In this poignant episode of loss, survival and renewal, Diane visits the daughter of Holocaust survivors for a tour of Thessaloniki’s Jewish past. Hella cooks up a few of her family’s Sephardic recipes, including Huevos Haminados (slowly boiled spiced eggs) and Merenza Assada (grilled eggplant with meatballs in tomato sauce). Diane visits a restaurant for a taste of another Sephardic dish, Keftikas de Nogada (meatballs with walnut sauce). In the kitchen she makes Chicken with Prunes. Guests: Hella Matalon, Konstantinos Markou