Clover 2017
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January 4, 2017
I have this growing feeling that Clover is about to transform. I’m not sure when I started feeling this, it might have been a background
I have this growing feeling that Clover is about to transform. I’m not sure when I started feeling this, it might have been a background
Our goal next year is to teach 1000 customers to cook at home. We’re teaching all the skills we know. Soups, sodas, pickles, hot sauce, and the foundation of
I’ve been doing some photo work this past weekend. It’s a ton of fun. This picture for example: that’s the siracha from Kitchen Garden, dated October 2014.
This was the headline for a note Martina sent out following our most recent food dev. I laughed out loud. It’s sort of poking fun
Lucia here. I celebrated Clover’s first birthday back in 2009. And the other month, Rob, who runs Clover Westford, reminded me that Clover turns
I took this picture of the whiteboard in my office. We were talking about language at our weekly staff meeting.
We’ve been working really hard on building the ability to respond really rapidly to bumper crops.
This post is about something a bit humbling.
I’m preparing some documents for investors and I’ve taken a crack at breaking down our sales mix. This is roughly where it has been for
Concord grapes are one of my great pleasures in life. When I was a kid my dad had some growing on our greenhouse. I’d watch them
