Posts tagged Values

I don’t want things to go back to the way they were. Do you?

28 May, 2021: I feel that buzz, a combination of lightness and relief. Our restaurants are full of people again. Damn that feels good. 15 months ago, we closed our restaurants when we didn’t know enough. Then when we knew in-person contact was dangerous, we reopened for takeout only and built a home meal kit business. Now that we know vaccines… Read More

I don’t want Facebook to watch you eat

26 April, 2021: We’re trying to figure out digital marketing. I keep feeling like I just have to hold my nose. We used a company called Marketerhire (bad name I know, but at least it saves me from explaining what they do!) They connected us with a digital marketing specialist. He’s smart and fun to work with and has the… Read More

From the archives

I love Flour Bakery too

3 October, 2020: Who wants a sticky bun!!! The first 200 customers to order meal boxes right now will get Flour’s famous sticky buns as a little gift tucked into their box. I was a bit intimidated the first time I met Joanne. I knew her through her work. But the closest I’d come to her was seeing her on… Read More

From the archives

Clover getting ready to re-open

22 May, 2020: We’re not going anywhere. But there are a lot of things that will have to change to make that statement fact. I thought I’d share with you all what I see in our future, and how it will impact the full community that has allowed Clover Food Lab to exist, our customers, our employees, our suppliers, our… Read More

From the archives

The mother ship is resting

18 March, 2020: Those were the words Chris texted me this afternoon. Pictured above is our “cooling” walk-in. It’s a relatively small walk-in fridge with oversized cooling and a series of glass doors. In normal operations it’s in and out. We pack it from the door side and empty it from behind. Sometimes we turn it 3 times a day.… Read More

From the archives

This is Laura and Fab. I want them to make more $

5 December, 2018: I hate tipping. I’ve learned a lot about it over the past 5 years or so. It has racist origins post-civil war history, it amplifies our societies worst qualities including agism/ sexism/ racism, it creates culture divide in restaurants between front of house and back of house, and it’s a lousy way to motivate people. There are… 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

Clover buys more local wheat than anybody in Boston. Let’s change that.

12 October, 2018: Setting up our own pita oven was sooooo painful. But we knew we could serve better tasting pita than what we were buying from Brooklyn and NJ. Why did we think we could do a better job? I’m starting to understand flavor as nutrition. And we can make more flavorful bread by using more nutritious ingredients. We can… Read More

From the archives

Ayr Just doesn’t get it…

22 August, 2018: We’ve had vegans asking for years for more breakfast options. Right now it’s muffins, oatmeal, or overnight oats if you’re vegan. Just, Inc., makers of the Just Mayo we love, brought us this new egg product made from mung beans. Honestly the first few versions we tasted weren’t ready for prime time. But the latest, it’s pretty… 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. My 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