Comments on: Nutritionals are back

By: ayr

ayr — Sun, 22 Aug 2010 12:19:45 +0000

Thanks Kristen –

Really appreciate this note. Sometimes I think the same thing. Something we need to fix between kitchen and truck prep. We’re on it,

Ayr

By: Kristen

Kristen — Fri, 20 Aug 2010 19:01:10 +0000

Dear Clover,

First, I have to tell you that I LOVE LOVE LOVE you! But second, is there any way you could use a little less oil in your salads? They’re awesome and creative and I love them, but they’re usually pretty heavy on the oil. I for one don’t think the flavor or texture of any of the salads I’ve had would be in any way diminished if they had a little less oil in them, and my enjoyment of them would be much greater, so I just figured I’d ask …

Thanks!

XOXO,
Kristen

By: mj

mj — Tue, 20 Jul 2010 14:27:32 +0000

hello, i am MJ, an editor of magazine called Bar&dining, published in Korea. As a Gourmet editor, I’d like to write about Clover Food Lab on my article of our magazine’s August issue. So I am asking you if I can use your photo for my article. Can we? Please e-mail me ASAP. Thank you.

By: Josh

Josh — Wed, 03 Feb 2010 17:48:32 +0000

I love the taste, and the healthy alternative to other sandwich providers (and presumably jerusalem cafe and gooseberry’s too!)…but I feel like part of that is because your sandwiches are just smaller. Or at least less filling. What do you think about having some baby carrots available as a side to help fill us up without adding much calories (or cost)? (Yes, I could bring them in from home more cheaply then I could buy them from you…but then, I could bring healthy sandwiches from home too!)

By: Liz

Liz — Wed, 27 Jan 2010 20:02:47 +0000

When are you publishing the rest of the results? The suspense is killing me. Protein’s the only macronutrient that I really need to track.

By: natalya

natalya — Wed, 27 Jan 2010 13:58:07 +0000

I would also like to second the request for sodium content as I am also on a low sodium diet.

Thank you for sharing this information. As another person who has lost weight and am now maintaining (and tracking/journaling) this is extremely helpful.

By: Les

Les — Tue, 26 Jan 2010 18:18:19 +0000

Can you also give the sodium content of the sandwiches? I am on a low sodium diet

By: Dan P

Dan P — Tue, 26 Jan 2010 18:17:44 +0000

Thanks a lot for this info. As a customer who’s spent a successful last year on weight watchers (50+ lb and now lifetime) while eating lunch from the truck at least once a week, there were a couple of interesting surprises:

- The egg and egg that I have once a week is more expensive than I thought in points. Since I still lost the weight I’m certainly not complaining.

+ The chickpea fritters that I’ve been avoiding for the last year are probably the same points as the egg and egg! Had my first one today and it was delicious!

The reason I’m estimating above is that grams of fiber are required to compute points. Please reveal those too. For my current guesswork, I’m assuming that both (all) sandwiches hit the 4 gram max for point calculation. Even though I’m not trying to loose any more, I’m trying very hard not to gain it back so tracking points is probably a permanent part of my life. In reference to all of your initial comments, which I agree with,
the requirement is to track but not obsess about them.

By: Tina

Tina — Tue, 26 Jan 2010 18:15:20 +0000

I was just sitting here wondering how your oatmeal is prepared so that I could get an idea of the nutritional information for it. I’m so excited (but not surprised) that you all understand how important it is to understand what/how we are fueling our bodies. kudos! I look forward to the full list

By: ayr

ayr — Sat, 23 Jan 2010 03:57:08 +0000

There was a mistake on the graph, thanks Alex for the catch, just a label error, now fixed.

Regarding menu items, we’re comparing like to like. So for now it’s sandwiches to sandwiches. We’ll get to fries and salads and soups etc. later.