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Rose Acre Farms donates eggs to community

by January Rutherford | The Tribune | May 04, 2020
Rose Acre Farms is in the business of selling eggs, but during the ongoing COVID-19 pandemic, the Seymour-based company has made it a priority to donate eggs.

This week, the egg producer visited Schneck Medical Center twice to distribute free cartons of a dozen eggs to employees fighting on the frontline of the coronavirus health crisis. It was part of Schneck Foundation’s Not Every Hero Wears a Cape campaign.

Tony Wesner, chief operating officer for Rose Acre Farms, said the donation was a way to say “Thank you” to the hospital.

“They have put others ahead of themselves and their families, and we all owe them our most heartfelt thanks,” he said. “Everyone on the Schneck team is special for what they are doing each day, and a dozen eggs is just a small token of our gratitude.”

The company also has donated to local first responders and schools, which have distributed eggs to employees and families participating in curbside meal pickups.

“We have been donating eggs because it is the right thing to do,” Wesner said. “The only thing we leave on this earth is how we have treated those around us.”

Typically, the egg producer donates 30,000 dozen eggs a month to food pantries and other organizations, but that amount has more than doubled because of the virus’ impact on the food supply chain, Wesner said.

By donating eggs, the company is ensuring families have a good source of protein at no cost.

“Our team is honored to get to produce one of God’s most perfect foods, and we do not take that privilege for granted and we wanted to share it with others,” he said.

The idea was to get eggs to as many people as they could.

“All the school kids at home and parents out of work, we just wanted to do something to help ease the burden,” he said.

The company has had to cut back on some of its giving to take care of its customer needs but will keep lending support every chance it is able, Wesner said.

“It really is not about the number of dozens. It is about all of us as a community locking arms to get through a tough time,” he said. “We all have to keep praying and trusting in God, and together, we will get through this and move on to the next challenge.”

Stacey Townsend, director of food services for Seymour Community School Corp., said her department was happy to be able to hand out Rose Acre Farms eggs to families to offer some additional nutrition assistance.

“We are very fortunate to have generous and compassionate community partners like Rose Acre who are able to give back to families in need,” she said.

The company provided eggs on three different occasions to the school corporation over the last month.

“I believe we distributed 1,890 dozen eggs to Seymour families,” Townsend said. “Eggs are an excellent source of protein, so it was a great item to be able to offer our families who have growing children to feed.”

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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