Last week Rolando and I started making orange marmalade again. It’s a really beautiful process. We washed the rinds, chopped them, boiled them with sugar, orange juice, and water.
I feel like popcorn was taken hostage by movie theaters. I started thinking this a year or so ago when I was driving in Michigan
When we were up in NH and VT on our most recent beer research trip we saw this crazy-looking tap handle for the first time.
Don’t get me wrong, I love snow. That’s why I’m walking the Greenway end-to-end in the middle of a snow storm. But Spring has to
We’re partnering with 6 of the best/most exciting/most diverse farms in New England: Flats Mentor, Next Barn Over, Drumlin/Mass Audubon, Red Fire, The Kitchen Garden, and Enterprise Farm.
If you’re in the world of beer you probably know the name Shelton. The Shelton Brothers became famous as importers of Belgian beers and beers
That blur? That’s what this screen looks like to me in the middle of the night. It’s funny, I don’t remember that sort of fatigue
The first event I planned at Clover started as kind of a joke. I wrote this email to Ayr in 2010: Subject: Very Important On
We’re busy planning for this coming year. One of the topics we’re trying to figure out is catering. We’ve always been a bit hesitant about catering. We don’t want to chase catering at the cost of developing our daily customers. But thanks to all of you we keep getting requests. And what started as a totally informal program is growing into something
You may have read a few posts about this major overhaul of our website that we’re going through. I’m working on the final touches now. This means I need photos. So I’ve been following Rolando around trying to capture a great image for our sidebar. If you click on the Food link at the navigation bar there it will bring you to the food page. And on that sidebar we’re featuring a bio of Rolando. I’m really excited about this change. I think at MIT when we were getting started
