How would a donut taste with that Peruvian El Norte? We only make donuts for really special occasions. This Thursday, 2/7, Derek Anderson, head roaster
This is what a lunch rush at MIT looks like in 6°F weather. It’s sort of funny to me how, as I’m lying in my
I spent an hour at DWY this morning. My lips are a bit chapped. Guess I’m not as tough as I was that first winter we were open at MIT and worked 14 hour days in the cold. That winter, 2008 – 2009, there wasn’t a single mobile operator who ran year-round. Gooseberries (now momogoose) watched what we were up to and decided to give it a try the following winter. And now here we are, lots of folks freezing in the cold.
We’re partnering with 6 of the best/most exciting/most diverse farms in New England: Flats Mentor, Next Barn Over, Drumlin/Mass Audubon, Red Fire, The Kitchen Garden, and Enterprise Farm.
That blur? That’s what this screen looks like to me in the middle of the night. It’s funny, I don’t remember that sort of fatigue
We’re busy planning for this coming year. One of the topics we’re trying to figure out is catering. We’ve always been a bit hesitant about catering. We don’t want to chase catering at the cost of developing our daily customers. But thanks to all of you we keep getting requests. And what started as a totally informal program is growing into something
To accompany this week’s CSA, I thought it would be a good idea to share the first soup Clover ever made. Here is a collection
Yesterday I was in Burlington checking out our new space. I’d gotten a call from the Assessor’s Office that our abutters lists were ready for
If you’re wondering what Clover is doing against such a dramatic backdrop, this is East Campus, MIT. (Usually we’re parked in an alley.) And if
Do you want to pick up the best-tasting carrots, beets, turnips, radishes, and potatoes at your Clover restaurant this winter? Winter Moon Roots farm in
