Oakdell Egg Farms came by today with another egg donation to The Idaho Foodbank – this one of eggs-actly 2,700 dozen or 32,400 eggs. This gift is part of the company’s commitment to getting the Foodbank a sustainable supply of high-protein food.
Oakdell has made similar donations since 2008. In that time, Oakdell has donated more than 200,000 dozen eggs to The Idaho Foodbank. This year alone, Oakdell has provided 842,220 or 70,185 dozen eggs.
The company helped pioneer the Foodbank’s efforts to establish partnerships directly with agricultural producers. Those vital partnerships are helping meet the increasing need by Idaho families for free supplemental food.
Cliff Lillywhite, Vice President of Oakdell Egg Farms, and Michael Hohl, Oakdell’s Director of Sales and Marketing were here for the donation.
Lillywhite explained the importance of this donation, especially at a time when high unemployment is making it increasingly difficult for parents to feed their families. “We do it because it’s the right thing to do,” Lillywhite said.
“Eggs are one of the most versatile, inexpensive, easy-to-prepare, and nutritious sources of protein, says Jessyca Tyler, the Foodbank’s staff nutrition program specialist. Not only do they work wonders in recipes, helping baked goods to rise and sauces to thicken, but they’re very quick to prepare as a meal, making them a great alternative to ‘fast-food’ for busy families. Eggs are an excellent way to add protein to the diet, and quite economical compared to many other sources of animal protein. One large egg has roughly the same amount of complete protein as an ounce of beef, pork, or fish, and only about 70 calories. Because of their soft texture, eggs are easy for small children and the elderly to consume. Add to that the many vitamins and minerals provided by eggs, such as Vitamin A and choline, and you have a power-packed, delicious addition to a healthy diet.”