From the archives

Chris coming out with the hits – Mushroom Parm launching today

13 February, 2020: If you’ve been to Food Dev, chances are you’ve seen Chris Strange (last name used to distinguish him from Chris Anderson) sharing a food memory that he’s turned into a Clover sandwich idea. Most ideas we taste at Food Dev do not make it out of the Dev process, but Chris has been on fire lately! First… Read More

From the archives

Coffee and Donuts w/Derek of Speedwell: 2/21, 8-10am

10 February, 2020: Derek Anderson is responsible for roasting that beautiful Anaerobic Honey coffee from Ethiopia that a bunch of you have been sipping this past week. Derek himself is going to be in the house at CloverBBY, our newest location, on Friday, 2/21 from 8am-10am to pour some coffee, meet all of you and answer all your burning coffee… Read More

From the archives

2200 lbs organic red cabbage for the chickpea fritter

7 February, 2020: Chris just sent us this picture with the text: “2200lbs organic red cabbage from red fire. Looks beautiful” Couldn’t agree more, Chris. We’ll be shredding, quick-pickling, and serving these up in our Chickpea Fritter. You might notice that the local stuff makes for an even more bright, vibrant sandwich. Thanks to the folks at Red Fire out… Read More

From the archives

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

Loud Boylston

7 February, 2020: Our block on Boylston just got SO LOUD! There’s a Chik-fil-a opening up next door to CloverBBY in the old Boloco spot, and the construction noise is killing me! This was Stacia the other day, trying to chat with customers but literally only being able to smile over the sound of the drilling. Read More

From the archives

Bridgewater Nation is growing

7 February, 2020: Ayr got us a new camera, and I’ve been playing around with close-up photos. I’m pretty proud of this one of the Bridgewater. You can almost taste those crispy mushrooms! Our beloved Bridgewater leaves Tuesday the 11th to make space for a BRAND NEW MUSHROOM SANDWICH, the Mushroom Parm! If you’re on the app you may have… Read More

From the archives

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

From the archives

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

From the archives

Wondering where I’ve been?

27 September, 2008: Brooke and I are the proud parents of a baby boy. His name is Blue, he was born Wednesday late. We got back from the hospital yesterday. Another source of inspiration and motivation for Clover. Read More

From the archives

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

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

From the archives

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

From the archives

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

From the archives

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