Whole Living Daily

Our Experts

Frances Boswell

Frances Boswell

Author, food editor, licensed acupuncturist

After graduating from Vassar College with a concentration in both Art History and Philosophy, Frances Boswell pursued her interest in food by working in restaurant and catering kitchens. She was part of the start-up team for Martha Stewart Living and eventually became the magazine’s food editor. In addition she has contributed to several other publications and co-authored a book, Food Adventures.

To address some health problems, Frances turned to Chinese Medicine. She enrolled and graduated from Pacific College of Oriental Medicine in New York City, and is now a licensed acupuncturist with a private practice, Qi Sera Sera Acupuncture, which focuses on a branch of Traditional Chinese Medicine which identifies poor diet as one of the most common causes of all disease.

My philosophy: Diet—what you eat and how you eat—is our first line of defense in health and wellbeing. Cooking with seasonal, whole ingredients and infusing our meals with generous intent cannot be considered an inconvenience. What’s inconvenient is illness: doctor appointments, sick days, unpleasant tests, and recuperation time that all follow.

If I wasn't doing what I'm doing now I'd be: a translator for the United Nations. I can hardly order a coffee in any language save my own so it’s a pipe dream really.

Best piece of advice: It’s not so much advice but words that resonate with me. “Blessed are the hearts that bend: they shall never be broken,” from the work of Albert Camus, was used by one of my professors to illustrate the importance of ample blood supply, one of the Vital Substances according to Traditional Chinese Medicine, in wellbeing. More simply put; the ability to change with the changes engenders health and happiness, and given the author, no doubt romance, too. Oh and remember these wise words from my daughter’s teacher: “Potted plants fare better than cut flowers.”

Web site: qiserasera.com

Expert's Archive

Radishes for Lunch: Stalks, Leaves, and All

Radishes for Lunch: Stalks, Leaves, and All

Posted by

I was in the market yesterday. A man standing next to me pick up a gorgeous bunch of radishes — …

Bask in Autumn-Colored Foods

Bask in Autumn-Colored Foods

Posted by

I don’t know when exactly I promised the girls I would take them berry picking but apparently, I did. They …

Bringing Out the Big Guns

Bringing Out the Big Guns

Posted by

A small shot of Fire Cider is not exactly my idea of the perfect drink. I tend to like an …

Ode to Julia Child

Ode to Julia Child

Posted by

Julia Child would be 100 years old this week. Happy birthday, dear lady of ours: matriarch, grand dame, and guru …

Ingest Good Vibrations

Ingest Good Vibrations

Posted by

The Chinese character for chi comprises two elements: rice and steam. I love this because it underscores just how important …

Listen to What Your Body is Calling For

Listen to What Your Body is Calling For

Posted by

How is it possible that I am craving chicken soup? It is August–hot and humid. Imagine that the sprints up …