December 2, 2011

Jeff from DIG

You might have heard, I took an unintentional dig at one of our beloved local weeklies the other day. Unintentional because I meant to draw attention to the way our employees understand Clover. I was excited to find that folks aren’t getting all over excited about getting an award. It didn’t come out that way, mistake number 8,901 for the year.

So I met with Jeff the other day. Jeff owns The Weekly DIG. I poured him a coffee. It was a Kenyan coffee from Intelligentsia. A sample they sent us that I just learned costs $24/ lb wholesale!! Out of our league. They’d told us it would be $9, but then said oops. OK, that’s another story, but I’m easily distracted by food.

Back to Jeff and the DIG.Jeff is a nice guy, and cares a lot about his business. He felt attacked by a post I put up, and I didn’t mean that, and felt bad about it.

We’re not really going to agree on everything. But that’s not as bad as it might sound. I disagree with some of my best friends.

Specifically, we don’t advertise. We just don’t. We’d rather spend our money on food and talent. Despite that, Jeff pitched me. It was a soft pitch, but it was a pitch. But we just don’t spend money on advertising.

We talked a bit about the best of awards. He told me some crazy stories of what they have to do to manage advertising clients who get mad when they get in one but not 2 categories, etc. He asked if I had any ideas for their next best of year. I told him my biggest issue is that I think when people read “Best Restaurant in Boston” they think it means best restaurant measured equally against all of its peers, not based on a publication’s need to bring in dough from advertisers. That’s the disconnect between customers and media that I think just doesn’t feel right, and doesn’t jive with Clover.

I’m not sure I’m much help on this at all, but I think labeling best of winners that are DIG advertisers would be a start, and maybe a little blurb to kick stuff off that explains the process (like those stories about advertising clients).

I also learned that Jeff is part owner in Notch, a brewer we love and are pouring at HSQ (for the next few hours at least). So Jeff, I’m going to have to insist next time that it’s beer not coffee. Thanks for coming by, hope to get to know you better in the future.

Recent Posts

May 14, 2024
About a year and a half ago, at an open-to-the-public food development meeting at Clover, we blind taste-tested a new plant-based pulled pork. This wasn’t a totally new thing for us to do—as a company with a climate mission, we tend to get a lot of samples of plant-based everything, and we love trying all of them. We’ve tried mycelium-based mushroom meats, wheat-and-soy nuggets, and burgers made from kelp. One bite in, and it was clear this pulled pork was special.
May 8, 2024
Squeaky paneer, mint cilantro chutney, chaat, and our first-ever collab with a local chef. Remember when Pushpir came into the kitchen and schooled us on Northern Indian food? That was 2013. A different CloverHSQ than the one you visit today (back then we were at 7 Holyoke St, across the street from where Kevin and his team now serve you). I still remember the smell of the cilantro, mint, jalapeños, and orange juice Pushpir was blending in the Vitamix. We hadn’t smelled that exact combo before…
April 16, 2024
This week has been a flurry of preparations as we kick off the 2024 food truck season. We did an event at Tufts over the weekend, in a few days we’ll be selling breakfast and lunch at a conference at the Media Lab at MIT, and this weekend we’ll be pulling up to a private party with sandwiches and appetizers.
March 27, 2024
Every year, just after Valentine’s Day, we start getting the same question in from customers: Will there be a Passover Box this year? Sometimes the pleas are more direct, sometimes more colorful. The glories of the vegetarian Chopped Liver are a common theme. This year, Sarah, an NYC-based friend of mine said she’s spent so much time thinking about the emails describing last year’s box that she’s DRIVING UP TO BOSTON to claim one!
February 15, 2024
We have a new sandwich out everywhere today. It’s a take on a Buffalo Chicken sandwich. We use celery root, aka celeriac, this nobbly, gnarled joy of a winter vegetable. We cut it into planks, batter it with panko, and fry it. We’re getting ours from Norwich Meadows Farm, a farm in NY state that’s known for creating really flavorful organic veggies using a cool irrigation system. 
February 7, 2024
For the week of Valentine’s Day, we’ll be delivering these Making Whoopie (Pie) Kits 😉. They have everything you need to make whoopie pies — more specifically, Chris’ favorite oatmeal cakes with beet buttercream frosting. You’ll also get a scoop for making the perfect size pie, and a roll of sugar cookie dough for more sweet fun.
January 18, 2024
Pull out your plaid and cue up the bagpipes because it’s Clover’s third-ever celebration of Burns Night, an introduction to Scottish food/drink/music/poetry and a reason to raise a glass during this dark and cold month! You may be asking yourself, what is Burns Night?
January 17, 2024
Chances are you’ve tried the new Clover Bowls. We’ve been running them since the Spring. After a few tweaks, we landed on a roster we love: the Mediterranean Bowl, the Verde Rice and Bean Bowl, and a Rotating Seasonal Bowl. The bowls have transformed our menu – Josh, a Kendall customer, recently wrote to us, “The beet poke bowl is the best new item I’ve tried at Clover in years. I love the freshness and bite of the mix of flavors.” We’ve also heard some very good suggestions about how to make them even better…
January 3, 2024
Meet the Veggie Monster Meal Box! Some of you are subscribers to our Friday newsletter about plant-based cooking. Now… that newsletter has spawned a meal box! Pack your fridge with everything you need to make an entire week of vegetable-based meals. Think hearty pot pies; sweet and spicy maple-roasted squash tacos; bowls packed with…
December 20, 2023
New Year’s Eve is no time to be buried in the kitchen, so we pack our NYE Box with Clover fan favorites that come together fast and encourage a night of Finger-Food Feasting. Can you think of anything better than digging into bubbling hot Brussels Sprout Cheese dip on a freezing cold Boston night? Or scooping up our bright nutty Romesco sauce as the clock ticks to midnight?  And our breakthrough Carrot Lox (probably the best thing to come out of our food dev in 2023) will have you resolving to spare more salmon in the year ahead.
December 19, 2023
Stop by Clover today (Tuesday 12/19) and when you order a Brussels Sandwich on the app, we’ll give you $1 off our new chocolate chip cookie! It’s a gift from King Brussels, on his final day in the Clover Kingdom. Use this link to get yours!
December 16, 2023
Are you looking for the perfect gift for a friend who loves Clover? We have online gift cards! You can specify a time that you’d like the card to hit their inbox – and there’s a new feature that lets multiple people pool money to send a card to one person. Pretty cool!