From the archives

How we accidentally brought RI Mushroom Co to Russo’s

5 May, 2016: Did you try the Golden Oyster Mushroom we were testing today at DTX? This whole mushroom experiment has gotten out of hand. We no longer have the space at the HUB to store all the mushrooms you guys are eating. So Chris and Wanda worked out a deal with Tony Russo, where Rhode Island Mushroom Company can deliver to Russo’s and they… Read More

From the archives

First week of evening and weekend hours at CloverNEW

3 May, 2016: I remember when Ayr created a fireball trying to put a heater on the first MIT truck. After that we had no heat. We froze a lot. Our 7th truck on Newbury Street is an electric truck, and the first Clover truck that has a heater. It’s awesome to have when you’re making coffee on board the truck… Read More

From the archives

Meet Clover guides

3 May, 2016: I think it was Sean Ryan who first expressed hatred for the name “order-taker.” We’ve been trying to come up with a better name for almost 2 years. If you’ve ever experienced a great order-taker at Clover you know that they do a lot more than just take your order. So we have a new name for… Read More

From the archives

Wheat protein sandwich

29 October, 2008: We’ve been experimenting with a BBQ wheat protein sandwich. This is an interesting one, something I’ve always enjoyed, but am not sure everyone will. Above Rolando is giving it a try. Keep an eye out, this one might make an appearance next week on the menu. We’re trying to make our own wheat protein (seitan) to get… Read More

From the archives

3 new sandwiches testing this week

2 May, 2016: Thanks all who joined us for the test of the Sloppy Chris at Kendall the other day. I tried a little active voting experiment and got a bunch of good feedback. Tuesday we’ll be testing Paul’s carrot sandwich at HSQ. We’ll be testing Alden’s Golden Oyster Mushroom Sandwich on Thursday at DTX. If you’re a Kendall customer be sure… Read More

From the archives

Potato clouds

2 May, 2016: Nuvole di patate, purchased at a gas station in Calabria. I guess they tasted like what a cloud might taste like. Kind of like…nothing? From this experience I might hazard a guess that processed food in Italy is worse than it is here. Read More

From the archives

Fileja

1 May, 2016: We are learning that every region of Italy has its own shape of pasta. We kept seeing the word Fileja in Vibo Valentia. Uncle Enzo took us to a restaurant and there were only two choices for pasta, and one was this: fileja. of I was confused by the use of the letter J, because that letter… Read More

From the archives

Uncle Enzo

30 April, 2016: This is Uncle Enzo, Enzo’s uncle, known to us on this trip as “Zio.” He’s from Calabria, used to run a restaurant in Massachusetts when our Enzo was a teenager. It’s where our Enzo first realized that cooking could be a real career. He’s going to be our tour guide for our first full day in Calabria.… Read More

From the archives

Pita

26 January, 2010: As you all know our pita is very important to us. We use it for every single sandwich. If we couldn’t deliver this quality of pita we would be serving Clover sandwiches on bread or something else. When we first got started I spent a lot of time and money trying to get a local baker to… Read More

From the archives

Hail the red onion of Tropea

30 April, 2016: In Italy they have a concept called Sagra. My friend Francesca took me to a Sagra when I was visiting her family on the coast of Tuscany this past July. A Sagra is a festival where you go to eat one single item of food. The one I went to in Tuscany was a fundraiser for a local sports team – and… Read More

From the archives

Peak Organic and Poetry: Beer Launch, 5/5, 6pm-9pm, CloverHUB

29 April, 2016: Join us for the launch of Peak’s Summer Session ale, and a poetry reading by Julia Shipley, who writes about farming. Peak was the first beer we ever poured at Clover, and it’s one of the only organic breweries in the country. Be one of the first 20 folks to sign up and you’ll get a little… Read More

From the archives

CloverWST opening Weds, May 4, inside WFM Westford

28 April, 2016: We’ve always thought that Clover should exist in lots of forms. Clover vending machines. Tiny Clover drive-thru-restaurants. And small Clovers within other operations. We’ve been planning a little surprise with Whole Foods. As you might know, we’ve been selling grab-and-go products in 4 Whole Foods Markets around the city. The goal all along was to have a mini Clover… Read More

From the archives

Ciao Italia!

28 April, 2016: We just got back from a food trip to the deepest most Southern region of Italy. We took advantage of Enzo’s family connections, and my broken Italian, and Ethan’s wifi plan, and immersed ourselves fully in the food traditions of one of the most unexplored regions of Italy. We went to Calabria, the toe of the boot,… Read More

From the archives

New counters for truck #2

26 February, 2010: I made the trek down to Berkshire Products. This place is about as far as you can get from Boston and still be in MA. But they mill some of the most beautiful wood anywhere. It’s just amazing. I’ve always loved wood. In the context of Clover I think wood can bring warmth to what is going… Read More

From the archives

Food waste task force

28 April, 2016: You might notice a big 22-quart Cambro next to our sandwich station with cast-off bread inside it.  One of the things Sunny is helping us with (in addition to calculating those nutritionals some of you have been begging for) is to compare the amount of food we make with the amount of food we sell. Comparing those two… Read More