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Rose Acre Farms Has Now Fed a Million Families in Need

by Mark Whittington | Mar 19, 2018
With its donation of 3,600 dozen eggs to St. Vincent de Paul’s Food Pantry in Indianapolis, Rose Acre Farms has reached a milestone in feeding one million deserving families!

The March 6, 2018 event at the food pantry was a partnership between Rose Acre Farms and Indiana’s HATCH for Hunger program. Rose Acre Farms is proud to collaborate with HATCH for Hunger to ensure protein rich, fresh eggs are made available to families shopping at St. Vincent de Paul’s Food Pantry and other locations in Indiana.

Rose Acre Farms’ collaboration with HATCH for Hunger is ideal, as their shared mission is to fight hunger by creating easy access to quality protein to undernourished people of all ages. Since protein-rich eggs are one of the most commonly requested items at food banks, Rose Acre Farms was happy to step up with its donation of eggs. 

Rose Acre Farms Chief Operating Officer Tony Wesner was onsite for the event, and distributed eggs to many of the families at the food pantry.

“Eggs are a great source of protein and essential vitamins that can improve brain function,” Wesner said. “Two eggs contain half the protein a child needs each day. At Rose Acre Farms we pride ourselves on the small-town values of quality and community service that remain at the heart of everything we do.”

Making eggs available to deserving families through Indiana’s HATCH for Hunger program has long been a mission for Rose Acre Farms. We are proud to serve communities this way, and we are always pleased to see the smiling faces of family members returning home with their eggs!

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  3. 1 Mason Carl 09 Jun
    it is really big do to do something like this. you dont see such people and running organizations working so much for the mankind. Feeding needy is a great cause and a great way to seek god. 
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Rose AcreTM Recipe of the Month

Classic Pecan Pie
        
          
Ingredients:
  • cup packed brown sugar
  • 1/3 cup butter, melted
  • 3/4 cup light corn syrup
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/2 cups pecan halves or pieces
  • 1 frozen deep dish pie crust (from 12-oz package)
Instructions:
  1. Heat oven to 375°F; place cookie sheet in oven to preheat.
  2. In medium bowl, mix brown sugar, butter, corn syrup, salt and eggs with electric mixer on medium speed until well blended; stir in pecans. Pour into frozen crust.
  3. Bake on preheated cookie sheet 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 30 minutes; refrigerate at least 2 hours until chilled before serving. Cover and refrigerate any remaining pie.


"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

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