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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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1 Comment

  1. 1 Lori 06 Aug
    I love the Bible verse and pray you will continue to have one in every carton for many years to come.  Our world needs it now more than ever. Thank You and May God Bless Your Company.

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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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