A Gisleson Legacy in Floyd, Iowa

Forty-seven years ago, the Gisleson family had extra silage and decided to make the most of it. They bought a trailer and fed out heifers. They also lost $40/head, so Jon Gisleson decided to start selling seed. A nearby dealer recommended that Jon take a look at starting a Latham® Seed Dealership.

He did. The rest is history.

“The Lathams have always provided me with the most consistent soybean products,” Jon says. “They have been off-the-charts consistent for 47 years and counting.” After selling in the seed industry for so long, Jon says he’s learned that “you can’t just be good, you need to be better.”

Looking back, Jon says adversity turned into opportunity. He likely wouldn’t have considered a seed dealership without the need to supplement his income – and yet it’s turned out to be a job he truly enjoys. Jon is grateful for the relationships he’s built over the years, and for being able to provide dependable service and products to his customers.

Jon and his wife Ardis, who goes by Adri, live on the Gisleson century farm where his great-grandfather settled in 1895. Adri never thought she’d marry a farmer – and Jon didn’t dream of marrying a high school English teacher – but they’ve made a happy life together for nearly 40 years. They have three grown children: Max, Annie and Sarah. They also have two grandchildren, Jaceil (pronounced Jay-seal) and 4-year-old Russell.

Staying busy in his community has always been important to Jon. He is president of his church, a member of the school board and also serves on the Osage Education Foundation board.

Today we are sharing a recipe that Jon’s family started making in the mid-1980s as a staple for graduations and many other get-togethers over the years. Jon promises that “it’s always popular for groups large and small, and it holds well.”

Hawaiian Pork Marinade


¼ c. pineapple juice

½ c. soy sauce

1/3 c. vegetable oil

¼ c. minced onion

1 clove garlic, minced

1 tablespoon brown sugar


Combine ingredients, cover 2 lbs. of pork tenderloin or pork chops, and refrigerate for at least 2 hours or overnight.  Baste pork with marinade as you grill it.