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Farm to table pioneer now connects farmers with consumers
Parker Bosley now consults with farmers and consumers as Chef in Residence for the subscription service Fresh Fork Market.
by WKSU's VIVIAN GOODMAN
This story is part of a special series.


Reporter
Vivian Goodman
 
Parker Bosley inspects the foods in his weekly "grab bag" from Fresh Fork Market.
Courtesy of Vivian Goodman
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In The Region:

Today's Quick Bite re-introduces one of the region's most eminent food experts. Long before hip, young chefs like Michael Symon and Jonathan Sawyer, Parker Bosley was leading the way from farm to table. WKSU's Vivian Goodman spoke to him recently in a parking lot in Tremont, where he was picking up a "grab bag" of food.

 

a master chef who grew up with fresh food

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"Parker's" in Ohio City was legendary. From 1992 to 2006 it set the standard for gourmet dining in Cleveland. But Parker Bosley tired of the restaurant business and began working instead with farmers.

 

Bosley established a farmers' market at Crocker Park in Westlake and that's where he first connected with the subscription food service, Fresh Fork Market. He’s now its Chef in Residence, developing recipes and teaching Fresh Fork's retail customers how to make the best use of their weekly "grab bags."

 

For 22 weeks each summer Fresh Fork customers go to drop-off locations to collect a selection of foods from area farms and Bosley provides recipes and techniques for enjoying what’s in season.

 

Bosley says connecting farmers with foodies who cook at home is a good change for him and draws on what he’s learned from his youth on a Trumbull County farm to later years as a chef in France where farm-fresh produce was always available. He says he doesn’t miss the hard work of having his own restaurant but he does miss his customers who became like friends and family over the years.

 

Parker Bosley is a pioneer of the farm to table movement that's made Northeast Ohio such a sizzling cuisine scene.  Next week on Quick Bites we’ll focus on the work of Bosley and his colleagues at Fresh Fork Market  to build community around food.

 

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