More from ayr

Clover + Perky Brothers

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

Eech

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

A customer at DTX baked us 2 olive cakes!

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

Chris – thank you for 10 years

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

Stone Barns and future farmers

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

War Fries

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

Mr. Medlar’s Medlars (via Ashley Medlar)

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

Let the bletting begin!

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

Eat like an insider: Sam

6 December, 2018: We have a little feature on the Clover Order Ahead App called “Eat Like an Insider.” It was an idea we had back when we were first playing with app design. The goal would be that users of the app might try some items and discover things they love. We thought a good path would be to… Read More

This is Laura and Fab. I want them to make more $

5 December, 2018: I hate tipping. I’ve learned a lot about it over the past 5 years or so. It has racist origins post-civil war history, it amplifies our societies worst qualities including agism/ sexism/ racism, it creates culture divide in restaurants between front of house and back of house, and it’s a lousy way to motivate people. There are… Read More