Mayo Tasting
Lucia
July 22, 2014
Ali’s the only vegan in our Food Development meetings, but she never makes a big deal out of it. However, I think this moment had to be a proud one for her.
Ali’s the only vegan in our Food Development meetings, but she never makes a big deal out of it. However, I think this moment had to be a proud one for her.
Local zucchini is in! Look out for it in a raw zucchini salad and in our current 3pm special. We’re grating up zucchini, frying it
Lorraine is an intern from Babson College working with Megan on HR projects. Part of her internship is that she gets to attend our Food Development meetings.
When we renovated Harvard Square in January, we moved from A-frames on the floor to this Fin. (I think it looks like a totem pole.)
Since we started Clover, we’ve gotten our eggs from Chip-In Farm in Bedford, MA. We love these eggs because we can visit the farm any
We park a truck in the Vecna parking lot 8am-2pm Tuesdays and Thursdays right across from Alewife station. After some shuffling around of managers, we have a
A customer stopped by the HUB with a Swedish magazine. We were featured in an article about Boston. It’s always fun to see these little
The red fat bag is back, and I’m really happy. Like all Intelligentsia coffees, this Finca Matalapa smells incredible whenever I open the bag. It’s from El Salvador, in
That’s Bryan of Mystic Brewing. When we first brought Mystic to Clover (I think it was 2012), Bryan couldn’t even supply us with enough kegs to
You may know we are on the hunt for food-grade liquid standup bags for our Whole Foods packaging. If there’s one thing I’ve learned from
