Posts tagged Environmental

From the archives

I want my husband to say “my wife cut that tree down”

8 December, 2014: That’s Megan. She directs our HR and along with the rest of the leadership team she was out cutting enormous trees this past Thursday. One of my neighbors runs a Christmas Tree farm, so this year we got to cut trees that were only 12 miles away from our restaurants. We always cut large trees, Harvard Square… Read More

From the archives

Custom Cambros

8 December, 2014: There is a company called Cambro that manufactures bins and containers for the foodservice industry. Rolando told me they were the best way back in the beginning and we started using them from day 1 along with “fish buckets,” (the white containers left over from fish deliveries, a favorite of chefs to store food), and “Delis” (pint… Read More

From the archives

Michael’s 18-wheeler

3 December, 2014: Michael Docter delivers most of his crops on bike. We said…certainly not in winter. But he said yes, especially in winter. The city of Hadley plows, and then Michael is usually the next vehicle out on the road. Why? He has a goal to make his farm carbon-neutral over the next few years, which is part of the reason.… Read More

From the archives

Jack’s Abby buying Valley Malt

24 November, 2014: We had a Jack’s Abby beer launch last Thursday. We launched Lashes, a Winter Seasonal lager. If you haven’t tried it, stop by CloverHSQ. We have it on tap. I got a chance to chat with Sam, one of the brewers. He mentioned Valley Malt. Some of you may remember us talking about Valley Malt back in 2010. Andrea… Read More

From the archives

Brussels sprout sandwich leaving

18 November, 2014: One of the most magical things about our trip to see our farmers in Hadley was seeing where the fields are located. I was imagining one massive field. I was wrong. Hadley land is gold. It’s fed by the Connecticut River Valley and it’s been farmed since Native American times. New fields are scarce. Ray and Michael’s… Read More

From the archives

NUTS AND BOLTS: Temperature monitoring

8 August, 2014: You probably know we’ve had big plans for Clover since day 1. You may not know how critical technology is to our vision. I’m not exaggerating when I say that Clover just couldn’t exist 10 years ago. Not because eating plant-based is hot now and wasn’t then (thought that might be true to some extent) but because the… Read More

From the archives

Why is it called Eggplant?

8 August, 2014: You know what this is? White and light purple eggplant. It means we’re buying heirloom eggplant from Massachusetts farms. Eggplant is one of a few items we serve that’s not sourced locally. Normally it’s shipped to us from South America, sometimes California. But every year around this time we get to enjoy eggplant that hasn’t made such… Read More

From the archives

Sharper Clover

28 July, 2014: Everybody who knows me knows I love things that are sharp and things that are fast. Knives can be both. And they’re just beautiful. I find myself dreaming about them. I picked a picture of a Dexter knife for this post. This is the utilitarian workhorse we use at Clover. Dexter is a MA-based knife company. Historically… Read More

From the archives

Striping eggplant in the kitchen

29 May, 2014: I’ve been trying to get into the kitchen to do a couple hours of prep a week. I’ve been trying this for a few months and just last week I made it in for the first time. I got to work next to Artie, which was really fun. I just ran 1 hour, not enough to really… Read More

From the archives

Tasting spoons from last week’s Food Development Meeting

28 May, 2014: That’s sort of crazy, right? Those of you who have been reading for a long time know I’m not shy about taking pictures of trash and posting them. I think waste is fascinating. But in this case the story isn’t about where those tasting spoons are going but rather where they’ve been. We taste a lot at… Read More