Video: Fresh Soup Stock

21 March, 2018: We made a video sharing our recipe for fresh soup stock. I love fresh stock. I first learned how to make it from our chef Rolando who learned how to make it from Thomas Keller at the French Laundry.┬áIt’s the building block for every soup we make here at Clover. Stock only takes 1 hour (and most… Read More

The reason for our food trip to Japan

9 March, 2018: Back in August 2016 Vincenzo told me he could shape up a labor budget that was out of whack much more quickly than we had expected. I told him that if he could do it in 2 weeks I’d take him to a Japanese Whiskey Distillery. He delivered. And it took me a bit of time to… Read More

Public transit in Japan

8 March, 2018: I will pay, out of my own pocket, to send Boston MBTA leadership to Japan to do a “riding tour” if they can come back and make real changes to our transit system here in Boston. ‘Nuff said. Read More

From the archives

Eat Clover Hasty Pudding at Harvard’s Hasty Pudding Parade tomorrow

28 January, 2015: Amy Poehler is being named Woman of the Year by the Hasty Pudding Theatricals, and our truck is in the parade. We’ll be handing out apple fritters, hot mulled cider, and two versions of hasty pudding: a cornmeal, butter, molasses pudding and a bolted wheat, onion, clove, and cheddar pudding. Want to join? The Woman of the… Read More

Clem loves mochi

7 March, 2018: I’m not sure this one can make it to Clover. Because I’m not sure many Boston customers would love it. But Clementine (yes, the Clementine in the photo of me buying our first truck) LOVES mochi. I’m right there with her. It’s delicious. Here she is eating some that was just grilled over a bbq and smothered… Read More

Blue Bottle Tokyo

7 March, 2018: I have a video of Blue Bottle pour over circa 2003 at the Ferry Building in SF. It’s awesome, and raw. Huge line. Sternos and cheap kettles. 40g coffee per 8oz cup (an enormous dosing). A spoon stirring the grounds. Splashes and spills. And I’ve watched Blue Bottle evolve and expand. I’d heard that Tokyo was a… Read More

Pickles in Japan

6 March, 2018: Japanese pickling is so different from what I’m used to in the USA. We visited Kyoto where pickles are one of the most important regional items. Pickles were everywhere. In the US almost 100% of pickles we consume are made from vinegar brine. If you’ve ever had a true “sour” or “half-sour” pickle, that’s salt brine, as… Read More

Japanese tea

6 March, 2018: Ever since I first learned of Japanese tea ceremony I’ve wanted to experience one. Clementine and I found a tea house in the middle of a garden in Tokyo and it was AWESOME! There are a bunch of details to the etiquette that they patiently taught us. The simplified version is (a) eat the sweet first and… Read More

From the archives

Berkshire Lumber

2 October, 2008: It’s no secret that my counter tops take their inspiration from Northampton Coffee. I love that place, and in part the level of care and energy that went into creating an environment that reflects the spirit of the place. Example: no art on the walls because the coffee is meant to be the art. Researching their counters… Read More

Ice in cups

2 March, 2018: If you’ve been reading the blog lately or hanging out with me you know I’ve spent an inordinate amount of time thinking about packaging recently. Packaging is easily the most hairy operational issue we face with the Clover App rollout. And while it pales in comparison to the positive impact we have by excluding meat from our… Read More

Japanese Italian?

1 March, 2018: Vincenzo (leads food production at Clover) and Greg (our COO) both have Italian heritage. So what did they think of Italian Japanese food? To be fair we only tried it once. But capturing this expression on film wasn’t that hard because they held this pose for a while. The site horrifying them: a giant wheel of parm… Read More

Savory breakfast at Clover?

28 February, 2018: I first started thinking seriously about savory breakfast when I saw my father-in-law make oatmeal with soup stock. I’ve been wondering for years now whether there is a place for savory on Clover’s breakfast menu. Enzo says emphatic YES. First morning in Japan. And we’re having a traditional Japanese breakfast. I want to make this when I… Read More

Eating Japan

27 February, 2018: We try to get a food trip in once a year or so. Past trips have included Calabria and Sicily for the Panelle and other recipes, Texas BBQ sauce (we ate at Franklins when we were both still trucks), New Orleans for chicory coffee, Great Lakes for frozen custard. This year we’re Japan bound. I’ll be updating… Read More

From the archives

WFM Project: re-usable packaging

8 May, 2014: If you know me you probably know I’m fascinated by trash. It’s this enormous tangible measure of our efficiency as a society and we’re brilliant at completely hiding it from everybody. I knew nothing about the waste generated behind the scenes when I quit my job to start Clover. Packaging that is handed to you is easier… Read More

Popovers in Buffalo, NY

14 February, 2018: This past weekend we drove to Michigan to visit my family. It was a grueling trip. Heavy snow for 80% of the drive, 35 mph on highway, low visibility, no plows out. The 12 hour trip took 16 hours. We were in Michigan for less than 24 hours then returned through another storm. But it was all… Read More