July 19, 2013




I was walking out of HSQ this evening, I’ll admit, a lot exhausted, somebody said “Ayr?” My first reaction was that this was another reporter. Sorry, Charlie if you saw a bit of anxiety on my face. I’ve been burnt by the press recently. I said hi. We shook hands. He introduced himself. He told me he thinks he might have been one of the people who got sick. Oh wow, I thought. I started to say, “man… so so sorry” and he stopped me and said something like “no no, I love your food. and I ate with you after that.” Sorry Charlie if I’m quoting you wrong, I’m a little tired as I said.

Turns out he literally just dropped off a test sample at Harvard Medical. And we really don’t know if he has this case of Salmonella, or something else completely unrelated. But I feel bad no matter what, right? It’s a human response. And he just starts to tell me how great he thinks Clover is, how he came in one time late at night and was all “Aww, vegetarian food???” (he’s not vegetarian, like 90% of our customers). And then ate it and fell in love. He kept telling us “you can’t believe how an amazing meal can get you through late night study sessions.” He looked forward to our meals and can’t wait for us to open again. I told him I was meaning to write a post about our customers, in particular those who may have been sick. He said he wouldn’t mind posing for a photo.

Guys, you’re really amazing.

I don’t know what else to say. I had another customer who wrote in THE SAME EMAIL that she thought she might have gotten sick eating with us during the exposure dates, and then, one paragraph later, asked if we could open in her home town.

Guys, you’re sort of crazy : )We love you.

That’s what makes even these tough times really worth every bit of sweat. It’s awesome. I feel so lucky. So sorry to any of  you who may be sick, whether or not it turned out to have anything to do with Clover. That’s just not fun. One of the most important things I’ve learned in the entire investigation was that nobody was hospitalized. At first I imagined all these sick people in the hospital. So glad you’re all OK. We’re working our asses off to figure out if there’s anything we can do.

If you’re a Charlie please reach out to us. Even if you have nothing nice to say. We still want to hear you. The state will not share your names, which I think makes sense, but it means we don’t know you. info@cloverfastfood.com

Recent Posts

January 26, 2023
The Pizza Friday Box gave us an idea: calzones! Ayr has been making these at his house and texting us photos. They’re big and saucy and so good. Basically a stuffed pizza/turnover situation with origins in 17th century Naples.
January 13, 2023
Thanks all who joined for the first public food dev meeting after Covid. Phil did a great job pulling it all together. If you’re a customer, farmer, vendor (or Clover staff member) reading this, you are invited to Food Dev! These happen Thursday afternoons at the HUB and they’re where all new food ideas are born. Just make sure to sign up – spots are limited.
January 5, 2023
House-made carrot lox, hearty vegetable stews with bread and pickles, Tunisian breakfast bowls, a pizza party kit, and a dream of snow, all in one box. Our Snowed In Box is back. This was Greg’s idea back in 2020. He thought it would be cool to make a box that was equally whether eaten after snowboarding or cozied up on the couch watching a movie.
December 21, 2022
We’ve been getting a lot of requests for the ability to gift a friend Clover Meal Boxes. After a lot of late night tech sessions, we have a way to do this! Yay! I’ve been looking and seeing a few of you have started to discover this feature and are starting to gift away. So cool to see.
December 16, 2022
If you’re a weekly meal box subscriber, you may have noticed way fewer plastic containers in your deliveries recently.When we started the program, we were in the pandemic, new to this whole home delivery thing, and a big concern was making sure that nothing spilled inside the boxes. So we relied on post-consumer recycled containers (aka plastic deli containers) for a lot of the items.
December 13, 2022
We’ve been getting back into the merch game. First up: squash shirts. I thought it would be fun to celebrate the diversity of the squash world. Although butternut is probably the squash you see most in the grocery store, there are actually over 100 types of squash, all with their own patterns, colors, and textures.
December 6, 2022
The Bridgewater is back!! This is probably the most requested sandwich on our menu. Michelle who runs our social media says she reliably gets one message per week asking when it will return. In 2015, Paul and Bryan came up with this sandwich as an homage to the jalapeño poppers at The Charlie Horse, a now-closed tavern in their hometown of Bridgewater, MA.
December 6, 2022
I love the holidays. I love the lights, I love the traditions, I love ornaments and pine needles all over the floor.  I love the movies (“Muppet Christmas Carol”) and the books (“A Child’s Christmas in Wales.”) I love the good songs, I love the schlocky songs (if you’ve never heard “Suzy Snowflake” or “Dominic the Donkey”, stop reading right now and click through.)
December 1, 2022
It was inevitable. Our meal box program had to find its way into restaurants at some point. A bunch of you have been asking if we can sell “on demand” meal boxes in our restaurants – for those times when you have last-minute dinner guests or forgot to subscribe by the deadline. So we’ve been easing into the process of combining one part of Clover with another.
November 28, 2022
Brussels Sprouts are extra sweet this time of year, and King Brussels, in his infinite wisdom, has cooked up a Brussels Week in our meal boxes. Every single subscription box will contain a recipe inspired by brussels! This is the first time we’ve explored a seasonal theme across our entire lineup and we’re excited to dive in.
November 19, 2022
This was Jane’s last week at Clover. We’re wishing her the best in her next steps (but also not so secretly hoping she comes back!)
November 11, 2022
Have you ordered your Thanksgiving Box yet? It’s already 50% sold out, so get your orders in this weekend if you can. This box comes with everything from stuffing to porcini-thyme gravy to mashed PEI potatoes to local cranberry sauce to bread to make leftover sandwiches. Most of the items can go from box to oven to table with very minimal prep, and we’ve made multiple sizes whether you’re dining solo or with a crowd.