Excited to share my new feature in BBC’s Good Food Magazine about Istria, Croatia. Discover marenda, rakija, and other Croatian culinary traditions–plus a recipe from MasterChef Croatia star David Skoko!
Start the year off right with cultivating compassion–learn about how to do it from experts in the field:
And find out how to rejuvenate on the road with Swissôtel’s new Vitality Package:
I’m honored to have been named a “40 Under 40” honoree by the The National Federation of Croatian Americans Cultural Foundation, a non-profit organization dedicated to promoting the interest of the Croatian people and to enhance the relations between the United States and Croatia through educational advocacy, public policy and political projects and overall media relations.
“We have had so much fun finding and hearing about so many younger Croatians all over this country making their mark in so many uniquely distinct professional ways and within our community,” says Andrea Novak-Neumann, “40 Under 40” committee member and NFCA officer from Minnesota. “We looked nationwide for forty Croatian Americans who have demonstrated leadership, career success and dedication to Croatian causes.”
Organic Spa Magazine’s September/October issue hits stands today! If you’ve been wondering about the significance of 108 or those mala necklaces with tassels you’ve probably seen around town, check out my mala article:
An email arrived yesterday to let me know that I’m on the long list for the first annual Cosmonauts Avenue Fiction Prize (!) Returning to my literary roots has been a goal this year, and I couldn’t have asked for better encouragement to keep pushing on my fiction. Stay tuned for a future issue of Cosmonauts Avenue, where “Barren” will appear.
Thrilled to have two pieces in the quarterly cheese magazine, Culture. I reported about endangered Balkan donkeys in Serbia, and a cheese that is made from their milk. I also wrote an essay that is as much about Croatian Paški cheese as it is about memories of my grandmother’s cooking and connecting with my roots.
Read them here:
For Organic Spa Magazine’s annual Skin Care Guide, I wrote about products and treatments designed to turn back the clock on aging, as well as Hotel Excelsior in Dubrovnik, which is getting a facelift.
The areas just outside Frankfurt offer wines of a different nature—check out a couple here:
I traveled to Serbia to taste Serbian donkey cheese—the most expensive cheese in the world. Read about my adventures at Zasavica Special Nature Reserve below:
If you’re headed Down Under and need some R&R, check out these spas: