Rose Acre Farms Partners with HATCH for Hunger to Donate 900 Dozen Eggs on World Egg Day

by Clay Brown | Oct 14, 2019
LOUISVILLE, KY — Seymour, Indiana based Rose Acre Farms partnered with HATCH for Hunger to donate 900 dozen eggs to Dare to Care Food Bank in Louisville, KY in celebration of World Egg Day on Friday, October 11.

For many food pantries, access to fresh eggs, and other types of protein isn’t easy. Delivery, logistics, cost and refrigeration issues create hurdles to get eggs into food banks. HATCH for Hunger coordinates safe egg delivery from producers directly to a network of more than 500 food banks and pantries, providing an efficient process to get farm fresh eggs to those who may be undernourished. 

“This protein source is going to be wonderful for those that we serve,” said Annette Ball, Program Manager at Dare to Care Food Bank. “We don’t get a lot of eggs around here very often, so it's an exciting thing for us. These 900 dozen eggs are really going to go far in making an impact for those in need in our community.”

Eggs contain 13 essential vitamins and minerals such as protein, lutein, choline and vitamin D, all for only 70 calories per large egg. Also, one egg provides half the daily protein a child needs.

“There’s a great need for food out there so HATCH is really grateful to do this,” said Randy Reichman, CEO of HATCH for Hunger. “We’re really grateful to make the donation and to be partnered with Rose Acre Farms to do it. We’re really excited to be here and celebrating World Egg Day today.”

Rose Acre Farms has been partnered with HATCH for Hunger since 2015, and donates over 350,000 eggs each year through the organization. HATCH for Hunger is a nonprofit that connects egg farmers with food giving organizations with the goal of ending food insecurity in communities across the United States.

Rose AcreTM Recipe of the Month

The Best Chewy Chocolate Chip Cookies

  • 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
  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