Winter Moon Roots Farmshare Signups Live!

9 November, 2017: When the farmer’s markets shut down, and there are no more tomatoes or corn, is there a way to still eat in season? Introducing the 2017 Winter Moon Roots Farmshare! We’re working with our favorite winter farmer Michael Docter, who farms organic on the most fertile soil in Massachusetts to offer a Winter share for Clover customers, from… Read More

Michael Pollan ate an Impossible Meatball Sandwich at Clover on camera for PBS

8 November, 2017: Tune into PBS Newshour Thursday to learn what Michael Pollan thinks of Clover’s Impossible meatball sandwich! Obviously this was a huge honor for us. Michael wrote In Defense of Food, a book that made me want to work in food. It was an early inspiration for Ayr to start Clover. Michael has been doing research and teaching at… Read More

Matt B F@#ing loves the meatballs

7 November, 2017: https://www.cloverfoodlab.com/wp-content/uploads/2017/11/Matty-B-Voicemail.m4a OK. I had to bleep a couple of words. This voicemail is from Matt Bettano. He left it for Chris (VP of Food) the other week. I love listening to this. To be honest, it’s one of the most compelling things I’m facing right now as I’m trying to decide if this meatball sandwich should stay… Read More

From the archives

Clover the restaurant

1 October, 2009: Some of you may have seen me wandering around Davis, Harvard, Kenmore, Coolidge in recent weeks. We’ve been scoping real estate for our restaurant. We’re funded now (raised money the other week), and one of the next steps involves prototyping Clover in a restaurant setting. We’re really excited and are looking to building new Clover communities. We… Read More

A customer, a farmer, and an employee walk into a field of brussels sprouts…

7 November, 2017: Those hands belong to Rob (GM of CloverBUR, for some reason he doesn’t like getting his photo taken). The Brussels Sprout Sandwich is launching this Thursday (Wednesday if you have the Clover App 😉) Brussels season is always bittersweet, every day you have the sandwich, you know it’s leaving soon. Massachusetts is not a huge grower of brussels.… Read More

Pita oven down…

6 November, 2017: Our very special pita oven is down. If you don’t know, we spent 2 years getting this oven from Lebanon licensed in MA, and now we make the best pita anywhere using New England-grown wheat. We’re working on getting it up by tomorrow (Tuesday). In the meantime our Sunday was baked in small batches in conventional ovens.… Read More

Hey, that’s Steve picking apples!

3 November, 2017: Some of you know Steve. He’s become a Clover legend over the years, mentioned in training materials and in hushed, reverential tones by Rob who manages Clover Burlington. Steve discovered us when we opened Burlington in 2013, and he started eating Clover for breakfast, lunch, and dinner. Like, legit, every meal of the day. He has diabetes and… Read More

Peak Organic Beer Launch Tonight, CloverHUB

3 November, 2017: We’re nearly sold out but there are a few spots left to come meet Corey, brewer at Peak Organic in Maine. This was the first beer we ever served at Clover. Jon went to school with Ayr. He started Peak because he wanted there to be more organic hop farms in the United States. When they started… Read More

From the archives

Earth day at Stata

22 April, 2009: We’re at Stata today, about 200 yards from our normal location. Special one day thing for MIT’s earth day. Already it feels different. A ton of foot traffic over here. We’ve already had a bunch of people ask for breakfast. Come by and say hi! Read More

Free order of goblin fingers if you come in costume tomorrow!

30 October, 2017: Halloween is tomorrow, and the fries are already starting to taste a lot like goblin fingers. So dress up, come to Clover for lunch or dinner, and get a free order! Some spooky fine print: you’ve got to be a customer to take advantage, and at Harvard Science Center, this will run from 2pm until we close (not… Read More

Tiny soup garnish station

29 October, 2017: Soon if you stop in during the morning you’ll smell onions caramelizing for hot soups. Since our first winter on the truck, we’ve made soups from scratch. Over the next few months we’ll be testing some changes to the soups. Martina has been researching ways of storing garnishes. She found this adorable tiny version of one of… Read More

Quentin to the rescue!!

26 October, 2017: PBS is filming a piece on meat substitutes (to air next Thursday). Michael Pollan is getting interviewed and they decided to do it at Clover!! I’m really excited to meet him. When I was thinking about starting Clover his writing was really influential. I’m interested to hear his take on Impossible Meat. So here’s the best thing.… Read More

From the archives

86 the Meatball Sandwich (Impossible Meat) Boston!

19 October, 2017: We don’t yell it anymore, but in restaurant slang “86” means you’re out of an item. I took this picture at 11:58am today at CloverFIN. We had limited supply of the meatballs but they did go faster than we expected. You can read more about why we’re selling these and our initial response at CloverHSQ and CloverHSC.… Read More

From the archives

Ayr and Mark walk into a Wendy’s

9 September, 2010: Rolando thought this was really funny. I met one of our newest employees when we were both at Wendy’s. It is pretty funny. Those of you who have been reading know that we hold our manager meetings at fast food joints. As for Mark, I think he was just hungry. Welcome aboard Mark, looking forward to feeding… Read More

From the archives

Pumpkin Carving: 10/26, 7-9pm at CloverHFI

17 October, 2017: Join us for pumpkin carving and pumpkin beer in Central Square! The folks from Jack’s Abby have been working on their yearly crop of pumpkin lager (made from real pumpkins, not puree from a can.) And we’re celebrating with real pumpkins of our own. $20 gets you a pumpkin to carve, a glass of pumpkin lager (or… Read More