Zero Waste Rebranding

3 February, 2020: We’re in the process of refreshing the branding at Clover. But you may not have noticed. And that’s by design. I’m trying to do this logo refresh in a zero-waste approach. Typically when companies decide to change their branding they tear up signs, throw away packaging, throw away menus, etc. It’s really wasteful. I got to thinking:… Read More

Grisette kegs are in

31 January, 2020: Farmers want to grow grain because it helps their soil. For soil, grain is like…a trip to the spa? A planting of grain (barley, wheat, or whatever) heals soil, prevents erosion, captures nutrients. It gets soil hyped to grow the next crop, and makes THAT crop better. What does that have to do with the beer you’re… Read More

Gonzo oopsies

31 January, 2020: Whoa, the Gonzo Gyro test at BBY was super successful. Olivia made this chart yesterday showing Gonzo crushing Bridgewater and giving Chickpea a run for its money. You guys even cleaned us out of our supply of David’s Greek inspired seitan! Problem is: we made another batch and we forgot to put salt in it. And the… Read More

From the archives

Blood Farm

13 September, 2010: This was really funny. I found this in my mailbox. Sorry guys, wrong target. Read More

Is Boston ready for a gyro?

29 January, 2020: David (training manager) grew up on Long Island. If you’ve spent much time in NY, you know you can’t walk a block without seeing a gyro, rotating peacefully in a stainless steel cabinet. Can you say it: “yee-ro?” Gyros are made of pork, beef, or lamb, stacked horizontally onto a rotisserie, studded with garlic, rosemary, thyme, oregano.… Read More

I want Massachusetts to grow grain part 2

29 January, 2020: We’ve been privy to (and participated in) a resurgence in local grain over the past decade. More and more farmers are growing grain again in New England. Bakers want to bake with it, brewers want to make beer with it. But we’ve struggled with how to talk to customers and other chefs about why they should care… Read More

The licking spice

27 January, 2020: The Pushpir sandwich is leaving us soon (next Tuesday) to make way for the Venezuelan Plantain. Which means our boxes of magical, smelly chaat masala will have to be sent back to the HUB, and that is sad. Pushpir told us about chaat masala back in 2013 when he guided us through the world of North Indian… Read More

So good someone drew a perfect Mr. Mushroom

24 January, 2020: A few years back, Enzo brought us a sandwich called the Sunday Mushroom, based on the Sunday red sauce his Italian-American family would make. Super delicious but never reached the status of a JSP or a Brussels. Then the other week, Chris Strange came to Food Dev with another take. Chris was inspired by toasted ravioli he… Read More

From the archives

Menu – 11/5

6 November, 2008: We intended to have a new soup and sandwich today, but only pulled off the sandwich due to an accident. Look for us early tomorrow. We’re ready to have our best day ever, and will have oatmeal for anyone who stops by in the morning to say hi. Read More

Quick Lunch

23 January, 2020: I wanted to get a picture up of the Quick Lunch from P&E (pictured). Lucia beat me to announcing the Quick Lunch because she’s so… quick! If you haven’t noticed, this is at Clover KND (Kendall Square) as of yesterday. In testing. A bowl of Hearty Vegetable Stew, a salad featuring locally grown greens, a piece of… Read More

Quick lunch in-testing at CloverKND

21 January, 2020: We’ve been trying to think of ways for you all to eat more soup. Paul and Elizabeth’s is a family restaurant in Northampton that Ayr loves. They do something called a Quick Lunch – for $9.50 you get a salad, a soup, a dinner roll, and a tea! The “quick” part isn’t a lie – all the… Read More

Launch crew patches

20 January, 2020: You may have noticed that our new hats have the Clover logo, but made in Velcro so that we can stick patches to them. We made a special patch for the new crew at CloverBBY. Nobody else at Clover got one. It’s the least we can do for putting them in a brand new space with all… Read More

Sad greens

17 January, 2020: We sent out a few salads we were not proud of over the holidays. If you got a salad from the retail fridge that was missing dressing or had greens that were a little on the dry side, please reach out (you can write to us at info@cloverfoodlab.com) and we’ll make you whole again. We’re about 6… Read More

From the archives

Menu 11-13

13 November, 2008: Everyone keeps telling me that I need to post the menu before, not after service. It’s true. I’m going to try tomorrow to post from my iPhone in the morning. So with luck this will be the last backward looking menu. We tried an organic chickpea fritter today (sold about 10% of total chickpea orders). And we… Read More

How does a jalapeño popper become a sandwich?

15 January, 2020: In 2015 Paul and Bryan started talking about inventing a jalapeño popper sandwich. We were all skeptical. At that time Bryan was running CloverKND and Paul had been my intern and was running our Whole Foods account. They both grew up on the South Shore, going to a tavern in West Bridgewater called The Charlie Horse where… Read More