I lived in the dorms the first year and really missed cooking.

Some vegetables are really different, but I have learned to live with them. I am amazed at the amount of ethnic vegetables you can get (locally) now.

Here, you just can't get good Japanese food; nothing's authentic. I really have to make my own if I want authentic.

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.

Well, it took me twenty-seven years, as long as I've been cooking.

We do all the setting up and cleaning up and my wife does all the cooking.