Market correspondent Gillian Ferguson meets up with M. Georgina pastry chef and House of Gluten baker, Hannah Ziskin, who makes cakes, bread, cookies, and a weekly farmer’s market-inspired pie. This week, she explores combining blackberries and peaches, and explains that tapioca instead of cornstarch will give a pie its sheen.
Also at that market, John Tenerelli explains how his father recruited him from Los Angeles to grow peaches in the high desert. Fun fact: He grew up in Silver Lake and went to high school with host Evan Kleinman.