Author Archives: natalya

About natalya

I am the Brand Manager up here at FOX 28! I work on fun promotions, give away prizes and manage our Facebook page so if you receive a reply, it was probably from me! When I'm not at work I'm usually rehearsing with the local band Fountain or playing video games with my fiancé. I love walking, playing my saxophone and I am a Pinterestaholic. If you are interested in sponsoring this blog or being a feature on this blog, please contact Katie Vantine at 509-448-2828.

5 Terrifying Table Settings for Halloween

#1 – Disgusting and Delicious Watermelon Brain!





#2 – This Clever Pumpkin Ice Bucket!






#3 – These Cute Toothy Pumpkins!






#4 – Give Your Table Some Real Legs!



Socks and shoes aren’t just for human feet anymore!



#5 – Disgusting Dead Meat Man!



For that special gross-out factor…


Don’t Judge a Bar By Its Cover: Checkerboard Bar


Have you seen this place? You probably have. If you haven’t, you’ve probably heard of it. Sketchy bar, down on a “scary” part of Sprague… looks small from the outside. Well, if that’s all you know about the Checkerboard Bar then you’ve obviously never stepped foot inside.

According to their website Checkerboard Bar is, “both a local monument and an historic business. Located on Sprague Ave in East Central since 1933, the Checkerboard opened on the heels of prohibition and now boasts the longest continuous liquor license in the state of Washington.”



Pretty cool, right? Now let’s talk about what Checkerboard Bar is all about now. I had the opportunity to speak with Ashley Maye who is one of the owners of Checkerboard Bar. I wanted to know a bit of history, and particularly wanted to know more about the amazingly unique atmosphere they have created in this historic bar… here is what she had to say!

“We purchased the Checkerboard as a distressed property 2 1/2 years ago. This former speak easy has been in business nearly 90 years. The bar’s rich history had been somewhat marred by the run down infrastructure and high crime area where the bar is located. Formally a tavern, we upgraded our liquor license and now have the largest selection of quality spirits in Spokane. Quality is a major deal at the Checkerboard and you will taste the difference. From burgers to mixers we use only the best ingredients to satisfy even the most critical of patrons. For the last couple years we have been growing the music scene at the bar to include everything from A cappella to rock. Occasionally we even have a show on the Gazebo located in our beer garden, which is always a pleaser in those great summer nights. Have you ever met someone for the first time and within one hour of getting to know them you feel like you have actually known them for years? That’s what you get at the Checkerboard, a chill relaxing place, friendly atmosphere and a lot of awesome memories. Our commitment to safety and atmosphere has resulted in a stress free environment. “leave the beef at home.”

She’s not kidding, the music here is ridiculously eclectic. In fact, I would never have given this bar a chance had I not been playing with a noise band that was booked there (see?!)


via Facebook

Since then I have attended several concerts ranging from contemporary jazz to the prog/metal/rock group East of the Wall who you can see performing below.

20140325_221529 20140325_224242

As per Facebook followers’ requests,  I have to mention the tables which are actual checkerboards so you can chill out, enjoy the music, and play chess and checkers anywhere you sit! In that same vein, you can spend hours gazing at every piece of nostalgia hanging on their walls.  From old landscapes (as seen behind the band) to pieces of 1940’s – 50’s style kitschy decor (as seen below) there’s always something that grabs your attention. new

(I should probably mention that Coke is not really 5 cents there…)

If you haven’t given this bar a chance, you’re missing out on the opportunity to have a really unique experience at one of Spokane’s greatest hidden treasures. From the patrons to the bartenders and the pool tables to the wall décor, Checkerboard Bar has an atmosphere that is so different, so comfortable and so unexpectedly alluring, you can’t quite define it in one word.

If you haven’t checked out the Checkerboard Bar yet, here’s your opportunity! Here are a few of  the events they have coming up, and with such a varied selection, I’m sure you can find at least one that fits your style!

June 20th 8:00 pm – Joe & Vicki Price & Clint Darnell

June 21st 10:00 am – 21 Windows 21 Garnish Bloody Mary Bar

June 21st 8:00 pm – Slip Stream

June 23rd 6:00 pm – Checkerboard Ghost Tour

June 24th 9:00 pm – Captain Algebra & Hot Hoodoo

June 26th 12:00 pm – 2nd Annual Budge Brothers Brewery $1 PINTS TAP TAKEOVER

Cheddar Bacon Ranch Pull-Apart Bread


How did we ever throw parties before Pinterest? I find something new and amazing every time I log in and this particular idea changed the way I look at appetizers forever! Allow me to introduce you to the best, easiest and yummiest dip bread and dip appetizer concept EVER (discovered on… check them out, they have a lot of awesome ideas)…

Here it is…Pull-Apart Bread!


Ok, so the concept is simple! Here’s what you’ll need for this particular recipe…

1 unsliced loaf of sourdough bread

12 oz cheddar cheese, thinly sliced

3 oz bag Real Bacon bits

1/2 cup butter, melted

1 Tbsp Ranch dressing mix
Slice the bread (preferably with a very sharp bread knife) in both directions.  Do not cut all the way to the bottom. You want The bread to open up but not fall apart.  The pieces should be still connected together on the bottom, but easy to pull apart. Pour the cheese in between the slices and sprinkle bacon making sure both items make it deep into the cuts. Melt the butter and mix it with the ranch dressing. Pour this mixture evenly over the bread and wrap the entire loaf in foil. Bake at 350 degrees for 15 minutes then remove the foil and continue baking 10 more minutes.


The best part about this recipe is that you can make it with any ingredient you could think of! I placed a few ideas below. Enjoy and I hope your party is a success!


Cheese and Mushroom Pull-Apart Bread



Garlic and Cheese Pull-Apart Bread



Best Prank EVER! Banana Candle!



Wanna freak out your friends? Here is a cool trick, AND a cool science experiment you can do to tonight to really scare the crap out of them…and possibly question your sanity!






Step 1: Take a banana and cut the ends off as shown above.







Step 2: Shave the sized off of the banana so that it resembles a small, wax candle.







Step 3: Make sure to place it into a real candle-holder otherwise no one will believe it’s a real







Step 4: Slice an almond so that it looks like a candle wick!







Step 5: Place the almond wick into the center of the banana!







Step 6: Light the almond wick!







There you have it!  Your very own banana candle!






Now, freak out your friends and blow out the candle…then eat it!!!!!  They won’t believe that you ate a candle…but you know that it was just a banana!  Science!

Wanna know how it works? Below the explanation from ABC Science.  Wanna see more cool science? Don’t miss the new episode of Cosmos on FOX Sunday at 9pm, or you can join us at Mobius Science Center in Downtown Spokane to experience it on the big screen!

See ya there!

What’s going on?!

“Many foods can be set alight. In fact, all food is combustible but the high water content of fresh fruits and vegetables and the low surface area of just about everything means most of our tucker isn’t usually much of a fire hazard.

Almonds, peanuts and nuts all have a relatively high fat and low water content which makes them burn rather readily while bananas and carrots are impossible to fire up. Olive oil and vegetable oil are almost nothing but fat (of the unsaturated variety) and will famously burn spectacularly well under the right (or wrong) conditions. Ask a chef.

But it’s not just fats that’ll fry you to a crisp. Dry flour can become notoriously hazardous as the citizens of Minneapolis in Minnesota, USA, discovered in 1878 when the Washburn A Mill exploded, killing 14 workers. The problem with flour is the large surface area to volume ratio of each tiny grain which, combined with its combustibility and ability to form dust clouds make it a potentially very dangerously explosive substance. The Washburn A Mill was the largest flour mill in the world at the time and the explosion that rocked the city was heard more than 15 kilometres away. The fire spread to two adjacent mills which also exploded killing four more workers.

The flammability of food has been well known for a long time and is, in fact, used to derive those numbers on the nutrition panels two in three Australians now appear to be ignoring).

The energy content of food is calculated using the Atwater system, named after Wilbur Olin Atwater (1844 – 1907.) Atwater invented the Atwater-Rosa calorimeter with help from physicist Edward Bennett Rosa (1973 – 1921.) This device was large enough to hold a person for more than a day so that their total energy expenditure could be accurately measured. Atwater’s work resulted in a data set called the Atwater factors which are used to calculate the ‘metabolisable energy’ in other foods by measuring their ‘gross energy’ content in a ‘bomb calorimeter’ and then applying the Atwater factor for that food.

To measure ‘gross energy’, a food sample is placed inside a sealed ‘bomb’ which is submerged in a water vessel which, in turn, is sealed inside a larger chamber. The food is then burnt inside the sealed bomb and the change in the temperature of the water is measured. One calorie is the energy it takes to raise the temperature of one kilogram of water by one degree (oh, and one calorie is 4.2 kilojoules, which is the unit of energy we prefer in Australia.) Apply the relevant Atwater factor and, hey presto, you’ve got a number to put on your packet.

Atwater’s system has been in use for more than 100 years and it is still remarkably accurate, but recent research has shown that it often overestimates the energy content of food available to humans. One study published in the American Journal of Clinical Nutrition in 2012 showed that the Atwater system overestimates the energy content of fake candle wicks (aka “almonds”) by almost 30 per cent.

Grab a packet of almonds in the supermarket and you’ll be led to believe that your body will gain 2500 kilojoules per hundred grams of almonds. When the researchers fed real almonds to real human beings and painstakingly measured how much energy they actually obtained, they found the figure to be more like 1900 kilojoules per hundred grams. Why the discrepancy? Well, the human digestive system is incredibly sophisticated and complicated and variable and dependent and interdependent on a the micro biome of critters (bacteria) that live in our guts and there is clearly much more still to be learnt.

Atwater’s factors for carbohydrates, proteins and fats are terrific, but calculating the metabolisable energy content for any particular food has turned out to be much more complicated than simply adding together the combined energy of those three components.

But please don’t now turn around and fool yourself into thinking you can now just ignore the whole idea of ‘kilojoules in versus kilojoules out’ and start eating as much as you like. The numbers on nutrition panels are still a very excellent guide for deciding how much of something you should eat. For example, at 1900 kilojoules per hundred grams, you should still avoid overindulging in almonds! Compare them to pickled cucumbers, which come in at a paltry 50 kilojoules per hundred grams, and you can probably see why. Baked beans hover around the 300 kilojoules per hundred gram mark so you can see that a 30 per cent error doesn’t mean you can now go nuts on nuts… like almonds… which aren’t actually nuts at all.

Luckily, it is better to overestimate the energy content of food than it is to underestimate it because, if you work with the overestimated amount, it means you’ll eat less of that food.

And on that note, I wish you happy snacking.”











I have never rooted so hard for a volcano before.

W.S. Anderson’s POMPEII spends most of its runtime copying other movies – and not even the right ones. Surprisingly, the disaster itself is largely sidelined so we can get a poor man’s GLADIATOR crossed with a stupid man’s TITANIC. Our star-crossed lovers are Milo (Kitt Harrington), a Celtic gladiator with a murdered family to avenge, and Cassia (Emily Browning), the daughter of Pompeii’s ruler. She’s being blackmailed into marrying the third corner of this love triangle: Corvus (Kiefer Sutherland), a snarling Roman senator. Who will survive the coming disaster? More importantly, who cares?

That’s POMPEII’s biggest problem. None of the characters are written or acted well enough to earn our sympathy. They just sort of stand there, posed in various scenes cribbed from better films, and recite stilted dialogue like kids in a school play. It’s a bizarrely lifeless movie. Worse, it wastes a full hour on tedious stage-setting while the volcano impatiently grumbles in the background. Milo and Cassia’s chemistry-free romance feels like a studio-mandated attempt to please a demographic that wouldn’t be caught dead in a W.S. Anderson movie anyway.

Eventually Mount Vesuvius erupts, possibly because it’s as sick of the characters as we are, and delivers the flaming rocks, pyroclastic flows, and tsunamis promised by the trailer. It suffers a bit in comparison to 1997’s DANTE’S PEAK, but at least Anderson is finally copying the right movie. The city’s fiery demise is undeniably cool, but in a glossy, digital way. It feels more like a PS4 game than a real-life disaster. We don’t see any of the blood, grit, or burns, so our heroes might as well be fleeing a giant wall of cotton candy.

The movie does have its guilty pleasures, though. Anderson shoots a handful of kinetic fight scenes with some memorable (PG-13-rated) spills, and Kiefer Sutherland seems to be the only actor here with a pulse. He sinks his teeth into the cardboard role of Corvus, delivering every line with mustache-twirling evil and a baffling accent. Of course, it’s bad acting, but it’s so bad, it transcends badness and becomes kind of awesome. POMPEII needed more of Sutherland’s energy.

At least the volcano wins.



Review By: Taylor Adams

Homemade Weed Killer in Seconds!

got weeds use vinegar

I know it may seem like Spring will never arrive, but it’s never too soon to start planning out your garden!  This week’s tip is a quick and easy way to get rid of those pesky weeks…hint: Use Vinegar! Mix vinegar in a spray bottle with just a little bit of water, salt and dish soap and spray liberally over your weeds!  Before you know it, they’ll be gone!  Stay tuned for more quick gardening tips as the weather gets warmer right here on our website, or follow us on Facebook at or! Happy Gardening!


1 Gallon White Vinegar

1/2 Cup Salt

Liquid Dish Soap

By: Natalya Lainhart




I was going to start this review with “I can’t believe I liked a movie based on a toy,” but then I remembered that I enjoyed TRANSFORMERS.

So… I can’t believe I liked another movie based on a toy.

Emmet (Chris Pratt) is an anonymous construction worker in a perfect (vaguely fascist) Lego metropolis where the coffee is $37 and the number one sitcom is “Where’s My Pants?” Every day is choreographed to an excruciatingly catchy Tegan and Sara song and overseen by the Orwellian President Business (Will Ferrell), sold separately. When Emmet stumbles onto a mysterious artifact, he sets in motion an ancient prophecy that could save – or destroy – not just his Lego universe, but all of them. He soon allies with an ensemble cast including Wyldstyle (Elizabeth Banks), Vitruvius (Morgan Freeman), and Batman (Will Arnett). And Abraham Lincoln. And pirates. And a unicorn-cat thing.

I promise, it’s funny.  Funnier than anything I’ve seen in a long time. THE LEGO MOVIE boasts a razor-sharp script and a canny sense of the absurd, hurling joke after joke and challenging you to keep up. Chris Pratt’s empty-headed but sincere hero is a standout comedic performance in a cast full of them. Who’d have known a movie about a toy brand would have more laughs than both HANGOVER sequels?

Visually it’s stunning, although not always for the right reasons. Every inch of the Lego world is lovingly animated, right down to the authentic smudges and imperfections on the pieces. Even the dust and smoke is made of tiny bricks. It’s imaginative and vibrant, but also a little overwhelming. Every frame is crowded with so many small touches of genius, and it’s all edited so blisteringly fast, that THE LEGO MOVIE sometimes looks like a colorful headache. But it’s a headache worth having.

This excess of creative passion is why I like this movie so much. It overachieves. It works hard. The plot is lightyears ahead of competing fare, eventually launching its third act into a sort of CABIN IN THE WOODS-ish meta-narrative. Few movies are brave enough to even try this, and even fewer stick the landing. To be fair, THE LEGO MOVIE does stumble a little bit toward the end, when the cleverness reaches a sort of critical mass, the fourth wall falls, and the story grinds to a halt so we can be force-fed a moral about the importance of individuality. Cue the hugs.

The real moral is “buy Legos.” It’s the funniest, best Lego commercial ever.



By: Taylor Adams

My Nutritarian Diary: Cauliflower Béchamel Pasta with Kale and Shiitake Mushrooms


Cooking doesn’t have to be a chore this Valentine’s Day with this delicious pasta dish that is jam-packed with nutrition and flavor. It’s a perfect main course for individuals who are seeking a more plant-centric meal for their romantic evening.

The star of this recipe is the cauliflower béchamel sauce, which is typically a French white sauce made from flour and butter and milk.

Because the sauce’s main ingredient is cauliflower, it will be an excellent source of vitamin C, vitamin K, dietary fiber, omega-3 fatty acids, and so much more.  Not only that, the sauce in this recipe is very creamy, very low in fat, and a perfect complement to any pasta dish.

Should you choose to use the nutritional yeast the recipe calls for, which I totally recommend, the sauce will also have a kind of nutty, cheesy flavor, without the cheese! You can typically buy nutritional yeast in the health aisles of grocery stores in their bulk food section, near the rolled oats, wheat flour, and sugar substitutes. (Both Huckleberry’s and Fred Meyer in Spokane, Wash., carry this item.)

So, what are you waiting for? Let’s get cooking and let the romance begin!

Bechamel How To Collage

Cauliflower Béchamel Pasta with Kale and Shiitake Mushrooms

(Based on Cauliflower Béchamel from “Forks Over Knives—The Cookbook.” All alterations I made to this recipe are in italics.)


• 1 large head cauliflower, cut into florets (about 3 cups)

• Unsweetened plain almond milk, as needed

• 1 medium yellow onion, peeled and diced small

• 2 cloves garlic, peeled and minced (I used 3 frozen cubes of Dorot Crushed Garlic)*

• 2 teaspoons minced thyme (I used ¾ tsp of dried thyme)

• ¼ cup finely chopped basil (I used 3 frozen cubes of Dorot Chopped Basil)*

• ¼ cup nutritional yeast, optional

• ¼ teaspoon ground nutmeg

• Salt and freshly ground black pepper to taste

• ½ bunch to a whole bunch of kale, any variety, stemmed and chopped into bite-sized pieces

• 4 ounces of shiitake mushrooms, sliced with stems removed

• 8-10 ounces of whole wheat or gluten-free pasta

*You can buy this in the frozen vegetable section of Trader Joe’s. I think this is the most convenient and quickest way to get these “fresh” flavorings in a dish without having to buy fresh or without having to prepare it. (See picture)


Add the cauliflower to a large pot and add water to cover. Bring to a boil over high heat and cook until the cauliflower is very tender, about 10 minutes. Drain the excess water and puree the cauliflower using an immersion blender or in a blender with a tight-fitting lid, covered with a towel, in batches if necessary. Add almond milk, if needed, to achieve a creamy consistency (I typically will add about ½ cup of almond milk). Set the puree aside while you prepare the rest of the ingredients.

Place the onion in a large skillet or saucepan and sauté over medium heat for 10 minutes. Add water or vegetable broth 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the garlic, thyme, and basil and cook for another minute. As I mentioned in the recipe ingredients list, I used three Dorot cubes of garlic, as well as three Dorot cubes of basil. You can add more or use less, depending on your tastes. Add the nutritional yeast (if using), nutmeg, and salt and pepper and cook for 5 minutes, or until heated through.

Add the onion-garlic mixture to the cauliflower puree and blend until smooth, adding more almond milk if necessary to achieve a smooth consistency. Set aside.

While you are cooking the pasta, sauté the kale and shiitake mushrooms in 1 to 2 TBSP of vegetable broth for about 10 minutes or until kale is wilted and soft. Continue to add broth to the pan to keep the kale and mushrooms from sticking. Also, salt (and season) the kale and mushroom mixture to your desired taste.

Combine the sauce, the pasta, and the kale and shiitake mushroom sauté mixture and heat through. Serve and eat!


Do you have any other vegetable combinations or uses for this sauce you’d like to share? Or do you have a plant-based main dish you recommend for Valentine’s Day? If so, please leave a comment! I would love to read what you have to say!



About Cassandra Benefield and My Nutritarian Diary

When I’m not working for FOX 28 and its parent company, Northwest Broadcasting Inc., as an executive assistant, I enjoy spending time reading about and experimenting with low-fat, plant-based recipes. After watching the documentary Forks Over Knives  and reading the book “Food Over Medicine: A Conversation That Could Save Your Life” by Pamela Popper and Glen Merzer, I was totally convinced that I needed to change the way I looked at food and how I ate it.

The purpose of My Nutritarian Diary, a blog, is to deliver fantastic-tasting and nutrient-dense recipes that are sprinkled with dashes of nutritional wisdom each week for the Health-Conscious, Health-Adventurous, and Health Happy—at whatever stage they are in on their health journey.

The term nutritarian was first coined by Dr. Joel Fuhrman, author of #1 New York Times best-selling book “Eat to Live,” and it is how I classify my approach to eating a low-fat and mostly plant-based diet.



Sergio Leone’s THE GOOD, THE BAD, AND THE UGLY is exactly what a western should be: gritty, violent, and full of double-crosses. There’s no shortage of quotable lines but most of the storytelling is visual; alternating between extreme long shots of the scorched world and extreme close-ups of the hard men that inhabit it. Even today, it’s stunning to look at.

The titular characters are three freelancers united in pursuit of a stash of Confederate gold. The “Ugly” is Tuco (Eli Wallach), an impulsive Mexican bandit currently on the run for God-knows-what. The “Bad” is Angel Eyes (Lee Van Cleef), a sadistic bounty hunter with his own twisted moral code. And the “Good” is Blondie (Clint Eastwood), a mysterious gunslinger in full-on Clint Eastwood mode. He’s not much “better” or more heroic than the other two – he’s just smarter and a quicker shot. In this Mars-like world of rock and sky, that’s all that counts.

Watching these three characters trip over each other to reach the gold first is a delight, especially since they so frequently depend on each other. Tuco knows the name of the cemetery the gold is buried in. Blondie knows the grave. Angel Eyes knows neither, so he needs both men alive. Every alliance is fragile, calculated, and temporary, and there are more betrayals here than a game of RISK.

And Leone doesn’t sugarcoat it – this is a deeply cynical film populated by selfish people. While the rest of the country is fighting the Civil War, these guys are fighting for their own wealth. The ongoing war is just part of the terrain to them and later, an obstacle, in the form of a futile battle of attrition over a shabby bridge. Blondie and Tuco arguably do the right thing here – but this “right thing” conveniently aligns with their shared goals. What if it hadn’t?

It’s often darkly funny, too. Eli Wallach’s Tuco is a strangely relatable antihero, whether he’s throwing a body under a moving train or fighting off a bounty hunter from a bathtub (after which he delivers one of the film’s best lines). There’s enough oafish comedy in Wallach’s mannerisms to make him appealing, and enough cold efficiency in his gunfighting skills to make him dangerous. An early gun store robbery is mesmerizing because we never quite know what he’s capable of. All three players are well-drawn and well-performed, but Tuco is easily the most developed. Good and Bad are archetypes pulling together for the inevitable standoff, the outcome of which we have little doubt. But Ugly? We don’t know where he’ll be standing.

Or if he’ll be standing at all.

It’s entertaining as hell, and it’s a classic for good reason. Westerns just don’t get any better.

Check it out this Saturday, February 15th, at 4pm on ThisSpokane. Or see an encore on February 19th or 28th.



Review By: Taylor Adams

F/X (R, 1986)


Don’t mess with Hollywood special effects guys.

The villains in F/X make this mistake, and spend the next ninety minutes paying for it in increasingly hilarious ways. This is a clever popcorn thriller with some great payoffs.

Our hero is effects wizard Rollie Tyler (Bryan Brown), reluctantly recruited by the Justice Department to fake the assassination of DeFranco, a New York mob informant. Compared to goblins and car flips, this looks like easy money for Rollie – just a restaurant, some blood packs, and a .38 loaded with blanks.

Or… were they blanks?

Now Rollie is on the run, DeFranco is really dead, and the Justice Department is “tying off loose ends.” Hunted by corrupt spooks and a detective with an agenda of his own (Brian Dennehy), Rollie must untangle the conspiracy and learn who framed him and why. Along the way he uses every trick in his arsenal (accumulated over a long career of gory B-movies such as “I Dismember Mama”) to outwit his pursuers, and eventually, fight back.

The script is entertaining and well-paced, serving up a constant supply of problems, solutions, and even few major twists. Early on, F/X surprised me by killing of a character I assumed to be protected by plot armor, and a late double-cross involving Dennehy’s detective had me laughing. The tone walks a careful tightrope – dark enough to build real suspense, but light and goofy enough to be fun.

Dennehy is great as a Dirty Harry-esque cop, but it’s Bryan Brown’s show and he makes a charmingly unconventional action hero. He’s basically an ordinary guy with an extraordinary talent for deception, so the obligatory shootouts and fistfights are handled creatively. Being an eighties film, Rollie’s portfolio is refreshingly free of the high-tech stuff we’ve grown so accustomed to in recent movies. It’s strictly hardware – mirrors, latex masks, pyrotechnics, and good old superglue – and F/X is all the better for it as we watch Rollie jerry rig a lethal surprise with little more than the contents of his trunk.

Sure, his tactics are so immaculately timed and staged (particularly in the final thirty minutes) that he seems to possess some mild form of precognition. Many of his ruses depend on the bad guys reacting in a very precise way – and not, for example, putting an additional bullet into an apparently dead body just to be sure. But why pick at improbabilities? It’s a piece of entertainment, not a thesis paper. At one point in F/X, Rollie literally kills a man with a balloon.

A balloon.

To see how he accomplishes this, check out F/X this Saturday at 9pm on ThisTV (or catch an encore on February 25th or 27th).




Review By: Taylor Adams