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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

Layered Brunch Casserole
        
          
Ingredients:
  • 2 ½  frozen shredded hash brown potatoes, thawed
  • 6 slices Swiss cheese
  • 1 ½  chopped lean ham (8 ounces)
  • 8 large eggs
  • 1 ½  nonfat milk
  • 1 tbsp. Dijon mustard
  • 1 tbsp. dried minced onions
  • 1 ½  crushed corn flakes
  • ¼  cup butter, melted, optional
Instructions:
  1. Spray a 3-quart casserole with cooking spray; set aside.
  2. Layer half of the potatoes, Swiss cheese, ham and American cheese in prepared casserole. Repeat layers.
  3. Blend remaining ingredients except corn flakes and butter, until combined. Pour over ingredients in casserole. Refrigerate, covered, several hours or overnight.
  4. Preheat oven to 350°F. Uncover casserole and sprinkle with corn flakes. Drizzle with melted butter, if desired.
  5. Bake casserole 50 to 60 minutes or until knife inserted near center comes out clean.


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

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