I am Program Coordinator  for the Historic Preservation Program at SUNY - Westchester, a program I established as the only such program offered at a community college in New York State.  I also teach American Architectural History and supervise Field Work courses in that program. Additionally, I am a long time Adjunct Professor in American History, having taught at institutions such as  Marist College,  Hunter College, SUNY - Orange and SUNY - Purchase among others. 

My book, Grand Central Terminal and the Rise of Midtown Manhattan (SUNY Press), will be available by the end of 2028. I've just written my second article for Grove Art Online (Oxford Univ Press), available by Spring 2026. This one is on the horticulturist, landscape designer and theorist, Andrew Jackson Downing. 

As a historic preservation advocate, I am Principal Founder, former President and Chair of Calvert Vaux Preservation Alliance, positions I held for 10 years.  In conjunction with New York State Office of Parks, I led successful efforts to stabilize and repair the Calvert Vaux designed Hoyt House ('the Point") in Staatsburg, NY. 

As a photographer, 41 of my prints are housed in the archives of the   National Museum of American History, Smithsonian Institution in Washington, DC, where one of my photographs was displayed in 2005. Other photographs are in the archives of Yad Vashem in Jerusalem, Israel and the National Baseball Hall of Fame and Museum in Cooperstown, NY. My photographs have appeared in the NY Times, Philadelphia Inquirer, Downbeat Magazine, ARTS Magazine and other publications.

I  earned a B.A. from Boston University and my M.A. from Hunter College, both in U.S. History. I completed my Ph.D. coursework at the CUNY Graduate Center in U.S. History while minoring in Architectural History. I also studied Photography at School of Visual Arts and International Center of Photography, both in NYC. I've  completed the Ethics of Artificial Intelligence course at London School of Economics and Political Science as well as the Culinary Boot Camp Basic Training program at the Culinary Institute of America.