Food Stories Told – Détails, épisodes et analyse

In this season of Food Stories Told, we’re diving into how food stirs up memories, linking us to the people, places, and moments that feel like home. Studies even show that food can spark some of our strongest connections to the past.

Today, I’m sharing a story that started as a simple article but became an exploration into food memory, an iconic sandwich, and the emotional layers that taste can reveal.

We'll explore an iconic sandwich tied to the King himself, Elvis Presley, blending family memory, myth, and the power of taste to bring us closer to the past.

Join me on this journey as we unpack how the flavors of our past shape who we are and connect us to the people and places we hold dear.

Do you have a favorite food memory that lingers with you? A taste, a smell, or a meal that brings back another time, another place?

In this season of Food Stories Told, we’re exploring the deep connections between food and nostalgia—how certain foods tie us to our past, bring comfort, and create lasting memories.

In this episode, host Stephanie Gravalese takes with us to a memory of late August abundance—and the warmth of New England summers. She reflects on what nostalgia can look like, why it matters to us, and how it shapes our connections to food and each other.

This season, we’ll be exploring food nostalgia from many angles—the memories, the flavors, and the stories that keep us connected to our past while shaping our present.

Join us as we explore how these food memories shape who we are today and learn ways to capture your own food stories to pass down and honor.

Hop on this tasty adventure with our host, Stephanie Gravalese. Listen as she takes us back to 2018 when she traveled to Italy and dived into the world of pasta-making, capturing the essence of her Italian heritage. Fast-forward to 2020, a year that brought countless banana bread bisques and DIY projects right into our kitchens. For Stephanie, it was a time to reignite her pasta-making passion and develop a deeper appreciation for this beloved craft.

In this cozy and inspiring discussion, Stephanie not only shares her personal journey with reconnecting to pasta-making and why it matters to her now but also hands out her top 5 practical tips for anyone embarking on the pasta-making journey from scratch. So, grab your apron, invite your curiosity into the kitchen and join us in this heartfelt, flour-laden adventure - Buon appetito!

Around the table, when we gather with our beloved families - whether by birth or by bond - it's more than just eating together. It's a moment of community and connection, stories, dishes and traditions that link a group together long after the dishes are done.

Would you let these treasured food memories simply fade away? Discover with us, as we share some tips for documenting and savoring these delightful food encounters.

Together, let's redefine the act of dining. It's not just about achieving sustanance, but an intimate act of remembrance, fellowship, and rejoicing. Because food is more than what's on our plates - it’s a part of who we are.

In this episode, we take you to the heart of America's Dairyland. Guiding us through the terroir of Wisconsin is Kurt Fogle, a passionate Milwaukee-based chef. His dedication to quality inspired him to turn custard into a canvas, painting it with local flavors that celebrate Wisconsin's rich dairy heritage.

This isn't just a frozen dessert; it represents the Badger State's love for the creamy treat. We'll explore the fascinating dance of soil, climate, and craft that leads to the perfection in every scoop.

Additionally, we bring you an enlightening discussion with Lauren Grant, food scientist and founder of the food site Zestful Kitchen1. We talk about the science behind terroir and how it affects the flavors we adore in our foods.

We not only gain a deeper understanding of the science of custard making, but also how the terroir of Wisconsin contributes to the distinctive taste of this beloved dessert.

Get ready to savor the story behind each spoonful and learn about the artisanal approach that sets Wisconsin's custard apart. A creamy, dreamy adventure you wouldn’t want to miss!

Welcome to the first episode of 'Food Stories Told'. Join your host, Stephanie Gravalese in this episode, she shares the unforgettable story of Benni Emory and Carolina Wang, the creative duo behind 'Eat Good NYC.'

Discover how Benni and Carolina have combined their unique skillsets, ingenuity, and resourcefulness to forge a thriving business, celebrated by icons in fashion and music like Beyoncé, Rihanna, and Telfar. Not only have they reinvented the art of baking, but their unshakable enthusiasm for creating inclusive spaces within their community truly sets them apart.

As we delve into their story, we witness how food can be a powerful force for unity and provide a sense of belonging in a rapidly changing city like New York. So, settle in and get ready for an tale that celebrates creativity, dedication, community, and above all else, the magic of delicious food.

Join us and learn how food can bring people together, nourish the soul, and create lasting memories.

Last winter had the privilege to write an article for the Winter 2024 issue of VOICES, a wonderful publication by the wine brand Maze Rowe. In this issue, I explore the vibrant world of Indigenous dining in the US.

I had the incredible opportunity to connect with Sherry Pocknett from Sly Fox Den Too, Sean Sherman from Owamni, and Loretta Barrett Oden. Each of them shared their heartfelt stories and observations about their projects, the joys, and the challenges they face as they work to uplift and preserve Indigenous foodways for the future.

Our conversations were impactful, and learning from such amazing people filled my heart. In this episode, I'll be reading this article to you, bringing their voices and stories right into your ears.

Hey there, I'm Stephanie Gravalese, and in this episode, I'm taking you back to a chat I had with Nate Scull in 2022. Nate used to work with Hermit Thrush Brewery, a place that was all about using what nature gives us to make some really unique beers. Even though the brewery closed its doors in 2024, there's a lot we can learn from how they did things.

Back in 2021, I dove into how breweries are getting creative with wild ingredients, and that's when I first stumbled upon the cool stuff Nate and his team were doing. We talked about how they found and used these wild plants and ingredients, how things changed as they started brewing more and more, and how important it was to them to always respect nature.

Nate shared stories about the challenges and adventures of brewing with what you can find in the wild. It wasn't always easy, especially as they tried to grow, but it was important to them to stick to their roots and make sure they always did right by the environment.

From the challenges of supply chain snags to the triumphs of a perfectly balanced dish, I spoke with seven women in the food industry who shared their real-world experiences of running a food business. Here's how they stay dedicated, inspired, and manage to lead by example.

I speak with chef and author Paola Velez, who, in her debut cookbook, "Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store," revisits the bodegas of her Bronx upbringing—places that were much more than mere shopping destinations; they were the heart of her community.

Bodegas serve purposes beyond quick stops for snacks or soda; they're where life's little moments unfold, where you catch up with neighbors, find that elusive recipe ingredient, or spot Paola herself, gathering inspiration from the aisles. I'm excited to share this love letter with these important third spaces in this episode and much more.