Cooking with a Partner

A chef can't hide behind the kitchen door.

[Erika Rapp, executive chef at Diva’s, is a regular customer on Saturday mornings at the Toledo Farmers’ Market.] I try to go to the farmers’ market each Saturday before I come in to work, ... It keeps me in touch with what’s fresh. I also use free-range chicken from a grower in the Waterville area.

[Erika Rapp, executive chef at Diva’s, is a regular customer on Saturday mornings at the Toledo Farmers’ Market.] I try to go to the farmers’ market each Saturday before I come in to work, ... It keeps me in touch with what’s fresh. I also use free-range chicken from a grower in the Waterville area.

and then, we anticipate, many students will go on to Hyde Park.

A lot of it was lifestyle. There's an affinity for cooking and culinary arts as well as cycling and the outdoors. We also found that it's not just about price: Customers care about quality and how these solutions fit into someone's life.