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

Keep Summer Fare Light and Fresh

Keep Summer Fare Light and Fresh

Posted by

This has been a long, hot week. I reckon that half of the people I treated with acupuncture these past …

Stay Cool With a Version of Gazpacho

Stay Cool With a Version of Gazpacho

Posted by

I recently had beet and radish soup at a restaurant. It was described as a gazpacho and was cold, delicious, …

Eat the Ultimate Brain (and Bone) Food

Eat the Ultimate Brain (and Bone) Food

Posted by

My daughter Sophie was informed by her older boy cousins that she could “increase her dendritic density” if she were …

Replenish with Basic Foods

Replenish with Basic Foods

Posted by

My girls are in Maine, building sand castles and collecting seashells with my mom. We call it Camp Granny and …

Rejuvenate with Watermelon Soup

Rejuvenate with Watermelon Soup

Posted by

Not only was last Thursday one of the hottest days of the year it was also the longest–in so very …

Rice: The Multipurpose Grain

Rice: The Multipurpose Grain

Posted by

The other day I dropped my almost-new phone in a puddle. A friend asked if I put it in a …