Greetings! I'm Stephanie Gravalese, the freelance food and beverage writer, photographer, and creative force behind Slow Living Kitchen. Based in western Massachusetts and upstate New York, I have channeled years of experience toward developing this platform. This blog emerged from my profound belief that spending more time in the kitchen, garden, and nature and building that connection to food will help build skills in food independence.
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What is Slow Living Kitchen?
Slow Living Kitchen showcases seasonal recipes, sustainable preservation techniques, and informative foraging guides, which I have meticulously developed. It's an invaluable resource for anyone passionate about sustainable living and wholesome food.
In each post, Slow Living Kitchen features a recipe, foraging guide, or preservation technique that includes elements of traditional practice, the importance of the Slow Food Movement, and the cultural significance of sustainable food practices. Regardless of your experience level in the kitchen, Slow Living Kitchen is a wealth of knowledge that incorporates environmental consciousness into your cooking habits.
Top 10 Recipes
About Stephanie Gravalese
Positioned at the intersection of food and beverage journalism and slow food philosophy, I have published works in media outlets such as Food & Wine, The Guardian, EatingWell, Martha Stewart Living, Saveur, Thrillist, Wine Enthusiast, and others. My work carries the message of sustainable eating and thoughtful food sourcing, making it accessible and enticing to a wide audience.
As a cultural studies graduate from Hampshire College, I am constantly inspired by American food culture, agriculture, and the preservation of food legacy. Through journalism, I take immense pride in sharing the stories of Black and Brown food makers, chefs, and experts, inspiring conversations about diverse food experiences in America.
I developed a deep love for nature as a former foster kid with a large seasonal garden and cherished memories of snacking on wild raspberries and savoring red clover nectar. Slow Living Kitchen is a result of my dedication to bringing nature and practical tips together to forge a more intentional relationship with food. My mission is to empower my readers with the knowledge and skills to reduce food waste, consciously source ingredients, and build food independence at any skill level.
Editorial Credits
As a food and culture writer, I've been published in local regional or national digital and publications. Please find a selection below and for a full list, please visit my page on Muckrack.
- Forbes, (Contributor Food & Dining)
- Food & Wine
- The Guardian
- EatingWell
- Saveur
- Thrillist
- Wine Enthusiast
About You
Whether you're a beginner exploring the value of slow food or an experienced cook interested in sustainable practices, your unique perspective enriches the Slow Living Kitchen community. This space offers many resources to help you cultivate a stronger bond with your food, kitchen, and planet.
FAQs
To start your foraging journey, you need a few key tools such as a foraging basket or a reusable bag, a good field guide, sturdy footwear, and some optional tools like a foraging knife and gardening gloves - learn more in our Complete Foraging Equipment Guide.
Seasonal ingredients vary, but some of my favorites include fresh berries in summer, squashes in the fall, root vegetables in winter, and leafy greens in spring – explore more in our Seasonal Ingredient Guide.
My recipe inspiration comes from seasonal produce, popular culture, traditional family recipes, food-focused travel experiences, and readers' preferences.
As a fermenting beginner, start with simpler recipes like sauerkraut or pickles, and make sure you have the necessary equipment – our Guide to Fermented Foods can guide you through your first batch.