An article in the New York Times discussed the number of innovative food companies, particularly those selling natural foods, that have become established in Boulder, Colorado, in recent years. According to the article, Boulder has a large number of people with experience in managing food companies, lenders who know the industry, food distributors, and food processing plants. The article quoted one entrepreneur as asserting: “There’s an ecosystem here that supports food entrepreneurs that you just don’t find in other places. Everything you need, including a lot of experience and expertise, is right here.” What advantages does being located in Boulder give to startup natural food firms? In what circumstances can natural food firms located elsewhere overcome these advantages? Are Boulder’s advantages likely to persist over time?