More from Lucia

From the archives

Kitchen shoes

21 June, 2010: It didn't take too many evenings of unloading the Clover truck to realize that regular sneakers weren't going to cut it. During the winter I wore some men's boots, they were really comfortable and had great grip, but they were really ugly. This week I decided to spring for kitchen clogs. There are a couple brands of… Read More

From the archives

Waiting on net

20 June, 2010: Can you see the message on the screen of our credit-card machine? I'm sure some of you have had the pleasure. It says "waiting on net" and then the word "fatal." Not a good message. For the past week at MIT, we didn't have a credit card machine. When the machine returned Thursday, it made one transaction… Read More

From the archives

Stranded at the Gulf Station

30 May, 2010: Chris, Bonnibel and I were driving the truck back to the commissary Friday afternoon. We stopped to fill the truck with gas and propane. A huge moving truck was blocking the propane-filling station, and it wasn't going to move for 45 minutes. We were stranded at the gas station. At least it was a beautiful day. A… Read More

From the archives

Where are forks and napkins?

23 May, 2010: We know you don't like it when we run out of things like napkins and forks. We don't like it either. Every night we pack the truck with paper/plastic items. But there are times we forget something. Or we remember to pack it, but we can't find it during the lunch rush. Right now the scenario can… Read More

From the archives

Anna

19 May, 2010: This is Anna. We started working at Clover around the same time last summer. She's probably the fastest sandwich-maker, she's also great at the expediting position, and she is the creator of some long-running jokes on the truck. For a while, Anna was the only person who wore size small gloves, and when we would pack the… Read More

From the archives

iParsnip

14 May, 2010: Sorry, I couldn't resist the title. Yesterday at the kitchen I was prepping the ingredients for the parsnip, spinach, and pickled red onion salad we'll have on board today. Parsnips have a thick top and a skinny end. When you cut them you want to make sure all the pieces are the same thickness, so when you… Read More

From the archives

DC Food Trucks

10 May, 2010: For the last two weeks I was working in Washington DC. Can't say where I was working yet - but trust me, it was something good (and related to food). I have a bunch of posts from my trip but I thought I'd start with this one. I met someone on the subway who told me about… Read More

From the archives

Brian

18 April, 2010: This one has been a long time coming - if you eat with us you probably already know Brian. And if you don't, you can recognize him easily from now on. He'll be the one wearing purple, sparkly sneakers (if you took the Clover survey you know why). Brian comes from the Midwest (Ohio). A series of… Read More

From the archives

Local Eggs Supply Chain

15 April, 2010: We love getting our eggs from Chip-in Farm in Bedford, Mass. They're really fresh, plus you can visit the chickens on the farm : ) We get our eggs in a sort of roundabout arrangement. We place our order with Russo's, a big grocery store and distributor in Watertown. Russo's delivers produce to Chip-in Farm for them… Read More

From the archives

Matt

12 April, 2010: This is Matt. He joined us about a month ago. Matt went to culinary school in upstate New York but spent the better part of last year doing hard work on farms in Italy and France. One of the best things about Matt is his impressions of Clover ingredients and people from his hometown (Hyde Park, Mass).… Read More