Shannon Sarna is the editor of The Nosher. Born to an Italian mother who loved to bake, a Jewish father who loved to experiment, and a food chemist grandfather, loving and experimenting with diverse foods is simply in her blood. Her writing and recipes have been featured in Tablet Magazine, JTA News, The Jewish Week, Joy of Kosher Magazine, Vinepair, Modern Loss, Parade Magazine and Bake from Scratch Magazine. Her first cookbook, Modern Jewish Baker: Challah Babka Bagels and More was published in 2017 by Countryman Press. She graduated from Smith College in Northampton, MA with a degree in Comparative Government and Spanish Language and Literature. She lives in New Jersey with her husband, daughters and two rescue dogs, Otis and Babka. To see what Shannon is cooking and eating, follow her on twitter @shasarna and on Instagram.