Posts tagged Environmental

From the archives

Support your Western Massachusetts farmer

28 August, 2018: The sun is shining. It’s hot outside. But the word coming to us from farms is RAIN. Western Massachusetts (where we source most of our produce this time of year) has experienced one of the rainiest summers in the past 10 years. And although it’s dried up now, Ray at Next Barn Over and Dave at Stone… Read More

From the archives

Jeff makes Heiwa Tofu amazing

21 August, 2018: That’s Jeff of Heiwa Tofu. He and I are about the same age and we’ve been working on building our companies for about the same period of time: 10 years. I went up last week to Maine to visit Heiwa because we wanted great footage of tofu being made to help tell the story of what Jeff… Read More

From the archives

Yeah Vi — me too

13 August, 2018: Since day 1 of restaurant #1 everything we hand our customers has been compostable. And I think I’ve told myself as I watched videos of sea turtles that our straws aren’t as bad because they are compostable. But I know that even the compostable straws (1) aren’t really needed, and (2) can get places we don’t want… Read More

From the archives

Thanks for eating the green cabbage!!

27 July, 2018: Chickpea Fritter aficionados have noticed. The purple in the sandwich has been green these past few weeks. We normally use pickled red cabbage. I’m not even sure why honestly. It’s one of those things we’ve done since the beginning. I’d guess I liked the color it added. The other week Ari and Moira who run Lindentree Farm… Read More

From the archives

Why the rhubarb was late this year

26 June, 2018: (If not for the Impossible shirt I could claim this was me.┬áMy son Blue and I made a rhubarb pie last weekend. First time he has made pie. I looked EXACTLY like this when I was his age.) My love of rhubarb is no secret. If you’ve been eating at Clover for a while you might have… Read More

From the archives

Bring your own bottle!

17 June, 2018: With the release of the Clover app, we’ve been taking a hard look at our waste and the amount of to-go packaging we’re generating. It’s been a lot. And although our packaging is compostable, most folks are taking it to-go, and unless your office is awesome and offers composting, it’s likely that all that packaging will end… Read More

From the archives

Sausage Egg and Cheese launching 6/6 at 7am

5 June, 2018: After several months of testing at CloverHFI, we think this one might be ready for primetime. We’re doing a limited release of the Sausage Egg and Cheese tomorrow morning. Folks from Impossible are here from CA and will be paying visits to some locations to meet you all.┬áStop by. Give them a Boston welcome. And tell us… Read More

From the archives

Chickens eat Clover

14 May, 2018: You all have your favorite Clover items, but did you know that chickens have their own favorites too? Michael, a customer at CloverHSC, noticed that we composted. He wrote to us asking if he could bring some vegetable scraps home to his ladies in Somerville. Lynn and the team filled up a 22-quart bucket of raw scraps.… Read More

From the archives

Maine Tomato Sandwich launching 4/25

25 April, 2018: Tomatoes come into season once a year in August. When we first started Clover we weren’t even sure we’d have tomatoes on the menu at all outside of August. Then we heard about Backyard Farms. They use hydroponics to grow year-round in a giant greenhouse. A few days ago we got the chance to go up to… Read More