A passion for community led this food truck pioneer to leave the world of consulting behind.
I used to run labs at MIT and after that I worked as a consultant, advising some of the biggest companies in the world. I care deeply about the environment. So I thought I might go into clean energy or green buildings. Then I started reading about food and its impact on the environment.
No one was tackling food as an environmental issue. How we eat is making us fat, ruining family farms, and hurting the environment. I was dreaming of a future of fast food where nothing is frozen, everything is made from scratch, and the menu follows a seasonal schedule.
On a deeper level, I wanted to sell people food they’re going to love, food they’re going to tell their friends about. I wanted to create a community around food, something that’s missing right now in our food landscape.
For the first 18 months of Clover, I ran the truck back to front. I was the plumber and the carpenter. I opened for breakfast, and worked lunch, and closed up the truck, and did prep back at the kitchen. I was working 4am to midnight most days.
You have to be passionate if you’re going to do those kinds of things. I’m lucky to be working with some of the best people I’ve ever met.