacks went public, so too did the Islamophobic anti-immigration and antirefugee sentiments. Before the shooters’ identities had been confirmed ‘concerned citizens’ sat at their keyboards offering condemnations of Muslims and advice on foreign policy that revolved around curbing Syrian refugee resettlement. Tweets, Facebook statuses and comments on news articles ranged from sympathetic to outright xenophobic. Assumptions about the attacks, Muslims and refugees didn’t end online. The following afternoon in Toronto a Muslim woman was attacked outside of her children’s school , punched, robbed, and told “go back to your country”. Five more incidents followed this one, in Ontario alone, including the intentional arson of a mosque in Peterborough. In London, another Muslim

woman was pushed into an oncoming subway train at Picadilly Station, and an increase in Islamophobic violence was reported. AntiMuslim bigotry stretched from Calgary to Melbourne in the aftermath of Paris.

Was there perhaps some justification to the anti-refugee, anti-Muslim rhetoric that overcame both social media and bodies of government, like the southern states that unanimously rejected Syrian refugee resettlement programs? Or was it nothing more than fear mongering based on loose accusations? Let’s look at the facts.

Since 9-11 75,000 refugees have been re-settled in America. Not one has been arrested on domestic terrorism charges. In fact, as an American you are far more likely to die as a result of gun violence on a college campus or in a movie theatre - there have been a reported 294 mass shootings in 275 days in 2015 alone. As a Canadian, you are far more likely to died from a moose attack, or even the flu. The notion that terrorist sleeper cells may moonshine across borders is incredibly unlikely. The global Muslim population is 1.6 billion. Of that 0.002% is the Taliban, 0.006% is ISIS and 0.0006% is Al Qaeda - less than 1% of the entire Muslim population

comprises the three fundamentalist extremist terrorist organizations combined. In fact, Toronto Pearson International Airport successfully screens more people...every two days. The Trudeau government has pledged to resettle 25,000 Syrian refugees by January 1 - with 4,258,918 passengers in 2015 passing through Canadian borders it would only take a week to thoroughly screen three times that amount. Factually, there are no valid claims to halt refugee intake.

In conclusion, I want to close by saying that feeling for Parisians is not the problem; I am not suggesting that Parisians lives are not worthy of mourning or sympathy. What I am saying is that if you are devastated by the Paris attacks but ambivalent towards Syria, Lebanon and the greater part of the Middle East you need to re-evaluate; re-evaluate exactly why it is that we felt an outpouring of intimate grief and rage despite most of us having no direct ties to Paris. Why did the world react to Paris, but remained apathetic to Beirut when both events happened within hours of one another? I remain critical of the various systems of oppression that present other lives, particularly Black and Brown lives, as somehow less valid and our selective grief is

evidence of that. We grieved Paris not only because it was unexpected but because we saw ourselves in those who died; we could relate to them and the familiarity of Paris’ sidewalk cafes and landmarks. The Paris attacks penetrated our perception of safety, our immunity to terror, a kind of terror that we have ascribed as characteristic of other corners of the world. But what kind of world would we live in if we could take the outrage we have for Paris and extend it to all victims of armed conflict globally? What would it look like to have grief and compassion across borders? Some may suggest that there is simply too much conflict in the world, that to humanize the victims of violence would be to stretch our emotional selves too thin.

To the contrary - raising resistance to the mainstream narratives we’re told through media conglomerates, refusing to assign value to some lives over others only strengthens us - a politic of compassion can only unite, not divide. I know that I hope to see a world where all survivors and victims of terror can have equal representation in our dialogues.

Feeling bummed out about the state of the world? It’s a good things there are tons of ways for you to contribute!

What you can do to help?

For beginners, you can sign this petition to voice your support for Syrian refugee acceptance in Canada.

Next, if you have some extra green lying around you can make a donate to Lifeline Syria, a Toronto based non-profit, that as its name suggests, aids Syrian refugees If you’re more of an online activist, you can take to social media to show your solidarity.

A more inclusive hashtag than #PrayForParis is #I’llRideWithYou. This campaign offers passengers in Toronto who may feel targeted or unsafe on public transportation in Toronto a companion. Don’t live in Toronto? Start your own #IllRideWithYou campaign of support.

Lastly, refuse to stay silent in the face of xenophobia. You don’t need a graduate essay style rebuttal - just a couple words and some empathy, like this New Yorker

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