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

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

Clover’s cupcakes

7 May, 2009: So some of you were lucky enough to have carrot cupcakes with maple cream cheese frosting back on April 8th, to celebrate my daughter Clementine’s 3rd birthday. Today we had our second birthday celebration ok the truck, this time for Chris. This time they were vanilla cupcakes with bourbon buttercream frosting and kumquat. Sort of a recreation… 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

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

Reinforcements arrive (John Hong)

11 October, 2008: John came by this weekend to help with the truck. Above and beyond to have his help like this, and well appreciated as I’m coming out of my 5th 18 hour day in a row. Here John is cutting a template we were thinking we would use to bend the bar that supports the bottom of the… 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

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

From the archives

First bent logo

5 April, 2016: I brought over this giant vinyl white logo printed by Danger Awesome. I was all ready to adhere it to the glass when Ayr said, “What if we did it vertical, bent down the center?” I was not sold on the idea, but I said, sure! We placed our ladder on some shaky snowy ground and went for it.… Read More

From the archives

Visual identity timeline

21 September, 2008: OK, this process is getting serious, and it deserves a proper timeline. And here is how the collaboration/ works is going to flow: Joshua and I are going to iterate logo sketches, direction, final Brian will play a creative director role The broader group (Erik, Rick, Dan) will help us with their ideas/ involvement Everyone is welcome… Read More

From the archives

Pancakes with local grain

4 April, 2016: Enzo came to Food Dev the other week with a griddle and butter. He made pancakes with our recipe, the one we perfected in 2011, but he used 100% local flour from Maine Grains. Main Grains mills using a stone miller. The stone mill keeps the flour cool, which helps with fermentation. We’ve been using a percentage of this stuff… Read More