From the archives

Pickles in Japan

6 March, 2018: Japanese pickling is so different from what I’m used to in the USA. We visited Kyoto where pickles are one of the most important regional items. Pickles were everywhere. In the US almost 100% of pickles we consume are made from vinegar brine. If you’ve ever had a true “sour” or “half-sour” pickle, that’s salt brine, as… Read More

From the archives

Japanese tea

6 March, 2018: Ever since I first learned of Japanese tea ceremony I’ve wanted to experience one. Clementine and I found a tea house in the middle of a garden in Tokyo and it was AWESOME! There are a bunch of details to the etiquette that they patiently taught us. The simplified version is (a) eat the sweet first and… Read More

From the archives

Ice in cups

2 March, 2018: If you’ve been reading the blog lately or hanging out with me you know I’ve spent an inordinate amount of time thinking about packaging recently. Packaging is easily the most hairy operational issue we face with the Clover App rollout. And while it pales in comparison to the positive impact we have by excluding meat from our… Read More

From the archives

Truck in JP

12 November, 2008: Here’s the truck parked in JP and ready to go. Everything is spic and span and ready to go. Come see us in the morning. Read More

From the archives

Japanese Italian?

1 March, 2018: Vincenzo (leads food production at Clover) and Greg (our COO) both have Italian heritage. So what did they think of Italian Japanese food? To be fair we only tried it once. But capturing this expression on film wasn’t that hard because they held this pose for a while. The site horrifying them: a giant wheel of parm… Read More

From the archives

Savory breakfast at Clover?

28 February, 2018: I first started thinking seriously about savory breakfast when I saw my father-in-law make oatmeal with soup stock. I’ve been wondering for years now whether there is a place for savory on Clover’s breakfast menu. Enzo says emphatic YES. First morning in Japan. And we’re having a traditional Japanese breakfast. I want to make this when I… Read More

From the archives

Eating Japan

27 February, 2018: We try to get a food trip in once a year or so. Past trips have included Calabria and Sicily for the Panelle and other recipes, Texas BBQ sauce (we ate at Franklins when we were both still trucks), New Orleans for chicory coffee, Great Lakes for frozen custard. This year we’re Japan bound. I’ll be updating… Read More

From the archives

Popovers in Buffalo, NY

14 February, 2018: This past weekend we drove to Michigan to visit my family. It was a grueling trip. Heavy snow for 80% of the drive, 35 mph on highway, low visibility, no plows out. The 12 hour trip took 16 hours. We were in Michigan for less than 24 hours then returned through another storm. But it was all… Read More

From the archives

Foil to wrap your sandwich

13 November, 2008: We’re getting better at this, but everyday there are a few reminders that we have a ways to go. This morning it was aluminum foil. We had planned to get to MIT by 9am, and we were running early. Then Rolando remembered that we were nearly out of foil. Around we turned, back to BMS Paper. $20.98… Read More

From the archives

Future of packaging

13 February, 2018: We’re on the eve of our first ever public release of the Clover App. I started dreaming about this back in 2009 when we built what might have been the world’s first cloud-based POS. Back then we had 1 food truck. Over the past 18 months or so we have been beta testing an app. It’s been… Read More

From the archives

Does our sausage egg and cheese stack up?

23 January, 2018: We’re testing Justin Kelly’s suggestion for a sausage egg cheese breakfast sandwich at CloverHFI for a few more weeks. If you’re curious to try the next iteration of Impossible meat, head over to Central Square and give it a try. We may ask you to voice your opinion about whether this belongs on the menu everywhere at… Read More

From the archives

Grab a souper hero today at lunch!

16 January, 2018: Go soups! If you click on this post you can see my little souper hero animation. You may have noticed we’re making lots of soups this winter. And while we believe all our food helps the environment, there’s something extra special about soup. We want everybody to eat more soup. Read on if you’re interested in learning… Read More

From the archives

Medlar the person

13 January, 2018: Were you able to try a medlar this weekend? If not, we will hopefully have them at most locations Monday and Tuesday, but we can’t guarantee them much longer. Medlar mania is hitting Boston hard, as we realized when we got a very special visitor to CloverDTX on Friday. Fabricio, who leads up communications at CloverDTX, sent… Read More

From the archives

Irish plumbers

11 September, 2008: Greg Vaughn of Vaughn Plumbing helped me install the gas system. I think he did a great job, and once I track down the right regulator, we’re ready to pop a fryer, and possibly another appliance in there. Read More

From the archives

Beer finally flows through the Longwood Medical Area starting 1/11!

13 January, 2018: Hey, Longwood. Is there any area in Boston that has fewer places to get a drink? Well, we’re about to change that. First some backstory. When we opened CloverLMA, we noticed there was NOWHERE to get a beer. Ok, there was one place. The great Punter’s Point near Northeastern — and it just closed this winter! I will miss… Read More