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Rose Acre Farms Donates Over 180,000 Dozen Eggs During March and April

by Clay Brown | May 19, 2020
Rose Acre Farms donated over 180,000 dozen eggs to schools, churches, and other various outreach organizations during the initial COVID-19 outbreak in March and April.

The Spring and Easter season is a time when Rose Acre Farms typically sees an uptick in requests for egg donation with Easter Egg Hunt activities, church breakfasts and other food pantry related donations. 

However, the outbreak of COVID-19 cancelled essentially all Easter-related events, negating the need for the donation of eggs. Instead, the eggs normally used for these donations would be utilized by food banks and community outreach organizations during the outbreak.

Companies shut down during the pandemic immediately began furloughing employees, and donation requests from food banks, pantries and churches came in droves. Panic buying by consumers left grocery store shelves bare and demand for table eggs skyrocketed. Eggs destined for restaurants and food service had to soon be redirected for grocery stores — a task that is much more difficult than it sounds.

A dozen eggs, recently thought of as a cheap and easy product to find, became one of the most sought after products on supermarket shelves.

However, as a producer of a high-quality protein source, Rose Acre Farms knew they had a bigger responsibility to help feed people in need all across the country.

“It's our calling to help feed people everyday,” said Tony Wesner, Chief Operating Officer of Rose Acre Farms. “If we can get up everyday, and go to work and make a difference, that’s really what it's all about.”

While many school districts across the country opted for E-Learning in lieu of traditional classes, some students were left without a reliable food source. This brought forward the idea of weekly on-the-go lunches, where schools would offer a week’s worth of food to students and their families.

Rose Acre Farms reached out to the Tippecanoe School Corporation in Lafayette, Indiana to see if they would need any eggs for their weekly lunches that were being offered to students. After assessing their need, Rose Acres’ White County Egg Farm, located in Monon, Indiana, donated 3270 dozen eggs to the Tippecanoe School Corporation’s on-the-go lunch program over a six week period. 

Dave Hasemann, Director of Production for Rose Acre Farms, coordinated the logistical aspects of the egg donations for the school district. Hasemann and his oldest daughter, Lauryn, a senior in high school, delivered the eggs twice a week using their own personal vehicles.

“Our company outreach was a very humbling experience for me,” said Dave Hasemann, Director of Production for Rose Acre Farms. “It made me very proud to work for such a great company so willing to provide for those in need during a very stressful time. It's another great example of Rose Acres putting others first.”

Hasemann also helped coordinate the donation of 240 dozen eggs to Purdue University’s ACE Food Pantry. The ACE Campus Food Pantry makes food readily available to any Purdue University students, faculty, and staff who may be food insecure.

Jen Acre Egg Farm, in North Vernon, Indiana, partnered with Jennings County School Corporation in donating 158 cases, or 4740 dozen, eggs to students throughout the county.

“I think it's one of the best things Rose Acre has ever done,” said Mike Hines, Complex Manager of Jen Acre Egg Farm. “Rose Acre as a company could have sold those eggs, but instead, is giving to those who may be in need.

“I constantly have people coming up and thanking me for the eggs,” said Hines. “You can tell people are really thankful.”

Rose Acre Farms locations across the country donated at least 10 cases, or 300 dozens, of eggs to local schools. Many facilities set up recurring donations with schools and food banks, ensuring students would have food throughout the remainder of the school year.

Rose Acre Farms is also increasing the amount of eggs they are giving out to employees. 

Traditionally, Rose Acre Farms has given each employee two dozen eggs every Monday. During the pandemic outbreak, each employee is bringing home six dozen eggs and is encouraged to give any extra to friends and neighbors. 

Even though the demand for eggs has since declined from initial panic-buying numbers, Rose Acre is still committed to providing eggs to those who may be in need. Throughout the remainder of the pandemic, each of Rose Acre’s facilities across the country are continuing to do their part to help those who may be food insecure.


Rose AcreTM Recipe of the Month

Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream        
          
Ingredients:
  • 3 cups whole milk

  • 3 cups heavy cream

  • 9 large egg yolks

  • ½ vanilla bean

  • 2 cups sugar

Instructions:
  1. Separate the egg yolks from the whites.
  2. In a large saucepan combine the sugar and milk. Over medium-low heat, stir to combine. Make sure that the mixture does not come to a boil.
  3. Cut the vanilla bean in half and scrape out one half of the vanilla caviar into milk and sugar mixture. Add half of the entire bean to the mixture. Continue to stir. Heat until hot, but not boiling.
  4. Add the yolks to a large bowl and whisk for 2 minutes until light in color.
  5. Temper the eggs- add a couple ladles of the hot milk mixture to the eggs. You do this so the eggs are not scrambled in the hot milk. Once the eggs are tempered, slowly stir them into the hot milk. Cook for an additional 2-3 minutes until the mixture begins to thicken.
  6. Using a fine mesh strainer, strain the mixture into a large glass bowl. Discard any lumps.
  7. Slowly stir in the heavy cream
  8. Follow your ice cream makers instructions for preparation.
  9. Ice cream may still be soft after churning, put in freezer for 3-4 hours before serving.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24
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