Kristin Vukovic
Blog

Boosting Immunity

March 5th, 2017

Friends have told me that people are battling sickness more than ever this year. Find out about inulin, prebiotics, and other natural products, as well as immune-boosting tips:

Organic Spa Magazine, January/February: “Build & Boost Immunity”/p. 66-67

BBC Good Food: Istria

January 9th, 2017

karlic-tartufi

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!

BBC Good Food Magazine, January 2017: “How to live in Istria, Croatia”/p. 130-132

BBC Good Food: “Top 10 foods to try in Croatia”

Organic Spa Holiday Issue

January 1st, 2017

osm-holiday-cover

Start the year off right with cultivating compassion–learn about how to do it from experts in the field:

Organic Spa Magazine, November/December 2016: “Cultivating Compassion”/p. 71-72

And find out how to rejuvenate on the road with Swissôtel’s new Vitality Package:

Organic Spa Magazine, November/December 2016: “Vitality in Motion”/p. 16

NFCA “40 Under 40”

December 1st, 2016

Karlovac chair photo
[Kristin Vuković in her grandfather’s hometown—Karlovac, Croatia]

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.”

The Meaning of Malas

September 20th, 2016

OSM September/October cover

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:

Organic Spa Magazine, September/October 2016: “The Meaning of Malas”/p. 48-49

Cosmonauts Avenue Long List

September 15th, 2016

Screen Shot 2016-09-15 at 8.08.27 PM

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.

Ruminations On Cheese

September 12th, 2016

donkey portrait

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:

Culture, Autumn 2016: “Ruminations: Lost in Translation”/p. 128

Culture, Autumn 2016: “Farm Animal: Liquid Gold”/p. 22

Turn Back Time

September 12th, 2016

Kate Hudson Cover

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.

Organic Spa Magazine, Skin Care Guide 2016: “Local Skincare In Croatia”/p. 27

Organic Spa Magazine, Skin Care Guide 2016: “Turn Back Time”/p. 29-30

Sparkling Rhine

August 10th, 2016

Apple Wine Glass

The areas just outside Frankfurt offer wines of a different nature—check out a couple here:

Fathom, August 2016: “A Drinking Tour of the Sparkling Rhine”

Serbia’s Asses’ Gold

July 28th, 2016

donkeys against backdrop

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:

BBC Travel, July 2016: “A cheese made from…donkey milk?”