New York

What I've Been Working On: Tricked

What I've Been Working On: Tricked

For the past three months, I've been working on the magic team for a TV show called Tricked. Magician Eric Leclerc pranks, fools, and tricks innocent people all over the city with hidden camera magic that they, of course, don't realize is magic. In bookstores and cupcake shops, bakeries and hardware stores, magic is indistinguishable from reality, at least until the big reveal.

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New for Genii Online: Bringing Coney Island's Magical History to Life at the Brooklyn Public Library

New for Genii Online: Bringing Coney Island's Magical History to Life at the Brooklyn Public Library

It was great fun to attend an event at the Brooklyn Public Library last month, featuring Herb Scher, Richard Cohn, Mark Mitton, and George Schindler in a moderated panel discussion about Coney Island's magical history. In this feature for Genii Online, I dug deeper with these magicians and historians to find out why Coney Islands has its hooks in us all.

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New for Genii Online: Torkova Puts Stuttering Center Stage in A Hanky and a T-T-T-Top Hat

New for Genii Online: Torkova Puts Stuttering Center Stage in A Hanky and a T-T-T-Top Hat

I grew up watching Bobby Torkova perform his silent act at Monday Night Magic in New York City. But mesmerized by his mastery of the classics and won over by his old school stage charm, I never realized that until this year I'd never heard Torkova speak. In his new show, A Hanky and a T-T-T-Top Hat, Torkova overcomes his stutter to infuse the telling of his own life story with the gems of magic that made him the performer he is today.

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New for Morsel New York: Blue Marble Ice Cream

New for Morsel New York: Blue Marble Ice Cream

Morsel New York just published my feature on Blue Marble Dreams, the nonprofit arm of Blue Marble Ice Cream helping local communities open their own ice cream shops in countries like Haiti and Rwanda. I spoke to Blue Marble's co-founder and CEO, Jennie Dundas, about running the business, sharing the dream, and why something as simple as ice cream can make a big difference.

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