144 page book is the most jam-packed
poi spinning, fire twirling, flag dancing, glowstick
swinging guide available!
with over 450 tips, tricks and moves - and ideas
for hundreds more - this book is destined to become
essential reading for every poister on the planet.
cross-referenced, with over 500 clear and detailed
illustrations, and with sections on Fire
Inventing moves, Developing
your own Style, and what to do about Hitting
Yourself (and Getting Tangled),
Poi Spinning will teach you all the skills
you will need to master the art and invent your
From your first tentative circles to feats of
unparalleled dexterity, via such tricks as
The Weave, Lock-outs
and Behind Your Back Waist Wrap,
Michal Kahn guides you step by step in the friendly,
encouraging style that has made her courses so
is the definitive guide to poi spinning.
Kahn has been teaching poi for several
years both to members of the public and
to students of The Circus Space and Circomedia
in the UK. She has no idea exactly how
many people she has taught, but it must
be well over a thousand.
In February 2000 she designed the Apex
Poi Spinning Courses, including a
Beginners course, an Intermediate course,
and a 'Breaking the Rules' course. The
plan was to secretly use students as guinea
pigs to test various ways of teaching
poi and find what worked best. To date
over four hundered students have subjected
themselves to the experience, and the
courses remain very popular. It is on
the experience Michal gained from these
courses that the jam-packed book
Poi Spinning is
Michal also runs choreography courses
for professional circus performers, organises
the Handstand Circus Cabaret, and has
choreographed well over thirty poi shows
for different performers. She has worked
as a performer for several years performing
at festivals, film premiers and corporate
events. Although its hard to believe, she loves teaching even more than performing.
40g Cocoa powder
225g Caster sugar
1 tsp Vanilla Essence
50g Self-raising flour
50-100g Chopped walnuts or pecans
your oven to 180 degrees c.
Grease a 20cm square cake tin and line
the bottom with greaseproof paper.
a saucepan, melt the butter over a low
heat and add the cocoa powder.
In a separate bowl, beat the eggs and
sugar together until they’re thick
Add the chocolaty butter mixture and vanilla
essence to the bowl and stir it together
a little bit. Sift the flour in and add
the nuts, mix it all together (now it
looks how it should).
Pour it into the baking tin (and tap the
tin on the surface a couple of times to
spread it and get rid of trapped air).
Bake it for 30-35 minutes.
When you take it out of the oven, leave
it in the tin for about 10 minutes, and
then turn out onto a cooling rack.
It’s easiest to cut into squares
when it’s cooled, but it’s
really hard to resist eating them while
it’s still hot ’cause it smells