Dave Bell, a computer programmer from Fort Collins, had no food experience, but as a vegetarian, Dave was concerned that there was neither locally produced nor organic tofu made in Colorado. He and his friend Danny Prince figured it couldn’t be too hard to make tofu, even really good tofu, provided they used good ingredients. They searched for the closest source of organic soybeans and found it in Texas. They found an industrial kitchen to use (they trade product for kitchen time). They raised money to buy equipment through the locally based “Community Funded” crowd-sourcing website. They deliver the goods in reusable bins and do so by bicycle. And wouldn't you know, it worked?! A a few local restaurants believed in them and began ordering. Next thing you know, their tofu is the rage in several restaurants, much to the delight of tofu-loving patrons.