BRUSSELS SANDWICH LEAVING
ayr
March 8, 2014
Lucia is going to have a heart palpitation when she reads that heading. I’m not saying that in an exaggerated way meaning she is going
Lucia is going to have a heart palpitation when she reads that heading. I’m not saying that in an exaggerated way meaning she is going
I wrote a post about the Newsome building on H St. NW the other day that was picked up by PoPville and others and the resulting comments have been amazingly helpful. Thanks everybody.
I put up a post discussing some of the decisions we’re facing for DC the other day. It was awesome. Why? #1, I’ve never talked
We taste new beers every week at our Food Dev meeting. I think this is the 3rd time we’ve tried Idle Hands over the years.
We just tasted this year’s Peak Simcoe. This is a beer we ran last spring and people loved.
Just about everybody who works in the kitchen has beef with me. A long time ago I decided Clover would use fresh garlic. We’d started
As you know, we’re working on packaging for WFM and for use in our restaurants. I’ve been snapping references from others. This one was taken
We’ve been working with IDEO to figure out how to present Clover at WFM. Here are some early prototypes from our project. Here we’re playing
We’ve been getting to know the folks at Whole Foods over the past 6-9 months. I learned that some of the leaders have been customers for some time, and keeping an eye on what we’ve been up to at Clover.
That’s Clementine, my daughter, pointing at Sidehill’s field. This is where your yogurt starts. We’ve just recently switched our yogurt to Sidehill, and I couldn’t
