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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

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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