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Rose Acre Farms Named Corporate Citizen of the Year by Greater Seymour Chamber of Commerce

by Jordan Richart | The Seymour Tribune | Mar 13, 2019
Rose Acre Farms was recognized as Corporate Citizen of the Year by the Greater Seymour Chamber of Commerce. Chief Operating Officer Tony Wesner spoke on behalf of the company and thanked the chamber for presenting the egg giant with the recognition.

He shared some of the comments he frequently gives employees to remind them how important their role is in providing eggs. Wesner said because of Rose Acre Farms, more than 30 million people get the opportunity to eat an egg each day.

With more than a billion people starving each day and another billion food insecure, Wesner said the company can play a role in helping that crisis through “God’s perfect food.”

“It has six grams of protein, 70 calories and is loaded with vitamins and minerals essential for good brain development and physical health, all for approximately a dime each,” he said. “We get to help feed the world.”

It’s that sense of purpose that drives the company and its 2,500 team members to continue to produce eggs across the United States and world.

“Know your purpose each day and never take it for granted. The only thing we will leave on this earth is what we do for someone else,” he said. “It is a privilege and honor that God has entrusted us with, and we have to take it seriously and never lose sight of how important it is.”

Read The Tribune's full story at https://bit.ly/2SXEoUn.

Rose AcreTM Recipe of the Month

BLT  Egg Bake
        
          
Ingredients:

  • 1/4 cup mayonnaise
  • 5 slices bread, toasted
  • 4 slices process American cheese
  • 12 bacon strips, cooked and crumbled
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup 2% milk
  • 4 large eggs
  • 1 medium tomato, halved and sliced
  • 1/2 cup shredded cheddar cheese
  • 2 green onions, thinly sliced
  • Shredded lettuce
Instructions:
  1. Preheat oven to 325°. Spread mayonnaise on one side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in. square baking dish. Top with cheese slices and bacon.
  2. In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Pour over bacon.
  3. In a large skillet, fry eggs over medium heat until they reach desired doneness; place over bacon. Top with tomato slices; sprinkle with cheddar cheese and onions. Bake, uncovered, 10 minutes. Cut in squares; serve with lettuce.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

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