December 3, 2018

You’ve been eating organic…


I’m going to be writing a lot about wheat over the coming weeks. To kick that off I want to let you know that all of the pita at Clover is being made with organic wheat and has been for the past few weeks.

I learned a few months ago that conventional wheat is loaded with glyphosate aka roundup the super potent herbicide from Monsanto. It’s nasty stuff. And the use on wheat is recent and relatively heavy. It’s being used as a desiccant pre-harvest to help save labor. There is very recent scientific research suggesting that Glyphosphate might knock out the flora and fauna in your gut and might be linked to autoimmune issues, inflammation, IBS, allergic reactions, and a lot more. We’ll know more in 10 years. In the meantime my family and I have cut conventional wheat out of our diet entirely. 100%. We don’t eat any conventional wheat anymore. I’ve moved Clover to 100% organic wheat. Previously we had ~20% local fresh milled wheat and 80% conventional King Arthur Flour. Now we’re using ~20% local fresh milled wheat and 80% organic La Milanaise flour. It’s a bit more expensive. Expect to see about a $0.25 increase in sandwich prices.

Since day 1 we’ve been choosing to buy organic where we think it makes sense. For example, we’ve only ever served organic carrots. The conventional ones are bitter and don’t taste great. Our chickpeas are organic. Yup. The hummus. The falafel, all organic chickpeas. Our oats are organic. Oatmeal, overnight oats, granola. Our tofu. And lots more. As much as 40% of the food we buy is certified organic. Perhaps another 20-30% is near organic or uses IPM/ low spray, etc.

In most cases we’re making the decision for flavor (carrots). Sometimes the best choice for taste isn’t certified organic. An example is Sidehill farm yogurt. We know the producers and know that the only reason they are not organic is that the hay they buy to supplement their cows feed in the winter is sourced from local farmers. Organic would require they go over the border to NY and they would rather buy in Western, Ma. Their own farm. Their own cows. The best tasting yogurt. But not certified organic.

But this choice is different. We’re going organic for the wheat for health. No other reason. But I feel it’s important. I hope this choice benefits us all.

Recent Posts

December 2, 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 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.
November 10, 2022
This is a post by Dave Epstein, meteorologist, avid gardener, and friend of Clover. Occasionally we’ll ask him to pop in and drop some knowledge about an in-season veggie, this time it’s Brussels!
October 24, 2022
If you’re observant, and live near CloverHUB, you may have seen pallets of brussels being delivered from where they’re grown in Hadley, MA. Creamy dijonaise, smoked cheddar, fried brussels tossed with za’atar, pickled red cabbage, toasted hazelnuts. IT’S BACK!
October 20, 2022
We have an awesome event coming up this Saturday@10:30AM at the new CloverROW and I. Am. Pumped. Ana Inciardi is coming to show us how she painstakingly carves, inks up, and hand-prints beautiful food-inspired linotypes.
October 19, 2022
I know you all LOVE Picnic and Pantry, the little shop in Union Square’s Bow market. Did you know that Bobby and Alexandra who run it are also behind gâté comme des filles, the chocolate shop in Bow Market. (Go there and try the brownies.) They’re also responsible for Zuzu’s Petals in Inman Square.
October 4, 2022
Clover ROW is live! Soft opening Weds 10/5 and Thurs 10/6, then a Pay What You Want grand opening on Friday 10/7.
September 16, 2022
23 years ago this month NASA lost a spacecraft due to a unit conversion error. In September 1999 the Mars Climate Orbiter concluded its nearly 10 month journey to Mars by burning up, either in Mars’ atmosphere or in accidental orbit around the Sun.
September 14, 2022
The Classic Chickpea Fritter is in a lot of ways the cornerstone of Clover’s menu—and the topic of much thought and debate—especially the Great Question of “Falafel v. Fritter”. The Classic Chickpea Fritter is a customer favorite and it’s not going anywhere.