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
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
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
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
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
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
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
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
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
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
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
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
1 October, 2008: For those of you who have been following the logo/ visual identity journey, you know we started with “Clover Food Lab.” And while there’s a part of me that likes that a lot, and I’m not sure I agree with people that it wouldn’t work as a name, I realize now it’s a better naming approach for… Read More
10 October, 2017: If you stop by Clover tomorrow, you may spy a Paw Paw. They look like an avocado, or an alien. They grow in a grove somewhere in Massachusetts, nobody knows where, by a farmer whose name I’m not even allowed to know. We’ll be turning our limited supply of Paw Paws into soda. If the supply allows,… Read More
