Posts tagged Operations

From the archives

Coffee Nursery

7 May, 2019: You’re looking at over 100,000 coffee plants. They will all go in the ground in 2019 at Montecarlos. We stopped by this outdoor plant nursery late in the afternoon. You can see the sun getting ready to set behind the trees in the background. I couldn’t believe the scale of this. Can you imagine? 100,000 plants? Each… Read More

From the archives

Wild Salmon Greens Bowl

26 February, 2019: We had an idea to do carbon comparisons of our menu items. We compared them to other items using a super simple calculation. I think for most customers this has been too tiny to notice. But Lynn told us that some people now believe we serve a Wild Salmon Greens Bowl. So funny. Read More

From the archives

Tomato nightmare… not sure what to do…

15 February, 2019: Tomatoes are a nightmare right now. For years we’ve bought from Backyard Farms up in Maine. They were sold and are growing terrible tomatoes now. The Canadian greenhouse tomatoes are terrible. The VT greenhouse we like is in the middle of a mid-winter clean-out. We tasted some OK heirloom tomatoes from Mexico, but they were just OK… Read More

From the archives

You’ve been eating organic…

3 December, 2018: I’m going to be writing a lot about wheat over the coming weeks. To kick that off I want to let you know that all of the pita at Clover is being made with organic wheat and has been for the past few weeks. I learned a few months ago that conventional wheat is loaded with glyphosate… Read More

From the archives

Grafton smoked cheddar

3 December, 2018: If you had the Delicata Squash Breakfast Sandwich on Friday, or the Brussels Sprout Sandwich or Platter you may have tasted cheddar we house smoked. We’ve been buying Grafton Cheddar since the start of Clover. I grew up in Massachusetts but right on the VT border and I’ve loved sharp cheddar as long as I can remember.… Read More

From the archives

10th Birthday – oh wow

29 October, 2018: I’m not too proud to admit I feel burnt. It feels sort of like post-exams from when I was in school, sort of like post-race or game. Physical and mental. And I think everybody who worked at Clover today is feeling this way. But I’m the one responsible for what was a pretty rough day. A few… Read More

From the archives

Where is the Brussels?

1 October, 2018: All year people ask me when we will launch the Brussels Sprout Sandwich. But right now it’s different. People are getting emails from our competitors telling them that Brussels are on the menu. They are hitting instagram feeds. Brussels aren’t in season yet, not in New England. It’s really confusing when we’re approaching autumn and you get… 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

Grab a souper hero today at lunch!

16 January, 2018: Go soups! If you click on this post you can see my little souper hero animation. You may have noticed we’re making lots of soups this winter. And while we believe all our food helps the environment, there’s something extra special about soup. We want everybody to eat more soup. Read on if you’re interested in learning… Read More