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MORE THAN 220 EMPLOYEES HONORED FOR OVER 20 YEARS OF SERVICES AT ROSE ACRE FARMS

by Mark Whittington | May 12, 2018
After more than 80 years of providing nutritious, affordable eggs across America, Rose Acre Farms is celebrating the service of more than 220 employees who have worked at the company for over 20 years. Twelve of those honored have been with the family-owned company for more than 40 years.

Many of these long-term employees, including CEO Marcus Rust, started caring for hens when they were children growing up on the Indiana farm where the company started. Through the years, those dedicated individuals have been an invaluable resource to Rose Acre’s purpose-driven mission in supplying protein rich food to our communities across the nation.

From the early beginnings in the late 1930s, Rose Acre Farms has been proud of its integrity and excellence. “Happy employees who stay with you produce good work,” said 63-year veteran employee and family matriarch Lois Rust. “It’s gratifying to see how our family business has flourished. We never could have done it without the care and devotion of the people we’ve grown to love.”

Here is a list of 12 individuals who have served Rose Acre for over four decades. A compilation of all 224 employees with more than 40-years of service can be found on www.goodegg.com.

Lois Rust

(63 years)

Ralph Long

(43 years)

ThomasKimsey

(51 years)

Steven Shannon

(43 years)

RonaldBeer

(47 years)

Randy Wasson

(43 years)

Ruth Hendrix

(46 years)

Robert Ayers

(42 years)

Eugene Gibbs

(45 years)

Larry Zalabak

(40 years)

Marcus Rust(CEO)

(43 years)

Deloris Everrode

(40 years)

Rose Acre is the second largest egg producer in the United States, employing more than 2,000 people and operating 17 facilities in Arizona, Iowa, Illinois, Indiana, Missouri, Kansas, North Carolina and Georgia.

In 2013 the company launched a multi-million dollar 30-year effort to refit its facilities to cage-free standards. In 2018, Rose Acre donated $200,000 for a new animal science complex on the nearby campus of Purdue University at Lafayette, Indiana.

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Rose AcreTM Recipe of the Month

Breakfast Dogs
               
          
Ingredients:
  • 1 tbsp. extra-virgin olive oil
  • 1 lb. breakfast sausage
  • 1/2 lb. bacon, cut into 1" pieces
  • 4 large eggs
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. butter
  • 4 hot dog buns, toasted
  • 2 tbsp. fresh chives
  • Hot sauce, for garnish
Instructions:
  1. In a medium skillet over medium heat, heat olive oil. Prick sausages all over with a fork and add to skillet in an even layer. Cook until golden on all sides, about 5 minutes per side. Set aside.
  2. In a medium nonstick pan over medium heat, cook bacon until crispy. Remove from heat and drain bacon pieces on a paper towel-lined plate, reserving about 1 tablespoon bacon fat in the pan.
  3. Return pan to medium heat and crack eggs inside. Season eggs with salt and pepper and cook until the whites are set, about 5 minutes.
  4. Butter hot dog buns. Add sausage and bacon, then top with eggs, chives, and hot sauce.



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

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