Katja Vujic

• Katja is the proud parent of a 100+-year-old sourdough starter and has been baking (and finding new discard recipes) since 2018.
• One of Katja's many highlights at NY Mag's The Cut was the time she accompanied chef and cookbook author Samin Nosrat on a full day spent visiting some of Brooklyn's best restaurants, cafes, and cultural institutions.
• Katja is Bosnian/Croatian and was raised on meat-forward Balkan cuisine but has eaten a plant-based diet for more than ten years and has perfected the art of creating plant-based versions of her favorite childhood dishes.

Experience

Katja spent seven years working at New York Magazine, first as a social editor and then as a writer covering culture, style, sustainability, and wellness. In that time, she found creative ways to incorporate food into her writing, from one of her first articles about the scripted TV shows with the best-looking food to the time she made soup like the one on HBO's The Gilded Age. She's profiled actors like Tramell Tillman and Jake Johnson and interviewed authors like Robin Wall Kimmerer and adrienne maree brown. As a freelancer, she has contributed to publications including Architectural Digest's Clever, Domino Magazine, the Boston Globe Magazine, and Workweek Lunch. Since the moment she figured out how to make vegan ramen from scratch in her dorm room using only a rice cooker, the kitchen has become a place for creative expression and personal growth; she feels most at peace when she's cooking, whether it's an elaborate recipe shared with friends or her go-to comfort meal. She loves eating as much as she loves cooking and, in her work with Static Media, is excited to bring together her two favorite ways to express herself, writing and cooking.

Education

She holds a BFA in writing, literature and publishing from Emerson College and an MS in library and information science from the Pratt Institute.