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From the archives

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

From the archives

A mallet is absolutely a kitchen tool

4 December, 2018: Believe it or not that Hubbard Squash is one of the smaller specimens. No joke. We’re testing a new snack at CloverLMA made from this beast of the squash world. Get it now (CloverLMA only). Hubbard Squash is one of those things I’d heard of by name but for a long time I didn’t really know what… Read More

From the archives

You’ve been eating organic…

3 December, 2018: I’m going to be writing a lot about wheat over the coming weeks. To kick that off I want to let you know that all of the pita at Clover is being made with organic wheat and has been for the past few weeks. I learned a few months ago that conventional wheat is loaded with glyphosate… Read More

From the archives

Grafton smoked cheddar

3 December, 2018: If you had the Delicata Squash Breakfast Sandwich on Friday, or the Brussels Sprout Sandwich or Platter you may have tasted cheddar we house smoked. We’ve been buying Grafton Cheddar since the start of Clover. I grew up in Massachusetts but right on the VT border and I’ve loved sharp cheddar as long as I can remember.… Read More

From the archives

Crash Brew better than Cold Brew

26 November, 2018: It snowed early. And then it got very very cold. And Boston says: give me an iced. The first winter we operated our food truck I was shocked how many people ordered iced coffee off a truck in freezing temperatures. This is Boston. We love our iced coffee. And honestly getting iced coffee right has been one… Read More

From the archives

Where did you get that?

17 November, 2018: I got a call from another restauranteur the other day asking if our coffee racks were custom, who designed them, and whether I could share the contact of the builder. Yikes! I’m always wishing Clover inspires. It’s pretty exciting when we see bits of Clover in other restaurants. Especially when those changes (e.g., sourcing the eggs we… Read More

From the archives

Does tofu belong on our menu?

13 November, 2018: We want to help meat lovers become vegetable lovers. Tofu isn’t the best way to do that. At least that’s what we’ve found in the past. We had a few failed tofu items on the menu. I like tofu. I grew up with it. But for many it’s just a 3rd rail. We’ve tried it in spreads… Read More

From the archives

10th Birthday – oh wow

29 October, 2018: I’m not too proud to admit I feel burnt. It feels sort of like post-exams from when I was in school, sort of like post-race or game. Physical and mental. And I think everybody who worked at Clover today is feeling this way. But I’m the one responsible for what was a pretty rough day. A few… Read More

From the archives

Blue eats L’As Du Fallafel

23 October, 2018: October 2005 I ate at L’As Du Fallafel. I didn’t know it at the time but this experience became the prototype for Clover’s most successful sandwich. This past weekend I took a trip to Paris with my father and my son (Blue, above). We’re approaching Clover’s 10th birthday (10/29/18) and I thought it would be fun to… Read More

From the archives

I didn’t think Clover would work

18 October, 2018: For years I kept this little secret to myself. When I quit my job I didn’t think my idea that became Clover would work. I thought I’d fail. I’d been dreaming about a company that would help meat lovers become vegetable lovers. But I couldn’t find any examples of people who had pulled this off. I didn’t… Read More