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Bob Davers Completes Four Million Miles with RAF Transport

by Mark Whittington | Feb 08, 2019
Bob Davers surpassed driving four million miles with Rose Acre Farms Transport in November 2018. Bob is the first driver in Rose Acre Farms' 80 year history to accomplish over four million miles on the road.

It took Bob only 29 years to accomplish this milestone. Bob has represented Rose Acre Farms to our customers and patrons of the highway to the highest standard. We receive no less than the highest remarks from individuals and customers telling us of his performance.

Bob began his career in 1990 with Rose Acre Farms working in the Maintenance Garage. As many others have done at RAF, Bob worked his way through the ranks when he decided to drive a truck for Rose Acre Farms. After a period of time, a position became available and the rest was history.

Bob is happily married to his wife, Beverly, of 37 years. He and Beverly have two children and four grandchildren. We extend our gratitude to Beverly and their children; you’re not only Bob’s family, you are part of the Rose Acre Farms family, and we appreciate the sacrifices you have made for him to be able to accomplish such an outstanding milestone with our company.

Bob was presented with a personal engraved pocket watch, representing his achievement, as well as a wall plaque with a photo of his Rose Acre Farms truck on the cover.

Thank you for all your years of hard work and dedication, Bob!

Rose AcreTM Recipe of the Month

Texas-Style Egg & Potato Skillet
        
          
Ingredients:
  • 4 slices turkey bacon, chopped

  • 1 medium baking potato, diced (½ inch)
  • 8 eggs, beaten
  • ½ cup pico de gallo OR chunky salsa
  • ½ cup shredded smoked Cheddar cheese
  • 6 white or whole wheat flour tortillas (8-inch) (optional)
Instructions:
  1. Cook bacon in large nonstick skillet over medium heat until edges begin to brown. Pour off drippings. Add potato; Cook and stir until potato is tender and browned and bacon is crisp, 6 to 8 minutes.
  2. Pour eggs over mixture in skillet. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
  3. Stir in pico de gallo; Heat through. Sprinkle with cheese. Serve with tortillas, if desired.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

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