Things are getting better
ayr
July 19, 2013
OK, finally, I know a bit. Let me precede this by saying: the investigation continues and is not complete. We don’t have any conclusions about
OK, finally, I know a bit. Let me precede this by saying: the investigation continues and is not complete. We don’t have any conclusions about
I think this has got to be the best post I’ve ever had a chance to write. I’m so psyched. When it first became clear
I just read the Boston Globe story from today. But first I read the bostonglobe.com before the paywall version: Clover restaurant’s lapses preceded outbreak When
John’s our Director of Finance and Control. The suits he wears aren’t normally white. He’s been doing an awesome job over the past few days
Since I opened Clover we’ve never been responsible for any food poisoning that we know of. Not one case. I attribute this to our employees, clean practices, clean kitchens, and clean food.
That’s normally a question we’re asking customers we don’t recognize. Last night it was the question I was asked by a state epidemiologist I’d called
During the summer, we project movies onto the side of the truck. We make picnic meals for everyone who gets a ticket. Our Back to
Our first class on making homemade drinks sold out. Basil lemonade, strawberry soda, and rhubarb agua fresca. There are a few classes remaining, and there’s
Barismo coffee, which is roasted in Arlington MA, is in our $2 coffee slot now. It’s a fully washed Guatemalan Coffee from the Atitlan region.
We normally don’t talk about licensing and permitting. Early on I wrote something on this website. Let’s just say I ended up being publicly reprimanded in
