News

Rose Acre Farms Holds Groundbreaking Ceremony

by John Gutekunst | Jun 26, 2015
The groundbreaking ceremony for Rose Acre Farms’ egg-producing facility was held Saturday, June 13 near Bouse, Ariz. The event was hosted by the La Paz Economic Development Corporation. The ceremony was attended by more than 150 invited guests.
Officials from Rose Acre Farms in attendance included Chairperson Lois Rust, CEO Marcus Rust, Director John Rust, Elias Hendricks, Katie Schlosser, Chips Everhart, Greg Hinton and Todd Lillemon.

 La Paz EDC President Skip Becker served as emcee for the event. In addition to Becker, speakers included Arizona District 5 Sen. Kelli Ward, Penny Pew from U.S. Rep. Paul Gosar’s office, Marcus Rust and Chips Everhart from Rose Acre Farms, David Bentler from Arizona Public Service, La Paz County Supervisors D.L. Wilson, King Clapperton and Holly Irwin, Parker Mayor Dan Beaver, La Paz EDC Chairperson Roberta Hoffman, La Paz Regional Hospital CEO Robert Libberton and Indiana State Rep. Heath VanNatter.

 “This was a great day for the people of La Paz County,” Becker said. “The weather was perfect, and the barbecue was a big success. My clients really enjoyed the ceremony that showcased La Paz County and the State of Arizona being a great place to do business. Thanks to everyone who helped make this a great day! Rose Acre Farms will invest $100 million in create 80 to 100 jobs in La Paz County.”

Becker said he had spent more than 4,000 hours with Rose Acre Farms. He had met with the Rust family on the Bouse site, and he had visited their facilities in the Midwest. He said every member of the family has been involved in every aspect of their business. He found Rose Acre employees love their employer, and the company is active in the communities they are located in. He added that giving back to their communities is important for Rose Acre Farms.

 “That’s why I fought so hard for Rose Acre Farms,” Becker said. “They will benefit all the communities in La Paz County.”

 Chips Everhart, a representative of Rose Acre Farms, thanked Becker for his work, noting the two of them had spent many hours working together to lay the groundwork for the facility. He described the facility as the embodiment of the American Dream:  to stop by a lonely site in the Arizona desert and envision an egg farm contributing to the local economy.

 Marcus Rust thanked the community for their support of the project. He said there was a great community in La Paz County, and they couldn’t do what they do without the support of the community.

The plans for the facility were announced in October 2014, when the deal for Rose Acre Farms to buy 2,600 acres from APS was announced. Indiana-based Rose Acre Farms is the second largest egg producer in the nation. David Rust started the company in 1939, and his family still owns it.

 The facility is located eight miles south of Bouse on State Route 72. When completed, it’s estimated the facility will house three million laying hens and will provide 80 to 100 jobs with comprehensive employee benefits. In addition to the laying farm, there will also be a pullet farm, a rail spur and a feed milling operation. The investment in phase one of the facility is estimated at $80 million.

 Rose Acre Farms began in 1939 in Jackson County, Ind., when David Rust built two hen houses each holding 500 hens. In the 1940s, he began selling eggs to local produce markets.

 Today, Rose Acre Farms has 17 facilities in six states. They employ approximately 1,900 people and the company has an estimated annual revenue of $200 million. The headquarters is in Seymour, Ind.

Rose AcreTM Recipe of the Month

Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream        
          
Ingredients:
  • 3 cups whole milk

  • 3 cups heavy cream

  • 9 large egg yolks

  • ½ vanilla bean

  • 2 cups sugar

Instructions:
  1. Separate the egg yolks from the whites.
  2. In a large saucepan combine the sugar and milk. Over medium-low heat, stir to combine. Make sure that the mixture does not come to a boil.
  3. Cut the vanilla bean in half and scrape out one half of the vanilla caviar into milk and sugar mixture. Add half of the entire bean to the mixture. Continue to stir. Heat until hot, but not boiling.
  4. Add the yolks to a large bowl and whisk for 2 minutes until light in color.
  5. Temper the eggs- add a couple ladles of the hot milk mixture to the eggs. You do this so the eggs are not scrambled in the hot milk. Once the eggs are tempered, slowly stir them into the hot milk. Cook for an additional 2-3 minutes until the mixture begins to thicken.
  6. Using a fine mesh strainer, strain the mixture into a large glass bowl. Discard any lumps.
  7. Slowly stir in the heavy cream
  8. Follow your ice cream makers instructions for preparation.
  9. Ice cream may still be soft after churning, put in freezer for 3-4 hours before serving.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24
fmovies

News