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Rose Acre Donates $50K to Indiana School's Food Science Lab

by Mark Whittington | Apr 18, 2018
Rose Acre Farms’ ongoing mission is to expose young, bright minds to the swath of careers in available in agriculture. We are proud to support opportunities allowing students to roll up their sleeves and learn. So, when we heard a valuable community project had been stalled due to funding – we found a way to help.

To reaffirm our commitment to the FFA and Seymour High School agriculture students, Rose Acre’s corporate office has donated $50,000 toward the completion of a state-of-the-art kitchen lab on Seymour High School’s 140-acre campus. An estimated 1,500 students will have the opportunity to study food science through hands on learning in a variety of fields, including food product development and safety, chemistry, and microbiology, as well as food product marketing.

This lab is part of a $2-million-dollar facility which will be the first of its kind in the state of Indiana. Rose Acre Farms is proud to be a part of that!

Full Article from The Seymour Tribune

2 Comments

  1. 2 John Otte 20 May
    this was a mistake the money should have been given to trinity. Seymour still hasn’t used the new building for any of thier classes. The school can’t take student because of the class size transportation is to hard. 
  2. 1 John Otte 18 May
    this was a mistake the money should have been given to trinity. Seymour still hasn’t used the new building for any of thier classes. The school can’t take student because of the class size transportation is to hard. 

Rose AcreTM Recipe of the Month

Omelet-Stuffed Peppers
        
          
Ingredients:
  • 2 bell peppers, halved and seeds removed
  • 8 eggs, lightly beaten 
  • 1/4 cup milk
  • 4 slices bacon, cooked and crumbled
  • 1 cup shredded cheddar
  • 2 tbsp. finely chopped chives, plus more for garnish
  • Kosher salt
  • Freshly cracked black pepper
Instructions:
  1. Preheat oven to 400°. Place peppers cut side up in a large baking dish. Add a little water to the dish and bake peppers for 5 minutes.
  2. Meanwhile, beat together eggs and milk. Stir in bacon, cheese, and chives and season with salt and pepper.
  3. When peppers are done baking, pour egg mixture into peppers. Place back in the oven and bake 35 to 40 minutes more, until eggs are set. Garnish with more chives and serve.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

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