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Braswell Foods Evolves: Fourth Generation Takes Helm

Ronald “Trey” Braswell, III has assumed the presidency of the family-owned egg and feed producer headquartered in Nashville, North Carolina. In accepting the mantle from his father, Trey Braswell acknowledged the visionary leadership that delivered the company through many challenges and changes since its founding in 1943. “Each generation before me has had new ambition, new desire, and new energy to take the company to the next level,” said Trey Braswell. “I am indebted to them for the firm foundation they established and to the hundreds of team members that get the job done every day for our customers.”

Scott Braswell has served as President of the company since 1991 and made the announcement at a company-wide meeting. “I am excited that I will be able to watch our company evolve and grow in the coming years,” he said. “I will focus my attention on our mission and ministry projects and on enjoying my grandchildren – the fifth generation of Braswells.”

In recounting the Braswell Foods history, heritage and values, Trey introduced the new name for the company: Braswell Family Farms. “This brand recognizes our deep roots and our commitment to family. It will become our flag as we build and expand relationships with the premier grocery retailers we serve between New York and Florida,” he said.
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Braswell Family Farms is one of the foremost producers of premium and specialty eggs and feed on the east coast. Braswell was one of the first producers to go to market with Eggland’s Best premium eggs in the 1990s. “When my grandfather bought the rights to produce for Eggland’s Best, a lot of people thought he was crazy,” said the younger Braswell. “It turned out to be a brilliant move that my father was able to use to grow our company from 30 employees in 1991 to around 200 today.”

The company will celebrate its 75th anniversary in 2018. Operations are centered in Nashville, North Carolina, and Jetersville, Virginia.

Gary Rogers, Former CEO of Dreyer’s Grand Ice Cream, Chairman of Safeway, Passes

With profound sadness, the Rogers family announces the passing of T. Gary Rogers, husband, son, father, brother, grandfather. Rogers was the Chairman and CEO of Dreyer’s Grand Ice Cream for 30 years as well as the Chairman of Safeway Inc., the Federal Reserve Bank of San Francisco, and Levi Strauss & Co.

Rogers lived in Oakland, California, for more than 45 years where he provided leadership and vision to the city and numerous community organizations. His passionate devotion to the University of California, Berkeley, and its rowing team, and the Lighthouse Community Charter School will remain part of his legacy to the Bay Area. His philanthropic generosity, through the Rogers Family Foundation, will continue to focus on his life-long pursuit of creating and sustaining excellence.

He was born in Stockton, California, in 1942 and spent his youth in Marin County. A distinguished Eagle Scout, he attributed much of his personal character to his experiences as a Boy Scout, as an oarsman on the crew at UC Berkeley, and his family’s deeply-held values of integrity and honor.

In 1963, he graduated with a degree in Mechanical Engineering from the University of California at Berkeley. He was named UC Berkeley All University Athlete that same year and rowed in the 1964 U.S. Olympic Trials.

In the summer of 1964, he married Kathleen “Cab” Tuck, whom he met while working on staff at the UC Berkeley Alumni Association Tahoe Alumni Center.

Rogers spent the mid-sixties serving a two-year term in the Army as a Lieutenant in the Air Defense Artillery based on Mount Tamalpais.

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At 34, Rogers and his business partner William F. “Rick” Cronk purchased Dreyer’s Grand Ice Cream a small regional ice cream company based in Oakland, California. For the next 30 years, Rogers served as Chairman and CEO of Dreyer’s, and together with Cronk, built Dreyer’s into the best-selling ice cream company in the United States.

Rogers often said the building of the Dreyer’s corporate culture was “the best thing we ever did at the company.” It was a culture based on empowerment; respecting and trusting in the abilities of each individual. Every person felt a personal responsibility to “make a difference.” It made Dreyer’s a coveted place to work. In 2002, Dreyer’s was sold to Nestle.

Rogers also served as Chairman of Levi Strauss & Co., the Federal Reserve Bank of San Francisco, and Safeway Inc. He was also a director of Shorenstein Properties, Stanislaus Food Products and the University of California San Francisco Medical Center. He founded and chaired the Oakland Dialogue, a group of East Bay political, educational, and business leaders.

Gary Rogers was inducted into the Bay Area Business Hall of Fame, was named Harvard Business School Business Leader of the Year, and received the Wharton Business School Joseph Wharton Award. He has also received the University of California Bear of the Year Award.

He was the primary benefactor of the University of California Cal Crew Forever Endowment Fund, the T. Gary Rogers Rowing Center, and the California Rowing Club for elite post-graduate oarsmen. He was also a member of the High Performance Olympic Committee of U.S. Rowing.

Award-Winning Double Rainbow Strawberry Lemon Frozen Custard

Double Rainbow’s Strawberry Lemon flavor of frozen custard has been named the Grand Champion at the World Dairy Expo. Beating out more than 170 frozen desserts to claim the Grand Champion title, the award-winning Strawberry Lemon blends perfectly tart lemons and summer-sweet strawberries together in a delicious fruit ice, which is then swirled with Double Rainbow’s rich and creamy Original Vanilla Custard, a classic blend of egg, cream and Madagascar vanilla.

Strawberry Lemon is one a a line of indulgent new flavors that also includes Chocolate and Vanilla Malt, Sea Salt Caramel, Original Vanilla, Vanilla and Blueberry Pomegranate, Mango Tangerine, Raspberry and Tart Cherry. The overall theme of the new line is that they combine twists on nostalgic flavor combinations and exciting new textures created by swirling rich and creamy custards together with refreshing fruit ices.
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Founded 40 years ago in the heart of San Francisco, Double Rainbow continues today to make award-winning super-premium ice creams, custards and non-dairy frozen desserts.