A couple of weeks ago, right after I’d come back from vacation, Dave left me a message at 6:30am. I didn’t get it until 7:30am. I was on my way to NYC to meet with a candidate to lead Finance at Clover. Dave’s message sounded urgent and said “call me.”
The flesh of a pumpkin! I was thinking about ways to promote tomorrow’s beer launch with Jack’s Abby. We’re doing pumpkin carving and drinking a
I’m playing with a form of northern grits called sampe. Kim Vanwormer, miller at Plimoth Grist Mill, a working grist mill, left us some samples a couple of months ago…
Every Tuesday at 3pm we have an open food development meeting.
This is my newest poster to get the word out about our midnight coffee and donuts event at CloverHFI on October 14. You can sign
This cord is going to mean fresher food for you. Any food that can’t be prepped with a knife or a blender gets made back
We’re not getting local purple top turnips anymore. We’re going to be running out that sandwich this week to make room for something new. Any
Verve is out for now. Kuma landing. A customer told me Kuma means “bear” in Japanese. I haven’t looked it up yet to confirm. They
We had our employee Harvest Party last night. Sara made Boston Brown Bread which calls for an unusual old ingredient. Ayr went to Plimoth grist
We talk a lot about simple, clear flavors. I think this sandwich epitomizes that aspiration. It contains ingredients that come into season together. It has a
