From the archives

Clover video/ photo studio

20 November, 2017: That pop-up thing has had some amazing highs (Grillos, the wonderful FoMu, Union Donuts, and the cash for warhol stand out in my mind). But it takes a ton of management to do well, and I just don’t have somebody to put on it. We’re focused on other things (we’re growing 40% or so right now!) I… Read More

From the archives

We killed the US supply of Kosher Romano

20 November, 2017: The other day Chris (our VP of Foods) asked me: are we going to keep selling this meatball? I said I didn’t know. He said, you have to decide, we killed the US supply of Romano, and if we want more they’re going to have to start making it for us. We are selling lotsa meatballs… We… Read More

From the archives

Broken garlic coming to Clover

20 November, 2017: Ray, farmer at Next Barn Over, has been planting garlic. You can grow garlic too. Separate the head into single cloves. You leave the skin on each clove, and plant it. This won’t work with grocery store garlic, because those are sprayed to stop the clove from sprouting. So find some garlic from a farmer you trust.… Read More

From the archives

Ahh… astroturf

24 May, 2009: The entry to the truck hasn’t been our highest priority. And while the working space of the truck is polished clean every single day, I’ve neglected the entry-well. So this weekend I tore out the nasty rubber mat, cleaned it up nicely, and cut up a little astro turf. I think it’ll play a functional role (clean… Read More

From the archives

Maria’s Meatballs

15 November, 2017: That’s Martina and her grandfather in Italy. If you can’t make it out, his apron says “Raffaele, King of Pasta!” Martina leads up Food Development at Clover. She told me back home in Italy, every family has their own meatball recipe. You never eat another family’s meatball recipe. You don’t really eat meatballs in restaurants. Nor do… Read More

From the archives

Sausage Egg and Cheese Sandwich testing 11/15-11/17

14 November, 2017: Justin Kelly helps build our restaurants. The other day he stopped into Clover Kendall to begin a job refinishing our floors. He’s a big fan of the meatball sub. And he tracked down Ayr and said, “When are you guys going to do a sausage egg and cheese?” Which got us to thinking… A few Dunkin sandwiches… Read More

From the archives

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

From the archives

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

From the archives

Enzo, the sandwich. Now playing at CloverMIT

29 January, 2013: Most of you who eat our food daily know Vincenzo. Enzo was one of our first employees. He was a former student of Rolando’s working at the Four Seasons. He would help us with the truck here and there. I remember meeting him at Nuestra (now called Crop Circle Kitchen) at 4am, our regular routine at the… 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

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

From the archives

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

From the archives

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

From the archives

Hitachino

23 October, 2008: I’ve always liked the Hitachino logo. It’s so difficult to figure out what it is about the logos that work, and somehow use that as an influence without creating a logo that looks like a version of something already out there. Read More

From the archives

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