Trevor Clatterbuck, Founder

To this day I get asked almost weekly if I grew up on a farm or worked as a chef. I chuckle and say no. In fact, I never even washed dishes in a restaurant. I grew up in a small steel town in northern West Virginia, worked at a gas station and a model train store, and played roller hockey in my spare time. I first came to Cleveland in 2004 as a freshman at Case Western Reserve University. There, I studied Business Management and Political Science. I was expecting to go to law school. Then in the summer of 2007 I attended the Entrepreneurship Education Consortium. Myself and three other students – not even friends at that point – were challenged to come up with a business idea that was viable for Northeast Ohio. We did and upon graduation I stuck with the business, through its many challenges and changes. So to sum it up, all I know about farming, cooking, and food distribution is purely from hands-on experience. I work daily with the most passionate people I know – small farmers, talented chefs, and retail customers who care. I learn something from all of them, and find answers to my questions as they pop up.



Parker Bosley, Chef in Residence

Parker01-300x198Parker Bosley was the founder and co-owner of Parker’s New American Bistro in Cleveland before retiring at the end of 2006.  He worked as a chef and local foods advocate for more than 20 years.  He now works full time with small scale farms throughout Ohio.  He is a consultant to people interested in sustainable food and farming. As a chef and restaurant owner he focused on local, seasonal food.  After more than 20 years in the restaurant business he was able to boast of nearly 100% local, seasonal products being used in his establishment.  Several of the young chefs who trained under his direction are now following his example.  Bosley’s work and advocacy have been featured in The New York Times, Gourmet Magazine and the Wall Street Journal as well as numerous agriculture publications.For eight years Bosley worked for North Union Farmers Market, a non-profit organization that manages producer-only market sites in the Greater Cleveland area.  He served as a farmer recruiter and trainer.  He organized, opened and managed the farmers’ market at Crocker Park for three years. Bosley was graduated from Baldwin-Wallace College.  He lived and worked in France during several periods of time from 1965-1983.  It was the influence of French regional cooking based on local ingredients that inspired him to promote sustainable food and farming in the U. S.  He grew up on a dairy farm in Trumbull County and is now very comfortably returning to his work in rural Ohio.  His work has made him one of the most important advocates of local food and local agriculture is theMidwest.  He believes that local, small scale farming can flourish if farmers focus on the growing consumer base that is seeking good, safe, nutrient dense foods which are available only from real farms.  He believes that grass production has become as important to the consumer as organic production once was.  He suggests that grass production will become the leader in local foods.  He is an advocate of specialty breeds and advocates for the revival of old style pure bred stock.  He is a member of the American Livestock Breeds Conservancy.  Recently, he was appointed as program director of Innovative Farmers of Ohio.  He organized and implemented   Ohio:  Our Farms Our Food.  This program addresses issues of consumer education and training of farmers for specialty production and direct marketing. As the interest in local seasonal food continues to increase Bosley believes that he can lead cooks back to the kitchen where great meals and great nutrition can send our food dollars back to Ohio farms while bring family and friends to the family dinner table where they will be nourished by healthy food, good conversations and a really sense of belonging to America’s food revolution.

Lyn Trier, Customer Service Manager

IMG_6446 Lyn is an avid locavore and uses as many fresh and local ingredients as possible in her cooking.  She started with community supported agriculture programs in 2009 and has been a Fresh Fork Market subscriber since 2010.  She shares her passion for local fresh food by being active in Fresh Fork Market, visiting farmers’ markets and going to as many U-Pick farms as possible.  She has learned how to preserve food and the joys of knowing the growing seasons.  She loves teaching her kids about our food chain and eating locally. Lyn has an Industrial Management degree from the University of Akron and a Masters of Business Administration from Kent State University.  After working in the supply chain management field for 15 years, she married and left her career behind to stay home with her kids. As Fresh Fork Market grew, Lyn started suggesting ways she could help Trevor out. Now, she works from home answering our phone and email. Feel free to contact her with questions about the program or items in your weekly share.

Michael Bartos, Chief Configuration Specialist

IMG_20140305_095207_753In 2011, I joined Fresh Fork Market as a customer.  This was my first introduction to the local food movement.  Being a subscriber, I began trying new foods and learning to cook with them in different ways.  It became a lifestyle change and I began eating locally and seasonally.    My background includes years of working for my family’s local pizza joint, followed by delivery driving.  I love driving the big trucks, and when a job opportunity became available to drive a truck for Fresh Fork Market, I didn’t hesitate-and have never looked back.

I now get to spend my days traveling all over Northeast Ohio picking up our products. I love meeting all our local farmers and building relationships with them.  There is a special magic in getting to see for myself where our food comes from.  Being born and raised in the Cleveland area I was not aware how much Ohio has to offer year round. Each day presents a new level of adventure and excitement.  I also have the rare opportunity to learn something each day. It makes me feel good to provide others with these local resources. Each season I look forward to seeing our regular customers along with new faces.

Kevin Gass, Administration Specialist

KevinI worked for Fresh Fork Market in 2009, part time.  I tried working another full time job, but the pull of local foods and working with farmers was just too great.  I returned to Fresh Fork Market full time in 2013 and feel as though I have “come back home.”

I was born in Mattoon, Illinois and have lived in numerous cities, including Kansas City and Little Rock, but truly consider Cleveland my home.  I enjoy the endless variety of this job.  Most of all, every day is a learning adventure.  I love learning about how animals are raised, the lives of our farmers, how produce is cultivated, and how food affects our health.  Working for Fresh Fork Market makes me feel good about my job, knowing that we are helping families eat better and keeping small farmers in business.

Lauren Franko, Administrative Support Supervisor

LaurenI have lived in Cleveland my entire life but it wasn’t until I studied at Baldwin Wallace University that I was first introduced to environmental sustainability.   I learned about Fresh Fork Market when a friend of mine saw them at Earth Day.  I emailed Trevor and was invited to help out at Farm Fair in 2013.  I was so intrigued with the business, that I asked if there was room for me in the summer season.  From there my passion for the local food movement began to grow.  Eating locally is not only healthier, but allows us to support local farmers and keep money and jobs in NE Ohio.

The every day work of this job is a ton of fun.  No two days are ever the same!  Learning about products that are being made locally and local farmers is a part of my job that I’m very fortunate to have.  I also love seeing how excited our customers get when they know there’s something in their bag they’ve never tried.  Being a vegetarian, I get just as excited as they do when there’ s a new product.  The excitement and passion from everyone I work with is infectious and continues to grow each week.  I can’t wait to see what this new season brings!