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Novus International Celebrates World Egg Day

by ThePoultrySite News Desk | Oct 21, 2013
Friday 11 October is World Egg Day and Novus will once again join in this annual celebration of eggs, sponsoring events all around the world that are designed to promote the health and nutritional benefits of eggs.

The celebration of World Egg Day aligns perfectly with Novus's vision to help feed the world affordable, wholesome food and achieve a higher quality of life.

"We look forward to this annual opportunity to work with the International Egg Commission, as well as egg producers and organizations on both a local and global level, to promote the positive benefits that eggs have to offer," noted Michael Whitmer, Poultry Marketing Manager at Novus. "Eggs are the most affordable, protein-rich and efficient source of nutrition available and World Egg Day provides the perfect forum to promote this important message."

Novus has several activities planned to help celebrate World Egg Day including:

  • St. Louis, Mo., US – Novus will be at Becky-David Elementary in St. Charles, Mo. to share information and facts about the nutritious benefits of eggs with approximately 900 students. In addition, egg races will be held and Tim Asbridge from Rose Acre Farms, will give a presentation entitled, "From the Hen to the Grocery Store." Rose Acre is a family farm that has been producing fresh eggs since 1939.
  • Taiwan – Key members of the Novus team will gather with egg producers and feedmills in the region to talk about the 'Excellent Egg and its Bright and Profitable Future'.
  • Africa – Over the course of the week, Novus is sponsoring celebrations in six countries in Africa and will be working with local producers and government entities to discuss and promote the benefits of eggs.

For more information about Novus's World Egg Day activities and the company's ongoing efforts to promote egg nutrition, visit www.eggtruth.com.

Rose AcreTM Recipe of the Month

The Best Chewy Chocolate Chip Cookies

        
          
Ingredients:
  • ½ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 1 teaspoon salt
  • ½ cup unsalted butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 4 oz milk or semi-sweet chocolate chunks
  • 4 oz dark chocolate chunk, or your preference
Instructions:
  1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  7. Bake for 12-15 minutes, or until the edges have started to barely brown.
  8. Cool completely 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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