Antidote Magazine | The Remedy is Diversity

Your Urban Lifestyle Guide

This month we have a fashion submission from Houston based designer Jessica Lombana.
Jessica has been known for her work with swimsuits, but has recently started experimenting with other looks. Jessica has had a hectic year developing her brand and organizing fashion shows, but the always busy Jessica took time out to put this shoot together with her talented crew in Houston.

Vegas is among the most recognized cities in the world. Known for being both the Gambling Capital of the World and the Entertainment Capital of the World, over 41 million visitors come to the city every year.
These past few years, however, Vegas has had to shift its focus from gaming, delving into other fields as other markets have begun to develop their own gambling industries.

Beginner’s luck is a myth. Many people believe that the first attempt at something new and its obligatory fruitfulness are the stuff of legends. This is not the case with today’s music world. Marrow, Chi-town’s newest heroes, rope in all they can muster to spin a web of pure brilliance. Yes, The Gold Standard is their debut record but the phrase “beginner’s luck” is not the right sentence to utter.

The year is now more than half over, but in terms of the film industry, things are still just getting started. Whether that means catching up on movies into the first few months of the next year or the gluttony of high-calibre releases in the last few months of the year, it’s difficult to properly establish the actual midpoint.

n the hospitality industry, there are men and women achieving great success and using their skills and creativity in so many unique ways. Meet Giancarlo Mancino, master bartender, international bar consultant, and now proud owner of one of the best vermouth brands I’ve ever tasted, Mancino Vermouth. Giancarlo has focused his energy for the past 20 years on helping to improve the quality of hospitality in Europe, and Asia.

While steak tartare first gained popularity in the 19th and early 20th century, it has experienced a renaissance in modern cuisine. While the dish is rather simple to make, it doesn’t come without some serious health risks. For this reason, many diners leave its preparation in the hands of professionals. Beef tartare is daunting, delicious and evokes an instinctive sensuality that only eating raw meat can provide.