New York Times cites Boulder’s positive climate for food entrepreneurs.
Boulder restaurants are frequently featured in publications reporting on communities with great dining. They and their chefs are also recipients of numerous national and regional awards. But The illustrious New York Times business section recently described Boulder’s position as a leading hotbed of rising food businesses. See “Foodies Know: Boulder Has Become a Hub for New Producers.”
But the it’s not all boutiquey food businesses in and around Boulder. Smuckers is planning a 200,000-square-foot plant in East Longmont to produce something called Uncrustables, which are frozen peanut butter and jelly sandwiches. Sounds awful to me. My PB&J of choice crunchy, organic peanut butter, jalapeno jelly and whole grain bread. I’m not the company’s target market, am I?