From the archives

What do we mean when we say coffee volcano?

2 May, 2019: Chris and I toyed with the idea of bringing a drone to El Salvador. But in the end we opted not to. I didn’t want to attract too much attention. Wasn’t sure it was a good idea. So the closest thing I have to an aerial shot is this picture of a poster Carlos had in his… Read More

From the archives

Coffee is the seed of a (ridiculously sweet) berry

1 May, 2019: That picture is an action shot. I just squeezed a coffee bean out of the berry. Coffee is the seed of a berry. Did you know that? It was sort of a revelation for me. That berry is really really sweet. And it has this wonderful exotic flavor. Sort of like a kiwi. I couldn’t stop popping… Read More

From the archives

Telefono numero 1

29 April, 2019: I snapped this picture when visiting Montecarlos, the coffee farm on a volcano in El Salvador. If you’ve had coffee at Clover in the past few years chances are you tasted Montecarlos. George Howell (roaster) invited Christopher Anderson (head of food at Clover) and me to join him on a trip down there. I’m going to share… Read More

From the archives

Hicka-what?

22 January, 2011: The latest seasonal sandwich is the Sweet Potato. This is a revised version of a sandwich we first tried last year. Middle of the winter is a great time for tubers (potatoes and stuff that hold over the winter), and for produce from other parts of the world. Rolando makes this with a cilantro soy spread, roasted… Read More

From the archives

Adjectives that describe taste

13 April, 2019: I loved this. A group of advanced ESL students came to Food Dev the other week. They were studying adjectives, and their teacher is a big fan of Clover. Here’s hoping they tasted smokey, sour, infused, herbal, creamy, and savory – but not rubbery or burnt or plain! Read More

From the archives

Tearing up the chickpea platter

12 April, 2019: Back in the truck days there were boats. A boat was for someone who didn’t want the bread with their chickpea fritter. You took a fry boat, swiped it with hummus, and added all the ingredients in a chickpea fritter. Sometimes when we ran out of bread, all items would become boats. Boats became platters when we… Read More

From the archives

What is this?

11 April, 2019: Eggplant has not been perfect lately. We’ve seen over-frying, over-and-under salting, and not cutting to the proper thickness. So what does this have to do with improving eggplant at Clover? These are Eggplant measurers! If your eggplant fits in the second-largest slot, it’s been cut to the correct thickness. We have Chris Strange to thank for this… Read More

From the archives

2019 version of writing on the side of the truck

11 April, 2019: New menus are up! If you’ve been by during the last month, you may have noticed some changes. This is the result of a lot of hard work from Ethan and Joseph, I can’t even admit that I understand all of what they did. But because of their programming work, we were able to put into place some… Read More

From the archives

ATM restaurant?

26 November, 2008: This blurry photo was captured in a parking lot in Brighton. I had some ideas looking at this ATM. Imagine building a tiny-footprint restaurant that can be dropped in a parking lot anywhere. Imagine learning from the truck, running with limited water, etc. Imagine bar seating up front, a clear wall in the middle, and the kitchen… Read More

From the archives

Survey Day: Thursday 4/11/19 (closed)

11 April, 2019: (This survey is now closed – we hold these surveys about once a month, so if you’re lucky you’ll come to Clover during a future survey day!) If you received a survey card in line today, please click on this post to get to the survey link. A huge thanks for helping us improve!! Click here for… Read More

From the archives

Ditch blends?

29 March, 2019: Over the years, we’ve served you carrots from single farms, tomatoes from single farms, even medlars and paw paws from single farms. But did you know we’ve also been serving coffees from single farms? 98% of the coffee you find in Boston is a blend of beans from multiple farms or even multiple countries. There’s a reason for that.… Read More

From the archives

This is not Clover’s new videographer

14 March, 2019: This photo of Jane was taken in December. Doesn’t she look hopeful? We spent hours planning a video series about soup we planned to publish to Youtube. We woke up early, went to Lindentree Farm, said hi to Moira and Ari (farmers), gathered vegetables, and filmed Ayr chopping, seasoning, blending soup. The kids came home from school,… Read More

From the archives

MORE OF LESS OF

5 August, 2008: This is the second part of the homework assignment Brian gave me. Here are a bunch of magazine ads. I’ve grouped them in two categories: “More of” – the ads that have something to contribute to the process of developing the Clover identity “Less of” – ads with elements we must avoid Read More

From the archives

Just for a little while…

8 March, 2019: Starting today, a few vegan items on our menu are temporarily not vegan. Chris let us know that Just, the company that makes our delicious (vegan) mayo is having supply chain issues. They won’t have more mayo in the supply chain until late March or early April. For about 98% of you, this won’t matter. You might… Read More