October 25, 2010

Sealing cracks


Again, re-use existing materials rather than buy and install new materials. In this case our floor guy recommended a skim coat of concrete on the Mezzanine to make it look like new. I declined, and instead we’re filling cracks in the old cement here. You’ve heard me talking about re-use and avoiding new materials it again and again. I think it’s a really important concept. And it combines two of my favorite things: environmentalism and frugality.

I think the virtues of the Yankee have been overlooked. I’m going to write more about this in the future, but it’s something I’ve been thinking a lot about lately. I grew up right below Vermont. In an area where you’re either a hippie, a Yankee, or a jerk from NYC, Connecticut, or NJ looking for leaves or running off to ski. (Before I get angry emails, I’m not saying everybody from those places are jerks. But honestly, most of those who come plowing down our small roads are.)

And I grew up admiring the old timers. Largely because of my Dad I’m sure, who loves maintaining old things, and loves New Englanders. Here’s what they meant to me: creativity and ingenuity, integrity,self sufficiency (what we now call DIY), simplicity, maintain rather than replace, grounded, hard work. These are some of my deepest held values. True New Englanders aren’t much swayed by trends, fancy flashy things. They aren’t yearning for the next thing, don’t expect to get rich quickly.

There’s a great tradition here of the hand and hard work alongside the mind and great ideas.

Now that I live in Boston, and maybe because I’m older, I’m not sure others understand the Yankee spirit the way I do. I read sappy nostalgia when I read Cooks Illustrated introductions, from others I hear things like “cheap Yankee,” or “damn Yankee.” Where did those phrases even come from?

I’d like to see the Yankee that’s in my mind come to life. I think those values are the values that will lead us into the future. They are really the foundation of what we’re building with Clover: creativity and ingenuity, integrity, self sufficiency, simplicity, maintenance, grounded, hard work.

Recent Posts

January 26, 2023
The Pizza Friday Box gave us an idea: calzones! Ayr has been making these at his house and texting us photos. They’re big and saucy and so good. Basically a stuffed pizza/turnover situation with origins in 17th century Naples.
January 13, 2023
Thanks all who joined for the first public food dev meeting after Covid. Phil did a great job pulling it all together. If you’re a customer, farmer, vendor (or Clover staff member) reading this, you are invited to Food Dev! These happen Thursday afternoons at the HUB and they’re where all new food ideas are born. Just make sure to sign up – spots are limited.
January 5, 2023
House-made carrot lox, hearty vegetable stews with bread and pickles, Tunisian breakfast bowls, a pizza party kit, and a dream of snow, all in one box. Our Snowed In Box is back. This was Greg’s idea back in 2020. He thought it would be cool to make a box that was equally whether eaten after snowboarding or cozied up on the couch watching a movie.
December 21, 2022
We’ve been getting a lot of requests for the ability to gift a friend Clover Meal Boxes. After a lot of late night tech sessions, we have a way to do this! Yay! I’ve been looking and seeing a few of you have started to discover this feature and are starting to gift away. So cool to see.
December 16, 2022
If you’re a weekly meal box subscriber, you may have noticed way fewer plastic containers in your deliveries recently.When we started the program, we were in the pandemic, new to this whole home delivery thing, and a big concern was making sure that nothing spilled inside the boxes. So we relied on post-consumer recycled containers (aka plastic deli containers) for a lot of the items.
December 13, 2022
We’ve been getting back into the merch game. First up: squash shirts. I thought it would be fun to celebrate the diversity of the squash world. Although butternut is probably the squash you see most in the grocery store, there are actually over 100 types of squash, all with their own patterns, colors, and textures.
December 6, 2022
The Bridgewater is back!! This is probably the most requested sandwich on our menu. Michelle who runs our social media says she reliably gets one message per week asking when it will return. In 2015, Paul and Bryan came up with this sandwich as an homage to the jalapeño poppers at The Charlie Horse, a now-closed tavern in their hometown of Bridgewater, MA.
December 6, 2022
I love the holidays. I love the lights, I love the traditions, I love ornaments and pine needles all over the floor.  I love the movies (“Muppet Christmas Carol”) and the books (“A Child’s Christmas in Wales.”) I love the good songs, I love the schlocky songs (if you’ve never heard “Suzy Snowflake” or “Dominic the Donkey”, stop reading right now and click through.)
December 1, 2022
It was inevitable. Our meal box program had to find its way into restaurants at some point. A bunch of you have been asking if we can sell “on demand” meal boxes in our restaurants – for those times when you have last-minute dinner guests or forgot to subscribe by the deadline. So we’ve been easing into the process of combining one part of Clover with another.
November 28, 2022
Brussels Sprouts are extra sweet this time of year, and King Brussels, in his infinite wisdom, has cooked up a Brussels Week in our meal boxes. Every single subscription box will contain a recipe inspired by brussels! This is the first time we’ve explored a seasonal theme across our entire lineup and we’re excited to dive in.
November 19, 2022
This was Jane’s last week at Clover. We’re wishing her the best in her next steps (but also not so secretly hoping she comes back!)
November 11, 2022
Have you ordered your Thanksgiving Box yet? It’s already 50% sold out, so get your orders in this weekend if you can. This box comes with everything from stuffing to porcini-thyme gravy to mashed PEI potatoes to local cranberry sauce to bread to make leftover sandwiches. Most of the items can go from box to oven to table with very minimal prep, and we’ve made multiple sizes whether you’re dining solo or with a crowd.