Special Reading with Rochelle Bilow, author of Call of The Farm
Monday 29th Sep, 2014
Mingle with local farmers, foodies, and book lovers!
Special reading with Rochelle Bilow,
author of The Call of the Farm
Meet and greet with local farmers and learn about local CSA’s!
Monday, September 29, 5pm-6:30pm
Larkin Square
745 Seneca Street
Buffalo, NY 14210
Sponsored by Talking Leaves Books
Books available for sale and book signing to follow the reading
Join author Rochelle Bilow, local farmers, and Talking Leaves Books for a special evening celebrating the launch of The Call of the Farm and the variety of local produce in the Buffalo area, on Monday, September 29 from 5pm-6:30pm at Larkin Square in Buffalo, NY. Learn about the many CSA’s (Community Supported Agriculture) that serve the Buffalo community and join Rochelle for a special reading and discussion about her journey from a city girl foodie to a home cooking farmer.
The Call of the Farm: An Unexpected Year of Getting Dirty, Home Cooking, and Finding Myself (The Experiment, October 1, 2014), is a tantalizing memoir of Rochelle’s love affair with farming, food, and a freckle-faced farmer—and her journey of self-discovery along the way. The fast-paced story recounts her rollicking year as part of the crew of a small, full-diet farm in Central New York, as she immerses herself in caring for livestock, growing vegetables, working the farm-stand, and, as the designated cook, preparing each day’s meals. Each “season” of the book also includes recipes for farm-inspired fare—such as Whole Wheat Pancakes with Rhubarb Sauce, Crisped Potato Casserole with Shaved Chives, Blistered Tomato Gratin, and Carrot and Parsnip Shepherd’s Pie.
To arrange an interview with Rochelle Bilow or for a review copy of
The Call of the Farm please contact Anne Rumberger at anne@theexperimentpublishing.com or 212-889-1659 ext. 14.
“A lively, charming coming-of-age story complete with farm-tested recipes.”
—Publishers Weekly
“[Rochelle] Bilow brings sensuality to every scene, with rich descriptions of food and farm life, from washing freshly laid eggs to rendering lard. [She] offers readers a slow-cooked story, with tenderness and intermingled flavors enriched over time.”
—Kirkus Review
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