Food is my thing. My favorite childhood book was Bread and Jam for Frances. For those who do not know, Frances spelled with an E denotes girl and so I took huge comfort in having another Frances, albeit a badger, in my camp. However, my real connection to the story sprang from the magical illustration of Frances’ school lunch. That thermos filled with cream of tomato soup, lobster salad on thin white bread, celery stalks and carrot sticks, black olives, a cardboard shaker of salt, plums and a small basket of cherries, vanilla pudding with chocolate sprinkles and a spoon to eat it with – what more perfect spread could possibly exist! And all arranged on a doily. More manifesto than meal, I channel it often.
I graduated from Vassar College with a concentration in both Art History and Philosophy and then pursued my interest in food by working in restaurant and catering kitchens. I was part of the start up team for Martha Stewart Living Magazine and became the magazine’s Food Editor. For a food lover it was the dream job. Along the way I contributed to several other publications and co-authored a book, Food Adventures.
I turned to Chinese Medicine to address some of my own health concerns. I was intrigued by the medicine’s use of food, how and what you eat, as a healing modality. This at a time when I felt severely disheartened by the bizarre array of extremist diets and a seemingly antagonistic approach to the basic home cooked meal. In a moment that made absolute sense to me – I resolved to study the medicine. And so I did.
I completed a four-year course of study in Traditional Chinese medical theory, acupuncture, tuina and western medicine and graduated from Pacific College of Oriental Medicine. I now maintain a private practice, Qi Sera Sera Acupuncture, in New York City. My focus is on the branch of Traditional Chinese Medicine that uses food as the first line of defense in both the prevention and treatment of disease. Food has its own energetic and spiritual role in our health which transcends food pyramids and an ingredients physical properties – vitamins, mineral, nutrient and caloric content. The mission of my practice is to teach this ancient wisdom, apply it to everyday cooking and to work with patients via diet modification, in addition to acupuncture, so to live, to eat, and to be well.
It is my underlying belief that cooking, eating real seasonal ingredients and infusing our food, our meals, with generous intent cannot be deemed an inconvenience. Inconvenience is illness – with the doctor appointments, sick days, unpleasant tests, missing lab reports and recuperation time that all follow. This is inconvenience; and only then – for the lucky.