WICHITA, Kan. — Honeysuckle White® and Shady Brook Farms® turkey are the presenting sponsors of Friendsgiving® for No Kid Hungry, a program encouraging and empowering consumers to give back during their Friendsgiving gatherings.

Friendsgiving for No Kid Hungry will provide opportunities for consumers to provide for kids who live with hunger, while giving thanks and celebrating in the company of friends.

In three easy steps, consumers can sign up to have their Friendsgiving celebration benefit No Kid Hungry and start planning their gathering via online inspiration at Honeysuckle-White.com/Friendsgiving or Shady-BrookFarms.com/Friendsgiving.

The No Kid Hungry's Friendsgiving site (www.nokidhungry.org) provides the tools to make hosting and raising funds easy, with resources and newsletters that share recipes, party planning and hosting tips, and instructions to set up a personal fundraising webpage. All Friendsgiving for No Kid Hungry donations can be made online or mailed directly to No Kid Hungry's programs, connecting kids with the food they need.

"We are thrilled to launch this partnership with Honeysuckle White and Shady Brook Farms turkey, furthering and supporting our mission to end childhood hunger," said Jill Davis, senior vice president, corporate partnerships for No Kid Hungry. "Friendsgiving for No Kid Hungry will bring friends together to celebrate and inspire a giving effort during the holiday season that will help put food on the plates of the one in seven kids in the U.S. who live with hunger."

Friendsgiving, a fun and casual event focused on celebrating friendship with Thanksgiving-themed food and activities, has quickly grown in awareness and participation among young adults. In a March 2019 survey conducted by Honeysuckle White and Shady Brook Farms, 51 percent of Americans age 18-44 reported knowing about the Friendsgiving trend and, of that group, 62 percent have hosted a Friendsgiving and 64 percent participated in a past Friendsgiving event.

"As an occasion to give thanks and appreciate friendships, Friendsgiving is the perfect event to spark giving back during the holidays," said Kassie Long, marketing manager for Cargill Protein in North America. "Honeysuckle White and Shady Brook Farms are committed to putting delicious, nutritious food on families' tables, and Friendsgiving for No Kid Hungry will help ensure more families and friends enjoy nourishing meals this year."

Closely aligned with traditional Thanksgiving fare, Friendsgiving is often a multi-dish event that typically includes turkey. Research found that turkey remains the top protein served at Friendsgiving events, with nearly half serving whole turkey and 61 percent reporting that turkey was served either on its own or mixed into a main or side dish. Whether making a whole turkey or a Turketta — a bacon-wrapped turkey breast that comes ready to put in the oven — turkey is an easy option for the centerpiece of every holiday celebration.

The Honeysuckle White and Shady Brook Farms brands work exclusively with independent family farmers to raise turkey with care, and the brands are committed to food transparency, helping consumers make informed food decisions, the companies noted.

The Honeysuckle White brand added that it is excited to again offer consumers traceable whole fresh turkeys, and the Shady Brook Farms brand is also introducing traceable whole fresh turkeys this holiday season. By scanning an on-package QR code, consumers are able to trace their holiday turkey back to the family farm where it was raised, access the farm's location by state and county, view the family farm story, see photos from the farm and read a message from the farmer.

For Thanksgiving 2019, fresh Honeysuckle White traceable turkeys will be available at more than 12,000 retail stores across the Midwest and other U.S. markets including Phoenix, Houston and San Francisco. Shady Brook Farms fresh traceable turkeys will be available at more than 700 retail stores in the Northeast, including locations in

Maine, Massachusetts, Vermont, New York and select markets in Virginia.

Cal-Maine acquiring Mahard Egg Farm

JACKSON, Miss.— Cal-Maine Foods Inc. has announced that it has reached a definitive agreement to acquire substantially all of the assets of Mahard Egg Farm, relating to its commercial shell egg production, processing, distribution and sale of shell eggs business.

The assets to be acquired, subject to the completion of this transaction, include commercial shell egg production and processing facilities with current capacity for approximately 3.9 million laying hens and permitted capacity for up to 8 million laying hens, a feed mill, pullets and related production facilities located in Chillicothe, Texas; and Nebo, Okla., and a distribution warehouse located in Gordonville, Texas.

The company expects to close the transaction in the next few weeks.

Commenting on the announcement, Dolph Baker, chairman and CEO of Cal-Maine Foods Inc., said, "We are very pleased to announce the acquisition of these assets from Mahard Egg Farm. Cal-Maine Foods already has a market presence in Texas, and, with the addition of these facilities located near the major market areas north of Dallas, we have an opportunity to reach more customers in Texas and southern Oklahoma with this additional production capacity.

"This proposed transaction is commensurate with our strategy to grow our business through selective acquisitions, as well as through expansion of our existing facilities. We look forward to the opportunity to extend our market reach and deliver greater value to both our customers and shareholders."

More information can be obtained at www.calmainefoods.com.

Butterball expands foodservice portfolio

GARNER, N.C.— Butterball Foodservice has launched new turkey products to give more choices to school K-12 foodservice directors and support them in their mission to keep students happy and healthy, the company announced. There are 11 American-raised Butterball turkey offerings — sliced, sausage, franks and more — to use in school breakfast, lunch and snack dishes.

By monitoring the ever-changing preferences of young consumers and their parents, Butterball's team is bringing forward segmentspecific insights that influence product and recipe development, the company added. Butterball has partnered with Brenda Thompson-Wattles, a chef and registered dietitian, to create recipes that illustrate applications for the K-12 products. This menu inspiration includes classic kid favorites as well as on-trend ethnic twists, with instructions for multiple portion sizes to accommodate larger and smaller schools.

"We want to help our K-12 customers serve great meals that kids love, while still meeting the nutritional guidelines they're facing," Butterball National Program Director for K-12 Schools Jennifer Armstrong said. "Chefs can get a lot of use out of turkey because it works in so many different cuisine types, and they can trust the quality of our products and feel proud serving Butterball, a leader in animal care and well-being."

More information can be obtained at www.butterballfoodservice.com.

Tyson donates over 74 tons of protein

SPRINGDALE, Ark.— In honor of World Food Day, Tyson Foods donated nearly 600,000 meals to Feeding America food banks in five states. The total amount of protein donated is approximately 148,000 pounds.

Food banks that will receive the donation include:

• Food Bank of Delaware, Newark, Del. — 36,000 lbs.

• Food Bank of Siouxland, Sioux City, Iowa — 22,000 lbs.

• Freestore Foodbank, Cincinnati, Ohio — 30,000 lbs.

• Northern Illinois Food Bank, Geneva, Ill. — 30,000 lbs.

• Northwest Arkansas Food Bank, Bethel Heights, Ark. — 30,000 lbs.

"We're proud to support Feeding America food banks across the country and in our Tyson communities," said Debra Vernon, senior director, corporate social responsibility, Tyson Foods. "World Food Day reminds us that more than 40 million people in America are food insecure and with the help of organizations like Feeding America, and its network of agencies and volunteers, we hope one day that number will be zero."

Part of the protein donations for World Food Day were a result of the company's Miles that Matter program. For every mile a team member bikes, walks or runs, Tyson donates a pound of protein to their local food bank. Community running and cycling events are often designated "Triple-Mile Events," making each mile worth three pounds of protein to further encourage participation and to ensure a robust donation.

Tyson Foods team members from the company's Dakota Dunes, S.D., office who participated in this year's Miles that Matter campaign donated 22,000 pounds of protein to the Food Bank of Siouxland.

A total of 339,000 miles have been logged this year from team members at 25 Tyson Foods locations participating in Miles that Matter.

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