Mark Ballard peels a peach, getting to what’s most important: the inside.
Mark Ballard peels a peach, getting to what’s most important: the inside. Mark Ballard Special to The Telegraph
Mark Ballard peels a peach, getting to what’s most important: the inside. Mark Ballard Special to The Telegraph

Mark Ballard

Peeling away the layers

July 26, 2017 2:02 PM

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About Mark Ballard

Mark Ballard

Mark Ballard’s column runs each week in The Telegraph. Send your questions or comments to P.O. Box 4232, Macon, GA 31208; call 478-757-6877; email markballard@cox.net; follow him at instagram.com/markcreates; or become a subscriber to Mark’s Facebook page.