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

Mary making Clover’s logo

24 November, 2010: Here you witness the magic of our logo. It’s very simple. I’ve had a lot of people ask: “what is your logo?” We struggled with this question for a long time. What you see is very simple, but it went through a few stages. It’s a custom font, designed in vector. Then printed. and traced and re-scanned.… 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

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

From the archives

If you’re a general manager your groceries are on us

27 April, 2016: We’ve been trying to think about ways to get everyone at Clover engaged with food. I think Megan had the idea to buy a farmshare for every general manager. After checking with farmers and making sure we could afford it, we put the plan into action. Last night we announced this to general managers at our weekly meeting. I had… Read More

From the archives

Spitting, slurping, crunching, cracking

21 April, 2016: We hosted Mike from Blue Bottle for a coffee and donuts event at DTX right after we opened. He offered to do a full cupping. A cupping is the way coffee roasters test coffees. It’s not something consumers usually get to see. It’s a really cool way of breaking down the different parts of a coffee. You break a… Read More

From the archives

Plumbing is back!!!

24 May, 2009: When I built the truck I did a silly thorough job on the plumbing. We can carry 24 gallons fresh water, have a grey water tank, a full 3 bay sink and a hand washing sink. We have full house-hold pressure water, hot and cold on tap. But then winter hit, and I discovered there is no… Read More

From the archives

Pimento Cheese Sandwich launching today

12 April, 2016: Like many Southern housewives of the 1950’s, my grandmother Jane had a pimento cheese recipe. After she died our other relatives kept up the tradition. I specifically remember writing in my diary after a visit from our Houston cousins: “Today we went to the Austin Kite Festival and afterwards we ate pimento cheese sandwiches.” Pimento cheese is a spread made… Read More

From the archives

Closed for a special event

12 April, 2016: Lieza has been busy transforming Clover restaurants for special events. This photo was from a preschool who had their annual gala at CloverKND. There was a silent auction, and the group decorated the restaurant with legos and action figures. If you’re interested in booking your own Clover and filling it with your friends and family, fill out… Read More

From the archives

Tearing everything out from the walls

7 April, 2016: Sara was one of the first employees hired at CloverHSQ in 2010. Chris had her working drinks station for 3 hours a week at first. Now she directs our entire training program. Sara and the employees in this picture had the fun task of cleaning out HSQ1 for movers who came Saturday to move everything into storage. They boxed.… Read More

From the archives

Death to the chickpea fritter as you know it

5 April, 2016: Ayr had an idea early this year to tear up some of our core items (Chickpea Fritter, Egg and Eggplant, BBQ Seitan). Take the chickpea fritter, our version of falafel. You might think it’s perfect. And you would be kind of right. We have improved almost every aspect of the sandwich over time. The bread is now baked in… 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

CloverHSQ, our time capsule to 1913, opens 4/5/16 at 1pm

5 April, 2016: Sorry for the late notice. But it always happens like this. We get one permit, then we wait with bated breath for the next permit. And then we wait again for the final permit. Come by today at 1pm and see what we’ve done with the place. We’ll have the full Lunch Menu and we’ll be open til… Read More