17 January, 2019: Hey, that’s not my family! But I can write this post because I too have sampled the magical tomato mashed potato of Rome. Martina has a list of recommendations for what to do in Rome. If you’re lucky, maybe she’ll share it with you. One of the stops is a restaurant called Pecorino. She sent Ayr’s family… Read More
17 January, 2019: (This survey is now closed – we hold these surveys about once a month, so if you’re lucky you’ll come to Clover during a future survey day!) — If you received a survey card in line today, please click on this post to get to the survey link. A huge thanks for helping us improve!! Click here… Read More
8 January, 2019: The other day Fabricio (DTX) told me that over the weekend he popped his head into one of our competitors and watched the staff defrosting a giant frozen popsicle. That frozen popsicle? Soup. Rolando was our chef when we first started. He learned soup when working at the French Laundry with Thomas Keller. He taught us about… Read More
5 September, 2008: … but if I don’t write it down I’ll forget everything. And I know this will be useful to others someday. I was always skeptical when people said things like “you’re going to have to deal with licensing” as though it was a huge hurdle. I was wrong. Here’s a summary of the city and state licensing… Read More
8 January, 2019: We hired a design consultancy the other week. We love the C L O V E R logo that we’ve evolved over the years. It looks awesome large. Reflects transparency we care so much about. Reflects our history of the trucks (stencil) and contributions of our staff (Mary traced the current outline). But it doesn’t work small.… Read More
7 January, 2019: You might remember Amy (customer) who heard we were interested in olive oil cake, and baked us 2! She told Lucia about an Armenian salad she loves called “eech,” made with fine bulghur, which is actually “cooked” overnight using the vinaigrette of the salad. The next day there was a cup of bulgher waiting for Lucia! We’re… Read More
27 December, 2018: We’ve been playing with semolina cake. You can try some at CloverHSC (Harvard Science Center). Martina has been spearheading that. I got the idea when in Paris. Most places had a couple of loaf-style cakes that were under glass. They would sell by slice. It was fun. And super yummy. Martina is from Rome and was really… Read More
24 December, 2018: The other day I was looking to find the exact first day that Chris came to work at Clover. Chris is currently our Vice President of Food. He oversees all things food from menu development to supplier stuff. He was also Clover’s very first paid employee. I think it was week 2 but when I was looking… Read More
29 June, 2010: Those of you who’ve been following us for a while know about the back door on the MIT truck. It is exactly the right height for banging your head when you’re stepping off the truck. Nearly everyone has fallen victim to it at one point or another. Last week, LJ banged his head really hard and Chris… Read More
19 December, 2018: That picture is Jack Algiere, Farm Director at Stone Barns. This past Friday I was with a group that included Jasper (our General Manager at CloverHSQ) touring the farm. The first stop on Jack’s tour was the compost pile. I met Jack for the first time back in September when I was at Stone Barns for a… Read More
17 December, 2018: This time of year our French Fries are being made from Potatoes shipped down from Prince Edwards Island. We ran through the last of the Hadley, MA potatoes in November. For Clover French Fries were the Impossible Meatball before Impossible. They’ve been a gateway for new customers to taste Clover. We’ve been playing with loaded fries testing… Read More
16 December, 2018: Fabricio (DTX) sent this picture the other night from the post office. It warmed my heart because it represented the first batch of online merch orders! Someone’s getting Clover under the Christmas tree this year : ) People have been asking us if they can buy Clover merch online forever. This month we finally set up a… Read More
10 December, 2018: The Medlar hype is real. We’re set for Thursday launch. If you’re not already using the Clover Order Ahead App go get it now to get early access to the Medlar. In the meantime, another amazing Medlar story. Fab at CloverDTX met Ashley Medlar last year. Her Grandfather makes… wait for it… medlar jam. And she BROUGHT… Read More
1 October, 2008: For those of you who have been following the logo/ visual identity journey, you know we started with “Clover Food Lab.” And while there’s a part of me that likes that a lot, and I’m not sure I agree with people that it wouldn’t work as a name, I realize now it’s a better naming approach for… Read More
7 December, 2018: Last year I learned of this medieval fruit called a Medlar. Yeah. I’d never ever even heard that word before. Then I was introduced to another new word: blet. It’s a verb. You blet something. Isn’t that so Medieval sounding!!! Shakespeare wrote about them, Chaucer did too, so did Cervantes. They have a wild flavor, and were… Read More