Lisa Yelsey is a writer and baker in New York. After learning how to make food for Shabbat dinners at Swarthmore College Hillel, she began writing up recipes for the school paper. Since graduating in 2013, she has also written for The Toast. Lisa’s passions include hiking, skiing, and downloading but never listening to podcasts. She is a vegetarian but can still tell you where to buy the best gefilte fish.