From the archives

In Ayr’s Kitchen, Episodes 10-13 (now at 4pm)

6 April, 2020: We’re pushing the show back 1 hour so that more of you can tune in live! Shows this week will be at 4pm EST every week day. Check back here for updated program schedule, ingredient lists, and video links for this week’s episodes of In Ayr’s Kitchen – I’ll be keeping it up-to-date as we go along. INFO PREVIOUS… Read More

From the archives

In Ayr’s Kitchen, Episodes 6-9

30 March, 2020: Ayr emailed this to me & Lucia this morning – it’s his grandmother’s original recipe for Wacky Cake, which is going to be this Monday’s episode recipe! Check back here for updated program schedule, ingredient lists, and video links for this week’s episodes of In Ayr’s Kitchen – I’ll be keeping it up-to-date as we go along.… Read More

From the archives

In Ayr’s Kitchen, Episodes 1-5

24 March, 2020: This picture is from a couple years ago, when we were filming a soup video at Ayr’s house – don’t worry, I’m not actually there right now! #socialdistancing If this is the first time you’re hearing about Ayr’s new Youtube channel, go back and read this post I wrote yesterday. It explains a little bit more about… Read More

From the archives

Like bullets: US-grown organic chickpeas (May 22, 2014)

7 August, 2017: Isn’t this crazy? That’s how we’re receiving chickpeas these days. Chris has done some amazing work getting us better and better chickpeas. When I started Clover I had no idea there was any difference in the quality of any bean. Then I learned about heirlooms, and that’s a whole world of deliciousness. Then I started to learn… Read More

From the archives

Ayr made a Youtube channel – first video this afternoon!

23 March, 2020: With many restaurants temporarily closing, and with stockpiles of food/raw ingredients at home, a lot of folks are going to be cooking at home during this “hunker down” period. But what the heck do you even do with dried beans? How do you make soup? Or bread? How do you recover from recipe errors, how do you… Read More

From the archives

Reducing spend on G-suite: A how to guide

19 March, 2020: This post isn’t about food. But it’s about some of the (very boring) stuff we need to be doing to protect our ability to make great food in the future. I’ve been spending the majority of the past 2 days contacting vendors and suppliers and service providers. My pitch is consistent: we want to use your service… Read More

From the archives

The mother ship is resting

18 March, 2020: Those were the words Chris texted me this afternoon. Pictured above is our “cooling” walk-in. It’s a relatively small walk-in fridge with oversized cooling and a series of glass doors. In normal operations it’s in and out. We pack it from the door side and empty it from behind. Sometimes we turn it 3 times a day.… Read More

From the archives

Why the name “Clover”?

3 August, 2008: Alex Kazaks gets credit for the name. Asa (my sister) made a puppet for Clementine, a horse, and had named the puppet Clover. Alex said, hey, how about that for a name for the restaurant. We all liked it, I tested it, and here we are. Why did we like it? Here are my top reasons: Speaks… Read More

From the archives

Pause

16 March, 2020: We all spend so much energy figuring out how to get from where we are to the next place. And at Clover that feels like such an imperative. Clover is trying each day to solve this existential challenge we face: Global warming. But now we’re facing a different more immediate challenge in COVID-19. We’re going to be… Read More

From the archives

Status update

15 March, 2020: Hi all. Just learned of Massachusetts declaring all restaurants to be closed by Tuesday, except for delivery and take-out. Sometime soon we’re all going to stop feeling surprised by these changes. I don’t know about you but I’m not there yet. We are learning what this means for us. In the meantime all Clover restaurants are open… Read More

From the archives

Octavia says: “Peep!”

13 March, 2020: My kids picked up chicks today. They are 1 day old! This is Octavia. She is an Easter Egger. That’s a kind of chicken. Octavia and these other fluffy balls will join our mature chickens in our backyard. She’s not even going to know what this COVID thing is when she grows up ; ) Read More

From the archives

6th time’s a charm?

11 March, 2020: “Do you think we could pull off a jerk sandwich?” Chris wondered aloud in the car ride back from New York. This was back in September I think. Chris loves the flavors of jerk rubs—the Jamaican spice mixes that are used to rub meat before smoking them. And we’ve never played around with the wide and delicious… Read More

From the archives

HELP WANTED

6 November, 2008: We need help! If you’re interested in 2 hours of service (11:30am – 1:30pm), have a great smile and love food, talk to us. We’re also looking for some more substantial roles (see craigslist for posting). Also, we’re going to be closed for a few days. MIT is shut down Monday and Tuesday, and we decided to… Read More

From the archives

No sampling, no reusable mugs, no Food Dev, lots of hand washing

10 March, 2020: I feel scared people I love might get sick. I feel scared I might get sick. I feel scared I don’t know how to get Clover through this Covid-19 outbreak. I’m taking more deep breaths than usual. You might be feeling some of these same things. Well, maybe not the last one about Clover’s future. But I… Read More