Travels with Gusto: Acupuncture

Saturday, April 30, 2011

Acupuncture

I just had my second acupuncture session at Oasis on Maginhawa St., Teachers Village. Doctor Sison said we need to restore the flow of chi in my body because blockage causes cysts, migraine and digestive problems, among others.

I felt the onset of a migraine while I was on my way to the clinic but it disappeared after the session. It remains to be seen if acupuncture will do its work on my other health challenges but I’m willing to give it my commitment. After all, the 45 minutes I spend in bed with the needles is also time for quiet and rest, something I need and deserve.

Oasis

Phone: (+632) 9217649

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About Me

I am a writer with a big appetite, for food, for travel, for life.

For more than two decades, I have been writing travel and food pieces for international and regional publications, including Travel + Leisure US, T+L Southeast Asia and Conde Nast Traveller UK.

I have a few books to my name, both as writer and editor. These include two coffee table books, Sonya’s Garden and the DOT-funded Best of the Best Philippines. I also wrote for Insight Publishing's guidebook, Asia's Best Hotels and Resorts.

Several years ago, I was the executive editor of Mabuhay, the in-flight magazine of Philippine Airlines.

In 2002, I was awarded Best Travel Writer in the ASEAN Travel Awards.

In parallel to my writing career, I also work as a digital media executive.

About This Blog

I was raised on good food, courtesy of a maternal grandmother who was relentless in the kitchen.

Lola Illang, a retired Home Economics teacher, could make anything by hand and was ardent about growing her own ingredients. By her example, and from the beaming faces of friends and family who came to share our table, I learned that food was love made manifest.

It is little wonder then that I became an advocate of slow food (or, as I like to call it, soul food), in restaurants and in my own kitchen. I look forward to the thrill of tracking down the finest ingredients, whether fresh produce that are tended with care and plucked at their peak, or artisanal elements that can be savored with very little embellishment. I find joy in watching my food putter quietly in the stove for hours until its flavors mellow and deepen. Good food takes time. I suppose the same can be said about love, and everything else that matters.

My appetite only grew bigger when I started a career in travel writing. My best adventures are those that begin and end at the table, with frequent grazing along the way. I never go anywhere without visiting the local market or signing up for a cooking class. For me, the kitchen offers the best view of the world.

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Saturday, April 30, 2011

Acupuncture

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