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Rose Acre Farms Team Members Graduate from Dale Carnegie Professional Development Course

by Clay Brown | Aug 27, 2019
REMINGTON, IN — Team Members from Rose Acre Farms’ Northern Indiana locations graduated from the Dale Carnegie professional development course on Thursday, August 22nd.

The Dale Carnegie course is a customized curriculum that seeks to enhance participants’ personal and professional relationships through exercises focusing on public speaking, self confidence and strategic organization. 

Nine graduates including Dane Helle, Joey Shepherd, Rita Miller, Austin Byrd, Erica Harness, Eric Czahor, Brooke McGill, John Kondas, Kellie Shepherd and Matt Fox received Certificates of Achievement for completing the course at a graduation ceremony in Remington, Indiana.

Vice President of Human Relations Mike McCory and Donovan Egg Farm Complex Manager David Gibson were on hand to congratulate the graduates.

Congratulations to all of the graduates!

Rose AcreTM Recipe of the Month

Breakfast Tacos

        
          
Ingredients:
  • 3 tablespoons olive oil
  • 1 lb diced russet potatoes
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • 6 eggs
  • 2 tablespoons milk
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 6 slices of bacon
  • 6 flour tortillas
  • shredded cheddar cheese
  • Grape tomatoes sliced
  • Cilantro diced
  • salsa
Instructions:
  1. Heat a large skillet with the olive oil over medium heat. Add in the diced potato, add the salt and paprika. Stir to combine. Allow to cook for about 8-10 minutes (stirring only a few times to prevent sticking but allowing them to get crispy) until the potatoes are softened and slightly crispy on the outside. Remove the potatoes to a plate and set aside.
  2. In the same skillet add the bacon and allow to cook for about 5-7 minutes until crispy. Remove to a plate and dry with paper towels. Cut slices in half.
  3. In a medium size bowl beat the eggs with the milk and mix in the salt and pepper.
  4. Spray a small skillet with non-stick spray. Pour in the egg mixture. Stir occasionally while the eggs cook to scramble them.
  5. Layer the tortillas with the breakfast potatoes, bacon and scrambled eggs. Top with any additional toppings. Serve warm and enjoy.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

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