It’s called Clover Food Lab; it started as a food truck and now has locations around Cambridge. It’s vegetarian and innovation-focused and scrupulous about its sourcing and its waste footprint, and the food is uniquely delicious. I must eat there several times each week. (This week they have a pimento cheese sandwich that incorporates capers, house-brined celery, and slabs of seedless cucumber. You should go.)

When I’m not at MIT, I keep up with Clover via their blog, which features thoughtful, short essays on asparagus, greenhouses, and coffee robots. Mostly they make me smile, but recently their founder Ayr Muir put up a post that made me think.

“Chris brought us a challenge at our recent food dev meeting. Turns