After three years of working at San Francisco’s Mission Pie, Marzett Lee would still rather eat cake. The 20-year-old shrugs off the café’s just-baked pies with a smile—never mind that the goodies are made with seasonal pickings from some of the Bay Area’s finest sustainable farms. Baked fruit just isn’t her thing, she says. Neither are vegetables. Indeed, when she first started working behind the counter at Mission Pie, ingredients like turnip and butternut sq…

To read this article and start a full year of unlimited online access, subscribe now!

Already a subscriber?

Need to register for your premium online access,
which is included with your paid subscription?